Get ready to fall head over heels for Cookies & Cream Red Velvet Brownies! Imagine the rich, tangy decadence of red velvet, studded with creamy white chocolate chips and hunks of chocolatey Oreo cookies, all baked into one seriously indulgent treat. These brownies come together in just one bowl, yet look and taste like something you’d buy from your favorite bakery. Whether you’re sharing them at a party, gifting them to a friend, or sneaking a midnight snack, this unforgettable dessert is sure to earn rave reviews.

Cookies & Cream Red Velvet Brownies Recipe - Recipe Image

Ingredients You’ll Need

What makes these Cookies & Cream Red Velvet Brownies so special? It’s all about the careful mix of pantry staples and playful add-ins. Each ingredient brings something wonderful to the table, working together to achieve that irresistible taste and signature look.

Red velvet cake mix: The shortcut to that classic color and cocoa flavor—no food coloring science experiments required!
Vegetable oil: Keeps these brownies outrageously moist and fudgy without overpowering the red velvet notes.
Large eggs: The key to binding everything together for a dense, chewy crumb.
Vanilla extract: Adds warmth and balances both the chocolate and cream flavors.
White chocolate chips: Creamy, sweet pops of flavor that echo the vanilla in the batter.
Oreo cookies: Chopped cookies bring a crunch and a childhood-favorite cookie taste in every bite!
Extra Oreos & white chocolate chips (optional): For topping and that wow-factor finish when you slice and serve.

How to Make Cookies & Cream Red Velvet Brownies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C) so it’s ready to greet your batter. Line an 8×8-inch baking pan with parchment paper or give it a light grease with oil or nonstick spray—this makes lifting the brownies out a breeze and helps ensure perfectly square slices.

Step 2: Mix the Batter

Grab a large mixing bowl and add the red velvet cake mix, vegetable oil, eggs, and vanilla extract. Stir everything together until you have a thick, glossy batter. You don’t even need an electric mixer—just a sturdy spoon or spatula is perfect for the job. The batter is meant to be thick, almost like cookie dough!

Step 3: Fold in the Goodies

Now for the fun part! Gently fold in the white chocolate chips and chopped Oreo cookies. Stir just enough to distribute them evenly throughout the batter, but don’t overmix—this keeps the Oreos chunky and makes each bite a surprise.

Step 4: Spread and Top

Transfer the batter to your prepared pan, spreading it evenly with a spatula. If you’re feeling extra (and why wouldn’t you?), press a few more Oreo pieces and white chocolate chips into the top. This gives your Cookies & Cream Red Velvet Brownies a bakery-worthy finish.

Step 5: Bake to Perfection

Pop the pan in the oven and bake for 25 to 30 minutes. The edges should look set, but the center should still be slightly soft—remember, a toothpick test should come out with a few moist crumbs. For seriously fudgy brownies, lean toward the shorter baking time and let them cool fully before cutting.

Step 6: Cool and Slice

Let your brownies cool completely in the pan—trust me, it’s worth the wait. This helps them set up perfectly for clean squares and extra decadent texture. Once cool, use the parchment to lift them out, and slice into 16 gorgeous squares.

How to Serve Cookies & Cream Red Velvet Brownies

Garnishes

A dusting of powdered sugar or a drizzle of melted white chocolate makes these brownies look even more irresistible. For an extra touch, top each square with a mini Oreo or a big dollop of whipped cream. Presentation counts just as much as taste with cookies & cream desserts!

Side Dishes

There’s no shame in going all out—serve these brownies with a scoop of vanilla ice cream, a puddle of chocolate sauce, or even fresh raspberries for a pop of color and a little tang. They’re super rich, so a tall glass of cold milk or hot coffee is also the perfect match.

Creative Ways to Present

If you’re sharing these brownies at a party, try cutting them into smaller bites and serving on a platter with extra crumbled Oreos scattered over the top. Or, layer squares with ice cream and whipped cream in clear glasses for an eye-catching brownie trifle. No matter how you serve, Cookies & Cream Red Velvet Brownies are always a showstopper.

Make Ahead and Storage

Storing Leftovers

These brownies keep beautifully! Store any leftovers in an airtight container at room temperature for up to three days. If you like a really fudgy, chilled brownie, keep them in the fridge for up to a week—they’ll be just as delicious, with a slightly denser texture.

Freezing

Cookies & Cream Red Velvet Brownies are just as good after freezing. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to two months. When the craving hits, just let them thaw at room temp or microwave gently before serving.

Reheating

To bring your brownies back to their just-baked glory, pop a square or two in the microwave for about 10 seconds. The chocolate chips get melty again, and the brownie turns gorgeously gooey! If you’re reheating a bigger batch, a few minutes in a low oven works wonders.

FAQs

Can I use a homemade red velvet brownie base instead of cake mix?

Absolutely! While this recipe is all about easy shortcuts, you can swap in your favorite homemade red velvet brownie recipe if you have one. Just stir in the Oreos and white chocolate at the end as directed.

What if I don’t have white chocolate chips?

No worries at all—swap in semi-sweet chocolate chips, dark chocolate chunks, or even chopped milk chocolate bars for a slightly different twist on the flavor. White chocolate simply pairs beautifully with both the red velvet and cookies & cream notes but feel free to play around!

How do I know when the brownies are done baking?

The edges should look firm and slightly pulled away from the sides of the pan, but the center should remain soft and a little gooey. Start checking at the 25-minute mark—a toothpick in the center should come out with fudgy crumbs, not totally clean.

Can I double the recipe for a crowd?

Yes! Double all the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly, so keep an eye on doneness, but otherwise it’s just as fuss-free as the smaller batch.

Why do my brownies fall apart when I slice them?

If they’re too warm, they’ll be extra soft and hard to slice cleanly. Make sure to let them cool completely before cutting, and use a sharp knife (wiping between cuts helps!). Chilling the brownies first makes for the neatest pieces.

Final Thoughts

If you’re looking for an easy, absolutely unforgettable treat that’s bursting with color and flavor, you can’t beat Cookies & Cream Red Velvet Brownies. It’s the ultimate mash-up dessert—simple enough for a weeknight, impressive enough for a party. I can’t wait for you to taste just how magical these are!

Cookies & Cream Red Velvet Brownies Recipe

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4.6 from 8 reviews

Author: admin
Total Time: 35 minutes
Yield: 16 brownies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Cookies & Cream Red Velvet Brownies that marry the flavors of red velvet cake, white chocolate, and Oreo cookies in every bite. Perfect for satisfying your sweet tooth cravings!

Ingredients

Scale

For the Brownies:

1 box red velvet cake mix (15.25 oz)
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips
10 Oreo cookies (roughly chopped)

Optional Toppings:

Extra Oreos
White chocolate chips

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
Mix the Batter: In a large bowl, combine the red velvet cake mix, oil, eggs, and vanilla extract until well blended.
Add Mix-Ins: Gently fold in the white chocolate chips and chopped Oreo cookies.
Bake: Spread the batter in the prepared pan and top with extra Oreos and white chocolate chips if desired. Bake for 25–30 minutes.
Cool and Serve: Allow the brownies to cool completely before slicing into squares.

Notes

For a fudgier texture, slightly underbake and chill before slicing.
Store leftovers in an airtight container at room temperature for 3 days or refrigerate for up to a week.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American