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Red Velvet Brownie Pie with Oreo Cookie Crust

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This decadent red velvet brownie pie features a fudgy, tangy red velvet filling atop a crunchy homemade Oreo cookie crust. It’s easy enough for weeknights but impressive enough for special occasions, and can be adapted for gluten-free or dairy-free diets.

Ingredients

Scale
  • 24 Oreo cookies (regular, not Double Stuf; use chocolate sandwich cookies with filling)
  • 1/4 cup (60g) unsalted butter, melted (for crust)
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled (for filling)
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15ml) red food coloring (liquid or gel)
  • 2/3 cup (85g) all-purpose flour (or gluten-free 1:1 flour)
  • 2 tablespoons (12g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon white vinegar
  • 1/4 cup (60ml) buttermilk (or 1/4 cup milk + 1/2 teaspoon lemon juice)
  • 1/2 cup (90g) white chocolate chips (optional topping)
  • Extra Oreo cookie crumbs (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie pan. If using a springform pan, line the bottom with parchment paper.
  2. Add 24 Oreo cookies to a food processor or blender and pulse until fine crumbs form. Add 1/4 cup melted butter and pulse again until combined. (Alternatively, crush cookies in a zip-top bag and mix with melted butter in a bowl.)
  3. Press the Oreo mixture evenly into the bottom and up the sides of the prepared pie pan. Press firmly to compact the crust. If too crumbly, add 1 extra tablespoon melted butter.
  4. Bake the crust for 10 minutes. Remove from oven and let cool while preparing the filling.
  5. In a large bowl, whisk together 1/2 cup melted butter and 1 cup sugar until slightly creamy. Add 2 eggs and 1 teaspoon vanilla extract; whisk until smooth. Stir in 1 tablespoon red food coloring.
  6. Sift in 2/3 cup flour, 2 tablespoons cocoa powder, and 1/4 teaspoon salt. Fold gently with a spatula until just combined.
  7. Add 1 teaspoon vinegar and 1/4 cup buttermilk. Stir until the batter is smooth and glossy. If too thick, add 1 tablespoon extra buttermilk.
  8. Pour the red velvet brownie batter onto the cooled Oreo crust and spread evenly to the edges.
  9. Sprinkle 1/2 cup white chocolate chips and extra Oreo crumbs over the top, if desired.
  10. Bake at 350°F (175°C) for 30-35 minutes, until the edges are set and the center is slightly soft (a toothpick should come out with a few moist crumbs).
  11. Let the pie cool in the pan for at least 1 hour before slicing. For cleaner slices, chill in the fridge for 30 minutes after cooling.
  12. Run a thin knife around the edge, then cut into wedges. Serve slightly warm or at room temperature.

Notes

For best results, use room temperature eggs and buttermilk. Press the crust firmly for a sturdy base. Don’t overmix the brownie batter to keep it fudgy. Let the pie cool fully before slicing for clean cuts. Easily adapted for gluten-free or dairy-free diets. Store leftovers covered in the fridge for up to 4 days or freeze slices for up to 2 months.

Nutrition

Keywords: red velvet, brownie pie, Oreo crust, dessert, easy, chocolate, holiday, Valentine's Day, birthday, fudgy, homemade, crowd-pleaser

Find it online: https://bitematrix.com/red-velvet-brownie-pie-recipe-easy-oreo-cookie-crust-dessert/