Red Velvet Oreo Truffle Brownies

So I haven't posted in a long while but I made these pretty amazing brownies the other day that I would like to share with everyone considering the tremendous amount of feedback I've had over them.

Ingredients

1 Red Velvet cake mix
1/2 cup butter, melted
2 eggs
1 package Jell-o instant white chocolate pudding 
6 tablespoons vegetable oil
1 package Oreos
8 ounce package cream cheese
11/2 cups chocolate chips
mini chocolate chips for garnish

Instructions

Step 1

Preheat oven to 325 degrees F. Combine cake mix, melted butter, eggs, pudding mix, vegetable oil and mix well until thoroughly combined (2-3 minutes on medium of electric mixer).

Step 2

Spray a 9x13 with nonstick cooking spray. I like the baking variety that has flour in it. Then spread the red velvet brownie layer into the pan. It will be VERY thick, use the back of a spoon to help spread it into all edges of the pan. 

Note: I used to my hands due to thickness and it worked better than a spoon.

Step 3

Bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely before flipping out.

Step 4

Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin).

Note: Instead of buying Oreos I used two cups of Chocolate cookie crumbs and added a cup and a half of icing sugar to sweeten the taste of the cream cheese.

Step 5

Melt cream cheese for 15 seconds in a microwave to soften.

Step 6

Stir together crushed Oreos and cream cheese until blended smooth.

Step 7

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.

Step 8

Melt chocolate candy bark (or chocolate chips) and pour over top Oreo truffle layer.

Step 9

Sprinkle with mini chocolate chips while still warm.

Step 10

Let cool completely before cutting into squares.

Chocolate & Peanut Butter Fudge Cheesecake

Before I get into my recipe for this I just want you all to know that it has come from one of my most favourite recipe books.

This is quite possibly the best book that my family has ever come across, with the most amazing cookie and cake recipe's I have ever made.

Chocolate & Peanut Butter Fudge Cheesecake

Ingredients

1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)

1/2 cup powdered sugar

1/4 cup cocoa

1/3 cup butter or margarine, melted

3 packages (8 oz. each) cream cheese, softened

3/4 cup granulated sugar

3 eggs

1/3 cup dairy sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon sale 

1 cup chocolate chips, melted

1 cup peanut butter chips, melted

Fudge Topping or Whipped Cream (optional)

Directions

Step 1:

Heat oven to 350 F. Combine wafer crumbs, powdered sugar, cocoa and melted butter in medium bowl. Press onto bottom and 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool.

Note: I normally don't use this recipe for the crust, I prefer Oreo cookie crumb crust but that all depends on your personal taste.

Step 2:

Beat cream cheese and sugar in large bowl until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.

Step 3:

Place half of batter in separate bowl. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the other. Spread chocolate mixture in prepared crust. Gently spread peanut butter mixture over chocolate mixture. Do not stir.

Step 4:

Bake 50 to 55 minutes or until centre is almost set. 

Note: For less cracking of cheesecake surface, bake in water bath. Also cut the edges away from the pan as soon as it comes out of the oven.

Remove from oven to wire rack. Cool completely; remove side of pan. Cover; refrigerate.

Step 5:

To serve, drizzle each slice with fudge topping and top with whipped cream, if desired. Cover; refrigerate leftover cheesecake.