Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang to easily lift the brownies out later.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the eggs one at a time, beating well after each addition until the mixture is smooth and glossy.4 large eggs
- Stir in the vanilla extract.1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.1 cup all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
- While the oven preheats, begin preparing your Red Velvet Oreo truffle filling. In a medium bowl, combine the finely crushed Red Velvet Oreos and the softened cream cheese.1 (14.3 ounce) package Red Velvet Oreos, finely crushed, 8 ounces cream cheese, softened
- Add the vanilla extract to the cream cheese and Oreo mixture.1 teaspoon vanilla extract
- Using a fork or your hands, mix until the ingredients are thoroughly combined and a cohesive dough-like consistency forms. It should be easy to roll into balls.
- Divide the brownie batter into two equal portions.
- Spread one portion of the brownie batter evenly into the prepared baking pan. This will form the bottom layer of your brownies.
- Roll the Red Velvet Oreo truffle mixture into small balls, about 1 inch in diameter. You should get approximately 20-24 balls.
- Scatter these Red Velvet Oreo truffle balls evenly over the brownie batter in the pan. Gently press them in slightly so they are partially submerged.
- Carefully spread the remaining brownie batter over the top of the truffle balls, ensuring they are completely covered.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of a brownie (avoiding a truffle ball) comes out with moist crumbs attached. Do not overbake, or the brownies will be dry.
- Let the brownies cool completely in the pan on a wire rack. This is crucial for the truffle centers to set properly.
- Once the brownies are completely cooled, prepare the chocolate ganache. In a microwave-safe bowl, combine the semi-sweet chocolate chips and heavy cream.1 cup semi-sweet chocolate chips, 1/4 cup heavy cream
- Microwave in 30-second intervals, stirring well after each interval, until the chocolate is melted and the ganache is smooth and glossy. Alternatively, you can melt them in a double boiler.
- Drizzle the warm ganache generously over the cooled brownies.
- Allow the ganache to set for about 15-20 minutes before slicing the brownies into squares. For cleaner cuts, use a sharp knife dipped in hot water.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 1 week. Freeze for up to 3 months.
To reheat, microwave for 10-15 seconds for a warmer treat.
