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    Home » Recipes » Desserts

    Nov 24, 2022 by Harriet

    Red Velvet Brownies With Cake Mix

    Jump to recipe card

    This recipe for red velvet brownies with cake mix is easy to make. Make with four ingredients. These brownies are fudgy and delicious and a quick and easy treat.

    Red velvet brownies with cake mix on a wooden board with cream cheese frosting and pink sprinkles.
    Jump to:
    • 👛 Cost To Make
    • 🌟 Why You'll Love This Recipe:
    • 🥘 Ingredients In This Recipe
    • 🍽 Equipment
    • 🍳 Step By Step Instructions
    • ✏️ Recipe Notes
    • 💭 Recipe Tips
    • 👪 Serving Size
    • 🍬 Calories Per Serve
    • 📖 Variations
    • 🌡️ Storage
    • 🍲 More Easy Recipes
    • 📋 Recipe Card

    Red velvet brownies with cake mix is a dessert you don't need to make from scratch. Quick and easy to make for those last-minute moments when you need to make something sweet like for a school fete or an unexpected afternoon tea.

    👛 Cost To Make

    Estimated cost = $8.10 or $0.67 a serve

    🌟 Why You'll Love This Recipe:

    You will love this recipe for red velvet brownies with a cake mix because:

    • It is so simple to prep these brownies you can have these baking in the oven in less than 10 minutes.
    • They look so pretty in pink and white and would make lovely gifts for Valentine's day or Mother's day.  
    • Making brownies from a cake mix is a simple and great way to get kids into baking because they can make it themselves or with little supervision.
    • It is a budget-friendly dessert that you can quickly make for busy times like Christmas or Thanksgiving or when you don't feel like or have the time to make them from scratch.

    🥘 Ingredients In This Recipe

    The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

    Image of ingredients needed to make red velvet brownies with cake mix.

    Cake mix - We used Betty Crocker's super moist red velvet cake mix. The boxed weight was 480 grams (1.05 pounds, 16.93 ounces) and came with a pre-made frosting (icing) mix. 

    Vegetable oil - or use another light-flavored oil.

    Eggs - We used large eggs with an average weight of 56 grams (1.9 ounces).

    White chocolate chips - these make a lovely contrast against a background of red.

    Frosting topping (optional) - If your boxed cake mix has a frosting use it to frost the top of the brownies. 

    If not, use a store-bought or homemade frosting for the topping, or don't frost.

    🍽 Equipment

    • Parchment paper to line the tin or nonstick cooking spray
    • 20cm (8 inches) square cake tin or baking dish

    🍳 Step By Step Instructions

    How to make red velvet brownies with cake mix:

    Preheat oven to 170°C (350°F). Grease or line the base and sides of 20cm (8 inches) square cake tin or baking dish with parchment paper.

    Ingredients for red velvet brownies in a glass mixing bowl before mixing.

    Step 1 - All you need to do is place the cake mix into a mixing bowl with the eggs, oil, and a cup of chocolate chips.

    Brownie batter being mixed with a wooden spoon in a glass mixing bowl.

    Step 2 - Use a wooden spoon or spatula to mix until well combined.

    Red velvet chocolate chip brownie batter in a cake tin lined with parchment paper.

    Step 3 - Transfer the batter to the prepared tin, and use a metal spoon to spread it evenly in the cake tin. Bake for 20-25 minutes or until the edges are slightly brown and the middle has just set and is no longer wet.

    A baked brownie cake on a wooden board before frosting and cutting.

    Step 4 - Remove from the oven and place the tin on a wire rack. Leave the brownie to cool completely in the cake tin.

    An uncut red velvet brownie with cream cheese frosting and sprinkles.

    Step 5 - Remove from the tin, spread on the frosting, decorate it with sprinkles, and cut it into pieces.

    ✏️ Recipe Notes

    Cake mix 

    Not every cake mix weighs the same. The one we used came with a packet of frosting. The boxed weight was 480 grams (1.05 pounds, 16.93 ounces) and serves 12.

    • The dry cake mix packet weighed 365 grams (12.80 ounces)
    • The icing mix weighed 123 grams (4.35 ounces)

    You only need the dry cake mix to make the brownies.

    Frosting

    Use frosting that comes in the box. If it is not already mixed, make the frosting as instructed on the packet and frost the cold brownie slab before cutting.

    Or, if the cake mix does not come with frosting, use a store-bought or homemade vanilla cream cheese frosting.

    💭 Recipe Tips

    Tin size

    Use a square 20cm (8 inches) cake tin or baking dish and line it with parchment paper, so you can easily lift the brownie slab from the cake tin.

    About the batter

    The batter is thicker than you would get from making a cake from the boxed mix, but this is what you want because brownies are dense and not as light as cakes.

    Spreading the batter

    If you find it hard to spread the batter, dip a metal spoon in hot water and wipe it dry to make spreading the brownie batter easier.

    👪 Serving Size

    This recipe makes 12 red velvet brownies, and one piece is a serving size.

    🍬 Calories Per Serve

    There are about 251 calories per serve and includes the frosting.

    📖 Variations

    Make different flavors - You can use other cake mixes to make brownies like these strawberry cake mix brownies or this chocolate chip brownies and more.

    A red velvet brownie with white chocolate chips.

    🌡️ Storage

    Refrigeration – These cake box brownies can be stored once cooled in an airtight container for two to three days at room temperature.

    Freezing – These can be frozen. Freeze in one big slab that can be cut into pieces when defrosted, which is great for parties.

    You could also cut it into individual servings, freeze them in a single layer on a baking tray, and once they have frozen transfer them to a freezer-safe bag or airtight container. 

    Or individually wrap the pieces in plastic for quick and easy lunch box treats.

    🍲 More Easy Recipes

    If you like this red velvet brownie recipe you might also like these easy recipes:

    • Apple mug cake
    • Mixed fruits in cream dessert
    • Stewed prunes in orange juice
    • Condensed milk brownies
    • White chocolate and raspberry blondies
    A partially eaten red velvet brownie.

    I hope you try this easy recipe for red velvet brownies with cake. If you do, please come back and leave a comment below because I would love to know how you went.


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    📋 Recipe Card

    A slice of red velvet brownie with frosting on a white plate.

    Red Velvet Brownies With Cake Mix

    This four-ingredient recipe for red velvet brownies with cake mix is made with white chocolate bits and has a white frosting topping. It is a quick and easy dessert for any occasion.
    Print Recipe
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    Prep Time : 5 mins
    Cook Time : 25 mins
    Total Time : 30 mins
    Cuisine: : Western
    Course : Dessert
    Servings : 12
    Calories : 251 : kcal
    Estimated Cost (AUD) : $8.10 or $0.67 a serve

    INGREDIENTS

    • 1 x 480 grams (1.05 pounds, 16.93 ounces) box of red velvet cake mix - see cake mix notes below
    • ⅓ cup vegetable oil
    • 2 large eggs
    • 1 cup semi-sweet chocolate chips milk, or white

    Toppings (optional)

    • Frosting - see frosting notes below
    • Sprinkles
    Tap button to prevent your screen from going dark while cooking.

    INSTRUCTIONS

    • Preheat the oven to 170°C (350°F). Grease or line the base and sides of a 20 cm (8 inches) square cake tin or baking dish with parchment paper.
    • Place the cake mix into a mixing bowl with the eggs, oil, vanilla, and the add-ins (if using) and mix with a wooden spoon or spatula until well combined.
    • Transfer the batter to the prepared tin, and use a metal spoon to spread it evenly out in the tin.
    • Bake for 20-25 minutes or until the edges are slightly brown and the middle has just set and is no longer wet.
    • Remove from the oven and place the tin on a wire rack. Leave the brownie to cool completely in the cake tin.
    • Remove from the tin, spread on the frosting, decorate with sprinkles, and cut it into pieces.

    Notes

    Cake mix 
    Not every cake mix weighs the same - the one we used was Betty Crocker's super moist red velvet cake. 
    The boxed weight was 480 grams (1.05 pounds, 16.93 ounces) with 12 servings.
    • The dry cake mix packet weighed 365 grams (12.80 ounces)
    • The icing mix weighed 123 grams (4.35 ounces)
    You only need the dry cake mix to make the brownies.
    Frosting
    Use frosting that comes in the box. If it is not already pre-mixed, make the frosting as instructed on the packet and frost the cold brownie slab before cutting.
    Or if the boxed cake mix does not come with frosting, use a store-bought or homemade vanilla cream cheese frosting.
    RECIPE TIPS
    Line the tin - Use a square 20cm (8 inches) cake tin or baking dish and line it with parchment paper, so you can easily lift the brownie slab from the cake tin.
    The batter is thicker than what you would make with a boxed cake mix, but this is what you want because brownies are dense and not light like cakes.
     
    Nutrition Facts
    Red Velvet Brownies With Cake Mix
    Serving Size
     
    1 piece of 12
    Amount per Serving
    Calories
    251
    % Daily Value*
    Fat
     
    12
    g
    18
    %
    Saturated Fat
     
    5
    g
    31
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    4
    g
    Cholesterol
     
    28
    mg
    9
    %
    Sodium
     
    309
    mg
    13
    %
    Potassium
     
    214
    mg
    6
    %
    Carbohydrates
     
    34
    g
    11
    %
    Fiber
     
    2
    g
    8
    %
    Sugar
     
    19
    g
    21
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    48
    IU
    1
    %
    Calcium
     
    67
    mg
    7
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Nutrition Disclosure

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    Hi, I'm Harriet! The face and photographer behind Recipe Pocket. I am a mother of two who is a cook by day and blogger by night.

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