Red Velvet Brownies

red velvet brownies photo

Hello February! My January was ridiculously busy and full of more lows than highs. So I’m relieved to see a change in the calendar and hoping for a better month.
overhead photo of a stack of red velvet brownies
February also brings those hearts and flowers and lots of pink for a certain holiday…

I’ve been wanting to make red velvet brownies for the occasion, but I’ve been lazy. Then I realized I could make cake mix red velvet brownies after successfully making my funfetti brownies, and suddenly I wasn’t too tired.

These are easy, fudgy, rich. Perfect for Valentine’s Day.
close-up photo of red velvet brownies

Red Velvet Cake Mix Brownies

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Servings: 10

These red velvet brownies are easy to make thanks to a store-bought cake mix.

Ingredients:

  • 1 box of red velvet cake mix
  • 1 egg
  • 1 stick butter melted (or 1/2 cup oil)

Directions:

  1. Grease brownie pan and preheat oven to 350°F. Mix cake mix, egg, and melted butter/oil until batter is smooth. The batter will be quite thick but you should have just enough liquid to mix in all the cake mix. If for some reason it's just too dry, try adding a tad more oil or water or milk, 1 tbsp at a time. 
  2. Pour batter into pan. Bake for approximately 25 minutes, until toothpick inserted comes out clean.

Notes:

Recipe source: Duncan Hines

All images and content are © Kirbie's Cravings.

 

17 comments on “Red Velvet Brownies”

  1. What a beautiful hue of red! Definitely going to keep these in mind for the special holiday =)

  2. What kind of red velvet mix did you use?

  3. I just got a brownie cookbook that had RV Brownies in them that looked interesting. It didn’t have the beautiful red that yours does though.

    • Ooh. I really need to try making them from scratch. I just hate working with the red dye. I always end up staining my hands. It’s probably better if it’s not such a bright red, less food coloring. heheh

  4. What size pan was used? 8″, 9″ square? 9 x 13 cake pan?

  5. Do you add anything else? I tried making them and the batter wasn’t batter. It was too thick to even soak up all the cake mix… =[

    • The batter should be thick but you should have enough liquid to soak up all the dry cake mix. Try adding a tad more oil or a tablespoon or 2 of milk. The batter definitely will be quite thick.

  6. Oil? There was no oil mentioned… I’m confused. Help?

  7. WAIT
    I saw where oil was mentioned. Would it work with 1/2 stick melted butter and 1/4 cup oil, or does it have to be just one or the other?

  8. I didn’t have any eggs when I came across these beauties, knowing I had a box of red velvet cake mix on the shelf! I used 1/4cup of apple sause and a stick of butter…the batter was so thick and not mixing to well…so…I added about two Tablespoons of some amazing Bailey’s coffee creamer! Creme Brulee to be exact! The result was a red fudgy like browine, flakey crust on top and all! I toped em with oreo cream cheese frosting! Thanks for the wonderful creation that added to my craving!

  9. Just made these for my dad- he’s a huge red velvet lover. Topped them off with a thin layer of frosting and drizzled melted chocolate over. Needless to say, he was in heaven. Thanks!

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