Oreo Cream Cheese Stuffed Red Velvet Brownies Recipe by Pawon Indo Bule
Cooking Instructions 1 Preheat the oven to 350ºF. Line an 8×8-inch baking dish with parchment paper, then spray with nonstick cooking spray. 2 Whisk together the flour, baking powder, salt and cocoa powder. 3 In another bowl, mix together the butter and brown sugar. Add in the egg, food coloring and vanilla. 4 Stir in the dry ingredients and set aside. 5 In another bowl, beat together the cream cheese and sugar until smooth. Beat in the vanilla. Stir in the Oreos until evenly combined. 6 Pour half of the red velvet brownie batter into the prepared pan. Smooth with a spatula. 7 Spread the cream cheese mixture over the top of the red velvet batter. 8 Drop the remaining red velvet batter over the top and spread evenly over the top. 9 Bake until a skewer comes out with only a few red velvet crumbs on it, about 25 - 30 minutes. 10 Cool completely before removing from the pan and cutting into squares. 1 Preheat the oven to 350ºF. Line an 8×8-inch baking dish with parchment paper, then spray with nonstick cooking spray. 1 Preheat the oven to 350ºF. Line an 8×8-inch baking dish with parchment paper, then spray with nonstick cooking spray. 2 Whisk together the flour, baking powder, salt and cocoa powder. 2 Whisk together the flour, baking powder, salt and cocoa powder. 3 In another bowl, mix together the butter and brown sugar. Add in the egg, food coloring and vanilla. 3 In another bowl, mix together the butter and brown sugar. Add in the egg, food coloring and vanilla. 4 Stir in the dry ingredients and set aside. 4 Stir in the dry ingredients and set aside. 5 In another bowl, beat together the cream cheese and sugar until smooth. Beat in the vanilla. Stir in the Oreos until evenly combined. 5 In another bowl, beat together the cream cheese and sugar until smooth. Beat in the vanilla. Stir in the Oreos until evenly combined. 6 Pour half of the red velvet brownie batter into the prepared pan. Smooth with a spatula. 6 Pour half of the red velvet brownie batter into the prepared pan. Smooth with a spatula. 7 Spread the cream cheese mixture over the top of the red velvet batter. 7 Spread the cream cheese mixture over the top of the red velvet batter. 8 Drop the remaining red velvet batter over the top and spread evenly over the top. 8 Drop the remaining red velvet batter over the top and spread evenly over the top. 9 Bake until a skewer comes out with only a few red velvet crumbs on it, about 25 - 30 minutes. 9 Bake until a skewer comes out with only a few red velvet crumbs on it, about 25 - 30 minutes. 10 Cool completely before removing from the pan and cutting into squares. 10 Cool completely before removing from the pan and cutting into squares. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken and Mushrooms Alfredo Pesto Pasta Apple Crisp Lemon Pound Cake Slow Cooker Bolognese Sauce Mexican wedding cake Chicken and Mushrooms Alfredo Pesto Pasta Apple Crisp Lemon Pound Cake Slow Cooker Bolognese Sauce Mexican wedding cake Onion tomato chutney Fluffy creamy fruit salad Haloumi Satay with Tomato and Onion Egg and Onion Mince Mix vegetables curry Paneer makhni ‘Fitzroy’ Fish Amritsar chicken Tomato and oil toast Caponata Onion tomato chutney Fluffy creamy fruit salad Haloumi Satay with Tomato and Onion Egg and Onion Mince Mix vegetables curry Paneer makhni ‘Fitzroy’ Fish Amritsar chicken Tomato and oil toast Caponata