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

Ingredients

  • 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

Instructions

  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.
http://pizzazzerie.com/recipes/valentines-day-red-velvet-oreo-truffle-brownie-bars/
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!

Comments

  1. 128

    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! :)

  2. 129

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

    • 130

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

    • 131

      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.

  3. 132

    They look good but mine fell apart and were a mess… Kinda disappointed because they looked so pretty on here!

  4. 133
    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

    • 134

      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.

  5. 135

    Mine came out perfectly! Thanks so much for this recipe! :)

  6. 136

    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!!

    • 137

      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! )

  7. 138

    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 ;)

  8. 140

    quick question, do I have to refrigerate it because of the cream cheese?

  9. 142
    Kim Broyles says:

    Do these need to be kept in refrigerator?

    • 143

      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.

  10. 144

    Can you use coconut oil to replace butter and oil? Thank You

  11. 146

    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

    • 147

      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?

      • 148

        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.

  12. 149

    I made this for valentines day and my family LOVED it. Very rich and sweet but nice for a special treat. Thanks for sharing :)

  13. 150

    I made this on V-day and it came out so well. I got a lot of compliments too.
    I relished the taste so much myself as well.
    Thank you so much for posting this!

    Here’s a picture of what I made
    http://pinterest.com/pin/189503096792652734/

  14. 152

    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,,

  15. 153
    Marie Uzarski says:

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

  16. 154

    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? :-\

  17. 155

    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??

    • 156

      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.

      • 157

        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.

  18. 158

    I put melted white chocolate on top instead. Fabulous!!

  19. 159

    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!

  20. 160
    Kara Burnett says:

    Can I use cream cheese icing instead of the cream cheese ?

Trackbacks

    Share Your Thoughts

    *

    Current ye@r *

    CommentLuv badge