Red Velvet Slutty Brownies

If we’re going to get “slutty” here at Sweet Tooth, might as well be around the year’s steamiest holiday – Valentine’s Day! Have you had slutty brownies before?? The name comes from their outright inappropriateness – they’re just too good to be legal. Chocolate chip cookie dough is the base with a layer of Oreos covered in brownie batter and then baked and cut into squares of sin. Since it is the holiday of red and pink, I made my brownies red velvet colored and flavored to really celebrate properly. If I had really been paying attention at the grocery store, I would have used these new Red Velvet Oreos to make them truly seasonable. If you make these (which you must), be sure to grab the red velvet variety and let me know how they come out!

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It’s actually quite shocking that I’ve never made slutty brownies before. I’ve delved into cookie bars with Oreo’s and layered bars with cookie dough, but the combination of cookie dough and brownie batter baked together really is simple genius that I’ve ignored until now. One of the best and most dangerous things about these is that you can totally use store-bought dough and brownie mix, although you wouldn’t get the red velvet flavor or color if you go that route. My brownie layer isn’t fire engine red like some red velvet desserts because I used extra dark cocoa powder, so the red color didn’t shine through very much. I was okay with that though, because sometimes the red velvet desserts I see on blogs are so bright red in color that they seem unappealing. Red velvet cake or cupcakes are okay by me, but when things get gooey and red, nooo thank you. So today we have slightly red-tinted brownies instead! With the classic touch of white vinegar to give them the red velvet taste too. Mmm, mmm, mmmmm.

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I served these huge brownies warm with a generous scoop of vanilla ice cream, and one of my friends even claimed it was the best dessert ever. I mean how could it not be – you’ve got so many good things going on ! And they’re extremely photogenic too. I love the layers and contrast of the black and white Oreo’s. Add a few (or a lot) sprinkles and a red napkin and this was one breeze of a photoshoot. You don’t need many props when dealing with chocolate chip cookies, Oreo’s, red velvet brownies, and chocolate ganache all stacked together. Oh, speaking of the ganache – it’s totally optional and maybe even a tad too decadent, but I really wanted to add chopped Oreo’s and sprinkles on top, and ganache seemed like the perfect glue to achieve that. Plus, who’s going to say no to more chocolate on Valentine’s Day!

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If you’re feeling slutty, hungry, or anything in between – you must make these ridiculous bars before Saturday. If you’re trying to win someone over to be your Valentine this year, these just might be the perfect treat to lure them in. Or if you’re planning to sit on your couch watching hours of Netflix by yourself for this fine holiday, these brownies will still be the perfect accompaniment! Who needs a lover when you have slutty red velvet brownies anyway…

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Slutty Red Velvet Brownies

Recipe adapted from Kevin and Amanda and Sally's Baking Addiction

Yield: 9 huge brownies


for the chocolate chip cookie layer:

1 cup unsalted butter, at room temperature
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 tbsp vanilla extract
2-1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
2 cups semisweet chocolate chips
16 Oreo's

for the red velvet brownie layer:

2 large eggs
1/2 cup unsalted butter
1 cup granulated sugar
2 tsp vanilla extract
1/4 cup unsweetened cocoa powder
1/8 tsp salt
1 tbsp gel red food coloring
3/4 tsp white vinegar
3/4 cup all purpose flour

for the chocolate ganache:

4 oz semisweet chocolate, roughly chopped
1/2 cup heavy cream
4 Oreo's, roughly chopped
Sprinkles, if desired


for the chocolate chip cookie layer**:

Preheat the oven to 350 degrees. Line an 8x8" pan with tinfoil, leaving excess hanging over the sides and spray with non-stick cooking spray. Set aside.

In the bowl of an electric mixer, beat together the butter and both sugars on medium high speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and beat well, scraping down the sides of the bowl as necessary.

In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add the flour and mix until just incorporated. Add the chocolate chips and mix in by hand with a rubber spatula. Transfer cookie dough to prepared pan and press evenly to cover the entire bottom. Top with a layer of Oreos.

**This recipe may make more cookie dough then you actually need for the bars. If the cookie dough fills more than half of your pan, remove some of the dough so it only fills up about halfway and save the dough for another baking project. You can also form the dough into 2 tbsp balls and bake in a 350 degree oven for 8-10 minutes to make individual cookies!

for the red velvet brownie layer:

In a small bowl, beat the 2 eggs together and set aside. Melt the butter in a large microwave-safe bowl in 30 second intervals until fully melted. One at a time, add the sugar, vanilla extract, cocoa powder, salt, food coloring, and vinegar to the butter. Whisk in the eggs. Slowly add the flour and combine until just incorporated.

Pour the brownie batter over the chocolate chip cookie layer and Oreo's, and use an offset spatula to spread the batter evenly. Bake the brownies for 25-30 minutes, or until a cake tester comes out clean. Allow the brownies to cool at room temperature for 30 minutes before adding the ganache.

for the chocolate ganache:

Place chopped chocolate in a medium bowl and set aside. Heat the heavy cream over medium heat until it just reaches a boil. Pour heated cream over the chocolate and mix until completely smooth. Pour ganache over the cooled brownies and use an offset spatula to evenly spread out the ganache over the entire pan. Sprinkle with Oreo's and sprinkles, then transfer to the fridge for 20 minutes to allow the ganache to set. Serve once ganache has set, or heat them slightly before serving with a big scoop of ice cream.

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Have a very happy and hopefully slightly slutty Valentine’ Day!!

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11 Responses to “Red Velvet Slutty Brownies”

  1. #
    Jennie @themessybakerblog — February 10, 2015 @ 6:52 am

    In this case, the sluttier the better. These brownies rock my world. Pinned.

  2. #
    Revathi Palani — February 11, 2015 @ 8:08 pm

    Amazing looking brownies.

  3. #
    Zara — February 12, 2015 @ 5:15 pm

    What size pan did you use for these? They look delicious!

    • Erica — February 14th, 2015 @ 9:16 am

      I used an 8×8 pan, but you could also try a 9×9, they just won’t be as thick. Enjoy!

  4. #
    Meriem @ Culinary Couture — February 13, 2015 @ 2:14 pm

    I love slutty brownies! These are amazing!

  5. #
    June Burns — February 15, 2015 @ 1:59 pm

    Wow that is one amazing dessert! I’ve tried classic slutty brownies, but never red velvet! Cool idea :)

  6. #
    farhana sarker — February 15, 2015 @ 10:48 pm

    I have been following your recipes blindly with out any problems, till today. I was very disappointed after putting my cookie dough in an 8×8 pan it was filled!! No space for the cookies. Forget the red velvet brownie batter. I have emailed you a picture as i cannot atrach it here. I transferred it to a 9×13 and have it baking well it the oven now.

    • Erica — February 17th, 2015 @ 7:57 am

      I’m sorry that happened! If your cookie layer is too thick, just don’t use all of the dough and put it aside for baking up as individual cookies, or freeze for layer. You can also try using a bigger pan as you did, but I measured mine again and it was 8×8. Hopefully they still came out great!

  7. #
    Sarah — March 20, 2015 @ 11:21 am

    Yes, the cookie portion was 3x as thick as the rest and I used a 9.5×9.5 pan. How can this be?

    • Erica — March 20th, 2015 @ 3:04 pm

      Very strange, I’m sorry that happened! If you make it again feel free to leave out some of the cookie dough and make the rest into drop cookies.

  8. #
    Cat — February 8, 2018 @ 4:48 am

    Do you store this in the fridge or at room temp after the initial 20mins in the fridge for the ganache to set?

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