Valentine’s Day Red Velvet Oreo Truffle Brownie Bars!

UPDATE: A few commenters were having trouble with the red velvet layer crumbling and not being able to support the heavy chocolate layers so I reworked that layer and the recipe below is updated. 

Alright guys. This recipe will have you in your stretchy leggings in no time flat, but it’s all worth it. They are a layer of red velvet brownies (I could stop here and be satisfied but what’s the fun in that) with an Oreo truffle layer (I know, the inside of Oreo truffles..) topped with chocolate and mini chocolate chips. Yes, Oreo truffle! As in, the filling in addictive Oreo truffles spread out across red velvet brownies. Sinful. Sultry. Perfect.

Red Velvet Oreo Truffle Brownie BarsDecadent, huh?

Red Velvet Oreo Truffle Brownies

Ok ok, one more until we get to the recipe and details.

Decadent red velvet oreo truffle brownie bars!

Now, if you’re against cake mixes then substitute this fully homemade version of red velvet brownies from Southern Living. Up to you! Cake mixes make my chaotic life easier so I used them there.

Here are the main items needed for these decadent little bars of heaven…full printable + save-able recipe at the end of the post!

How to make Red Velvet Oreo Truffle Brownie Bars!

Red Velvet Oreo Truffle Brownie Bars


  • 1 Duncan Hines box Red Velvet cake mix
  • 1/2 cup butter, melted
  • 2 eggs
  • 1 package Jell-O insant white chocolate pudding (3.3 ounces)
  • 6 tablespoons vegetable oil
  • 1 package Oreos
  • 8 ounce package cream cheese
  • 1/2 package (1/2lb) chocolate bark (CandiQuick) (or about 1-1/2 cups chocolate chips)
  • mini chocolate chips for garnish


  1. Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).
  2. Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon (or clean hands) to help spread it into all edges of the pan.
  3. Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.
  4. Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
  5. Melt cream cheese for 15 seconds in a microwave to soften.
  6. Stir together crushed Oreos and cream cheese until blended smooth.
  7. Carefully spread out Oreo truffle mixture on top of baked red velvet brownies. Use your hands to help press it down instead of spreading to avoid tearing the brownies.
  8. Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.
  9. Sprinkle with mini chocolate chips while still warm.
  10. Let cool competely before cutting into squares.
I’d love for you to pin this post, share it with friends, and if you make it yourself – send us a pic via email, tag on instagram, facebook, etc! If you have a blog and would like to share this with your readers, you may share an image from this post with a link back to the recipe. Please do not take all my images and full post and paste it on your blog.
Red Velvet Oreo Truffle Brownie Bars!
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    • 3

      atricia ramo says

      It combines my husband’s three favorite things together in one huge bit. I think I’m going to try it and find out the results. will send a pic when I finish ’em.

  1. 15

    Liz says

    Sorry for the dumb question…I’m in Canada but I’ve never heard of Candiquick..what is it? any ideas where I can find it? Thanks

    • 16


      Not a dumb question at ALL! It’s a chocolate candy bark found in the baking aisle near the chocolate chips. You could always just use milk or semi-sweet chocolate chips instead :) The real magic is with the other 2 layers!

  2. 23


    wow, this cake looks amazing.I would love to make it but I have never heard of 1 package (1lb) chocolate bark (CandiQuick), can any tell what it is so I can see if there is something similar here that I can use. Thank you

  3. 28

    Michelle says

    I’m curious why you used chocolate bark instead of milk chocolate? Does it taste better? I’m asking because I am not a big fan of the bark, but will try it.

    • 29


      Hi Michelle! I had the bark on hand and knew it melted very easily (this recipe was just a last-minute whim idea). You can absolutely use chocolate (I’ve recommended that to a lot of people here in the comments if they either (a) don’t want to use bark or (b) have never heard of bark.

  4. 30


    I just made these, and although they taste delicious the red velvet cake is super crumbly. It loses all form when I take it out of the pan. Any ideas on how to prevent this next time?

  5. 32

    Alison says

    I’m doing a bakesale this week to fundraise for a Conference and I can’t wait to make these! They look awesome :)

  6. 34

    Crystal says

    Do these need stored in the fridge? I made them last night and put them in the fridge, but they are too hard to get out of the pan. I was thinking cream cheese would need refrigeration. Thoughts?

    • 35


      Hi Crystal! I made them and they were eaten right after that so I haven’t had experience refrigerating them. Chocolate can have a “bloom” problem when being refrigerated. You can google “bloom” to learn more about that but my guess would be making them the same-day you plan toe at them. If you do refrigerate them, I’d leave them out for about an hour before cutting them so they aren’t too hard. Hope this helps!

    • 36


      I stored them in the fridge and had no problems. I ended up heating them in the microwave and it was so much tastier! Definitely recommend warming before serving. The gooey of the chocolate and brownie are to die for.

    • 44

      pappies says

      I made them and was very disappointed. The cake that was suppose to be like a brownie turned out to be very powdery and did not hold its form when i cut it. I used the duncan brand and think maybe i should have tried it from scratch.

        • 46


          Hi Becky –
          I’m so sorry you had trouble! I wish I could figure out why – but I really have no idea. It might have had something to do with oven temperature varying, butter used, amount of time it was beaten, etc. I hope making it from scratch works well. I also think it would taste great on a regular red velvet cake (as opposed to a more brownie-like texture).

        • 48


          Hi Natalie, I’m very very sorry you had trouble! I wish I knew exactly what caused it. It’s hard to know on my end since I have done it multiple times with the same outcome. It could have to do with your oven temp, butter used, how long it was beaten, etc but it’s hard for me to pinpoint it. I apologize!

      • 49


        Hi Pappies. I’m so sorry you had trouble! I wish I could figure out why – but I really have no idea. It might have had something to do with oven temperature varying, butter used, amount of time it was beaten, etc. I hope a scratch recipe will work for you!

  7. 50


    hrm.. my step daughter just brought this recipe to my attention.. we will so be trying it, though making some serious substitutions to make it gluten free, which will most likely result in it not being quite so “red”, but… :) will see.. will have to go get a package of gf sandwich cookies and decide which cake recipe to use… but i’ve got a wee bit of time…

  8. 51

    Veronica says

    Just a question… the red velvet cake should be cooled prior to putting on the oreo truffle layer, correct??

    • 52


      Yes Veronica! I let it cool and then flipped it out onto a dish. Then I used the back of a spoon (and fingers) to help press the Oreo truffle layer down.

  9. 53

    lori says

    Tasted great but the brownie bottom did not hold its form and falls apart. Wondering why it was so dry or if I should have allowed it to cool longer before adding the oreo mixture?!?

    • 54


      Hi Lori! Hmmm… I’m not 100% sure without being there with you. I will make them again this week to test it all and see if I can come up with the reason why some people are having trouble.

  10. 57

    Jeremy says

    Woow. It looks amazing and it pefectly fits in with my plans because as a Valentine’s gift for my girlfriend I’ve made a private booking for one of the courses organized by Zac’s cooking school here in Vancouver – cooking classes for couples and your red velvet brownies will most certainly be among the first recipes we’ll try together. :)

    • 58


      Hi Jeremey! Great, I love hearing that! Some people have had some trouble with the red velvet layer not being dense enough for the top 2 layers so I’m reworking the recipe tonight so check back soon for an updated version :)

  11. 59

    Heather says

    Hi! I made these last night and they turned out amazing. I was concerned after reading the comments. However, after letting them sit overnight in the refrigerator they came out perfect, even after bringing them to room temperature.

    I brought a batch to work today for my students and some of the other teachers and they couldn’t stop raving about them. Aside from putting them in the refrigerator overnight, the only other thing I can think of that I did differently was that I gently pressed down on the brownie layer about 15 minutes after it was done baking to help condense it a bit more.

    • 60


      Hi Heather! You just made my day :) I am still going to keep testing to try to “dense” it up so it can hold the layers. And I might try using half the amount of melted chocolate on top so it makes it less top-heavy. But THANK YOU! Seriously, I spent 2 hours last night fooling with this recipe to try to find out why people are having problems and though I’m still going to keep working on it, you made me very happy :)

      • 61

        Heather says

        Courtney – I’ve made them twice more using your original recipe and they still turned out great! My coworkers and family keep requesting them.

        One thing I tried with this last batch that worked really well is to roll the oreo and cream cheese mixture between wax paper until it is 9 x 13 and then flip it right on top of the brownies. It made a nice smooth layer and ended up saving time trying to spread the layer out over the brownies.

  12. 63

    Kerri says

    I was wondring if the size of cake mix is causing problems for some. I am in the process of making them right now, and I am using a 12-serving size cake mix. Is this the right size or should it be 24 serving-size?

    • 64


      Hi Kerri! Hmm… I used the regular sized box but both mine are at the bottom of my trash can from testing last night so when I go to the grocery, I’ll find out what the official “ounces” on the box is! Great question though!

    • 66


      KT, as you saw at the top of this post – I’m trying to rework it as some are having trouble. It’s hard to know exactly when I’m not there but trying my best to help – so stay tuned!

  13. 67

    elle c says

    I was thinking of using instant pudding mix to make the cake moist and also dense. Just a thought also no water in the cake.

  14. 69

    Travis says

    Hi there! I’m very excited to make this dish. Do you use the whole Oreo including the filling or just the cookies to crush?

  15. 73

    Donna says

    Hi the pudding mix is it the sugar free one? Because I can’t find the white chocolate! Only villiana! One my more thing my red red velvet has the pudding in it so do I still add the pudding?


  16. 75

    Debbie says

    Do these need to be refrigerated since the cream cheese is not baked? I want to make them and send them in a care package, but I’m not sure if they should be refrigerated. Thanks so much!

    • 76


      Hi Debbie – another commenter left the same question. I have not made them and needed to refrigerate them (they never last that long!) but if you’re making them in advance,the other reader refrigerated them and then let them sit out a bit before cutting them. OR pre-cut and then let them come to room temperature a bit before serving so they’re not cold and hard. Others even said they’re great warmed in the microwave.

    • 78


      For baking them in? You can use whatever you’d like – just be sure you’ve sprayed it down so the red velvet brownies don’t stick. Be sure to let it cool completely before flipping it over to remove.

  17. 79

    Brittany says

    I am going to try to make this for my boyfriend and my room mate for Valentines day, I really hope it works out, these look delicious!

  18. 80

    sunshine says

    i made these twice this week and they crumbled both time thinking i made them wrong the first time .The brownie layer was more like cake. When i went to cut them, the red velvet layer crumbled from the chocolate layer. And today i see you have changed the recipe a bit. Now i will try it again sometime, because they are pretty

  19. 86


    I saw this on Pinterest and had to try them out myself.
    I posted step by step pictures to my Facebook page, The end result — FABULOUS.

    I did add a couple things to my version (a little milk and vanilla) and used white chocolate instead of the chocolate candy coating. I sprinkled the tops with mini chocolate chips, too! They are amazing! Thanks for sharing this tasty recipe with us!

  20. 87

    Whitley says

    I just made these and LOVE them. I melted chocolate chips and found that it works better to use 2 cups of them rather than a cup and a half.

  21. 88

    Laurie Gibbs says

    Silly question….what is the purpose of “flipping it” into another pan? Can I add all of the layers in the one pan and cut them into squares at the end?

    • 89


      Yeah…I was wondering the same thing! Also, the cake mix wasn’t dry for me at all. In fact, it was really moist …maybe too moist. I’m not sure if I should have left it in the oven for longer? I baked the cake mix for about 23-25 minutes and let cool.

      • 90


        Hi Laurie + Chelsea! You don’t have to flip it out, I just found it easier to spread it on there (and I let the chocolate melt over the sides) and cut into squares, but you can absolutely leave it in your baking pan.

  22. 91

    Donna says

    I was reading the comments on the “crumbling” of the cake portion of this recipe and I have a suggestion though I haven’t tried this recipe yet but have tried the one I’m about to suggest. I often make Lemon Creamcheese Bars and use a lemon cake mix for the base just as in the Red Velvet recipe. The only ingredients in it are the cake mix, 1 egg and 1 stick melted butter/margarine. Mix together and press into the 13×9 pan. I have a cream cheese mixture on top when I bake it at 325 for 35-45 minutes, depending on your oven so you would need to check for over cooking. You will probably have to just use your judgment when cooking just the base alone. I don’t see any reason why this wouldn’t work with the Red Velvet as well as it does with the Lemon. I have never had any problem with crumbling. As I said I haven’t tried it with the Red Velvet so my apologies if it doesn’t work.

    • 92


      Great tip Donna! I wonder if this work since there isn’t a cream cheese layer? Worth a try though, great tips! I feel like the recrafted recipe listed above is great (I’ve had some testers make it with no problems) but love your ideas too! Sounds delish!

  23. 94


    I have a question??? When I blend the cream cheese and Oreos together do I do that in the processor or just in a bowl? This recipe is on for valentines dessert!!!

    • 95


      Hi Letty – I soften the cream cheese (or let it sit out of the fridge just a little bit so it’s not ice cold) and then I use a spoon and stir it together in a bowl. Just takes a few minutes.

  24. 99

    Becky says

    Thank you for the recrafted recipe. I tried it again and it was perfect. I made it for my son-in-law’s birthday since he likes red velvet cake. It was a big success!

  25. 104

    Ashley says

    I can’t seem to find the white chocolate pudding mix anywhere! I have searched 4 different food stores and nothing. Any suggestion on what I can use in place?

    • 105

      Laurie Gibbs says

      I think I am going to try regular chocolate pudding and white chocolate almond bark (since it’s what I have on hand). I think it will work out ok since I am still having a white color and a dark color. I guess we’ll see on Wednesday night! Thanks for all of the suggestions!

  26. 110

    elle c says

    I’m on my way to get the ingredients! If it turns out good I am going to make another batch for my son in college… wish me luck!

  27. 112

    Valerie says


    Find a local Wallymart. They carry the white chocolate pudding mix. If you cant find it; just leave it out of your recipe. I’m sure it should be just as good. Oh an if you absolutely need the white chocolate pudding – just add a box of chocolate pudding mix and add a white chocolate flavor or extract. (Omitting the same amount of liquid that the recipe calls for). Also, these were decadent. Thanks for the recipe. :)

  28. 115

    Christine says

    These look soo good. I am planning on making them for my boyfriend for Valentine’s Day. I have two questions thiugh…

    – I am having trouble finding the white chocolate pudding mix. Could I use regular vanilla or chocolate instead? Which would be better?

    -I am also having trouble finding the regular Duncan Hines red velvet cake mix. The only box I found is Duncan Hines but its the “decadent red velvet cupcake box” and it comes with frosting. I was thinking I could just use the cake mix but I don’t know if that will mess up the recipe. It is a 19.4 oz box. Any suggestions?


    • 116


      Hi Christine! I haven’t tried it with another flavor of pudding mix so I’m guessing here but I’d go with chocolate (it just might make the red velvet layer not as vibrantly red but that’s ok).

      I’ve never had trouble finding the Duncan Hines red velvet cake mix and so I’ve never made it with the other kind but it’s worth a try? I hope it works out!

  29. 119

    Kate A says

    Made these tonight- surprisingly easy! I thought they’d be more labo intensive but I didn’t have a single issue! I couldn’t believ how moist the red velvet brownies were either! I was told they are the best dessert I’ve ever made! Thanks so much for a great recipe! They look gorgeous too!! Perfection!

  30. 120

    elle c says

    Mine turned out perfect. I will say that they were way too sweet for my family though. I had a very small piece and it was a bit much. However, for those with a sweet tooth these were super easy and they look fabulous when cut and put on a desert plate! :)

  31. 121

    Tara says

    I can’t seem to find white chocolate pudding mix, do you think either French vanilla, regular vanilla or cheesecake would work?

    • 122

      Melissa says

      I just bought cheesecake because I cannot have sugar free products…I’ll let you know how they go after tomorrow!

    • 123

      Melissa says

      I could only find the sugar free, which I didn’t want. So, I went with the Oreo flavored. Seemed to make sense with this recipe! Haven’t tried it yet, but I’m sure the vanilla would be fine.

  32. 125

    sharon phillips says

    I wish you would have been specific about the size of the choc pudding….I used a large box rather than the smaller one…and it made brownie bricks…LOL!….next time I will know. Just incase others wonder….just a thought

    • 126


      Hi Sharon – I just checked, it’s a 3.9 (the regular – not large) size pudding mix. I used a white chocolate flavor (Jell-o brand). I’m sorry I hadn’t put the ounces in there, I’ll update it now.

  33. 128

    Bre says

    Do you make the cake like the directions on the box or the way the directions say I’m confused if I mix the red velvet cake all up then add the eggs and pudding! Help!!

    • 129


      Bre – follow the instructions exactly on the recipe I listed (don’t make the cake recipe separate). You add the DRY pudding mix to the cake mix and continue to follow instructions. Ignore the back of the box! )

  34. 130

    Daizy says

    I made these last night for Valentines Day per a friends request (yes please and thank you she said) – I posted the photo’s from mine, as well as one of yours with the link to your website, on facebook. My friends were going crazy wanting to try them – they turned out excellent, I made one batch with fudge pudding and the other with cheesecake flavor (couldn’t find white choc in a non sugar free version and didn’t want that fake sugar taste in my brownies) no real difference in the flavor but the fudge darkens up the red so its not as bright and pretty. The brownie baked in 20 mins at 325, they were perfectly moist and sturdy enough to spread the Oreo mixture while still warm (carefully by hand) I used Ghirardelli dark chocolate & Nestle Semi Sweet Mini Chips. Extremely Rich – Extremely Yummy – Thank you for the recipe ;)

    • 135


      Hi Kim. If you plan to have them sit out for more than a couple of hours, I’d refrigerate before serving. Then I’d either serve warm (just microwave for a few seconds) or let sit a bit before serving so they’re not too hard.

  35. 138

    Iqra says

    I just tried making these, I followed the recipe as best as I could and my batter looked NOTHING like yours! It was very greasy and dough like

    • 139


      Hi Iqra, I’m sorry you had trouble! It’s hard for me to troubleshoot without being there and seeing exactly how you made it with the exact products you used. So I’m unsure what step went wrong. Was it the red velvet brownie batter that looked different than mine? If so, did use Duncan Hines brand and follow the directions to a T?

      • 140

        Stephanie says

        Iqra – I had the same problem. I am using Duncan Hines and following the direction exactly (except pudding comes in 3.3oz-not 3.9 oz). I cooked for 25 minutes and I just took them out and let them cool a bit and they were oily and gooey. I am attempting to rebake, which I am unsure if that will work or not. Kind of bummed. Was making these for my husband for V-Day.

  36. 144

    Roger says

    I made this over weekend, The chocolate covering with the chocolate chips seemed a bit much. I subsetuted the chocolate covering with cherry frosting, It was divine… Thank you,,

  37. 145

    Marie Uzarski says

    These were amazing! I would definitely make again. I made with your updated instructions and they turned out perfect.

  38. 146

    Loraine says

    The pudding mix I used came in 1 oz packages (so I used 4 of them). This made my red velvet come out like a brick. Did I miss something? Are we reading the same oz. on the package? :-\

  39. 147


    I have a question, I found sugar-free jello instant white chocolate pudding mix 1 oz. size, and a jello instant cheesecake pudding mix 3.4 oz. These are both instant, which of these should I use, or is there a cooked type that should be used? Confused??

    • 148


      Hi Linda! Sorry you’re having trouble! I used Jell-O Brand Instant White Chocolate Pudding (not sugar free) that was 3.9 ounces. My suggestion is to find this since I have not tested the recipe with either of the options you mentioned, but if I had to *guess*, I’d go with the 3.4 ounce cheesecake.

      • 149

        lucy says

        Where did you find the Jell-O pudding? I did find White Chocolate Pudding from Hershey (3.56 oz), but still curious where to get the Jell-O brand.

  40. 151

    Abby says

    I made these for valentines day to take to school with me. I double the recipe and it made two 9×9 pans, 6 regular sized cupcake, and 9 mini sized cupcakes. They were easily the most delicious think I’ve ever made. I’ve never gotten so many compliments on anything in my life. I brought them all but the 6 regular sized cupcakes to school with me and they were all gone in an instant. Can’t wait to make again!

  41. 156

    Abby says

    I made a double batch for Valentine’s Day this year and they were such a hit that I get asked when I’m going to make them again on a weekly basis. I’m not even exaggerating at all. Thank you so much!

  42. 157

    sarah says

    i found the red velvet cake part to be dry. any suggestions to make more moist? someone suggested sr cream??

  43. 158


    These look delicious and I’d really like to make them.
    I really don’t like using cake mixes, so if I was to use the recipe of the red v brownies from the website mentioned above, would I bake the brownie as per the website or according to Courtney’s recipe i.e. mix the cake ingredients with the eggs and butter mention by Courtney.
    I need to eat these NOW, So please reply soon

    Any help would be greatly appreciated. :D

  44. 159


    I am making this right now, but I added pudding to the Duncan Heinz that already has pudding in it. Questioning my decision. The batter seems pretty soft now that it is out of the oven.

    • 160


      I made them last night and no matter how long I cooked the cake part, the batter was VERY soft. I followed the instructions to the T. I’m a tad I made them last night and no matter how long I cooked the cake part, the batter was VERY soft. I followed the instructions to the T. I’m a tad disappointed because they seemed so promising on this post. Also the Oreo Truffle layer seemed to make the cake layer cave in on it’self. Now I have an over sweet, very heavy gooey mess. :( because they seemed so promising on this post. Also the Oreo Truffle layer seemed to make the cake layer cave in on it’self. Now I have an over sweet, very heavy gooey mess. :(

      • 161

        Elanor says

        What’s your altitude? High altitude will want to add a tbls of flour and bake it at 350 for about 30-35 min. You can try 5tbls oil instead of six as well. High altitude is 3500 hundred feet and higher. :-)

  45. 164


    Just made this tonight and it turned out so great!! I had a little trouble getting the cake done but some extra minutes in the oven seemed to do the trick. Really delish and decadent! Thanks for sharing! :)

  46. 168


    I am trying these for my kids, they are all coming for dinner tomorrow!! I know they will love them, and so will I!!! Cant’t wait!!! They love it when I try new recipes!!! Thank you so very much!!! :)

  47. 169

    Courtney Scholl says

    These look so good, I have to try them. I do want to try to veganize it though because my roommate is a vegan. I know oreos are actually vegan so thats a start…lol. If I fail at not using animal products, then oh well, more for me lol

  48. 171

    Krystle says

    I can’t find white chocolate jello pudding around here. I’ve been to four stores. Is there a sub flavor I can use ?

  49. 175

    tanya says

    When you say flip out? Dose this mean you put the oreo on the bottom aside of the brownies? I’m making these now ?

    • 176

      katie lynn says

      I baked the brownie layer in a 9×13 pyrex glass pan and just left them in there. It seemed like it would make a mess trying to pop them out and then put the other layers on.

  50. 177

    Kathi says

    I was quite disappointed with these. the brownie seemed cooked through but i found later needed much more time. all of it mixed together made it too rich. the oreo cream cheese was hard to spread. and didnt stick to the brownie. and all of it took too long. I understand a good product takes time but, I could make something faster that was better,

  51. 179

    Luisa Liccioni says

    I live in Venezuela and I ate this red velvet oreo truffle brownie made by my daugther’s friend Karla in Dominican Republic. I loved it!!! It’s too delicious, next july,24 I’ll make one to my friend Fanny in her birthday!!!! But I have a problem: in my country there is’nt white chocolate pudding. Could I use vanilla pudding with grated white chocolat ? If you have another idea, let me know, please. Thanks for all these amazing recipes!!!!!

  52. 180

    jeremy says

    This will be the Third time have made this ridiculously decadent desert . So addicting! So I tweaked the recipe a little. Accidentally added the cream cheese to the cake portion to find out that it made the cake more dense and moist…Happy accident. The deliberate part was using melted dark chocolate chips instead of semi-sweet chips(still using the mini-morsels for garnish). The last part was an addition of 1/2 a teaspoon of cayenne pepper stirred into the melting dark chocolate.You don’t get the subtle heat until a pause between bites or completion of the desert. I will be adding the pepper every time i make this now.

  53. 181

    Daisy says

    Important question! It says you need Jell-O instant. I cannot find in the instruction what to do with it. So what do I do with the Jell-O intstant?? Or can I leave it out??

    • 182

      Amanda says

      Daisy- Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined

  54. 183


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  56. 185

    katie lynn says

    I just discovered this recipe. And I’m in love!
    Here are a few tips from my experience.
    If you bake the brownie layer in a 9×13 pyrex glass pan there is no need to flip the brownie layer out. The edges will rise a bit so when you take it out of the oven use a spatula to gently press the edges down.
    The oreo layer is very hard to apply. It doesn’t “stick” to the brownies and the top layer of the brownies will peel off. I took small amounts of the oreo mixture and used my hands to apply the mixture in small sections until it was covered. Then I used a rubber spatula to smooth out the top.
    I used ambrosia chocolate for the melted layer. Much smother and tasty.
    Also they are delicious refrigerated.

    This was a wonderful recipe. It is absolutely delicious! I am so glad I found it. Thank you so much for posting it :)

  57. 186

    carolyn says

    Okay these brownies are the best! Like heaven in your mouth. I used the from scratch recipe!! My entire office loved them!! Super easy! =)

  58. 188

    Debbie Kamyszek says

    Seems like a lot of oil/butter. Possibly not needing so much.I cut down amount of Ores (3/4 of a bag) and truffle layer spread much easier. Also didn’t use 1/2 lb. of chocolate on top. Used about 1 cup of chocolate chips on top. Can’t wait to taste them! They are beautiful!

  59. 190

    hansencookie says

    Silly question, I know. But when you crush the oreos, do you have to get rid of the crème filling first? Or do you just crush the whole thing??

  60. 192

    Darlene says

    I made these several months back and didn’t realize it until I went to melt the CandiQuick that I forgot to put the melted butter into the cake mix. I thought it would end up being a dry disaster, but it turned out surprisingly well. I’m going to make them again for the Christmas luncheon my department is having this year, but I’m going to remember to put the butter in this time.

  61. 196


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  62. 197

    shiona says

    My brownies crumbled and did not stick together. I noticed the recipe does not include water, could that be why?

  63. 198

    Mona says

    I am planning a valentines day dinner party for a few couple in my family and church. I love this recipe. Can something like a flavor of ice cream be served with these or should they be served alone? If ice cream can be used, what flavor?

  64. 199

    Sharon Bronk says

    These are so good! Made them for Xmas and everyone liked them. They were easy to make and turned out perfect.

  65. 200

    tam says

    I would like to mail these overseas but am worried that the Oreo/cream cheese mixture will not hold up. Do you have a recommended alternative? I was thinking perhaps Nutella mixed with Oreos. Any suggestions are welcome. I have a friend that really wants to try them. Thanks in advance.

  66. 201

    OneQuestion says

    Hey! I accidentally bought vanilla pudding instead of white chocolate pudding. Do you think it’ll still work or should I go exchange it?

  67. 202


    I made these tonight for our church Valentine banquet tomorrow night. Hoping and praying they would look like yours. However, they do not. The taste is amazing! But when I cut them, the candy quick chocolate stuff was hard and cracked all over, not making each fudge sized piece look very nice. I’ll serve them anyway, but what is your secret to cutting nicely through the hard chocolate. I used a large knife, thinking I could cut them like large bars. When that didn’t work I went to a smaller knife, both sharp, but it just crushed the hard chocolate. Thanks.

  68. 204

    Bluegirlinredstate says

    I made this over the weekend for a monthly birthday celebration we have at work. It was one of 5 desserts that were available for our employees to choose from. It was the first one that disappeared! Everyone LOVED it. I made it exactly per the recipe with one change – I added a little salt to the melted chocolate chips. A friend and I have already been thinking of variations that we can make to this including using blonde oreos, white chocolate and blue candies for a patriotic version.

  69. 205

    Jacquie says

    If I am making the brownies from scratch, do I still need to add the eggs, butter, vegetable oil and pudding mix? Or do I leave all those out?

  70. 206

    Juie says

    Just finished making these for the staff at school for a Valentine’s treat. Hope that it’s a hit. Not within my weight watchers points so I’ll be skipping, but enjoyed making them nonetheless. =)

  71. 207

    Paige says

    I made these for Valentine’s Day today… OH MY GOODNESS. I’m normally not a fan of red velvet at all but these are one of the best dessert’s I’ve ever made. It couldn’t have been easier and couldn’t have been tastier! I could not find white chocolate pudding mix so I used vanilla which is just fine. I also used 1/3 fat cream cheese and that too went excellently! Thank you for sharing this

  72. 209

    Amy says

    Made two batches of this for the Choir kids and my friends. Even though the brownie layer crumbled i just smushed it back together and continued. It was a HIT!!!!! seriously made everyones Valentine’s Day better! Will be using this again!!!! XD

  73. 210

    Jessica says

    Surprised my boyfriend with this treat when he came home from work. They were amazing. Had a little bit of a difficult time with the oreos since I didn’t have a food processor or a rolling pin. So I just put the oreos in a plastic baggy and crushed them with my hands and dumped them into a mixing bowl and used a spoon (and my clean hands) to crush it more. Still tasted fantastic even though the Oeros were a little thicker. This is a great recipe!

    • 211

      Darlene says

      You can use a meat mallet if you have one. That’s what I use and do one row of oreos at a time in a gallon freezer bag.

  74. 212

    Dawn says

    I made these for St Patricsk’s day. I substituted a white cake mix for the red velvet and added 2 T of green food coloring. A huge hit at the bake sale

  75. 213

    nargess says

    In the ingredients there is white chocolate pudding but in the instructions there is no mention of it. where is this pudding used? added? can it be omitted?
    thank you

  76. 218

    Charlotte Forcer says

    This looks great! I’m making some for a cake sale at my daughter’s school. I couldn’t find jell-o here in the UK (i could buy it off eBay but it would be too pricey!) so I’m using a thing called Angels Delight which hopefully is similar. I’m a bit worried about the taste as I could only find caramel but we’ll see how it turns out. In any case this looks very nice and is rather easy to make. Thanks for sharing your recipe.

    • 219

      Charlotte Forcer says

      Just to confirm for anyone in the UK trying this recipe: Angels Delight works a treat! I used 2 sachets. It sold out in no time at the school cake sale today so thank you very much for the recipe!

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    Sherri says

    I am gonna try making these this weekend but am concerned cutting them once the chocolate is hard. Is there a trick? Just seems like the hardened chocolate layer will break apart when I cut them.
    Thanks for any feedback

    • 221

      Courtney says

      Sherri – The oreo truffle layer doesn’t get hard (it’s like the thick inside of a truffle) and the chocolate fudge on top doesn’t get hard at all.

  78. 222


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  79. 225

    Kayla says

    I made these last night. They are so yummy, especially warmed up as a previous poster mentioned. They just melt in your mouth. I do have a question, though. .. As I was cutting it and taking bites, the Oreo layer came apart from the bottom red velvet layer. It completely separated from each other. Does that make sense? I don’t know if anyone else experienced this or not. Even if I can’t fix it, I’ll still make these again. They’re amazing!

    • 227

      Courtney says

      Absolutely, Edith! You can do that, I just found it easier to do it the other way but either is totally fine!!

  80. 228

    Natasha says

    Hi there! I want to make these beauties this weekend!—I am 100% against box mixes ;) so by using the alternative Southern Red Velvet Brownie recipe that you added a link to, would I still need to add the pudding powder, butter and eggs??

  81. 230

    Tara says

    I sweets bake for a living and made these on my time off! I couldn’t resist, they look amazing!! I took some to work with me the next day and everybody loved them! I just made a second batch for a girl at work and her brother, who just returned home from time in the service! Thank you for sharing this recipe, the request for it keep flooding in!!

  82. 231


    These were crazy good. My Oreo truffle layer didn’t QUITE cover the whole thing, but that’s okay. I blame myself because I ate at least one Oreo before making that layer. The Oreo/chocolate layer DID separate from the red velvet layer when we were devouring these, but no one cared. They were delicious.

    • 232

      Courtney says

      YAY! Love that you loved it! I wonder if a thin layer of frosting would keep the Oreo layer down. Or more cream cheese in the Oreo layer. But that would add an extra step. Either way, glad you loved them!

  83. 233

    Tracie says

    Could not find white chocolate in 3.3 oz …..When I got the pudding mix they only had white chocolate – sugar free in a 1 oz box…. Do I have to use 3 of those then?


  1. […] dinner, SVV and I made our beloved Burmese fermented tea leaf salad and a green curry and red velvet Oreo truffle brownies for dessert. A whole lot of bourbon and beer and Limoncello was consumed, and the six of us could […]

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