Description
Yields one 13x9 pan
Ingredients
Scale
Blue Velvet Brownies
- 1 4-oz. bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon Wilton royal blue gel food coloring
- 1 small dab of Wilton violet gel food coloring
Oreo Truffle Layer
- 1 package Oreos
- 8 ounce package cream cheese
White Chocolate Layer
- 10 oz. package of white chocolate bark or chips
- mini chocolate chips for garnish
Instructions
For Blue Velvet Brownies
- Preheat oven to 350°. Line bottom and sides of the pan with cooking spray.
- Microwave chocolate and butter in a large microwave-safe bowl at high 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
- Mix in the food colorings into the mizture to form a paste, and then whisk in the sugar; mix well.
- Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
- Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about an hour).
For Oreo Truffle Layer
- 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.
For White Chocolate Layer
- Melt white chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer. Leave some extra for garnish.
- Melt 1/3 of mini chocolate chips and drizzle on top of white chocolate layer.
- Sprinkle with mini chocolate chips and white chocolate chips while still warm.
- Let cool completely before cutting into squares.