~ 1 bag (12 oz) mini chocolate chips (about 1.5 cups)
~ 1 cup (1/2 pint) heavy whipping cream
1. Preheat oven to 350 degrees F. Line a 9x13 baking dish with foil and coat with cooking spray. Beat together cake mix, 1/2 cup melted butter, and 2 eggs until fully combined and smooth. Press into the bottom of prepared pan and bake for 15-18 minutes, until just set. Do not over bake.
2. Crush whole Oreos in a Ziploc bag or food processor into fine crumbs. Stir together with 1 cup melted butter and mix well. Pour over baked red velvet brownies and gently press down in an even layer.
3. Place the milk chocolate chips in a medium-sized bowl. Bring the heavy cream to a low boil, then pour over chips. Let sit for 5 minutes, then whisk together until thick and smooth. Pour over Oreo layer. Top with mini chocolate chips. Refrigerate for 30-45 minutes to allow chocolate ganache to set up. Cut into bars and serve.
Credit to: http://www.kevinandamanda.com/recipes/dessert/red-velvet-oreo-truffle-brownies.html