A quote from one of my favorite movies: The Parent Trap. Except while Annie and Hallie eat their plain Oreos with peanut butter, Bex is combining red velvet Oreos with chocolate brownie coconut butter. Spontaneous? A recipe for a….royal stomach ache? Never!! I am living proof as I ate spoonfuls of the dough and a significant portion of the pan of brownies fresh out of the oven last night.
If you like red velvet, coconut butter, chocolate, brownies, heaven in your mouth or all of the aforementioned, then please, do me a favor: Treat yourself to these insanely addicting triple decker brownies with a thick layer of red velvet cookie dough, chocolate brownie coconut butter and a nice topping of crumbled Oreos. Make them now or(eo) you will wallow in sadness upon gazing at the following photos of them. And of course, I’d like to give a shout-out to my lovely mother for generously sending me these red velvet Oreos in the mail. See you in 12 days!
Bex’s Triple Decker Red Velvet Chocolate Brownies
- 1 stick salted butter, softened
- 1/3 cup light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. skim milk
- 1/2 cup Quaker Old Fashioned Oats
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 16 Red Velvet Oreo cookies (12 in brownies, 4 on top), crushed
- 1 cup Sweet Spreads Chocolate Brownie Coconutter
Preheat oven to 350 degrees F. Mix together softened butter, brown sugar and sugar until mixed. Add in egg and milk. Then, mix in oats, flour and baking soda until combined.
In a ziploc bag crush 14 red velvet Oreo cookies until crushed. Mix into dough until evenly mixed.
Spread dough into a greased 8 X 8 pan. Top dough with coconutter and evenly spread across the first layer of dough. In ziploc bag, crush up 4 more Oreos and sprinkle over coconutter layer.
Bake for 30 minutes. Let cool for 30-35 minutes, cut and bon appétit!