It’s perfect for bake sales or just for an after-dinner treat!
Looking for a fun alternative to red velvet cake? Try this red velvet Oreo truffle! It’s super easy to make – you’ll use red velvet cake mix (I like Duncan Hines) and Oreos, with a few other simple ingredients.
My recipe for red velvet Oreo truffle brownies calls for holiday Oreos. You know the cookies I’m talking about – Oreos come in pastel colors in spring, and reds and greens around the holidays. You’ll even find orange Oreos around Halloween.
You can certainly use the classic black and white, but I love the fun color that the holiday Oreos add to the dessert.
You can use this Oreo truffle brownies recipe for just about any occasion.
Cut your dessert into bars to sell at the bake sale, or just serve it to your family after supper. But keep in mind that a little bit of planning ahead will be required.
Make sure before you begin that you’ve got an hour or so to set aside. Better still, prepare your red velvet brownies the night before. The chocolate ganache will take a few minutes to make.
But, more importantly, it’s going to take some time to set in the refrigerator. If you don’t allow it to set, your recipe will turn out soupy. In other words, a chocolate disaster!
Don’t be scared to play around with the ganache, either! I’ve experimented with it myself, and have made red velvet Oreo cheesecake bars as well as a red velvet Oreo truffle cake. (I just added an egg.)
I also came up with a cookies and cream red velvet brownies recipe – instead of using chocolate chips in the ganache, try white chocolate chips!
Before you experiment too much, though, try my red velvet chocolate brownies recipe.
I know you’ll find that it’s simple to make, turns out perfectly every time, and you won’t find a soul who doesn’t love it. Enjoy!
Parchment Paper – In my recipe, I suggest that you grease your pan. However, if you’ve got parchment paper available, use that instead! Parchment paper is a no-fail way to keep any brownies from sticking. Your brownies will be easy to cut and will slide out of your pan with no problem.
Before you crack your eggs – It’s best to use room temperature eggs in these red velvet chocolate chip brownies. Cold eggs won’t mix properly with your other ingredients, and they can change the texture of the brownies once they’re finished. Let your eggs sit out on the counter for an hour or so before you crack them.
Check your brownies – The bake time I listed in my recipe was exact – for me. Depending on your elevation and your oven, your bake time may vary. Don’t stalk your brownies – opening the oven door every five minutes won’t help. But do check them a few minutes before your timer goes off to prevent overbaking. For the best results, don’t bake them in a glass pan. Instead, use a dark metal pan, or even silicone works well.
Check out These Brownies
Brownie Cookies – Rich chocolaty decadence of brownies but with a surface crackle!
Lemon Brownies – Sweet, fresh, bursting, intense lemon yumminess!
Caramel Stuffed Brownies– Rich and Fudgy brownies with caramel and just the right touch of crisp!
Red Velvet Oreo Brownies
- 1 Box Red Velvet Cake Mix
- 1 Cup Unsalted Butter Melted~Divided
- 2 Large Eggs
- 2 Packages Holiday Oreo's
- 1 Bag 11.5 Ounces Milk Chocolate Chips
- 1 Bag 12 Ounces Mini Chocolate Chips
- 1 Cup Heavy Whipping Cream
Red Velvet Brownie Layer:
- Preheat oven to bake at 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
- Beat together eggs, cake mix, and ½ cup of melted butter, using an electric mixer, until the mixture is smooth.
- Press mixture into the bottom of prepared baking pan (I use my hands). Nestle a few Oreos to brownie mixture and bake in preheated oven for 13 minutes.
Crushed Oreo Layer:
- Meanwhile, crush one package of Oreo's in a food processor or with a rolling pin in a 1 gallon ziplock, . Mix the crushed Oreo's with 1/2 cup melted butter until combined. Sprinkle mixture evenly over the baked brownies and gently press down.
- Add milk chocolate chips to a mixing bowl. In a small saucepan, bring the heavy cream to a simmer. Pour heated cream over chocolate chips. Allow mixture to sit for 5 minutes. Whisk mixture until completely smooth. Pour ganache evenly over Oreo layer and sprinkle top with mini chocolate chips. Cool brownies to room temperature. Cover and refridgerate until cold and set. I prefer them cooled overnight. Cut and serve!