Red Velvet Oreo Brownies

Pictures are mine.

- 1 package of normal Oreo cookies (about 36)

- 1 package (12oz) of mini semi sweet chocolate chips

-2 eggs

-1 package (12oz) of Guittard milk chocolate chips

-1 cup (½ pint) of heavy whipping cream

-1 box of red velvet cake mix (18.25 oz)

-1 cup of butter, divided

-9x13 baking dish

-Tin foil (about 9x13)

-Cooking Spray

-Beater

-Whisk

-Gallon sized Ziploc Bag

-Bowls

-Put the red velvet cake mix in a medium sized bowl

-Add 2 eggs and ½ cup of melted butter

Beat until smooth, then pour the brownie mix into the pan. Bake at 350 F for 15-18 minutes. You DO NOT want to overcook these, they will full set as they cool. Cook them until the edges are crackly.

Put 36 Oreos (entire package) into a gallon sized ziploc bag. Make sure it is sealed tight.

Crush them!!!! You can whack them on the table, use a pin roller, etc. Whatever gets them into fine crumbs.

-Once into fine crumbs put into a medium sized bowl

-Pour the other ½ cup of melted butter into the oreos

-Stir until the butter and oreos are thoroughly combined

-Pour them on top of the brownies (leave in same pan!!)

-Smooth them atop, making an even layer. Gently press down

-Now bring 1 cup of heavy whipping cream to a low boil

-Pour heavy whipping cream into a bowl and pour 1 bag (about 1.5 cups) of Guittard milk chocolate chips into it.

-Let it sit for 5 minutes

-After 5 minutes then whisk together until smooth

-Then immediately pour over the oreo layer!

-Finally take the entire bag of mini chocolate chips and top the fresh chocolate layer, make sure to evenly space them

-Refrigerate for at least 30-45 minutes. Then cut into bars and serve as desired.

-For storage you can either store it in an airtight container at room temperature or in the refrigerator. From personal experience I recommend them to be stored in the refrigerator.