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!
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).
8 tbsp unsalted butter, 2 ounces dark chocolate
To the same bowl, add eggs, sugars and vanilla. Whisk to combine.
2 eggs, 3/4 cup granulated sugar, 1 tsp pure vanilla extract, 1/4 cup light brown sugar
Add flour, cocoa powders, espresso powder and salt. Whisk to combine until smooth.
1/2 cup all-purpose flour, 1/8 cup dutch processed cocoa, 1/8 cup unsweetened cocoa powder, 1 tablespoon espresso powder, 1/2 teaspoon salt
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.
Red velvet frosting layer
Chill a large mixing bowl in the freezer for 15 minutes.
In that bowl using a stand or hand mixer, combine heavy cream and mascarpone cheese on a low speed until mostly combined, then increase speed to high and whip until stiff peaks form.