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Red Velvet Oreo Brownies

Red Velvet Oreo Brownies

Looks difficult and complicated to make; however, they are so simple… all your friends and family will think you slaved over the hot oven all day.

Simple Red Velvet Oreo Brownies are a special treat for Valentine’s Day, Christmas Day, or any holiday where chocolate is craved.

No need to use your own homemade cake mix; however, you could.  Recipe uses Duncan Hines Red Velvet cake mix, Hershey’s Milk Chocolate chips, Toll House Nestle mini chips, Oreos, Land of Lakes Butter, and Purity Heavy Whipping Cream.

Don’t over bake these moist gooey brownies.  Cook them long enough till the edges are set and crackly.  You’ll want to cut them warm, but don’t.  These brownies need to fully cool to set up; otherwise they will fall apart on you.  Definitely line your dish with foil to easily remove them from your pan.

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Red Velvet Oreo Brownies Recipe

Servings: One 9 x 13 dish


  • 1 box (18.25 oz) red velvet cake mix
  • 1.5 cups butter, divided
  • 2 eggs
  • 1 package (about 36) whole Oreos
  • 1 bag (11.5 oz) milk chocolate chips (about 1.5 cups)
  • 1 bag (12 oz) mini chocolate chips (about 1.5 cups)
  • 1 cup (1/2 pint) heavy whipping cream


  1. Preheat oven to 350 degrees F.
  2. Line a 9×13 baking dish with foil and coat with cooking spray.
  3. Beat together cake mix, ½ cup melted butter, and 2 eggs until fully combined and smooth.
  4. Press into the bottom of prepared pan and bake for 15-18 minutes, until just set. Do not over bake.
  5. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs.  Stir together with 1 cup melted butter and mix well.
  6. Pour over baked red velvet brownies and gently press down in an even layer.
  7. Place the milk chocolate chips in a medium-sized bowl.
  8. Bring the heavy cream to a low boil, then pour over chips.
  9. Let sit for 5 minutes, then whisk together until completely smooth and thick.
  10. Pour over Oreo layer. Top with mini chocolate chips.
  11. Refrigerate for 30-45 mins to allow chocolate ganache to set up.
  12. Cut into bars and serve.

Note:  Can be stored at room temperature or in the refrigerator.


Special Thanks To Kevin and Amanda For Recipe Posting & Image Screenshots.


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