Red Velvet Frosted Oreo Filled Brownies

Red velvet whipped cream frosting, Oreo crumbles, and heart sprinkles top rich, fudgy brownies loaded with traditional Oreos (aff link). The ideal Valentine’s Day treat! Next, try my traditional fudgy brownies.

Let’s chat about love since it’s Valentine’s Day tomorrow.

This red velvet whipped cream icing is delicious. What is it about red velvet that I like (apart from everything else)? The shade. The color red is bright, lively, and striking. And, in this instance, how ridiculously simple it was to produce a creamy (dare I say, velvety?) whipped cream icing with the trademark red velvet color.

These brownies are delicious. They taste like chocolate. They’re chewy. They’re just sweet enough to make you happy without causing you a toothache.

Oreos. Do you know what else I like about Oreos (apart from everything else)? Because there are so many things you can do with them. You may dip, smash, or shove them into other delectable foods to increase your enjoyment.

Sprinkles of love (aff link). Is there anything else I should say about these? They simply scream sweet, bright love.

Ingredients for Oreo-stuffed brownies

Brownie layer

  • 8 tablespoons salted butter
  • 2 oz. chopped dark chocolate
  • 2 eggs, room temperature
  • cupsugar
  • a cup of light brown sugar
  • 1tspvanilla
  • cupflour
  • cupdutch cocoa processing
  • chocolate powder (unsweetened)
  • 1 teaspoon espresso powder
  • teaspoonsalt

Red velvet frosting layer

  • 1 quart thick cream
  • 4 oz. mascarpone cheese
  • cup dried red velvet cake mix

There were a few things I wanted in these brownies:

  • Fudgy yet not overpowering
  • Wealthy, but not too so
  • A moist and tender crumb
  • They’re not pancakes, but they’re also not a mile high.
  • The capacity to retain icing without crumbling

The keys to getting this exactly right turned out to be:

  • I used two eggs instead of one for an 88 pan.
  • 2 cup flour, to prevent it from becoming too high and cakey Only 1
  • A combination of melted dark chocolate and two types of cocoa powder

I’ve been attempting to create the ideal foundation for this frosting, as well as the ideal topping for these brownies. I’m not sure why it took me so long to bring these two together, but better late than never!

I’ve always loved the combination of red velvet and Oreos. I’ve seen red velvet cheesecake covered with Oreos, red velvet brownies with an Oreo layer, red velvet Oreo truffles, and so on.

And each one is utterly drool-worthy (just check out thisPinterest board). So I decided to shake things up a little.

Instead of using red velvet as a foundation, I reversed it! Fudgy chocolate brownies with Oreo filling and rich red velvet icing. I was concerned that the icing would be difficult to perfect. I wanted it to be light and creamy while yet retaining the classic red velvet color and taste.

The solution was there in front of me; all I had to do was replicate my funfetti whipped cream and change out the funfetti cake mix for red velvet! So. Easy.

I thought it was going to be wonderful, but my first mouthful pleasantly surprised me. I let out an audible cry of joy, followed by some dancing and fist pumping.

The texture is great. The sweetness is precisely what I was looking for. The ratio of chocolate to red velvet is ideal.

I believe we should take a closer look inside. Let’s get a little closer.

There you have it. I can’t express how much I adore these items. They’re rich, so I don’t believe you’ll have to worry about finishing the whole pan. But, if you succeed, please notify me since I believe it signifies you have won some form of life competition.

Oreo Stuffed Brownies with Red Velvet Frosting

Pin Print

Prep Time: 25mins
Cook Time: 30mins
Total Time: 55mins
Servings: 16brownies (or 9 huge)
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Rich, fudgy brownies are stuffed with classic Oreos and topped with red velvet whipped cream frosting, Oreo crumbles and heart sprinkles. The perfect Valentine’s Day treat!


  • Square baking dish
  • Paper made with parchment
  • blending bowls
  • Whisk
  • Mixing Stand
  • Hand held mixer


Brownie layer

  • 8 tablespoons salted butter
  • 2 oz. chopped dark chocolate
  • 2 room temperature eggs
  • cupsugar
  • a cup of light brown sugar
  • 1 teaspoon pure vanilla essence
  • cupflour
  • cupdutch cocoa processing
  • chocolate powder (unsweetened)
  • 1 teaspoon espresso powder
  • teaspoonsalt

Red velvet frosting layer

  • 1 quart thick cream
  • 4 oz. mascarpone cheese
  • dry red velvet cake mix


Brownie layer

  • Preheat the oven to 350°F and line an 88-inch baking sheet with parchment paper, leaving some hanging over the sides. Set aside.
  • Combine the butter and chopped chocolate in a large microwave-safe mixing bowl. Stir every 30 seconds until smooth (for me, it was 1 minute 30 seconds).
    2 ounces dark chocolate, 8 tablespoons unsalted butter
  • 4 cup brown sugar, light
    1 teaspoon pure vanilla essence, 4 cup sugar 1
    Add the eggs, sugars, and vanilla extract to the same mixing bowl. To blend, whisk everything together.
    2 eggs, 3
  • a teaspoon of salt
    8 ct unsweetened cocoa powder, 1 tsp espresso powder, 18 ct dutch processed cocoa, 12 ct flour 1
    Combine the flour, cocoa powders, espresso powder, and salt in a mixing bowl. Mix together until smooth.
  • Pour into the prepared baking dish.
  • 30 minutes in the oven, or until a toothpick inserted into the middle comes out largely clean.
  • Remove from the oven and lay the brownies on a wire rack to cool entirely.

Red velvet frosting layer

  • For 15 minutes, place a big mixing bowl in the freezer.
  • Combine heavy cream and mascarpone cheese in that bowl using a stand or hand mixer on medium speed until partly blended, then raise to high and whisk until firm peaks form.
    4 ounces mascarpone cheese, 1 cup heavy cream
  • 2 cup cake mix (red velvet)

    Whip in the cake mix until incorporated.

  • Cool the brownies before frosting them, then slice, serve, and enjoy!

Nutrition Facts

Calories: 247kcal | Carbohydrates: 22g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 124mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 524IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Rate this post

Leave a Reply

Your email address will not be published. Required fields are marked *