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Two red velvet brownies with cream cheese frosting on a wire rack.
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Red Velvet Brownies

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!
Prep Time15 minutes
Cook Time18 minutes
Cool Time1 hour
Total Time1 hour 33 minutes
Course: Dessert
Cuisine: American
Servings: 24 brownies
Calories: 300kcal
Author: Kelsey Byrnes

Equipment

  • 1 9x13-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 9x13-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

Recipe Variations
  • 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.
For these brownies, I prefer the Duncan Hines brand. The Betty Crocker mix works too, but I preferred the texture with Duncan Hines.
Nutrition Facts calculated includes the cream cheese frosting.

Nutrition

Serving: 1brownie | Calories: 300kcal | Carbohydrates: 37g | Protein: 2.3g | Fat: 17g | Saturated Fat: 5.2g | Polyunsaturated Fat: 4.2g | Monounsaturated Fat: 5.7g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 189mg | Potassium: 58mg | Fiber: 1g | Sugar: 28g | Vitamin A: 175IU | Calcium: 33mg | Iron: 0.9mg