Red Velvet Oreo Fudge Brownies
Dec 8, 2013 16:33:08 GMT -5
Post by PrisonerOfHope on Dec 8, 2013 16:33:08 GMT -5
Red Velvet Oreo Fudge Brownies
Prep time - 25 mins
Cook time - 35 mins
Author: Bakerette.com
Recipe type: Dessert, Cookies
Cuisine: American
Serves: 12-24 bars
Ingredients
1 Duncan Hines Red Velvet Cake Mix
1 package (3.3 ounces) Jell-O instant white chocolate pudding mix
1/2 cup applesauce
6 tablespoons plain Greek yogurt
2 eggs, separated
1 package (13.3 ounces) Oreo cookies
12 ounces low-fat cream cheese
1 1/2 cups semi-sweet chocolate chips
1 tablespoon butter or shortening
1/2 cup semi-sweet mini chocolate chips to garnish (optional)
Instructions
Preheat oven to 325 degrees Fahrenheit. Line a 9 x 13-inch baking pan with parchment paper and lightly coat with cooking spray. I’m a parchment freak. It’s easier clean up, but if you don’t have parchment on hand, just spray the pan with a light coating of cooking spray.
Stir together the cake mix, pudding mix, applesauce, yogurt and egg yolks.
In a separate mixing bowl, beat the egg whites with an electric mixer on high until they form a stiff peak. Fold into the batter. Beat the batter on medium speed until smooth. The batter will be extremely thick. This is normal. Spread the batter the best to your ability in the prepared baking dish. Using the back of a spoon that is lightly oiled to complete the spread and smooth out.
Bake for 35-38 minutes or until a toothpick poked in the center comes out clean. Check the brownies after about 20-25 minutes. Altitude and ovens bake differently and you may need to adjust the time.
Remove from oven and let slightly cool on a baking rack and place in the refrigerator to cool completely.
Meanwhile, put the Oreo cookies in a large Ziploc bag and seal; making sure to leave a slight opening in the bag to allow the air to release as you are crushing the Oreos. Using a rolling-pin, crush the Oreos into crumbs and pour into a small bowl. You can also use a food processor for this step.
Stir together the Oreo crumbs and softened cream cheese until well combined. Spoon dollops of the Oreo mixture across the surface of the red velvet brownies and gently spread the mixture.
Place the chocolate chips in a small microwave-safe bowl and top with butter or shortening. Microwave for 30 seconds on high. Stir. Repeat for 30 more seconds or until the chocolate has melted. Stir until completely smooth. Pour and spread over the top of the Oreo mixture and garnish with mini chocolate chips while the chocolate is still warm.
Place in the refrigerator to cool completely before cutting into bars and serving.
Picture instructions at link
Prep time - 25 mins
Cook time - 35 mins
Author: Bakerette.com
Recipe type: Dessert, Cookies
Cuisine: American
Serves: 12-24 bars
Ingredients
1 Duncan Hines Red Velvet Cake Mix
1 package (3.3 ounces) Jell-O instant white chocolate pudding mix
1/2 cup applesauce
6 tablespoons plain Greek yogurt
2 eggs, separated
1 package (13.3 ounces) Oreo cookies
12 ounces low-fat cream cheese
1 1/2 cups semi-sweet chocolate chips
1 tablespoon butter or shortening
1/2 cup semi-sweet mini chocolate chips to garnish (optional)
Instructions
Preheat oven to 325 degrees Fahrenheit. Line a 9 x 13-inch baking pan with parchment paper and lightly coat with cooking spray. I’m a parchment freak. It’s easier clean up, but if you don’t have parchment on hand, just spray the pan with a light coating of cooking spray.
Stir together the cake mix, pudding mix, applesauce, yogurt and egg yolks.
In a separate mixing bowl, beat the egg whites with an electric mixer on high until they form a stiff peak. Fold into the batter. Beat the batter on medium speed until smooth. The batter will be extremely thick. This is normal. Spread the batter the best to your ability in the prepared baking dish. Using the back of a spoon that is lightly oiled to complete the spread and smooth out.
Bake for 35-38 minutes or until a toothpick poked in the center comes out clean. Check the brownies after about 20-25 minutes. Altitude and ovens bake differently and you may need to adjust the time.
Remove from oven and let slightly cool on a baking rack and place in the refrigerator to cool completely.
Meanwhile, put the Oreo cookies in a large Ziploc bag and seal; making sure to leave a slight opening in the bag to allow the air to release as you are crushing the Oreos. Using a rolling-pin, crush the Oreos into crumbs and pour into a small bowl. You can also use a food processor for this step.
Stir together the Oreo crumbs and softened cream cheese until well combined. Spoon dollops of the Oreo mixture across the surface of the red velvet brownies and gently spread the mixture.
Place the chocolate chips in a small microwave-safe bowl and top with butter or shortening. Microwave for 30 seconds on high. Stir. Repeat for 30 more seconds or until the chocolate has melted. Stir until completely smooth. Pour and spread over the top of the Oreo mixture and garnish with mini chocolate chips while the chocolate is still warm.
Place in the refrigerator to cool completely before cutting into bars and serving.
Picture instructions at link
