Red Velvet Brownies

I made these fudgy and soft Red Velvet Brownies using a doctored cake mix and a swirl of creamy frosting on top—quick, indulgent, and perfect for when I want a decadent treat in under 30 minutes.

Why I’ll Love This Recipe

• I get chewy, fudgy brownies with minimal effort.

• The red velvet mix makes them both flavorful and beautiful.

• A box mix plus a few pantry staples makes this ultra‑easy.

• That cream cheese frosting swirl adds sweet tang and looks gorgeous.

• They bake fast, so I can satisfy sweet cravings without the wait.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
red velvet cake mix
egg
vegetable oil
vanilla extract
water
semi‑sweet chocolate chips

For cream cheese frosting:
store‑bought tub of frosting
—or—
cream cheese, room temperature
butter, room temperature
powdered sugar
vanilla extract
milk

Directions

1. I preheat my oven to 350 °F and grease an 8×8‑inch baking pan.

2. I mix the red velvet cake mix, egg, oil, vanilla, and water until it forms a thick, sticky batter.

3. I stir in the chocolate chips.

4. I press the batter evenly into the prepared pan.

5. I bake for 20 minutes.

6. Once baked, I let the brownies cool completely in the pan on a wire rack.

7. If I want frosting, I let the brownies cool, then spread or swirl frosting on top—using a plastic sandwich bag with a cut corner makes a pretty drizzle.

8. Finally, I slice them into squares and enjoy!

Servings and timing

This recipe makes about 9 brownies.

• Prep time: 5 minutes

• Bake time: 20 minutes

• Total time: 25 minutes

Variations

I sometimes play with it by:

• Swapping white chocolate chips for semi‑sweet.

• Trying different cake mix flavors, like chocolate or marble.

• Using flavored or colored frostings to match a theme.

• Adding chopped nuts or dried fruit to the batter.

• Dusting them lightly with cocoa or extra powdered sugar instead of frosting.

Storage/reheating

I store these in an airtight container. If they’re frosted, I keep them refrigerated for up to 7 days. Without frosting, I keep them at room temperature for up to 3 days. They freeze well too—I freeze in a lined container for up to 3 months, then thaw before eating.

FAQs

Can I make these from scratch instead of using a mix?

I stick with the mix for ease—it gives great flavor and texture. But if I go scratch, I’d adjust wet and dry ingredients for the same fudgy result.

How do I get fudgy instead of cakey brownies?

I keep a higher fat ratio (thanks to oil and mix) and avoid overbaking—20 minutes at 350 °F is just right for moist, chewy centers.

Can I skip the frosting?

Absolutely. I sometimes skip it for a deeper chocolate taste. The brownies are still delicious—frosting just adds that creamy tang.

Can I use a different pan size?

I can use a 9×9 pan, but then they’ll bake more quickly and be thinner, so I’d watch closely and reduce baking time slightly.

Should I refrigerate brownies with frosting?

Yes—I always refrigerate frosted brownies to keep the cream cheese frosting stable and fresh.

Conclusion

These Red Velvet Brownies are a go‑to for when I crave something rich, festive, and quick. They deliver on flavor, ease, and visual appeal—whether I’m baking for fun or need to impress at a gathering. Let me know if you’d like tweaks or additions—I always enjoy tinkering and am happy to help!

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