Cookies & Cream Red Velvet Brownies
These fudgy red velvet brownies are enhanced with crunchy cookies and cream bits, offering a delightful twist on a classic treat that's easy to make any night of the week.
Ingredients
Wet Ingredients
- 1 cup melted butter for that rich fudgy base
- 1 cup granulated sugar keeps the texture chewy and shiny on top
- 2 large eggs helps bind everything and gives structure
- 1 teaspoon vanilla extract makes everything taste like a bakery
- 1 tablespoon red food coloring gel works best, but liquid is fine too
- 1 tablespoon vinegar or lemon juice optional, for a classic red velvet tang
Dry Ingredients
- 3/4 cup all-purpose flour perfect here
- 1/4 cup unsweetened cocoa powder for that red velvet chocolate hint
- 1/2 teaspoon salt to enhance the chocolate flavor
Mix-ins
- 1 cup crushed cookies and cream cookies for layers of crunch
- 1/2 cup white chocolate chips optional, for a creamy sweetness
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8 inch square pan with parchment paper and lightly grease it.
- In a bowl, whisk the melted butter and sugar until glossy. Add eggs and whisk until smooth. Stir in vanilla, cocoa powder, and red food coloring. If using vinegar or lemon juice, add it here.
- Fold in flour and salt just until there are no streaks of flour. Stop mixing as soon as it comes together.
- Fold in the chopped cookies and cream cookies and white chocolate chips, saving a small handful of cookie pieces for the top.
Baking
- Spread the batter into the prepared pan and sprinkle the saved cookie chunks on top.
- Bake for 22 to 28 minutes. The edges should look set, and the center should not jiggle; a toothpick should come out with moist crumbs.
Cooling and Serving
- Cool in the pan for at least 30 minutes. For clean slices, chill for an hour, then cut with a sharp knife.
Notes
Store brownies in an airtight container. They stay great at room temperature for about 3 days or in the fridge for up to a week. You can also freeze them wrapped tightly.