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These Red Velvet Brownies are dense, slightly fudgy, chewy & topped with a luscious layer of cream cheese frosting. Thanks to a cake mix, they’re easy to make, too!

Tips for the Best Red Velvet Brownies
- Mix the eggs and sugar for the full 2 minutes. This is key to getting that shiny top on the brownies! (Less important if you plan to frost them)
- Don’t over-bake! Too much time in the oven will give you dry brownies – nobody wants that! Remember that they’ll continue to bake a minute or two after they come out of the oven while they’re in that hot pan!
- Use room temperature ingredients! If you plan to make the frosting, be sure to bring the cream cheese and butter to room temperature before mixing. This will ensure that you have a smooth frosting with no lumps!
When I was in high school, there was a restaurant we’d go to on occasion that had good food and the BEST red velvet cake.
It was perfectly moist, had great balance of chocolate & vanilla flavor (plus a subtle tanginess from the buttermilk!) and incredible cream cheese frosting.
Though I love a good layer cake, I most often bake recipes that are a little more simple, like the fan-favorite Red Velvet Poke Cake! Using a cake mix for red velvet desserts removes the mess of measuring red food coloring and simplifies the process…just like in these brownies!
Ingredients Needed
- Vegetable Oil
- Chocolate Chips – I use semi-sweet for just the right balance of sweetness!
- Large Eggs
- White Sugar
- Red Velvet Cake Mix – For these brownies, I prefer the Duncan Hines brand. The Betty Crocker mix works too, but I preferred the texture with Duncan Hines.
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Salt
- Frosting Ingredients – Cream Cheese, butter, powdered sugar and vanilla. This is optional, but SO yummy! (See other ideas below!)
How to Make Red Velvet Brownies
You’ll start by melting the chocolate chips in the vegetable oil. I do this in the microwave as it only takes about one minute.
Let the mixture cool for a bit while you move on to the rest of the brownie batter.
Add the eggs and sugar to a large mixing bowl and mix for 2 minutes. You can use a hand mixer or stand mixer…or mix by hand vigorously. You’ll notice the mixture will lighten in color and will be frothy. This is what we’re going for to get that shiny topping on the brownies!
Drizzle the chocolate mixture in slowly while you mix and continue mixing until it’s incorporated.
Next, you’ll add the dry ingredients, including the box of cake mix, and stir until smooth. The batter will be thick, yet easy to spread into the pan.
Pour the batter into a greased 9×13 inch pan. You can also line the pan with parchment paper for easy removal. Bake until the center is set. Don’t over-bake!!
At this point, you can either keep the brownies as-is, dust them with powdered sugar OR top them with a layer of cream cheese frosting!
Variations
You know I love a recipe you can customize to your liking! This one is no different. Whether or not you add frosting, there are a variety of fun ways to make these exactly how you want.
- Without frosting…
- Stir 1 1/2 cups of white chocolate chips into the brownie batter – so yummy!
- Let the shiny tops shine! No topping needed! 🙂
- Dust the brownies with powdered sugar.
- With frosting…
- Add sprinkles right after frosting (they’ll stay on better that way!)
- Use a heart-shaped cookie cutter to make them extra festive!
- Color 1/2 cup of the frosting red or pink and swirl it on top!
Storage Instructions
If you choose to frost the brownies, you’ll need to keep them refrigerated. If you do not use frosting, no need to refrigerate. Either way, keep the pan covered tightly or move to an airtight container to store.
You can also freeze these brownies for up to 2 months if packaged properly!
Other Unique Brownie Recipes You’ll Love
Red Velvet Brownies
Equipment
- 1 9×13-inch baking pan
Ingredients
Red Velvet Brownie Batter
- 1 cup vegetable oil
- 1/2 cup semi-sweet chocolate chips
- 4 eggs
- 2/3 cup sugar
- 1 15.25-ounce box red velvet cake mix
- 1/4 cup flour
- 1/4 cup cocoa powder
- 1/8 teaspoon salt
Cream Cheese Frosting
- 6 ounces cream cheese softened
- 1/4 cup butter softened
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the Brownies
- Preheat oven to 350℉ and grease a 9×13-inch pan with cooking spray.
- Combine the vegetable oil and chocolate chips in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through. Set aside to cool slightly.1 cup vegetable oil, 1/2 cup semi-sweet chocolate chips
- Add the eggs and sugar to a large mixing bowl. Beat for 2 minutes or until light and airy.4 eggs, 2/3 cup sugar
- Add the chocolate mixture to the eggs while mixing followed by the cake mix, flour, cocoa powder and salt.1 15.25-ounce box red velvet cake mix, 1/4 cup flour, 1/4 cup cocoa powder, 1/8 teaspoon salt
- Once smooth, pour into the prepared pan and spread to an even layer.
- Bake for 18-20 minutes; do NOT overbake.
- Let cool completely.
For the Cream Cheese Frosting
- Beat the cream cheese and butter until smooth.6 ounces cream cheese, 1/4 cup butter
- Add the powdered sugar and vanilla and stir until smooth and creamy, scraping down the sides of the bowl a couple times.2 1/2 cups powdered sugar, 1 teaspoon vanilla
- Spoon over the cooled brownies and carefully spread.
Notes
- Skip the frosting and stir 1 1/2 cups white chocolate chips into the brownie batter before baking.
- Skip the frosting and top with a dusting of powdered sugar.
- Use a cookie cutter to cut the brownies in to shapes, such as hearts.