Easy Red Velvet Cake Mix Brownies
These easy Red Velvet Cake Mix Brownies are rich, fudgy, and made with just a few simple ingredients. Using a boxed red velvet cake mix keeps this recipe quick and foolproof while still delivering that classic flavor. These brownies are perfect for holidays, parties, or a last-minute dessert!
If you’ve ever wished your favorite red velvet cake could magically turn into a rich, fudgy brownie…today is your lucky day.
These red velvet cake mix brownies come together with just a handful of ingredients, one bowl, and about 30 minutes. It’s perfect for those times when you want a homemade dessert but absolutely do not have the time or energy for a long ingredient list or complicated steps.
They’re soft, fudgy, and loaded with that classic red velvet flavor, all without extra prep work or complicated frostings.
These boxed red velvet cake mix brownies are great for holidays, gifting, last-minute parties, or when you just need an easy treat that still looks impressive!
And if you’re a red velvet dessert lover like me, you need to try these red velvet cake mix cookies, red velvet French toast, and this red velvet skillet cookie. Just like with these recipes, I tested this brownie version several times to make sure you’re getting that rich and soft brownie that you know and love!
Looking for more brownie mix recipes? These brownie truffles and these brownie mix cookies are favorites around here!
Why Cake Mix Works for Brownies:
Using a boxed cake mix is a simple shortcut that still gives you that dense, brownie-like texture.
Red velvet cake mix already contains flour, sugar, leavening, and cocoa, so when you reduce the liquid and increase the fat (in this case, butter), it behaves more like brownie batter than cake batter. The result is a thick, rich bar that bakes up soft and fudgy, without any extra steps or special ingredients.
Ingredient Notes:
- Red velvet cake mix: I used a 15.25-ounce box from Duncan Hines, but any brand will work. Just be sure to use a 15.25-ounce box, as I haven’t tested this recipe with a smaller or larger size of cake mix.
- Butter: One stick of melted butter add richness and creates a fudgy texture.
- Eggs: These help bind the batter and form the brownies.
- Optional mix-ins: While these are optional, I love topping these cake mix red velvet brownies with milk chocolate chips.
How to Make Fudgy Brownies from Cake Mix:
These 3-ingredient red velvet brownies are ready in no time! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and direction
- Mix the batter: in a large bowl, add the cake mix, melted butter, and eggs and stir until combined.
- Spread: spoon batter into your pan and spread evenly. Top with chocolate chips or other toppings, if using.
- Bake: place into the oven and bake for 18-22 minutes, or until the edges are set and a toothpick inserted into the center of the brownies comes out mostly clean.
- Cool and slice: let the brownies cool completely in the pan and then cut into squares.
Tips for the Best, Fudgy Texture:
- Use melted butter instead of oil: butter adds a richness to these brownies from red velvet cake mix and helps keep them dense and moist.
- Skip the water: adding water makes these taste more like cake, so skip it entirely for thick and fudgy red velvet brownies.
- Don’t overbake: The brownies are done when the edges are set and the center looks just slightly soft. They’ll continue to firm up as they cool.
- Let cool completely: if you slice into the brownies too soon, they’ll crumble, so be sure to let the pan cool completely before cutting into bars.
Variations of Brownies from Red Velvet Cake Mix:
- White chocolate chips: stir in ½–1 cup of white chocolate chips for extra sweetness, or simply top the brownies with the chips.
- Cream cheese swirl: mix 4 ounces softened cream cheese with 2 tablespoons sugar and 1 egg yolk. Dollop on top of the batter and gently swirl with a knife before baking.
- Chocolate chunk: fold in chopped semisweet or dark chocolate for a richer, bakery-style bite.
- Holiday sprinkles: add red, pink, or Christmas sprinkles to the batter or sprinkle on top before baking for a festive touch.
How to Serve These Brownies:
- Dust with powdered sugar: for a simple, elegant finish.
- Cut into mini squares: for parties, dessert boards, or holiday trays.
- Warm and top with ice cream: for an easy red velvet brownie sundae.
- Add a drizzle of melted white chocolate: to dress them up for Valentine’s Day or Christmas.
- Stack and tie with ribbon: for gifting, bake sales, or neighbor treats.
How to Store Red Velvet Brownies from Cake Mix:
Store cooled brownies in an airtight container at room temperature for up to 3 days. You can refrigerate these for up to 6 days, which will keep them fudgier.
To freeze: wrap each brownie in plastic wrap or separate bars using parchment paper and place in a freezer-safe container or bag in the freezer for up to 3 months. When ready to serve, let thaw completely in the refridgerator.
Pan Size Chart:
Use this quick guide if you want to adjust the thickness or scale the recipe for different pans:
| Pan Size | Brownie Thickness | Bake Time | Notes |
|---|---|---|---|
| 8×8-inch | Thick & fudgy | 18–24 minutes | Best for dense, bakery-style brownies. |
| 9×9-inch | Medium thickness | 18–22 minutes | Slightly thinner, but still soft and rich. |
| 9×13-inch | Thin | 15–18 minutes | Bake as written for thin brownies, or double the recipe for thicker bars. |
| Quarter Sheet Pan | Very thin | 12–15 minutes | Great for cutting into small bites or topping with frosting. |
Metal vs. Glass Pans:
- Metal pans: heat more quickly and bake the brownies evenly, giving you crisp edges and a fudgier center.
- Glass pans: take longer to heat, which can cause the edges to overbake before the center is done. If you’re using a glass pan, reduce the oven temperature by 25°F and keep a close eye on the bake time.
How to Tell When the Brownies Are Done:
Red velvet brownies can be tricky because the red color makes it harder to judge doneness, but these cues make it easy:
- Edges should look set: and slightly pull away from the pan.
- Center should look soft but not wet: a little jiggly in the center is ok, as it’ll firm up as it cools.
- Toothpick test: Insert it 1–2 inches from the edge. It should come out with moist crumbs, not dry crumbs.
- Thermometer option: The center should reach around 180–190°F, which is the best temperature for fudgy brownies.
Pro tip: pull them early rather than late: overbaking is the #1 reason cake-mix brownies turn cakey.
Why Are My Brownies too Cakey?
This usually happens if they’re overbaked or if too much liquid is added. Make sure you’re using melted butter only (no water!) and pull the brownies from the oven while the center still looks slightly soft.
Can I Use a 9×13 Pan?
Yes, but the brownies will bake up thinner. Double the recipe for thicker bars and add 5–10 extra minutes of baking time.
Can I Make These Without Eggs?
You can try using 2–3 tablespoons of yogurt or sour cream per egg, but the texture will be softer and more cake-like. Brownies hold together best with eggs.
Why Did The Red Velvet Color Fade?
Overbaking or using a darker pan can mute the red color. You can try lining the pan with parchment and baking until just set to keep the color vibrant.
Brand Comparison: Which Red Velvet Cake Mix Works Best?
I tested this recipe using a few popular red velvet cake mixes, and while they all work, each one gave slightly different results. Here’s a quick breakdown so you can pick the one that fits the texture and flavor you prefer:
Duncan Hines Red Velvet Cake Mix: this one baked up the fudgiest with the deepest red color. The batter was the thickest of the two that I tested, which helped the brownies stay rich and dense. If you want that classic brownie bite with a strong red velvet look, this is my top pick.
Betty Crocker Red Velvet Cake Mix: a little softer and cakier, but still delicious. The flavor is slightly sweeter, and the color turns out vibrant but not as dark. These brownies had a slightly puffier top, which you may prefer if you like a cakey brownie.
My Recommendation: for the richest, fudgiest texture, Duncan Hines wins. For a sweeter, softer bar, Betty Crocker is a close second.
More Brownie & Red Velvet Recipes:
If you love easy, dessert-bar style treats, here are a few more recipes to try next:
- Red Velvet Pound Cake: rich, soft, and perfect for the holidays.
- Easy Brownie Truffles: just two ingredients and great for gifting.
- Pumpkin Brownies: a fall favorite with the most delicious swirl.
- Chocolate Cobbler: warm, gooey, and easy to make.
- One Bowl Brownies: super fudgy, super easy, and made in just one bowl.
These red velvet cake mix brownies are one of those quick, reliable desserts you can make anytime…whether you need something last-minute, want to brighten up a holiday tray, or just crave a fudgy, homemade treat without extra work.
If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!
Red Velvet Cake Mix Brownies
Ingredients
- 1 (15.25 ounce) box red velvet cake mix, (I used Duncan Hines, but any kind will work)
- ½ cup unsalted butter, melted, (cooled slightly so that it doesn't scramble the eggs)
- 2 large eggs
- Chocolate chips for topping, if desired
Equipment
Instructions
- Preheat oven to 350℉. Lightly grease an 8×8 baking pan with cooking spray. Set aside.
- In a large mixing bowl, add the cake mix, melted butter, and eggs. Stir until just combined, being careful not to overmix…a few streaks are ok. Batter will be thick!
- Spread into the prepared pan and top with chocolate chips (if using). Bake for 18-22 minutes, or until the edges are set, the center is just slightly soft, and a toothpick inserted into the center of brownies comes out mostly clean (a few crumbs are ok, as we want soft brownies). Let cool completely in pan, then cut into bars.
Notes
- Store brownies in an airtight container at room temperature for up to 3 days.
- You can refrigerate these for up to 6 days, which will keep them fudgier.
- To freeze: wrap each brownie in plastic wrap or separate bars using parchment paper and place in a freezer-safe container or bag in the freezer for up to 3 months. When ready to serve, let thaw completely in the refridgerator.
- Topping ideas: milk chocolate chips; white chocolate chips; festive sprinkles; M&M candies.
- See my tips and tricks for making these Red Velvet Cake Mix Brownies above the recipe box.
