Red Velvet Oreo Brownie Bars Recipes

KETO RED VELVET CHEESECAKE BROWNIES

Steps:

• Pre-heat oven to 350 degrees and lightly grease an 8 x 8 square inch pan and line both the bottom and sides with parchment paper.
• Melt the baking chocolate and butter either in a double boiler. Or in a microwave in increments of 15 seconds until fully melted. Stir well and allow to cool for 5 minutes.
• To the chocolate, butter mixer, add the sugar substitute and mix well, until well combined.
• Stir in the vanilla, red food coloring, and white vinegar
• Whisk in the eggs one at a time and combine well.
• Add the sifted almond flour, baking powder, and salt and stir.
• Spread the brownie batter evenly into the prepared baking pan.
• In a large bowl using an electric mixer combine the cream cheese, sugar substitute, egg, vanilla extract, vinegar until fully combined.
• Add spoonfuls of the cheesecake swirl to the top of the keto brownie base.
• With a thin knife swirl the cream cheese topping into the brownie mixture causing it to marble.
• Bake in a pre-heated oven for about 20-35 minutes, or until the center is just set but still is able to jiggle. Check for this constency at the 20 minute mark and add more time if needed.But do not overbake. Note that the brownies will continue to set as it chills.
• Allow to fully cool on a baking rack for about 10 minutes. Then place in the refrigerator for another 30 minutes or so before enjoying.
• Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

OREO BROWNIE RECIPE

Steps:

• Preheat oven to 350.
• Prepare brownies as directed on pacakge. Pour 2/3 the batter into greased pan. Place 12 - 15 Oreos on top and pour the remaining batter over it. Bake.
• Once brownies are cool, melt chocolate chips and cream cheese in a small pot until combined well. Add powdered sugar and vanilla and stir together.
• Pour frosting over brownies and top with remaining Oreos that are crushed. ENJOY!

COOKIES AND CREAM RED VELVET BROWNIES

Steps:

• Preheat oven to 350 degrees. In a medium sized bowl, add in the flour, salt and cocoa powder. Whisk to combine and set aside.
• In a large bowl, using a hand mixer, mix together the melted butter and brown sugar until throughly combined. Add in the eggs one at a time and mix, add in vanilla and food coloring, mix to combine. Mix in about 1/4 of the flour mixture at a time until everything is combined, scraping the sides of the bowl as necessary.
• In a 9x9 pan, line with parchment paper and place half of the brownie mixture in bottom, spreading to coat evenly.
• Next, layer in the Oreos. Pour the remaining batter on top and smooth the top. Bake for 18-20 minutes until a toothpick inserted into the middle comes out clean.
• Place on a wired rack and immediately top with the kisses. Wait 10 minutes for the kisses to melt and with a spatula, smooth the kisses over the entire top. Let cool completely, place in the fridge and let set for an hour. (Or, if you prefer them warm you can skip the fridge.)
• Cut into bars, serve and enjoy!

RED VELVET OREO BROWNIES

Steps:

• Set out the butter you'll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
• Preheat the oven to 350°F (177°C). Line an 8×8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
• In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy - about 1 minute. Add the confectioners' sugar and 2 Tbsp cream, beating on medium until creamy. Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
• Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling, either in the microwave or on the stovetop. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
• Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

RED VELVET BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, cocoa powder, baking powder, ground red pepper, and salt together in a bowl.
• Beat sugar, sour cream, butter, eggs, red food coloring, and vanilla together in a bowl. Add flour mixture to sour cream mixture and stir to combine. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, 30 to 35 minutes. Cool in the pan before slicing.

RED VELVET BLONDIES

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray with cooking spray.
• Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add cocoa, baking powder, salt, and flour and mix. Carefully mix in red food coloring.
• Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
• Bake or about 23-25 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
• Optional garnish: melt white chocolate almond bark or white chocolate chips according to package directions. Drizzle over bars. Note: I've had trouble melting white chocolate chips lately, so I highly recommend using almond bark, Candiquik, or candy melts for this step.

MINI RED VELVET BROWNIE CHEESECAKES

Steps:

• Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
• In a large mixing bowl, whisk together the sugar and egg vigorously until pale and light (about 1 minute of fast whisking).
• Pour in the melted butter and vanilla. Make sure the butter isn't hot to the touch, but it can still be slightly warm. Whisk to combine.
• Switch to a rubber spatula and mix in the cocoa powder, flour, and salt. Fold the batter until smooth and thick.
• Transfer the batter to a piping bag or a ziplog bag. Snip off the end and pipe about 1 1/2 tbsp sized dollops into each cupcake liner. Don't worry about piping in a perfectly even layer of brownie as we'll smooth them out in the next step. I also recommend holding the liner in place with one hand and piping with the other to prevent the liner from moving as you pipe.
• Next, use the back of a spoon to spread the batter out, just until it touches the edges of the cupcake liner (see picture in post for reference). If you're having trouble with the spoon sticking too much, give it a light spritz of nonstick spray and continue to spread out the batter.
• Bake for 5 minutes, then remove from the oven and drop the temperature to 325F.
• Let the brownies cool for about 5 minutes, then gently press one OREO into the center of each brownie cup.
• In a large mixing bowl, mix together the room temperature cream cheese and sugar using a hand or stand mixer which the paddle attachment.
• Once smooth, scrape down the bowl and add the sour cream, egg, and vanilla. Mix until well combined.
• Scrape down the bowl again and mix in the cocoa powder.
• Finally, mix in the red food coloring starting at a low speed and then gradually work your way up to medium speed. This will prevent the dye from splashing out of the bowl.
• Give the batter one final mix with a rubber spatula to ensure all ingredients are completely mixed together.
• Pour the batter into a piping bag or ziplock bag and snip off the end. Pipe on top of the brownie and OREO base, filling each liner nearly to the top.
• Give the pan a couple taps and shakes to level out the cheesecake.
• Bake for 12 minutes, then turn the oven off and continue to bake for another 5 minutes. The cakes should be puffed with a very slight indent in the center.
• Allow the cupcakes to cool at room temperature for about 30 minutes, then carefully lift them out of the pan onto a wire rack or tray (or anything that will fit in your refrigerator). Let the cheesecakes chill for at least 2 hours or overnight. If you choose to chill overnight, cover to cupcakes to prevent them from drying out.
• In a small mixing bowl, mix together the cream cheese and butter using a hand or stand mixer with the whisk attachment.
• Once combined, mix in the powdered sugar until smooth.
• Pour in the heavy cream and vanilla and whip on high speed until light and fluffy.
• Transfer the whip to a piping bag fitted with a large round tip, or a ziplock bag with a corner snipped off.
• Pipe dollops of the whip on top of each chilled cheesecake and top with a sprinkling of crushed OREO cookies.
• Store in the refrigerator an an air tight container where they will keep for up to 5 days.

RED VELVET OREO FUDGE BARS

Steps:

• Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
• In a mixing bowl, mix the dry cake mix, butter, egg, and vanilla until a soft dough forms.
• Press the dough evenly into the bottom of the prepared pan. The dough will be sticky, so spray your hands with nonstick baking spray to keep it from sticking.
• Sprinkle the Oreo cookie chunks on top of the dough.
• Stir 1 cup sweetened condensed milk and hot fudge together until it is completely mixed.
• Drizzle slowly over the dough and cookie chunks. Sprinkle the top with the chocolate chips.
• Bake for 30-35 minutes. Let the bars cool completely before cutting into squares. Store in a sealed container.

RED VELVET OREO TRUFFLE BROWNIES

Steps:

• Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
• Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
• Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.

RED VELVET OREO TRUFFLE BROWNIE BARS

Steps:

• Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).
• Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.
• Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.
• Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
• Melt cream cheese for 15 seconds in a microwave to soften.
• Stir together crushed Oreos and cream cheese until blended smooth.
• Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
• Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.
• Sprinkle with mini chocolate chips while still warm.
• Let cool competely before cutting into squares.

RED VELVET OREO BROWNIES RECIPE

Steps:

• Set out the butter needed for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
• Preheat the oven to 350 degrees F.
• Line an 8×8-inch baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan.
• Set aside.
• Brownies:
• In a small bowl, beat the 2 eggs together. Set aside.
• Melt the butter in a large microwave-safe bowl in 30-second increments until melted.
• Stir in 1 cup of sugar, 2 teaspoons of vanilla extract, cocoa powder, salt, food coloring, and vinegar.
• Mix each of those ingredients into the batter in that order.
• Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix.
• Pour the brownie batter into the prepared baking pan.
• Bake the brownies for 22 to 24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs.
• Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high for about 1 minute until light and creamy.
• Cookies 'n Cream Frosting:
• Add the confectioners' sugar and 2 tablespoons of cream, beating on medium until creamy.
• Add 1 more tablespoon of cream until the frosting is a spreadable consistency. Make it thick so that the frosting layer stays neat when you cut into the brownies.
• Fold in the crushed Oreos.
• Lift the cooled brownies out of the pan and spread them with the frosting.
• Stick them into the refrigerator while preparing the ganache. Have the frosting slightly chill on the brownies.
• Chocolate Ganache:
• Break up the chocolate into small pieces in a medium bowl.
• Heat the heavy cream until boiling, either in the microwave or on the stovetop.
• Pour boiling cream over the chocolate, and stir until the chocolate is melted and smooth.
• Cut in the butter, 1 small piece at a time, and stir until smooth. Spread over frosted brownies.
• Chill for at least 30 minutes before cutting.
• Cut the brownies into squares, wiping the large knife off with a wet paper towel between cuts so that the layers stay neat.
• Cover the brownies tightly and keep chilled in the refrigerator for up to 5 days.