Ingredients
Method
- Preheat your oven to 350°F (175°C). Spray a 9x9 baking pan with nonstick spray, then line with parchment paper to ensure easy removal.
- Melt the butter in a medium bowl. Whisk in both sugars until smooth. Then, whisk in the eggs and vanilla extract. Continue whisking for another 2 minutes to create the signature crackly top.
- Add the white vinegar and gel food coloring. Stir to incorporate until you reach your desired shade of red.
- Fold in the flour, cocoa powder, and salt until just combined. Fold in about two-thirds of the broken Oreos.
- Transfer the brownie batter into the prepared pan and spread evenly. Sprinkle the remaining Oreo pieces on top for a crunchy topping.
- Bake for 24 to 29 minutes. Insert a toothpick into the edges—if it comes out clean or mostly clean, and the center looks slightly underdone but not jiggly, it’s ready.
- Allow the brownies to cool for at least 30 minutes before slicing, though they’re also great served warm.
Nutrition
Notes
For a richer flavor, let the brownies cool completely before slicing, though they’re delicious warm too!