Description
Delight in the rich and decadent Cookies & Cream Red Velvet Brownies, combining the classic flavors of red velvet cake, creamy white chocolate chips, and crunchy Oreo cookies into one irresistible treat. These brownies boast a moist, tender crumb with a perfect balance of sweetness and texture, making them an ideal dessert for any occasion.
Ingredients
Scale
Brownie Batter
- 1 box red velvet cake mix (15.25 ounces)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup white chocolate chips
- 1 cup crushed Oreo cookies (about 10-12 cookies)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper to prevent sticking.
- Mix Batter: In a large bowl, combine the red velvet cake mix, melted unsalted butter, eggs, and vanilla extract. Stir well until the batter is smooth and uniform in texture.
- Add Mix-ins: Gently fold in the white chocolate chips and crushed Oreo cookies to evenly distribute them throughout the batter without overmixing.
- Bake: Spread the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with just a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into 9 to 12 squares and serve.
Notes
- Ensure the brownies are fully cooled before cutting to get clean squares.
- For extra crunch, you can add additional crushed Oreos on top before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- If you prefer a fudgier texture, bake closer to 25 minutes; for firmer brownies, bake closer to 30 minutes.
