Description
These Cookies & Cream Red Velvet Brownies combine the rich, velvety flavor of red velvet cake with a creamy cheesecake swirl and a crunchy Oreo topping. Easy to prepare with a boxed cake mix and simple ingredients, these brownies offer a decadent twist to a classic dessert that’s perfect for sharing.
Ingredients
Scale
Brownie Base:
- 1 box of red velvet cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping:
- 10 Oreo cookies, crushed
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal.
- Make Brownie Batter: In a large mixing bowl, combine the red velvet cake mix, vegetable oil, eggs, milk, and vanilla extract. Mix thoroughly until the batter is smooth and well combined. Pour and spread the batter evenly into the prepared baking pan.
- Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, free of lumps.
- Create Swirls: Drop spoonfuls of the cream cheese mixture evenly over the brownie batter in the pan. Using a knife or skewer, gently swirl the cream cheese into the brownie batter to create a marbled effect.
- Add Topping: Sprinkle the crushed Oreo cookies evenly over the top of the swirled batter, pressing them lightly to adhere them to the surface.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center — it should come out with a few moist crumbs but not wet batter.
- Cool & Serve: Allow the brownies to cool completely in the pan before cutting into 12 squares. This helps the cheesecake swirl set and makes slicing easier.
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and smoother swirls.
- You can substitute crushed Oreos with other sandwich cookies if preferred.
- For a richer flavor, use whole milk instead of 1/4 cup milk or add an extra teaspoon of vanilla if desired.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- To keep the topping crunchy, add the crushed Oreos halfway through baking instead of before baking.
