Cookies and Cream Red Velvet Brownies

Name: Cookies and Cream Red Velvet Brownies
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1/2 cup chocolate or vanilla protein powder (62g); 1/2 cup oat flour (60g); 2 Tbsp cocoa powder (10g); 2 Tbsp granular sweetener (24g); 1/4 tsp baking powder; 1/4 tsp baking soda; 1/2 cup plain nonfat Greek yogurt (112g); 1/2 cup unsweetened applesauce (122g); 1 tsp pure vanilla extract; 2 Tbsp light butter (28g); 2 Tbsp semi-sweet chocolate chips (30g); 3/4 tsp Red food coloring; 16 Oreo thins (116g); 2 Hershey's Cookies and Cream bars (86g)

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
45 mins
Servings
12 servings
Calories
151 kcal
Course
Dessert
Cuisine
International

Cookies and Cream Red Velvet Brownies

Heidi Hunt

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You guys... These Cookies and Cream Red Velvet Brownies. They're like the holy trinity of desserts! Thick, fudgy red velvet brownies topped with a crunchy, sweet Oreo layer and finished off with a delicious cookies and cream icing!! I love all of these flavors on their own but together, HOLY COW, they're SO good! 🤯

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Ingredients

Servings

Red Velvet Brownies:

1/2 cup chocolate or vanilla protein powder (62g)
1/2 cup oat flour (60g)
2 Tbsp cocoa powder (10g)
2 Tbsp granular sweetener (24g) I used Swerve
1/4 tsp baking powder
1/4 tsp baking soda
1/2 cup plain nonfat Greek yogurt (112g)
1/2 cup unsweetened applesauce (122g)
1 tsp pure vanilla extract
2 Tbsp light butter (28g) softened
2 Tbsp semi-sweet chocolate chips (30g) melted
3/4 tsp Red food coloring

Oreo Cookie Layer:

16 Oreo thins (116g)

Topping:

2 Hershey's Cookies and Cream bars (86g)

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Instructions

Preheat the oven to 325 degrees F. Line a 8x8-inch baking dish with parchment paper and/or spray with nonstick cooking spray.

For the Red Velvet Brownies:

In a medium-sized bowl, add the protein powder, flour, cocoa powder, sweetener, baking powder and baking soda. Combine with a whisk until there are no clumps.
Add the yogurt, applesauce, vanilla, butter, melted chocolate, and red food coloring. Using a hand mixer, mix to combine.

To Assemble:

Add 2/3 of the brownie batter to the bottom of the prepared baking dish. You can use another piece of parchment paper sprayed with nonstick cooking spray to help spread the batter out without sticking.
Place the Oreos on top of the brownie layer. Add the remaining brownie batter on top of the Oreo cookies layer. Spread evenly across with a silicone spatula. You can use the parchment paper trick to smooth out the batter while minimizing sticking here too. All the Oreos may not be coated, but most of them should be.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out mostly clean.
Place on a wired rack and immediately top with broken pieces of the cookies and cream bar. Wait 5 minutes for the bars to melt and with a spatula, smooth the chocolate over the entire top.
If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.

Nutrition Information

Show Details

Serving 1brownie (54g) Calories 151kcal (8%) Carbohydrates 14.1g (5%) Protein 7.3g (15%) Fat 7.3g (11%) Saturated Fat 3.3g (17%) Fiber 1.1g (4%) Sugar 6.5g (13%)