Meet your new favorite showstopper: Cookies & Cream Red Velvet Brownies. If you’re torn between gooey brownies, vibrant red velvet cake, and the irresistible crunch of Oreos, this treat combines all three into one utterly decadent, swirled masterpiece. With every bite, you get the tang of cream cheese, ribbons of fudgy chocolate, and bursts of cookie crunch. Whether you’re baking for a party, a holiday, or simply to brighten an ordinary day, these beauties demand to be enjoyed and shared!

Ingredients You’ll Need

Cookies & Cream Red Velvet Brownies Recipe - Recipe Image

Ingredients You’ll Need

You won’t need anything fancy for these brownies, but each ingredient totally pulls its weight. From the melted butter to the cream cheese swirl, every item brings something special—whether it’s flavor, moisture, or that beautiful red hue. Let’s break down what you’ll need and why.

Unsalted butter: The foundation for rich, fudgy brownies and helps meld everything together.
Granulated sugar: Sweetens and keeps the brownies moist and chewy.
Large eggs: Essential for binding and providing structure (and richness!) to the brownies.
Vanilla extract: Adds warmth and deepens all the flavors in the batter.
Red food coloring: Delivers the classic red velvet look—use gel for the brightest color!
Unsweetened cocoa powder: Brings in that signature chocolatey edge without overpowering the red velvet vibe.
All-purpose flour: Just enough to give structure, but not so much that the brownies get cakey.
Salt: Balances sweetness and enhances every bite.
Oreo cookies, chopped: These add iconic cookies & cream crunch throughout—chop them coarsely for texture.
White chocolate chips (optional): For buttery, creamy pockets in every chunk—try not to skip if you love extra decadence.

Cream cheese: The heart of that luscious swirl; make sure it’s softened for smooth mixing.
Granulated sugar (for swirl): Lightly sweetens the cream cheese so you get a cheesecake vibe with every swirl.
Egg yolk: Adds richness and makes the swirl set perfectly as it bakes.
Vanilla extract (for swirl): Harmonizes beautifully with the tangy cream cheese.

How to Make Cookies & Cream Red Velvet Brownies

Step 1: Preheat and Prep

Let’s start by getting things ready. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy lifting later. If you prefer, a light greasing works too, but parchment makes slicing easy and keeps every piece intact.

Step 2: Make the Red Velvet Batter

In a large bowl, whisk together your melted butter and sugar until smooth and glossy. Then add your eggs, vanilla extract, and that vibrant red food coloring. Whisk until everything’s blended and the color is totally even—this is where the signature red velvet magic starts!

Step 3: Add Cocoa and Dry Ingredients

Gently stir in your cocoa powder, flour, and the salt. Only mix until just combined—overmixing will give you tough brownies instead of chewy, fudgy ones. The batter will be thick and deeply red.

Step 4: Fold in Oreos and White Chocolate

Take your chopped Oreo cookies and, if you’re feeling extra indulgent, toss in those white chocolate chips. Using a spatula, fold them in so there’s plenty of cookies & cream goodness in every square of your red velvet brownies.

Step 5: Prepare the Cream Cheese Swirl (Optional But Highly Recommended!)

In a small bowl, beat softened cream cheese with the extra sugar, egg yolk, and vanilla until completely smooth. This swirl is what takes your Cookies & Cream Red Velvet Brownies into irresistible, cheesecake-brownie territory.

Step 6: Assemble and Swirl

Pour your red velvet batter into the prepared pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture over the top. Use a knife or skewer to gently swirl the two together—you want beautiful, marbled streaks running throughout.

Step 7: Bake to Perfection

Pop the pan into the oven and bake for 28 to 32 minutes. The true sign they’re ready: the center is set (it won’t jiggle much) and a toothpick comes out with just a few moist crumbs. Remember, a little underbaking is better than drying them out!

Step 8: Cool and Slice

Let the brownies cool completely in the pan; this makes for cleaner slices. Lift them out using the parchment, cut into squares, and marvel at those glorious red velvet and cream cheese swirls packed with cookies & cream bites.

How to Serve Cookies & Cream Red Velvet Brownies

Garnishes

Give your Cookies & Cream Red Velvet Brownies a little glow-up with extra crushed Oreo cookies scattered over the top. Or, for a holiday-worthy finish, drizzle cooled brownies with melted white chocolate. If you want a hint of contrast, a sprinkle of flaky sea salt right before serving works wonders!

Side Dishes

These brownies are wonderfully rich on their own, but why not go all out? Pair with scoops of creamy vanilla ice cream, a dusting of powdered sugar, or even a spoonful of whipped cream. A cup of dark coffee or a glass of cold milk brings the whole experience together.

Creative Ways to Present

Stack pieces on a cake stand for an eye-catching dessert display, or cut them into bite-sized cubes and serve in mini cupcake liners for parties. For special occasions, layer chunks of Cookies & Cream Red Velvet Brownies into a parfait glass with whipped cream, berries, and more cookie bits.

Make Ahead and Storage

Storing Leftovers

After you’ve had your fill (or shown off to the neighbors), store any leftover brownies in an airtight container. They’ll stay perfectly fresh and chewy at room temperature for up to 3 days, or keep them in the fridge for up to a week — especially if you used the cream cheese swirl.

Freezing

To enjoy Cookies & Cream Red Velvet Brownies later, let them cool completely, then wrap individual pieces tightly in plastic wrap and pop them in a freezer-safe bag. They’ll keep beautifully for up to 2 months. Thaw overnight in the fridge or at room temp before serving.

Reheating

If you love warm brownies (who doesn’t?), microwave individual slices for about 10-15 seconds. This will bring back a little of the fudgy, just-baked magic—especially good if you’re having them with ice cream!

FAQs

Can I make Cookies & Cream Red Velvet Brownies without the cream cheese swirl?

Absolutely! The swirl is optional, but it adds a unique tang and cheesecake flavor. If you skip it, your brownies will still be totally irresistible and packed with cookies & cream flavor.

What’s the best way to chop Oreos for these brownies?

Go for a quick, coarse chop—some big chunks and some smaller crumbles mean you’ll get lots of texture and bits of cookie in every brownie. Over-chopping turns them into powder, which you want to avoid.

Can I double this recipe for a larger crowd?

You sure can! Simply double all the ingredients and bake in a 9×13-inch pan. The bake time may be a few minutes longer, so check with your toothpick for doneness after about 35 minutes.

Do I need to use red food coloring?

The red food coloring gives these their iconic red velvet appeal. If you want to skip artificial dyes, the flavor will be just as delicious, but the color will be more of a light cocoa brown.

What kind of cocoa powder is best?

Natural unsweetened cocoa powder works great here, but Dutch-processed will also do if that’s what you have. Just don’t use sweetened hot cocoa mix, as it will change the flavor and sweetness.

Final Thoughts

If there’s ever a reason to fire up your oven, it’s Cookies & Cream Red Velvet Brownies. Rich, colorful, and bursting with bold flavors and texture, these are the kind of brownies that make any day feel special. Try them soon, and you might just find a new signature dessert to share!

Cookies & Cream Red Velvet Brownies Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 45 minutes
Yield: 16 brownies
Diet: Vegetarian

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Description

Indulge in these decadent Cookies & Cream Red Velvet Brownies for a delightful twist on traditional brownies. Rich red velvet batter studded with Oreo cookies and a creamy cheesecake swirl make these brownies a perfect treat for any occasion.

Ingredients

Brownie Batter:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon red food coloring
1/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/4 teaspoon salt
12 Oreo cookies, coarsely chopped
1/2 cup white chocolate chips (optional)

Cream Cheese Swirl:

4 ounces cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
1/4 teaspoon vanilla extract

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Instructions

Preheat oven: Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper or grease lightly.
Prepare the batter: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and red food coloring, and mix well. Stir in cocoa powder, flour, and salt just until combined. Gently fold in the chopped Oreos and white chocolate chips if using.
Make the cream cheese swirl: Beat together cream cheese, sugar, egg yolk, and vanilla until smooth. Pour the red velvet batter into the prepared pan, spreading evenly. Drop spoonfuls of the cream cheese mixture over the top and swirl it into the batter using a knife.
Bake: Bake for 28–32 minutes or until the center is set. Cool completely before slicing into squares.

Notes

For an extra indulgent version, top with crushed Oreos or drizzle with melted white chocolate once cooled.
Store in an airtight container at room temperature for 3 days or in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American