Red velvet brownies are layered with a cream cheese filling in these layered Oreo Cream Cheese Stuffed Red Velvet Brownies that are perfect for any red velvet lover.
If you love this flavor combination, then you’ll also love this Red Velvet Sheet Cake with Cookies and Cream Frosting.
These Oreo Cream Cheese Stuffed Red Velvet Brownies bring in both of those elements that I told you yesterday were going to make an appearance more than once this week – cream cheese and Oreos. I started with my favorite red velvet brownie recipe. I use the recipe in my Red Velvet Cookbook for Brownie Cups, but it is a great recipe that translates over to regular brownies as well.
But these aren’t just brownies. Half of the batter goes into the pan, then you get a thick layer of Oreo infused cream cheese. The center of these red velvet brownies is pretty much heaven. Then the rest of the brownie batter goes on the top and then they are baked to gooey perfection. These are definitely more on the gooey side versus the cakey side.
A few hints to making these red velvet brownies – an offset spatula was my best friend. The first layer of of the dough is a little bit difficult to layer into the bottom of the pan. It helps first of all if you drop dollops of the dough over the surface of the pan instead of just dumping the batter into the center. Take your offset spatula and spray it with nonstick cooking spray. Use that to spread the batter evenly over the bottom of the pan.
Then you’ll want to repeat that procedure with both the cream cheese layer and the top brownie layer.
I know they sound a little fussy, but they really aren’t. And they are totally worth it, anyway!!
These Oreo Cream Cheese Stuffed Brownies are rich and sweet and filled with all kinds of goodness – they are a red velvet dream come true!!
More Red Velvet Desserts
Red Velvet Cookie Pie
Red Velvet Cheesecake Cupcakes
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Oreo Cream Cheese Stuffed Red Velvet Brownies
Ingredients
Brownies
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cocoa powder
- 1/3 cup butter melted
- 1 cup packed brown sugar
- 1 egg
- 2 teaspoons red food coloring
- 1 teaspoons vanilla extract
Filling
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 12 Oreos roughly crushed (about 5 oz)
Instructions
- Preheat the oven to 350ºF. Line an 8×8-inch baking dish with foil or parchment paper, then spray with nonstick cooking spray.
- Whisk together the flour, baking powder, salt and cocoa powder.1 cup all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon cocoa powder
- In another bowl, mix together the butter and brown sugar. Add in the egg, food coloring and vanilla. Stir in the dry ingredients and set aside.1/3 cup butter, 1 cup packed brown sugar, 1 egg, 2 teaspoons red food coloring, 1 teaspoons vanilla extract
- In another bowl, beat together the cream cheese and sugar until smooth. Beat in the vanilla. Stir in the Oreos until evenly combined.8 oz cream cheese, 1/2 cup sugar, 1 teaspoon vanilla extract, 12 Oreos
- Pour half of the red velvet brownie batter into the prepared pan. Smooth with a knife, spoon or offset spatula. Carefully spread the cream cheese mixture over the top of the red velvet batter. Drop the remaining red velvet batter over the top and carefully spread evenly over the top.
- Bake in the preheated oven until a tester comes out with only a few red velvet crumbs on it, about 30 minutes. Cool completely before removing from the pan and cutting into squares.
Rebecca says
How much is 1 cup in grams? Really would appreciate a response as I’m going to attempt making these for my gcse.
Deborah says
Hi Rebecca – which ingredient are you wondering about? It will differ depending on the ingredient. Usually a quick google search will help with the conversions, as well.
Laura says
So these look absolutely amazing!! I decided to make them tonight and working with the batter was like working with cement! I don’t know if it’s supposed to be thick, or if something I did wasn’t right? I ended up having to put them into cupcakes instead (baking right now and they look awesome….), but I’m not sure if you have any suggestions for next time? Thanks so much! Can’t wait to taste them 🙂
Deborah says
The batter is definitely thick. In the post and on the recipe, I give hints about using an offset spatula to spread the batter, and add it in dollops to make it easier. I hope they worked well as cupcakes!
Vicky says
Hi! I was wondering what the best way to store these brownies? Would they taste better at room temperature or from the fridge (if we don’t finish them the first day that is)? Thank you for the recipe!
Deborah says
I stored them in the fridge, but let them come to room temperature before eating them. They were still good straight from the fridge, but I really liked them at room temperature.
Melissa says
Hi Deborah,
Your brownies look AMAZING and i want to bake them myself but i have a 13 x 9″ pan. In this case should i duplicate the recipe?
PS: Thanks for your help in advance!
Deborah says
Yep – the baking time will probably need to be adjusted, though.
Linda says
These are awesome. Took them to work and they disappeared quickly.
Deborah says
Yay! I’m glad you (and your co-workers) loved them!