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

Red Velvet Brownies With Cake Mix

Harriet
This simple yet delicious red velvet brownie recipe utilizes just four ingredients, incorporating the convenience of a cake mix.
Infused with white chocolate bits and crowned with a luscious white frosting, these brownies are a quick and delightful dessert suitable for any occasion.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Western
Servings 12
Calories 251 kcal

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

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.