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.

Vanilla Cupcakes

These are probably the best vanilla cupcakes ever from Hello, Cupcake! I always forget how good they are until I make them.

Ingredients


2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 stick (1/2 cup) unsalted butter
1 cup sugar
3 large eggs

Directions 

1. Preheat the oven 350 F. Line 24 muffin cups with paper liners.

2. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Combine the milk, oil and vanilla extract in a 2-cup measuring cup or a small bowl.

3. In another medium bowl, with an electric mixer on medium speed, beat the butter and sugar until light and fluffy, about 3 minutes.

4. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternately with the milk mixture in batches, beginning and ending with the flour mixture and beating just until blended.

Note: This mixture will be thick.. DO NOT ADD EXTRA MILK OR OIL TO MAKE IT WATERY.


5. Fill the paper liners two-thirds of the cup. I generally use an ice cream scooper, one scoops generally fills it up to two-thirds. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pan, place on a wire wrack and allow to cool completely