These red velvet bars are perfect to serve for visitors too. It doesn’t matter what type of occasion it is; whether it’s formal dinner or casual dinner. These red velvet brownies really taste so good and they will appreciate them. You won’t need to worry if they will look good on the table because they can e casual or classy too. Everyone will love the moist and dense texture of these red velvet brownies. You can never go wrong with these!
See what our friends from Kevin And Amanda have to say about this recipe:
“These show-stopping bars start with a layer of ultra soft red velvet brownies, but are taken to the next level with Oreo truffle filling, and then are topped with sinfully rich chocolate ganache and mini chocolate chips. Total heaven in every bite!!”
This dessert is so rich that no one will be able to resist it. Even those that are not too fond of sweets will fall in love with these. Thank you, Kevin And Amanda for this amazing recipe!
Ingredients
- 1 box (18.25 oz) Betty Crocker red velvet cake mix
- 1 cup Land O Lakes butter, divided
- 2 Eggland’s eggs
- 1 package (about 36) whole Oreos
- 1 bag (11.5 oz) Toll House milk chocolate chips (about 1.5 cups)
- 1 bag (12 oz) Toll House mini chocolate chips (about 1.5 cups)
- 1 cup (1/2 pint) Borden heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 mins, until just set. Do not overbake.
- Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with remaining 1/2 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
- Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until completely smooth and thick. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 mins to allow chocolate ganache to set up. Cut into bars and serve.
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Quick Tip: Don’t overcook these bars.
Thanks again to Kevin And Amanda for this amazing recipe.
