Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (15ml) red food coloring
  • 1 tsp (5ml) distilled white vinegar
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 8 (100g) Oreo cookies, roughly chopped

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk melted butter and granulated sugar until combined. Stir in the egg, vanilla, red food coloring, and vinegar until the mixture is a uniform crimson.
  3. Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined.
  4. Spread the red velvet batter evenly into the bottom of the prepared pan.
  5. In a separate bowl, beat softened butter, brown sugar, and white sugar until light and fluffy.
  6. Add the egg and vanilla, beating until the mixture is smooth and creamy.
  7. Stir in the flour, baking soda, and salt. Once a dough forms, fold in the chocolate chips and chopped Oreo cookies.
  8. Scoop rounded tablespoons of cookie dough and place them evenly across the red velvet base, lightly pressing them down with your fingers.
  9. Bake on the center rack for 30–35 minutes, or until cookie tops are golden brown and edges are pulling away from the pan.
  10. Allow the bars to cool completely in the pan for at least 30 minutes before lifting them out and cutting.