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Sink your teeth into moist, decadent. chocolatey Red Velvet Cake Mix Brownies topped with cool, tangy cream cheese frosting. Pure pleasure in every bite!

Whether your looking for a for a holiday treat or a weekend dessert we’ve got you covered with impressive red velvet recipes. Don’t miss the show-stopping Red Velvet Cake With Cinnamon Butter Cream, easy Red Velvet Gooey Butter Cookies, or our favorite Red Velvet Pancakes.

red velvet brownie with cream cheese frosting

Why We Love Red Velvet Chocolate Brownies With Cake Mix

One of the things I love about making red velvet brownies using a box cake mix is that it’s a winner every time! With this brownie recipe, you can feel confident knowing you can crank out a fantastic, foolproof baked good on the fly when needed.

  • Quick – Nothing says convenience like one bowl brownies; 15 minutes to prep, 15 minutes to bake!
  • Reliable – Consistent, delicious, and festive results every time. 
  • Vibrant – Red velvet-hued brownie dessert adds a pop of gorgeous color to a dessert table.  
  • Effortless – Nothing says convenience like one bowl brownies—just mix and bake! (Can you say, “easy cleanup?”)
  • Economical – ingredients that won’t break the bank; plus, they are easily converted to a 3-ingredient red velvet brownie recipe.
  • Festive – Seasonally themed color for at least three major holidays: Christmas, Valentine’s Day, and Fourth of July celebrations!
red velvet cake mix brownie ingredients on a counter

Cake Mix Brownie Ingredients

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Simple, easy, and delicious red velvet brownies only need a handful of ingredients, and truth be told, you can even whip up this amazing dessert with only 4 ingredients!

For specific amounts, please refer to the printable recipe card at the bottom of the post.

For Red Velvet Brownies

  • Red Velvet Cake Mix – Duncan Hines cake mix is my go-to and produces excellent brownies every time, but don’t hesitate to try out the brand you prefer,
  • Oil or Butter –  use a neutral flavored oil for a moister crumb. Melted butter is also an option; check out the notes below.
  • Eggs – room temperature. 
  • Vanilla Extract – good quality is a must! Want to make your own? Super easy, arguably better, homemade Vanilla Extract Recipe.

Handy Tip:

Use metal binder clips to keep your parchment paper in place! Clip them along the edges of your baking pan to keep the paper in place – a quick and easy hack for a hassle-free baking experience.

For Cream Cheese Frosting

  • Cream Cheese – Softened
  • Butter – Softened, not melted.
  • Vanilla Extract
  • Powdered Sugar – If necessary, sift or press any lumps through a small sieve.
  • Salt
  • Milk
red velvet brownie batter in glass mixing bowl
red velvet brownie batter in pan
brownie batter in square pan
pan of baked red velvet brownies

How To Make Red Velvet Brownies

If you haven’t experienced the magic of cake mix brownies, you are in for a treat. One creamy, velvety chocolate bite and you’ll wonder why you didn’t try this before! Preheat the oven, and let’s do this!

Kitchen Tools Used:

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

  1. Mix all the ingredients In a large bowl until combined; the batter will be thicker, don’t over-mix.
  2. Spread the brownie batter* into a parchment-lined pan and bake for 10-15 minutes.
  3. Cool completely in the pan on a wire rack, then top with cream cheese frosting.

*Baker’s Tip: Spray both sides of a rubber spatula with non-stick spray to press the thick batter into the pan.

making cream cheese frosting with an electric hand mixer in a glass mixing bowl
frosted red velvet brownies in a pan
cut brownies with frosting

Cream Cheese Frosting:

  1. Beat the butter and cream cheese until smooth and fluffy, then add the remaining ingredients and 1 teaspoon of milk.
  2. Beat until creamy and adjust the consistency as needed by adding more milk to thin or more powdered sugar to thicken.
a stack of two red velvet brownies

Recipe Notes & Tips

  • Bake your red velvet brownies until the center is set, and the edges are just beginning to pull away from the side of the pan.
  • If you use parchment paper to line your pan, cut so there is an overhang (handles) to easily lift the brownies out when they are cooled.
  • It’s also a good idea to give the parchment paper a light misting of baking spray to avoid the possibility of sticking or crumbly bottoms.
  • There’s no shame in taking a time-saving shortcut. Instead of making the icing from scratch, use a tub of store-bought cream cheese frosting.
  • Create your own red velvet garnish by slicing off a small portion of the brownies and crumbling it up to sprinkle over the frosting.
  • If you like nice, clean brownie slices with sharp edges, chill the cake mix red velvet brownies frosted with cream cheese first. Either spray both sides of a sharp knife with baking spray or dip it in warm water and use a clean towel to wipe the blade after each slice
red velvet brownies with Valentine sprinkles on a white plate

The Best Oil Substitutions For Red Velvet Brownies:

Any neutral-tasting oil is suitable for this cake mix brownie recipe. Choose an oil that doesn’t impart a strong or uncomplimentary flavor so the soft red velvet chocolate notes shine. (Avoid peanut oil, nut oils, seed oils, and EVOO.)

  • Vegetable Oil vs Melted Butter: If you want your red velvet brownies extra moist, use oil that is liquid at room temperature. Adding oil to the brownies keeps them super moist. If you want, you can swap it out for 1:1 melted butter. The butter gives that fudgy goodness with its fat, but it won’t keep things as moist. No worries, though—it brings a rich flavor to make up for it!
  • Vegetable Oil vs Coconut Oil: Coconut oil is a great choice if you enjoy the drupe’s light tropical flavor. Vegetable oil is the go-to for neutral flavor in red velvet brownies, while coconut oil introduces a subtle tropical taste that might not appeal to everyone.
  • Quantity Adjustment: When substituting butter or coconut oil for vegetable oil, it is a 1:1 ratio. Both will need to be melted, but avoid overheating. 
  • Moisture and Texture: For more moisture, go with vegetable oil; for added richness and a fudgy texture, butter is an excellent choice. If you appreciate the subtle coconut undertones with chocolate and the sleek texture it brings, then coconut oil provides a flavorful alternative.
red velvet brownie on a metal spatula

Storage

Unfrosted red velvet brownies remain fresh on the counter for up to four days when tightly covered. When topped with homemade cream cheese icing, they’ll last in the refrigerator for four days in a well-covered container. Note that refrigeration may change the brownie texture due to the added moisture.

cake mix brownies with cream cheese frosting

Recipe FAQs

Do you have to use cream cheese frosting with red velvet brownies?

Not if you don’t like cream cheese frosting on red velvet cake mix brownies! It’s not mandatory, but homemade cream cheese frosting is a traditional complement to the richness of red velvet chocolate, just like strawberries are a traditional complement to shortcakes. Cream cheese icing is a popular choice, but feel free to skip it if you prefer something different or no frosting at all.

Can I use any brand of red velvet cake mix for red velvet brownies?

Yes, you can use any 15 ounce red velvet cake mix brand for this brownie recipe.

Why do you add buttermilk to red velvet cake mix brownies?

Buttermilk is added to red velvet cake mix brownies for enhanced flavor, moisture, and tenderness. It reacts with other ingredients, contributing to the red velvet dessert’s unique texture and slightly tangy taste.

hand holding red velvet brownie with bit taken

Recipe Variations

  • For a truer red velvet flavor, add 2 tablespoons of buttermilk. Just note you may need a few extra minutes in the oven.
  • If you don’t have buttermilk, you can substitute regular milk with a small amount of white vinegar.

Other Options For Cream Cheese Frosting:

  • Sprinkle powder sugar
  • Drizzled white chocolate or almond bark
  • Spread melted chocolate chips
  • Holiday sprinkles over the frosting
red velvet brownie with bite taken

Like This Recipe?

I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!

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red velvet brownie with cream cheese frosting

Red Velvet Cake Mix Brownies

Yield: 16 servings
Prep Time: 15 minutes
Bake Time: 15 minutes
Cooling Time: 2 hours
Total Time: 2 hours 30 minutes

Red Velvet Cake Mix Brownies: a no-fuss treat with just 4 ingredients, resulting in moist, dense brownie goodness. Top with tangy cream cheese frosting and they are irresistible.

Ingredients

For brownies

  • 15.25 oz box red velvet cake mix
  • ¾ cup oil (or melted butter - see notes)
  • 2 eggs, room temp
  • 1 teaspoon vanilla extract

For cream cheese frosting

  • 4 ounces cream cheese softened
  • 4 tablespoons butter softened
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar
  • ⅛ teaspoon salt
  • 1-2 teaspoons milk

Instructions

Brownies:

  1. Preheat oven to 350°F.  Line an 8x8 metal baking pan with parchment paper, leaving some overhang for easy removal. Give the parchment paper a light coating of non-stick spray and set aside.
  2. In a large mixing bowl add dry cake mix, oil, eggs, and vanilla and beat with a rubber spatula until combined (don’t over mix).
  3. Add the brownie batter into the prepared pan. Bake in preheated oven for 25-27 minutes or until the center is set and the edges have slightly pulled away from the edge of the pan. Cool completely in pan on a wire rack. Top with cream cream frosting.

Cream Cheese Frosting: 

  1. Using an electric mixer, beat the cream cheese and butter until smooth and fluffy. Add the powdered sugar, vanilla, salt, and 1 teaspoon of milk; continuing to beat until a creamy consistency is achieved. (if frosting it too thick, thin it with a little more milk, if it’s too thin add a little more powdered sugar until you reach the desired consistency)
  2. Frost completely cooled brownies.

Notes

  • Oil: Any type of neutral-tasting oil will work well in this cake mix brownie recipe.
  • Oil vs melted butter: If you want, you can swap oil out for 1:1 melted butter. The butter gives that fudgy goodness with its fat, but it won’t keep things as moist. No worries, though—it brings a rich flavor to make up for it!
  • I’ve also made these with 2 tablespoons buttermilk for a truer red velvet flavor - you may need to increase the baking time by a few minutes.
  • You can make buttermilk substitute with milk + a little white vinegar.
  • Time-saving tip, use canned cream cheese frosting.  

    • STORAGE:

    Store unfrosted red velvet brownies covered at room temperature for 4 days. For red velvet brownies with cream cheese frosting, cover and refrigerate for up to 4 days.

    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 299Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 61mgSodium: 153mgCarbohydrates: 23gFiber: 0gSugar: 20gProtein: 2g

    Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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    © Cheryl Sousan
    Cuisine: American / Category: Dessert Recipes
    red velvet brownie photo collage

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