Vegan Valentine's Day! Red Velvet Oreo Brownies


Happy almost Valentine's Day! I'll be honest with you on the list of holidays Valentine's Day has never ranked super highly. BUT it does get me excited for a few reasons, namely that Feb 14th has arrived which means that winter is almost over which means I might get to see the sun in.. like... a few months. MN life. Also that I get to start saving all kinds of Valentine's Day recipes on Pinterest (can I get a hell-yeah for Holiday themed desserts). However, that doesn't mean that it needs to be Valentine's Day to make these vegan Oreo Truffle Red Velvet brownies. Yes, you read that right. 

For time and cost purposes, I made these superrr simple by using a Duncan Hines red velvet cake mix. If you have the time and want to make your own cake mix to avoid all the additives, there's a great vegan recipe here

Pretty much the only "fancy" ingredients here are Earth Butter and coconut cream, both of which you can find at your local natural foods store. And the cool thing is neither of them are more expensive than their non-vegan alternatives! I was a little worried the chocolate was going to taste coconut-y, but it didn't AT ALL, it was totally creamy, and my roommates couldn't even tell they were vegan (the final test). 


Oreo truffle red velvet brownies

Prep Time: 15 minutes

Bake Time: 15 minutes

Servings: around 20 


  • 1 box Duncan Hines red velvet cake mix (or other vegan mix)
  • 1 cup Earth Balance butter baking sticks (2 sticks, divided)
  • 1/2 cup unsweetened applesauce
  • 1 5.4 fl oz can coconut cream
  • 2 12 oz bags vegan chocolate chips (I used Guittard's, you can buy them at Target) 
  • 1 box Oreos or equivalent chocolate sandwich cookie


  1. Preheat oven to 350 degrees and line a 9x13 baking dish with tinfoil (this will MAJORLY help in getting them out of the pan) and coat with cooking spray.
  2. In a small bowl, melt 1/2 cup (one stick) Earth Balance butter. In a medium bowl, pour the melted butter into the cake mix. Add 1/2 cup of applesauce (our egg substitute) and mix on medium speed until well combined. 
  3. Spoon batter into the baking dish. It will seem thick and like too small an amount, but don't worry - we're making brownie batter, not cake batter, and it's only one layer of the brownies! :)
  4. Cook at 350 for 10-15 minutes, until set. Don't overcook though, we want them to be a little gooey!
  5. Melt the other 1/2 cup of Earth Balance butter. In a food processor or using a plastic bag, crush the entire box of Oreos until you have fine crumbs. Combine Oreo crumbs and melted butter in a medium bowl and mix until combined. Pour Oreo crumbs over red velvet brownie layer and press down gently into an even layer. 
  6. Over medium-low heat, combine 1 can of coconut cream and 1 bag of chocolate chips in a large saucepan. Stir constantly to prevent from burning, until chocolate is melted and you have a rich, creamy chocolate ganache (around 5-7 minutes).
  7. Pour chocolate ganache over Oreo layer and cover evenly with the remaining bag of chocolate chips. Refrigerate for at least 30 minutes to set the chocolate. Enjoy!