These Red Velvet Brownies from Cake Mix are dense and ultra fudgy, topped with a luscious layer of cream cheese frosting. Proof that simple can still be impressive.
I love baking from scratch, but I’m not above an easy shortcut like this. This recipe is so easy, it barely feels like baking.
These brownies have crisp, chewy edges and a rich, fudgy center. Add that smooth frosting on top and they go from simple to sensational. You’d never guess they came from a box.
They’re perfect for Valentine’s Day and date nights, just like my chocolate-covered strawberries.
Double the batch! One is never enough.
Ingredients
Red Velvet Cake Mix. This is the base of the recipe and gives you that classic red velvet flavor without the extra work. My preferred brand is Betty Crocker, but if you have another one on hand, go for it.
Eggs. We only use 2 eggs instead of the 3 listed on the box. Using fewer eggs helps keep the brownies dense and fudgy instead of light and cakey.
Vegetable Oil. Oil makes the brownies extra moist and tender. You can swap it with melted butter, or replace part of the oil with butter. Butter adds a richer flavor, while oil keeps the texture softer and more fudgy.
Cream Cheese Frosting
To me, red velvet desserts simply cannot exist without cream cheese frosting. This smooth, rich, and creamy frosting is the absolute best thing you can pair with these brownies.
For this recipe, I kept it simple with just cream cheese, butter, and powdered sugar. If you want to elevate it a little, add a splash of vanilla extract or a small squeeze of lemon juice to brighten the flavor even more.
You can use store-bought frosting if you’re short on time. But I prefer making my own because it’s incredibly easy and I get to control how sweet it is.
How to Make Red Velvet Brownies from Cake Mix
- Prep. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Make the batter. Whisk together red velvet cake mix, eggs, and oil until fully combined. The batter will be thick.
- Bake. Spread the batter evenly into the prepared pan. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let brownies cool completely.
- Make the cream cheese frosting. Beat softened cream cheese with an electric mixer until light and fluffy. Beat in softened butter and beat until smooth. Gradually mix in the powdered sugar and continue beating until fluffy.
- Frost. Spread the frosting over the cooled brownies.
- Slice, serve, and enjoy!
Red Velvet Brownie Tips
- Use parchment paper. Line your pan with parchment and leave a little overhang so you can lift the brownies right out. It works so much better than cooking spray and makes cleanup easier too.
- Flatten with the back of a measuring cup. Once the batter is in the pan, press it down and smooth the top with the back of a measuring cup. It’s the easiest way to get an even layer.
- Don’t overbake. Pull the brownies out when the edges are set but the center still looks slightly jiggly. They’ll finish setting as they cool, and that’s how you get that ultra-fudgy middle.
- Let them cool completely. I know it’s hard to wait, but cutting warm brownies will give you messy slices. Let them cool fully for clean, bakery-style squares.
- Use room temperature cream cheese and butter for the smoothest frosting. If they’re too cold, the frosting will turn out lumpy.
- Troubleshooting tip: If your frosting turns out lumpy, microwave it for about 20 seconds, then beat it again until smooth. If it becomes too runny, freeze it for about 10 minutes, then beat again until fluffy.
- Short on time? Use store-bought frosting. If you need a shortcut, grab a tub of cream cheese frosting. It still tastes amazing and makes these even easier to whip up.
Recipe Variations
- Try a different frosting. Not a fan of cream cheese frosting? Use vanilla frosting, white chocolate frosting, or finish with a light dusting of powdered sugar.
- Bake in a cream cheese swirl. Skip the frosting and swirl sweetened cream cheese into the batter before baking for a beautiful marbled effect.
- Cut into hearts. Use a heart-shaped cookie cutter for Valentine’s Day, like I did with some of these brownies. In case you’re wondering, I didn’t toss the scraps… I ate them. 😄
- Add mix-ins. Stir in toasted walnuts or pecans for crunch or fold in white or semisweet chocolate chips for extra texture and flavor.
- Add peppermint. For a holiday version, add a small drop of peppermint extract to the batter and top with crushed candy canes.
- Salted finish. Sprinkle a tiny pinch of flaky sea salt on top to balance the sweetness.
- Make Oreo red velvet brownies. Fold crushed Oreos and white chocolate chips into the batter.
Storage and Freezing
To Store: Cover unfrosted brownies and store them at room temperature for up to 4 days. Store frosted brownies in an airtight container in the refrigerator for up to 4 days.
To Freeze: Place the brownies in a freezer-safe, airtight container and freeze them for up to 1 month. Thaw frosted brownies overnight in the refrigerator. Let unfrosted brownies sit at room temperature for about 1 hour before serving.
FAQ’s
Red velvet tastes like a light chocolate cake with a subtle tang. It usually includes vanilla extract, which doesn’t stand out on its own but helps enhance the cocoa flavor. The result is a mild, slightly tangy chocolate cake that pairs perfectly with cream cheese frosting.
To make brownies from cake mix, skip the water the box calls for and use one less egg. This gives you thick, super fudgy brownies with crisp, crackly edges instead of a light, fluffy cake texture.
It all comes down to the fat-to-flour ratio. More fat, like oil and egg yolks, creates rich, dense, fudgy brownies, while more flour makes them lighter and more cake-like.
If you prefer cakier brownies, replace a little of the oil with water to lower the fat while keeping them moist.
If your frosting turns out lumpy, microwave it for about 20 seconds, then beat it again until smooth. If it becomes too runny, freeze it for about 10 minutes, then beat again until fluffy.
For unfrosted brownies, keep them covered at room temperature for up to 4 days. For frosted brownies, store them in an airtight container in the fridge for up to 4 days.
For longer storage, freeze (frosted or unfrosted) brownies for up to 1 month and thaw before serving.
Easy Red Velvet Brownies from Cake Mix
Ingredients
- 1 13.25-ounce box Red Velvet Cake Mix (Betty Crocker)
- 2 eggs
- ½ cup vegetable oil
- 4 ounces 1/2 block cream cheese, softened
- ¼ cup 1/2 stick butter, softened
- 1 to 1 ½ cups powdered sugar
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a large bowl, whisk together red velvet cake mix, eggs, and oil until fully combined. The batter will be thick.
- Spread the batter evenly into the prepared pan. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the brownies cool completely before frosting.
- Meanwhile, make the cream cheese frosting. Beat softened cream cheese with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the softened butter and beat until smooth, about 1 to 2 minutes. Gradually mix in the powdered sugar and continue beating until fluffy.
- Spread the frosting over the cooled brownies. Slice, serve, and enjoy!
