Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper, and using metal binder clips, clip two of the sides down. Spray with cooking spray. Set aside.

In the microwave, melt the butter and sugar in 30-second increments until mostly dissolved (sugar granulates are normal). The mixture should look glossy.

Allow the mixture to cool slightly, then whisk in eggs one at a time until the mixture lightens in color. Add the red velvet emulsion or red food dye.

Sift in the cocoa powder, add salt, and. Using a rubber spatula, fold in flour and Oreo chunks until just combined. Avoid flour streaks. Pour the mixture into the prepared pan and garnish with the 3 extra crushed Oreos.

Bake for 55-65 minutes, testing for doneness by inserting a toothpick into the center beginning at 50 minutes. The toothpick should come out with a few moist crumbs, not wet batter. Mine took the full 65 minutes.

Allow to cool for 15-20 minutes, then cut and serve.