I had a friend have surgery recently and she loves red velvet. I found a recipe similar to the one I made. I made a couple tweaks to it. Here is my version! These do take a long time to make, but trust me my friend, very worth it, they are soo yummy!
(gel coloring and whipping cream not pictured)
- 2 eggs
- pure vanilla extract
- cocoa powder
- powdered sugar
- red gel food coloring (regular red food coloring should work too)
- white vinegar
- heavy whipping cream
- semi sweet chocolate (4oz per batch, do NOT use chocolate chips)
- 8×8 pan
- aluminum foil
Pull out your butter to get soft while you are preparing everything. Preheat your oven to 350 degrees. Line your 8×8 baking pan with foil. Do not skip this, it makes things so much easier in the end! Leave some of the foil over the edge so you can grab it easily when it is time to take them out of the pan.
We are going to start making the brownie mix. First, get your two eggs and beat them together in a small bowl. In a large bowl, melt 1/2 cup butter in the microwave so it liquifies. Add in 1 cup of sugar, 2 tsp of pure vanilla extract, a pinch of salt, red food coloring, 3/4 tsp vinegar, 1/4 cup of cocoa powder and mix well. After mixing those ingredients, whisk in your eggs. Now it is time to add in 3/4 cup of flour. After mixing thoroughly, pour your brownie batter into your 8×8 pan that you lined with foil. Bake for 22 minutes. When the brownies are down, let them cool down completely. After they are cooled down, place them in the fridge (in the pan) until you are ready to add the cookies and cream frosting.
To make the cookies and cream frosting, you will need a mixer. I used my Kitchen-Aid mixer, but a handheld mixer should work too. I am providing instructions for using a Kitchen Aid standing mixer. Use the paddle attachment on your mixer and beat 1/4 cup softener butter on medium until it is creamy. Add in 1 and 3/4 powdered sugar and 2 tablespoon of heavy whipping cream and beat until it is nice and creamy, a frosting consistency. Put 6 oreos in a baggie and roll with a rolling pin to crush. Put this into the frosting and mix.
Time to check on those brownies! Are they cooled down in the fridge yet? If so, pull those suckers out! Remember that foil I told you to leave over the edge? Grab it and carefully lift the brownies out of the pan. Frost them with the cookies and cream frosting you just made. After frosting, carefully put them back in the 8×8 pan (with the foil still on the brownies) and place in the fridge until the chocolate ganache topping is done.
To make the chocolate ganache topping, you will need your semi sweet chocolate (remember, no chips!), heavy cream, and butter. Break up your chocolate and place in a bowl. Heat 1/2 cup of heavy whipping cream in microwave until bubbling hot. Pour this carefully over the chocolate pieces and stir to melt the chocolate. Add in 2 tablespoons of butter and stir until it is completely melted. Pull your brownies out of the fridge (keep them in the 8×8 pan) and pour the chocolate ganache frosting over top of the cookies and cream layer. Optional: Crumble up some more oreos and sprinkle on top of chocolate ganache. I chose not to do this because the cookies and cream layer already had so much flavor. Place the whole pan back in the fridge for about an hour.
After an hour, I bet you are sooo ready to try one of these! Even after licking the spoon after each layer, you still have room in your belly! I found the trick to cutting these pretty nice is to wet a paper towel and wipe of your knife after each cut.