I can confidently call these ‘ultimate’ brownies. Super thick layers, amazing flavors, and decadent AF. This recipe took a few iterations, but it was all worth it in the end. Special thanks to Jess, Chloe, and Jason for listening to me plan, stress, and for helping me brainstorm how to make these work.
Ingredients
Red Velvet Cake Layer
- 1 box red velvet cake mix
- 5 Tbsp unsalted butter, melted
- 1 large egg
- 2 oz water
Dark Chocolate Oreo Truffle Layer
- 8 oz cream cheese, softened
- 11 dark chocolate Oreos
Dark Chocolate Layer
- 1 cup dark chocolate chips
- 1 Tbsp coconut oil
Caramelized White Chocolate Hearts
- white chocolate chips
- coconut oil
- silicone heart mold
Directions
Start with the white chocolate hearts. Pre-heat the oven to 250F. Place the silicone mold on a baking sheet. Partially fill each heart mold with chocolate chips. Add a tiny dab of coconut oil to each mold. Bake for 45 – 60 minutes until the chocolate looks and smells toasted. Every 10 minutes, swirl the chocolate in the silicone mold. At times, the chocolate will get chalky or look burnt and crumbly. Just keep stirring and the texture will return. About halfway through, add additional chocolate chips to the mold, melting them into the half filled white chocolate. When finished, cool the chocolates on the counter.
Heat the oven to 350F. Spray an 8″x8″ pan with non-stick baking spray. In a mixing bowl, mix the cake mix, egg, and melted butter until combined. The batter will be super thick and a little dry. Add water and continue to mix until there are no dry spots. Bake for 20-30 minutes or until a toothpick inserted comes out clean.
While the brownie bakes, prepare the Oreo truffle layer. Break up the Oreo cookies into small pieces. (If you have a stand mixer, just break the Oreos in half and then beat them with the paddle attachment for about 15 seconds.) Stir the crushed Oreos into the softened cream cheese until evenly distributed. Set aside.
When the brownies are done, cool in the plan on a wire rack for 10-15 minutes. When the brownies are almost cool, spread the layer of Oreo truffle on top. Of course, if you actually used room temperature cream cheese, you’ve shown you have patience and you should just wait until the brownies have cooled completely before doing this step. However, I’m impatient, and my cream cheese wasn’t room temperature, nor do I want to sit around waiting for the brownies to cool. In my case, mildly warm brownie + mildly cold Oreo truffle filling = smooth spreading.
At this point, everything should be cool. Place the brownies and white chocolate hearts into the fridge. In a microwave safe bowl, add the dark chocolate chips and the coconut oil. Heat in on 50% power for 30 seconds. Stir and repeat until all the chocolate is melted. If the chocolate is 95% melted and you are worried about burning the chocolate, just keep stirring and use the heat of the melted chocolate to melt the remainder. Take everything out of the fridge and pour the melted chocolate over the brownies and smooth is out with a silicone spatula. Before the dark chocolate sets, press in the caramelized white chocolate hearts. Allow everything to set, this cut and serve to your favorite people, or hoard them all because if you can’t love yourself, how the hell you gonna love anyone else?
Serves 9
breakfastofchamps 