- Made with just three ingredients for the brownie base.
- Soft, chewy texture with a rich red velvet flavor.
- Quick and easy preparation.
- Beautiful color for special occasions.
- Delicious with or without frosting.
- Perfect for making ahead and sharing.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownies
- 1 box (15.25 ounces) red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Optional Toppings
- White chocolate chips
- Chocolate drizzle
- Red velvet cake crumbs
- Sprinkles
Directions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Combine the red velvet cake mix, eggs, and oil in a mixing bowl until a thick batter forms.
- Spread the batter evenly into the prepared baking pan.
- Bake for 18–23 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
- Allow the brownies to cool completely.
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla, then mix until creamy.
- Spread the frosting over the cooled brownies.
- Decorate with your favorite toppings, slice into squares, and serve.
Servings and timing
- Servings: 9–16 brownies
- Prep time: 10 minutes
- Cook time: 18–23 minutes
- Cooling time: 45 minutes
- Total time: Approximately 1 hour 20 minutes
Variations
- White Chocolate: Add white chocolate chips to the brownie batter.
- Chocolate Lovers: Mix in semi-sweet chocolate chips.
- Cream Cheese Swirl: Swirl sweetened cream cheese into the batter before baking.
- Frosting-Free: Dust cooled brownies with powdered sugar.
- Holiday Brownies: Add festive sprinkles or colored chocolate drizzle.
- Extra Fudgy: Slightly reduce the baking time while ensuring the center is fully set.
Storage/Reheating
Store frosted brownies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10–15 minutes before serving.
Unfrosted brownies can be frozen for up to 2 months. Thaw before frosting or serving. Reheating is optional, but frosted brownies are best enjoyed chilled or at room temperature.
FAQs
1. Can I make brownies using red velvet cake mix?
Yes. Combining cake mix with eggs and oil creates a thick batter that bakes into chewy brownies.
2. Why are my brownies cakey?
Too much liquid or overbaking can produce a cake-like texture. Use the brownie-specific measurements rather than the cake mix package instructions.
3. Can I use melted butter instead of oil?
Yes. Replace the oil with an equal amount of melted, slightly cooled butter.
4. Can I skip the cream cheese frosting?
Absolutely. These brownies are delicious plain or with powdered sugar.
5. How do I know when the brownies are done?
The edges should be set, and a toothpick should come out with moist crumbs rather than wet batter.
6. Can I add chocolate chips?
Yes. Add approximately 1/2 cup of white or semi-sweet chocolate chips.
7. Can I use a larger baking pan?
Yes. A 9×9-inch pan will make thinner brownies, so reduce the baking time slightly.
8. Can I prepare these brownies ahead of time?
Yes. Bake them a day in advance and frost after cooling.
9. Can I freeze Red Velvet Brownies?
Yes. Freeze unfrosted brownies for up to 2 months in an airtight container.
10. Do frosted brownies need refrigeration?
Yes. Brownies topped with cream cheese frosting should be stored in the refrigerator.
Conclusion
Red Velvet Brownies with Cake Mix are a simple and delicious dessert featuring a chewy texture, rich cocoa flavor, and beautiful red color. With just a few ingredients and an easy cream cheese frosting, these brownies are perfect for celebrations, gatherings, or whenever you’re craving a sweet homemade treat.
PrintRed Velvet Brownies with Cake Mix
