How to Make Red Velvet Brownies with Cream Cheese Frosting
The secret to fudgy red velvet brownies? A box of red velvet cake mix—and a rest in the refrigerator.
We love experimenting with different brownie flavours. While we’d never turn down a batch of classic chocolate brownies, it’s exciting to breathe new life into an old favourite by introducing different ingredients. Our recipe for red velvet brownies is yet another way to take an everyday brownie recipe to the next level.
This recipe transforms red velvet cake into the perfect red velvet brownie recipe!
What are red velvet brownies made with?
You’ll need a box of red velvet cake mix and five other basic ingredients. Top with our cream cheese frosting recipe (or store-bought frosting), and you have all of the classic tang and subtle cocoa flavour red velvet is known for.
Red velvet brownies recipe
This recipe makes (1) 9×9-inch pan of brownies, approximately 9-12 servings.
Ingredients
- 1 box (432g) red velvet cake mix
- 10 tablespoons (140g) unsalted butter, melted
- 2 large eggs, room temperature
- 2 tablespoons (30g) buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- 5 ounces (135g) dark chocolate chips, melted
Frosting:
- 8 ounces (226g) cream cheese, softened to room temperature
- 1/3 cup (85g) unsalted butter, room temperature
- 2-1/2 cups (300g) confectioners’ sugar
- 1 tablespoon pure vanilla extract
- 1/8 teaspoons salt
Directions
Step 1: Whisk together the wet ingredients
In a large mixing bowl, combine the vanilla, buttermilk (you can make homemade buttermilk, if needed), melted butter and eggs. Beat with a whisk until well combined, then stir in the melted chocolate until evenly mixed.
Step 2: Stir in the dry ingredients
Next, add the cake mix and fold it into the wet ingredients until just incorporated. The batter will be thick and heavy.
Editor’s Tip: Take care not to overmix, as you don’t want to overwork the flour and develop the gluten too much. Nobody likes a tough and stodgy brownie.
Step 3: Rest the batter
Spread the batter evenly into a parchment-lined 9×9-inch baking pan. Then cover and refrigerate for at least 1 hour.
For extra fudgy brownies with supreme red velvet flavour, let the batter rest, covered, in the fridge for up to 72 hours. Resting the batter improves the flavour and allows the flour to fully hydrate to yield a super decadent brownie.
Step 4: Prepare the frosting
While the brownie batter rests, prepare the cream cheese frosting. Using an electric mixer, beat the cream cheese and butter until light and fluffy. Then, slowly mix in the confectioners’ sugar until thoroughly combined. Finish with the salt and vanilla. Keep refrigerated until ready to use.
Step 5: Bake
Preheat oven to 350°F. Then bake the brownies for 20-25 minutes until the edges appear set. Remove and let cool.
Editor’s Tip: If you are Team Fudgy Brownies, try a trick from the 100-hour brownies. Immediately after removing the brownies from the oven, cover the pan tightly with foil. Transfer to the freezer and cool for 30 minutes. This trick locks in the steam and allows the moisture to condense and soak back into the brownies as they cool. The result? Ultra-dense and fudgy brownies of your dreams.
Step 6: Frost and serve
To serve, carefully remove the brownies from the pan and spread an even layer of the cream cheese frosting over top. Cut into squares. Enjoy!
Tips for making red velvet brownies
New to making brownies? Here are some of our best tips for making red velvet brownies with cake mix.
Should the brownies turn out fudgy or cakey?
This recipe results in super dense and fudgy red velvet brownies. If you prefer cake-like brownies with a lighter, loftier texture, skip resting the batter. You could also experiment with adding one additional egg to the batter.
What kind of icing should I put on red velvet brownies?
We prefer a classic cream cheese frosting. However, that’s far from the only option! Try the white chocolate frosting from this coconut cake recipe, the cream cheese filling from these red velvet whoopie pies or a dusting of powdered sugar.
How do I store red velvet brownies?
Unfrosted red velvet brownies may be stored, covered, at room temperature for 4 days. Red velvet brownies with cream cheese frosting should be kept refrigerated due to the dairy in the frosting. Store covered in the refrigerator for up to 4 days.
Next, check out 12 fall cookies that’ll make your home smell amazing.
