If you like Oreo cookies, chocolate brownies and red velvet cake then you'll love these... they are the best of all 3 and topped off with a silky smooth ganache they are incredible.
Preheat an oven to 180°C and grease a baking tin (20cm x 24cm) or each individual section of a mini loaf pan if you’re using one.
Melt the chocolate, butter and sugar in a bowl together using a microwave. Stir well then, making sure the mixture isn’t too hot, crack and beat in the eggs. Beat in the flour and cocoa until the mixture is smooth.
Divide in the lined cake bar tins or one 20cm x 24cm tin if you are going to cut it afterwards.
Whisk all of the wet ingredients for the red velvet together in a bowl, that’s the egg, oil, buttermilk, vinegar, vanilla and colouring. Add the sugar as you continue to whisk, then the flour, cocoa and salt.
Pour this mixture on top of the brownie layer so that you have an equal quantity of both. Bake in the oven for 20 minutes, then allow to cool.
Beat together the icing sugar, softened butter and cream until smooth and pale. Crush the cookies into small chunks and stir into the frosting. Spoon or pipe some frosting onto the top of the cooled red velvet brownie and level it out.
Warm the cream in a small bowl using a microwave for a few seconds, then crack in the 100g of dark chocolate and softened butter. Stir to melt the butter and chocolate.
Spread the chocolate mixture over the oreo frosting once it’s smooth and not too hot. Place the layered cake into a fridge to set up, then turn out and cut up if required, decorating with freeze dried raspberry pieces.! Makes 12 bars