Description
Delight in the rich and decadent Cookies & Cream Red Velvet Brownies, combining the classic red velvet flavor with crunchy Oreo cookies and creamy white chocolate chips for an irresistible treat perfect 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
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed Oreo cookies (about 10-12 cookies)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9×9-inch baking pan by greasing it lightly or lining it with parchment paper to prevent sticking.
- Mix the batter: In a large bowl, combine the red velvet cake mix, melted unsalted butter, eggs, and vanilla extract. Stir thoroughly until the mixture is smooth and well incorporated.
- Fold in add-ins: Gently fold the white chocolate chips and crushed Oreo cookies into the batter, ensuring they are evenly distributed without overmixing.
- Bake the brownies: Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool and serve: Allow the brownies to cool completely in the pan before cutting into 9 to 12 squares. Serve and enjoy your delicious Cookies & Cream Red Velvet Brownies!
Notes
- Ensure the brownies are fully cooled before cutting to achieve clean squares.
- For a richer flavor, replace white chocolate chips with white chocolate chunks or a mix of dark and white chocolate chips.
- Use a serrated knife to cut brownies to prevent crumbling.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
