Red Velvet Oreo Brownies and a Swim Workout

Today is bittersweet. It’s the last day of winter break, which means I have to go back to school and back to work tomorrow. But it also means I get to see all my friends who are back at school! For my last day of freedom, I’m going to share one of the best recipes Shelby and I made over break. This was Shelby’s favorite, and this was definitely one of my top three. These Red Velvet Oreo Brownies from Sally’s Baking Addiction are simply wonderful. I usually am not a fan of red velvet or Oreos, but I love the cookies and cream flavor, and the combination of red velvet in a gooey brownie form is amazing. I also got to use my new stand mixer for this, which was lots of fun!

We made a couple adjustments to the recipe, decreasing the red food coloring (that stuff is expensive!), and increasing the amount of Oreos. We also didn’t have plain chocolate so we used chocolate chips for the ganache and it came out fine. Here’s the recipe!

Red Velvet Oreo Brownies

adapted from Sally’s Baking Addiction



2 eggs

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 tsp vanilla extract

1/4 cup unsweetened cocoa powder

1/4 tsp salt

2 tsp red food coloring (we used liquid, you’ll probably need less if you use gel)

3/4 tsp distilled white vinegar

3/4 cup all-purpose flour


1/4 cup (1/2 stick) unsalted butter, softened

1 3/4 cup powdered sugar

1-2 tbsp milk

9 Oreos, crushed

Chocolate Ganache

4 oz (2/3 cup) bittersweet chocolate chips or chopped chocolate

1/2 cup milk

1/4 cup (1/2 stick) unsalted butter, softened


Preheat the oven to 350˚F and grease an 8×8 pan.

Beat the eggs together in a small bowl until foamy. In a separate bowl, beat together the melted butter, sugar, vanilla, cocoa powder, salt, food coloring, and vinegar. Gently fold in the flour until just combined. Do not overmix. Pour the brownie batter into the prepared pan and bake for 18-20 minutes, until a toothpick comes out mostly clean with a few moist crumbs. Allow to cool to room temperature before frosting.

For the frosting, cream the butter in a stand mixer with a paddle attachment. Slowly add in the powdered sugar, and increase speed. Add the milk in half tablespoon increments until the desired consistency is reached. It should be thick so it is spreadable and holds its shape in a layer over the brownies. Add the crushed Oreos and stir to combine. The mixer will crush them a little bit more, giving you that nice cookies and cream speckled appearance. Spread the frosting in an even layer over the cooled brownies. Place in the refrigerator to chill while you prepare the ganache.

For the ganache, place the butter and the milk in a saucepan and bring to a boil over medium heat. Pour the boiling mixture over the chocolate chips and stir until the chocolate is melted and smooth. Spread over the frosted brownies. Chill until the ganache is firm enough to hold its shape, about half an hour. Once the brownies are completely chilled, cut into squares. Enjoy!




Three beautiful layers!


Grab a fork and dig in!

I got in the pool again today, and I did a nice threshold/sprint workout. I’m a little slow right now so the intervals are a bit off of what I usually do, but here it is!

Threshold/Sprint Workout

300 free, 200 non-free, 100 free

4×100 @1:30, descend 1-4

6×75 @1:20, fly/back/breast by 25

8×50 @1:00, 2x(1 easy, 1 sprint first 15m, 1 sprint middle 15m, 1 sprint last 15m)

50 easy

12×100, 3 rounds of 4

1) 3 threshold free @1:20, 1 easy @2:00

2) 3 fly/free by 25 @1:30, 1 easy @2:00

3) 3 threshold free @1:20, 1 easy @2:00

12×50, 3 rounds of 4

1) 3 fast free @:45, 1 easy 1:00

2) 3 fly/free @:50, 1 easy @1:00

3) 3 fast free @:45, 1 easy 1:00

12×25 @:30 3x(3 sprint, 1 easy)

1st round free, 2nd round stroke, 3rd round free

200 easy

Total: 4200 yards

Time: 1 hr, 15 min


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