Red Velvet Oreo Brownies

Oct15-13.jpgFor the past few months, I’ve been tinkering with the idea of being able to eat my favorite sweets in macros, and the idea came about while I was casually browsing around on Facebook one day (incidentally, follow me on Facebook!!)  and I saw a Tasty video on Oreo blondies.  This was definitely an “AH-HA!!” moment for me – why not incorporate my favorite sweets and cookies into a macro brownie???

The Red Velvet Oreo Brownie was my very first experiment in this type of venture. Since I already had a solid recipe for red velvet in both cupcake and brownie form (the brownie recipe I’m planning on posting sometime in the future), I played around with the macros to include bits of Red Velvet Oreos into the mix.

(This is a sidenote, but I must have been living under a rock for the longest time, because I had NO IDEA that Red Velvet Oreo cookies existed until I saw these at a discount store recently…maybe it was because I was being so good with my diet that I was oblivious to this fact???)

These are definitely a lot easier to make than the Red Velvet cupcakes since I pour the cream cheese sauce and use a knife to swirl designs into the batter before I bake – and they come out so elegantly delicious in such a rugged form.

Now that I’ve been successful at making cookie protein brownies, you know that I’ll be making more of these in the future – the goal will be to make these with Girl Scout Cookie Thin Mints! 🙂


(makes 24 brownies)

6 scoops vanilla whey/casein protein powder (Quest-brand recommended)
1/3 cup oat flour
1/3 cup Truvia baking blend
1/8 cup unsweetened cocoa powder
10 red velvet Oreo cookie sandwiches
1 1/8 cup nonfat milk
1/2 cup unsweetened apple sauce
1/4 cup nonfat cream cheese, softened
1/8 cup nonfat greek yogurt
1/4 cup liquid egg replacement (Egg Beaters-brand recommended)
7 tablespoons Smart Balance Light butter spread, softened
3 teaspoons red food coloring
1 1/2 teaspoon vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoon distilled white vinegar

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, pour 1 cup nonfat milk and 1 teaspoon white vinegar and let sit for 5-10 minutes (the milk will curdle). Set aside.
  3. In another separate bowl, mix Truvia baking blend and butter and combine until smooth.
  4. In a separate large bowl, sift vanilla protein powder, oat flour, cocoa, baking soda and salt until well-combined.
  5. Pour milk and vinegar mixture, Truvia and butter mixture, apple sauce and egg replacement and mix until well-combined.
  6. Pour vanilla extract, remaining vinegar and add red food coloring.  Mix until food coloring has been evenly distributed through the batter.
  7. Crumble Oreo cookies with your hands (one by one) and mix into batter (reserve one for garnish before baking).
  8. In a 9″ x 13″ baking pan, spray with cooking oil and pour batter into pan.
  9. To make the cream cheese “sauce”: mix remaining 1/8 cup milk, cream cheese and greek yogurt with a whisk or electric mixer until smooth.  Pour mixture on the batter’s surface in thin ribbons.  Take a knife and swirl through the batter until it creates the desired effect.
  10. Sprinkle the remaining Oreo cookies on top of the batter.
  11. Bake for 18-20 minutes, or until baked thoroughly (test for doneness with a toothpick – it’s cooked completely if a toothpick comes out clean with minimal crumbs).
  12. Let cool for 15-20 minutes before serving.

red-velvet-oreo-brownies

((c) 2016 photo credit by Tristan Sullivan)

 

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