Since childhood or maybe I should say early adulthood, I have found comfort and peace in Baking. It has always been my getaway from all the stress and anxiety of life and its responsibilities. My family got their first serving of freshly baked goods everyday when I gave my O-Level examinations during my teens, thats when my love for baking originated. It is almost therapeutic for me in some ways and has an instant calming effect on my mood and personality. Nowadays, dealing (or should I say constantly negotiating) with a chaotic 2 year old bursting at the seams with an endless supply of energy and the second one on it’s way (due in June), I have once again turned to my trusted old hobby and the house has been receiving an array of sweet treats.
Because of the increased amount of treats available, my husband started taking some for his colleagues at work which they all loved (Thank God!). One weekend due to high demand from his colleagues he humbly requested if I could make some more brownies for him to take to work. Instead of making plain old regular brownies I decided to experiment and came up with this concoction which I am glad to vouch turned out quite delicious. Everyone loved the combination of bittersweet chocolate and Oreos with Red Velvet. They were quite a hit both at home and work!
Red Velvet Brownies:
Egg – 1 Whole
Vegetable Oil – 1/3 cup
Buttermilk – 1/4 cup
Vanilla Extract – 1/4 tsp
White vinegar – 1 tsp
Red Food Coloring – 1 Tbsp
Confectioner’s Sugar – 3/4 cup
Salt – A Pinch
Cocoa – 1 tsp
Flour – 1 cup
Baking Powder – 1/2 tsp
Cream Cheese Frosting:
Butter – 1/4 cup
Cream Cheese – 1/3 cup
Confectioner’s Sugar – 2 cups
Heavy Whipping Cream – 2 Tbsp
Oreos Crushed – 6 whole
Semi-Sweet Chocolate Chips – 1/2 cup
Heavy Whipping Cream – 1/2 cup
Butter – 2 Tbsp
Crushed Oreos to decorate on Top
Preheat Oven to 350 F. Grease and line a 9×9 inch baking pan.
For the Red Velvet Brownies: Mix all the wet ingredients together until well combined these include the egg, oil, buttermilk, vanilla extract, vinegar and red food coloring. In a separate bowl mix all dry ingredients which include sugar, salt, cocoa, flour and baking powder. Slowly add the dry ingredients to the wet mixture in 4 equal parts, mixing in between to make sure there are no lumps and the mixture is smooth and well combined. Pour into the baking pan and bake for 20 minutes or until a toothpick inserted in the middle comes out mostly clean. Allow the brownies to come to room temperature before placing them in the refrigerator to cool completely.
For the Cream Cheese Frosting: Beat softened butter and cream cheese together with an electric beater until light and fluffy. Add the sugar and cream and whisk till well combined. Fold in the crushed Oreos. Spread the Frosting on the brownies and return them to the refrigerator make sure that the frosting sets before we add the chocolate ganache.
For the Chocolate Topping: Boil the whipping cream in the microwave, pour on top of the chocolate chips and set aside to melt for a minute. Stir the chocolate until all the chips are melted and mixture is smooth. Stir in softened butter until mixture becomes shiny and glossy. Pour the chocolate ganache on top of the frosting.
Top with crushed Oreos. Refrigerate for at least 1 hour before cutting them into bars and serving.
These brownies can be stored for up to a week in the refrigerator but trust me they never last that long!