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!
Since tomorrow is Valentine’s Day, let’s talk about love ❤️
This red velvet whipped cream frosting. You know what I love about red velvet (besides… everything)? The color. The bright, vibrant, stunning red color. And in this case, how freaking easy it was to make a creamy (dare I say, velvety?) whipped cream frosting with the signature red velvet hue.
These brownies. They’re chocolatey. They’re fudgy. They’re just sweet enough without giving you a toothache.
Oreos. And you know what I love about Oreos (besides… everything)? That you can do so many things with them. You can dunk them, crush them, or stuff them inside of other delicious things to double your own fun.
Heart sprinkles. Do I really need to say anything else about these? They just scream sugary, colorful “love” ❤️????????
There were a few things I wanted in these brownies:
- Fudgy, but not heavy
- Rich, but not too rich
- A soft and moist crumb
- Thick enough that they’re not pancakes, but also not a mile high
- The ability to hold frosting without falling apart
The keys to getting this exactly right turned out to be:
- 2 eggs, where I would normally use 1 for an 8×8 pan
- Only 1/2 cup of flour, to keep it from getting too high and cakey
- A mix of melted dark chocolate and two different kinds of cocoa powder
I’ve been trying to come up with the perfect base for this frosting, and – inversely – the perfect topping for these brownies. Why it took me so long to just put these two together is beyond me, but better late than never!
I’ve always been a fan of red velvet and Oreos together. I’ve seen people do red velvet cheesecake topped with Oreos, or red velvet brownies with an Oreo layer, red velvet Oreo truffles… the list goes on and on. And every single one is completely drool-worthy (just check out this Pinterest board). So I decided to switch things up a bit.
Instead of red velvet as a base, I inverted it! Fudgy chocolate brownies stuffed with Oreos and topped with luscious red velvet frosting. I was afraid the frosting would be hard to get right – I wanted it to be light and creamy, but still have that signature red velvet color and flavor. The answer was right under my nose – all I had to do was duplicate what I’d done with my funfetti whipped cream and swap funfetti cake mix for red velvet! So. Easy.
I knew it was going to be good, but it even surprised me a little when I took my first bite. I let out an audible groan of happiness, and followed it up with some dancing and fist pumping. The texture is perfect. The sweetness is exactly what I wanted. The balance of chocolate to red velvet is ????????
I think we need to get a better look at the inside. Let’s zoom in a bit.
Theeeeeere it is. I can’t tell you how much I love these things. They’re rich, so I don’t think you’ll have to worry too much about eating the whole pan yourself. However, if you manage to do so, please tell me because I think that means you win some sort of contest in life.
- 8 tablespoons butter
- 2 ounces dark chocolate, chopped
- 2 eggs, room temp
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 tsp vanilla
- ½ cup flour
- ⅛ cup dutch processed cocoa
- ⅛ cup unsweetened cocoa powder
- 1 tablespoon espresso powder
- ½ teaspoon salt
- 1 cup heavy cream
- 4 ounces mascarpone cheese
- ½ cup red velvet cake mix (dry)
- Preheat the oven to 350°F and line an 8x8 inch pan with parchment paper, making sure to leave a little hanging over the edges. Set aside.
- In a large microwave-safe bowl, combine butter and chopped chocolate. Stop to stir every 30 seconds until smooth (for me, it was 1 minute 30 seconds).
- To the same bowl, add eggs, sugars and vanilla. Whisk to combine.
- Add flour, cocoa powders, espresso powder and salt. Whisk to combine until smooth.
- Pour into into prepared pan.
- Bake for 30 minutes or until a toothpick inserted into the center comes out mostly clean.
- Remove from the oven and (keeping brownies in their pan) place on a wire rack to cool completely.
- Chill a large mixing bowl in the freezer for 15 minutes.
- In that bow, combine heavy cream and mascarpone cheese on a low speed until mostly combined, then increase speed to high and whip until stiff peaks form.
- Add cake mix and whip again until combined.
- Frost cooled brownies and slice, serve and enjoy!