Red Velvet Oreo Truffle Brownie Bars | Easy & Delish!

These Red Velvet Oreo Truffle Brownie Bars will have you in your stretchy leggings in no time flat, but it’s all worth it. Many people have created “versions” of this recipe, but you’re looking at the original one here! I created this over my love of red velvet and Oreos!

The original Red Velvet Oreo Truffle Brownie Bars, delish!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…sinful) 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.

The Original Red Velvet Oreo Truffle Brownie Bars - VIRAL recipe! So delicious! Decadent, huh?

The Original Red Velvet Oreo Truffle Brownies, find out why this recipe went viral!

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

The ORIGINAL Red Velvet Oreo Truffle Brownie Bars, find out why this recipe went VIRAL!

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. But you can certainly make it without cake mix.

Here are the main items needed for these decadent little bars of heaven, but you’ll also find a full recipe below with a list of ingredients there as well!

How to make Red Velvet Oreo Truffle Brownie Bars!

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
 

  • 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).
  • 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.
  • Bake for 20-22 minutes or until a toothpick inserted comes out clean (ovens vary so watch closely). Let cool completely before flipping out.
  • Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).
  • Melt cream cheese for 15 seconds in a microwave to soften.
  • Stir together crushed Oreos and cream cheese until blended smooth.
  • 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.
  • Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.
  • Sprinkle with mini chocolate chips while still warm.
  • Let cool competely before cutting into squares.
Tried this recipe?Let us know how it was!
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Red Velvet Oreo Truffle Brownie Bars!
We have had hundreds of readers reach out giving us fun stories of how they have loved these Red Velvet Oreo Truffle Brownie Bars! One reader said her husband absolutely expects them EVERY Valentine’s Day! Another said her kids prefer these over actual birthday cake each year. We see why! We hope you love them too!

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304 Comments

    1. Joan, I’m totally with you! I think they’re like the sexy lingerie of the sweets world.

    2. 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. Oh my! Decadent my be an understatement here! Thanks for the recipe Courtney!

  2. Definitely going to be making these for my Valentine’s Day tea! :)

  3. OH MY! Stretchy pants will be a definite must. These bars look delicious!

    1. I will love YOU forever for visiting and commenting! Thank you!

  4. This looks amazing! I pinned your recipe and hope to make it soon! Thank you!

  5. Absolutely irresistible, chocolatey gooey goodness! Cannot wait to make these! Thank you for sharing.

  6. 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

    1. 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!

      1. awesome..great thanks I’ll check it out..can’t wait to make them

    2. Abby King says:

      I have a question….for the cake mix…do you use the Duncan Hines recipe and then add what your recipe has or just use your recipe? Thank you!!!!

      1. Follow my recipe, don’t make the Duncan Hines separately. Use the cake mix in my recipe.

        1. Adding onto her question, my husband doesn’t like red velvet so I was going to do regular chocolate brownies instead, still add the pudding mixture?

  7. 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

    1. Hi Sharon! Chocolate bark is like a chocolate candy. You can easily substitute in regular chocolate (melt 1 lb of morsels in semi-sweet or milk – milk chocolate will be the closest to bark). Hope this helps! :)

  8. I am thinking of adding melted carmel on top of the oreos…

    1. Hi, Debra. Your comment about caramel was five years ago…did it work? I wonder if that would solve the potential problem some noted about the truffle not sticking to the red velvet brownie.

  9. 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.

    1. 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.

  10. 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?

    1. They are yummy but I had the very same problem & question :/

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

  12. 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?

    1. 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!

    2. 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.

      1. Hi Alexandra! Great tip, glad to know they can be stored in the refrigerator and then warmed up! Delish tip!

      1. My daughter made this last night!! It is delicious!!!

          1. Yep….it was a hit. I am going to make it for our Ladies Luncheon at church Monday.

          2. I forgot to say that we used White Chocolate Chips for the melted layer. It is really good, but I will try it the other way the next time.

    1. 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.

      1. mine was also very powdery and didn’t hold its form. I may try it again making the cake from scratch.

        1. 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).

      2. Natalie Le says:

        My brownie layer crumbled as well! I was very disappointed in the out come.

        1. 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!

      3. 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!

  13. 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…

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

    1. 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.

  15. 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?!?

    1. 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.

  16. These look wonderful! How many servings does this recipe yield?

    1. Hi Ashley! This depends a bit on the size of pan used (9×13, 8×8 etc) and how big you cut the squares.

  17. 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. :)

    1. 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 :)

  18. 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.

    1. 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 :)

      1. 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.

  19. 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?

    1. 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!

  20. Did “Pouring” in the brownie batter become “shake the sticky thick slime out of the bowl” for anybody else??

    1. 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!

  21. 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.

    1. I actually JUST bought pudding mix so I’ll report back soon :) And I agree on the water now!

  22. 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?

    1. Hi Travis! Yes, the filling is included. It will crush up with the Oreos to the crumb-like consistency seen in the pics above.

  23. 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?

    Thanks,
    Donna

    1. Hi Donna, Mine was not sugar free. It was Jello-Brand Regular White Chocolate. What brand Red Velvet are you using?

  24. 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!

    1. 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.

  25. Could I use a disposable tin dish? Sorry, I don’t know the exact name.

    1. 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.

  26. 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!

  27. 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

    1. Hi Sunshine! Yes, a few other people had that problem so I recrafted it! I’m sorry I didn’t get it redone before you tried twice.

      1. have you posted the recrafted recipe?

        1. Yes, up at the top – it has the update :) And then it says that the recipe is updated.

          1. the date I see is still January and doesn’t say Updated.

          2. Meg, let me know if you have questions. I’m not sure what you meant.

          3. Meg Goodrich says:

            I guess I thought you’d see the 2013 post I was seeing. You said you had updated recipe after. Feb 6 2013 and that it would say updated. I don’t see any update note

          4. Any updates are made within the recipe and so the recipe you see is the latest recipe.

  28. Would this recipe work if you made them into cupcakes

    1. Hi Mital – You know, I haven’t made them into cupcakes but let me know if you do!

  29. I saw this on Pinterest and had to try them out myself.
    I posted step by step pictures to my Facebook page, http://www.facebook.com/elisasgoodies. 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!

  30. 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.

  31. 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?

    1. 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.

      1. 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.

  32. 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.

    1. 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!

      1. Courtney, that’s a good question! I plan on trying it within the next couple of days and I’ll let you know!

  33. 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!!!

    1. 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.

  34. I made this last night and it turned out amazing! I set it in the fridge after a while and it got really hard and kept my brownie layer from falling apart.

  35. How much brownie does this recipe make?

    1. Michele – this depends on how big you cut the squares. It fills a 9×13 pan.

  36. 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!

    1. Thank you, Becky! Glad to hear the changes worked for you :)

  37. Just wonder if they can be baked in a glass pan?

    1. I baked these in a glass pan today and they turned out just fine!

  38. 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?

    1. 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!

  39. Oh good god. Just made and topped with Hershey’s chocolate frosting instead of melted chocolate. SO GOOD.

  40. Do I take the centers out of the oreos or do I use them also?

  41. i cannot find white chocolate pudding mix anywhere!! what are some things i can substitute

  42. 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!

  43. Instant pudding or regular? What size package?

  44. @Corey,

    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. :)

  45. Do you make the pudding and put it in the cake mix or do you just mix the powder in?

  46. 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?

    Thanks!

    1. 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!

  47. in terms of ounces, what size pudding mix box are you supposed to get?

  48. I couldn’t find mint chocolate chips so instead, I used regular chocolate chips and mint Oreos- delicious!

  49. 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!

  50. 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! :)

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

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

    2. 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.

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

  53. 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

    1. 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.

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

  55. 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!!

    1. 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! )

  56. 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 ;)

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

  58. Kim Broyles says:

    Do these need to be kept in refrigerator?

    1. 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.

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

    1. Hi LC, because I have not tried this – I really can’t comment on whether it would turn out well or not.

  60. 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

    1. 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?

      1. 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.

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

  62. 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,,

  63. Marie Uzarski says:

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

  64. 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? :-\

  65. 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??

    1. 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.

      1. 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.

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

  67. 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!

  68. Kara Burnett says:

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

    1. Kara – I’ve never made it that way so I can’t 100% speak to whether it would work but I *imagine* that it would.

  69. TO DIE FOR!!!!!!!!!!!! SO AMAZING- I CAN’T STOP EATING THEM!!!!!!

  70. 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!

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

  72. 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

  73. 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.

    1. 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. :(

      1. 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. :-)

  74. I made these for my office. HUGE hit! My husband loved them too. Fabulous idea. TY! <3

  75. 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! :)

  76. Do these need to be refrigerated?

    1. katie lynn says:

      I don’t know if they require it but they taste delicious right out of the fridge.

  77. 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!!! :)

  78. 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

    1. Let me know how the vegan recipe turns out and what you used for the egg substitute. good luck!

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

    1. I used vanilla as I also could not find WC pudding locally. They tasted just fine!

      1. katie lynn says:

        I don’t think jello makes a white chocolate pudding. I used hersheys white chocolate pudding.

    2. katie lynn says:

      I don’t think jello makes a white chocolate pudding. I used hersheys brand white chocolate pudding.

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

    1. 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.

  81. 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,

    1. Kathi: I found the same problem, the oreo filling did NOT stick to the brownie layer.

  82. 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!!!!!

  83. 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.

  84. 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??

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

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  87. 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 :)

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

  89. What can you substitute for the white chocolate pudding?
    Thanks!

  90. 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!

  91. How many squares does this cake yield?

  92. 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??

  93. You leave in the filling and crush them whole.

  94. 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.

  95. Please email me the original layer cake recipe. I was planning to make it tonight and don’t have it. Thanks!!!

  96. How long can they be stored before starting to taste stale? Thank you

  97. How long can they be stored before starting to become stale? Thank you

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

  100. 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?

  101. Sharon Bronk says:

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

  102. 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.

  103. 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?

  104. 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.

  105. 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.

    1. 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?

  106. 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?

  107. 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. =)

  108. 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

  109. 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

  110. 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!

    1. 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.

  111. 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

  112. 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

    1. asuffusionofyellow says:

      It goes in the cake mix.

  113. Did you use salted or unsalted butter?

    1. The rule of thumb is unsalted butter when baking and salted when cooking, unless the recipe says otherwise.

    2. You can use either, I used unsalted.

  114. 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.

    1. 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!

  115. 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

    1. 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.

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  117. I AM REALLY GOING TO TRY MAKING THIS FOR SURE , SOUNDS AND LOOK VERY GOOD TO ME.

  118. I AM GOING TO ENJOY MAKING THIS FOR SURE.

  119. 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!

  120. just wondering why you have to turn it out….can’t the entire thing be prepared in the pan and then cut?

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

  121. 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??

  122. 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!!

  123. 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.

    1. 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!

  124. he instructions don’t read very clear to me. Am I suppose to make the cake batter as the box calls for and then add your ingredients for step 1? Same with the pudding – do I make the pudding, or just add the powdered mix to the bowl??

    1. No, add the actual mix into my recipe. Don’t make it all separately. Use the powdered mixes in it.

  125. Kayla Seigle says:

    will red velvet brownie mix works?

  126. I have made these 3 Valentine’s Days in a row. It is now EXPECTED of me by my husband, son, sister, and neighbors :)

    The only change I make is that I use white chocolate for the top layer and in addition to the mini chips, I sprinkle on heart shaped sprinkles.

    Always a hit!

    Thanks for the recipe!

    1. Hi Brianna! How fun!Love the adjustments you made, I’ll have to try that next time! SO glad you love the recipe! :)

    2. Yay! So glad to hear it!

  127. About how many oreos do you recommend on using?

  128. Hey! I would love to thank you for this wonderful recipe. Thank you so much , I will try it with my daughter. My daughter loves you and we always follow you thanks, yummy chocolate

  129. Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

  130. Samantha M says:

    I can’t wait to try out this recipe! But here in Australia I cannot seem to find the pudding mix. Is there a substitute you would recommend? I was thinking of just melting some white chocolate melts and mixing that into the batter? Thanks!

    1. Courtney Whitmore says:

      Samantha, I’d just use vanilla pudding mix. It’ll be close enough!

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