Red Velvet Oreo Fudge Brownies

These Red Velvet Oreo Fudge Brownies are the stuff of dessert dreams. Imagine a rich, velvety red chocolate base, a creamy Oreo-studded fudge layer, and a glossy chocolate ganache topping all in one bite. I’ve always been a sucker for red velvet anything, but when I combined it with Oreos and fudge.

These brownies are that good. They’re perfect for birthdays, potlucks, or when you just need a little of chocolate therapy. And the best part? They’re way easier to make than they look.

Why You’ll Love These Red Velvet Oreo Fudge Brownies

The red velvet brownie layer is dense and fudgy, the Oreo fudge is smooth with crunchy cookie surprises, and the ganache adds a silky finish. It’s like three desserts in one! But beyond the taste, these Red Velvet Oreo Fudge Brownies are a showstopper.

I love bringing them to parties because everyone goes nuts for the layers. Plus, they’re super customizable swap the Oreos for your favorite candy, or use milk chocolate instead of dark.

Ingredients You’ll Need

Grab your mixing bowls here’s everything you’ll need to make these heavenly Red Velvet Oreo Fudge Brownies:

For the Red Velvet Brownies:

• ¾ cup unsalted butter, melted and cooled (I use salted butter sometimes for extra flavor)
• 1 ¼ cups granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk
• 2 teaspoons pure vanilla extract
• 1–2 tablespoons red liquid or gel food coloring (gel gives a richer color)
• 1 cup all-purpose flour
• 3 tablespoons unsweetened cocoa powder, sifted
• 1 tablespoon cornstarch
• ¼ teaspoon salt

For the Oreo Fudge Layer:

• 1 ¼ cups (14 oz) sweetened condensed milk
• 3 cups white chocolate chips
• 1 teaspoon pure vanilla extract
• 15 Oreos, roughly chopped (save a few pieces for garnish!)

For the Chocolate Topping:

• 1 cup dark chocolate chips
• ½ cup heavy cream

How To Make This Recipe

1. Prep the Pan Like a Pro
I start by preheating the oven to 350°F (176°C). Then, I spray a 9×9-inch square baking pan with non-stick spray and line it with parchment paper. Here’s my trick: I let the parchment hang over the sides by about 2 inches so it’s easy to lift the brownies out later. I even crisscross another sheet for extra insurance no stuck edges!

2. Make the Red Velvet Brownie Batter
In a big bowl, I whisk the melted butter and sugar until they’re totally combined. Next, I add the eggs, egg yolk, and vanilla, mixing until smooth. Then comes the fun part the red food coloring! I stir it in until the batter looks like a deep red velvet cake.

In a separate bowl, I whisk the flour, cocoa powder, cornstarch, and salt. I slowly add this to the wet ingredients, mixing just until everything’s combined. No overmixing we want fudgy, not tough!

3. Bake the Brownies
I pour the batter into the prepared pan, spread it evenly, and bake for 25–30 minutes. To test doneness, I poke a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), they’re done! Let them cool completely in the pan. Patience is key here if the brownies are warm, the fudge layer will melt.

4. Whip Up the Oreo Fudge
For the fudge, I melt the condensed milk, white chocolate chips, and vanilla in a heatproof bowl over simmering water. Stirring constantly keeps it smooth. Once melted, I fold in the chopped Oreos and spread this over the cooled brownies. I press plastic wrap directly onto the fudge to flatten it evenly, then refrigerate for at least 4 hours .

5. Add the Chocolate Ganache Topping
The grand finale! I microwave the dark chocolate chips and heavy cream in 30-second bursts, stirring until silky. Then, I pour this ganache over the chilled fudge layer, spread it smoothly, and refrigerate again for 1 hour to set.

6. Slice and Serve!
Using the parchment “handles,” I lift the whole slab out of the pan and cut it into squares. A hot knife wiped clean between cuts gives you sharp edges.

Expert Tips and Tricks

• Room Temperature Eggs They blend better into the batter for a smoother texture.
• Gel Food Coloring It’s more vibrant than liquid no watered-down flavor!
• Chop Oreos Roughly Big chunks add crunch, but small bits mix into the fudge nicely too.

Recipe Variations & Possible Substitutions

• Gluten-Free Use gluten-free flour and GF Oreos.
• Lighter Option Swap sweetened condensed milk for coconut condensed milk.
• Swap the Chocolate Try milk or white chocolate chips in the ganache.

Serving and Pairing Suggestions

Serve these Red Velvet Oreo Fudge Brownies with a cold glass of milk or a scoop of vanilla ice cream. For a fancy twist, dust with powdered sugar or add fresh raspberries on the side. They’re perfect for Valentine’s Day, bake sales, or a midnight snack .

Storage and Reheating Tips

Store in an airtight container in the fridge for up to 1 week. Freeze slices layered between parchment paper for up to 3 months. To revive, let them thaw at room temperature for 10 minutes or eat them cold straight from the freezer.

Troubleshooting Tips

• Brownies Too Cakey? You overbaked them. Aim for that “moist crumbs” toothpick test.
• Fudge Not Setting? Chill it longer overnight works best.
• Ganache Splitting? Add a teaspoon of butter and stir gently to bring it back.

Recipe FAQs

Can I use boxed brownie mix?
Sure! Skip the homemade brownie layer and use a red velvet box mix.

Why did my fudge layer turn grainy?
The white chocolate might have overheated. Low and slow melting prevents this!

Can I skip the ganache?
Absolutely just sprinkle crushed Oreos on top instead.

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