These Red Velvet Brownies with Cake Mix could not be easier to make! These rich red velvet brownies are fudgy and delicious…no one will ever guess they are made from a boxed mix! Whip them up with zero fuss!
All hail to the mighty boxed cake mix for easy, DELICIOUS desserts!! If hard-core baking isn’t your thing or you just want something EASY to bake, you have to try my Oreo Peppermint Brownies or my super popular Granny Cake! They are so delicious no one will know (or care!) if they’re from a box!
If you want a super fudgy homemade brownie, don’t miss these amazing Cast Iron Skillet Brownies!
These red velvet brownies are loaded with white chocolate chips and are made with 4 simple ingredients.
Whip them up for a quick after-school snack, or take them to the next level by drizzling them with melted white chocolate! Perfect for a holiday dessert spread!
You’ll need the following ingredients to make this delicious Red Velvet Brownie Recipe:
Red Velvet Cake Mix: We used Betty Crocker, but any brand works just fine!
Oil: Vegetable oil or canola oil will work.
HOW TO MAKE EASY RED VELVET BROWNIES WITH CAKE MIX: STEP-BY-STEP
Here are some quick visual instructions. Remember that full step-by-step instructions with exact ingredients will be in the recipe card below!
Step 1: With a wooden spoon, stir together brownie mix, eggs, and vegetable oil. The batter will be very thick!
Step 2: Spread batter evenly into an 8×8 baking pan and sprinkle with white chocolate chips.
Step 3: Bake at 350°F for 18-22 minutes until a toothpick inserted into the center comes out clean or ALMOST clean. Cool and cut into squares.
RECIPE TIPS & TRICKS
- Try to avoid overcooking your brownies. If they cook too long, they get dry and more cake-like vs. chewy, like other brownies. Begin checking them at around the 15-18 minute mark. When a toothpick comes out ALMOST clean, take them out. They will continue to cook when they come out of the oven.
- To spread brownies into the pan, just pour the brownie mix into the middle of your 8×8 pan. Then take a rubber spatula (or butter knife) sprayed with cooking spray and gently spread the batter into an even layer.
To cut brownies, use a PLASTIC KNIFE! Yep! That’s right! A plastic knife cuts your brownies into nice, clean squares. Also, waiting until the brownies are cool helps you get nice clean cuts.
- Storage: Store brownies in an airtight container for up to 5 days.
- Freezing: These brownies can be frozen! Cool completely, then transfer to a ziploc bag. Freeze for up to 3 months. To make these red velvet brownies last longer in the freezer, wrap individual pieces in aluminum foil or plastic wrap before placing them in the freezer bag. To thaw, place on the counter for a few hours or overnight.
Additions & Substitutions
- Drizzle of White Chocolate: Add a drizzle of melted white chocolate to the top of your brownies. Instructions are in the recipe card below.
- Hot Fudge: A drizzle of jarred hot fudge over the top is also heaven!
- Ice Cream: Serve these brownies with a big scoop of vanilla ice cream!
- Chocolate Chips: Mini chocolate chips or peppermint chocolate chips also work great in this recipe.
- Cream Cheese Icing: These brownies are also amazing with a store-bought or homemade cream cheese icing layer on top!
YOUR QUESTIONS ANSWERED
These brownies are done when a toothpick inserted into the center comes out ALMOST clean. Resist the urge to overbake them, as overbaking leads to more cake-like brownies. Begin checking them at about the 15-20 minute mark.
Substituting butter for the oil will yield more cake-like brownies vs. the chewy, moist fudgy brownies you are looking for! Oil is great for keeping these brownies nice and moist.
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Easy Red Velvet Brownies with Cake Mix
- 1 15.25 oz. box of red velvet cake mix
- 2 eggs
- 1/2 cup vegetable or canola oil
- 1/2 cup white chocolate chips
- Prep: Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper or spray it with cooking spray (such as Pam).
- Mix: To a large bowl, add cake mix, eggs and oil. With a wooden spoon, stir until all dry cake mix is completely incorporated into the batter. The batter will be very thick! Note: I do not recommened using an electric mixer given the batter is super thick–a wooden spoon works just fine!
- Pour & Spread: Pour the brownie mixture into the prepared baking pan. Then, with a small spatula or butter knife sprayed with cooking spray, gently spread batter into the pan in an even layer.
- Sprinkle: Sprinkle the white chocolate chips over the top of the batter.
- Bake: Bake for 18-22 minutes until a toothpick comes out almost clean. It's OK to under bake slightly, the brownies will continue to cook when they come out of the oven. Remember, every oven is different, so bake times may vary slightly. Begin checking the brownies at about the 15-18 minute mark to ensure you don't overbake them.
- Cool & Cut: Cool brownies completely, then cut into squares using a sharp knife OR plastic knife–both work great! Drizzle with melted white chocolate if you like! (See Note 2).