These fudgy red velvet cake mix brownies are so easy to make with only 4 ingredients. They have white chocolate chips inside and a super moist, chewy texture that melts in your mouth. It's the perfect doctored red velvet cake mix recipe that you won't regret making!
These brownies are perfect for Christmas and Valentine's Day with their festive red color, but of course, they taste delicious and are fun to make all year long.
I love that these brownies are chewy and fudgy, but if you prefer cake-like brownies, you have to give this dairy-free brownie recipe a try sometime!
Why You'll Love This Recipe
- Easy to make - These are the ultimate EASY cake mix brownies. They are ready to enjoy in just 30 minutes!
- Few ingredients - Making brownies from cake mix doesn't have to be hard. You only need 4 ingredients to make this recipe.
- White chocolate - Mixing white chocolate chips into the red velvet batter gives these brownies even more flavor.
- Moist and fudgy - The top and bottom of the brownies are firm enough to hold, but the centers are so moist and fudgy.
- Cheap and affordable - Because of the common, limited ingredients, this recipe is extremely affordable to make on a budget.
How To Turn Cake Mix Into Brownies
Turning cake mix into brownies is way easier than you think. The key is to leave out the water ingredient and only use oil and eggs. This keeps the cake mix super thick in the brownie pan instead of drizzly and runny, like typical cake mix batter.
Omitting the water that the cake mix calls for will ensure you have thick and chewy brownies instead of light and fluffy cake. It's amazing what one simple change will do! Using two eggs instead of three also provides the perfect brownie texture.
I love making this recipe with kids because it is the definition of easy baking. You only need 4 ingredients, and you probably have them in your home already. Below are some helpful tips and tricks about the ingredients to make things even easier for you:
- Betty Crocker Red Velvet Cake Mix - I recommend Betty Crocker cake mix instead of the cheaper off-brand mixes. The Super Moist version helps give the brownies their signature fudgy and chewy centers.
- Coconut Oil - You can use any oil you prefer. I use coconut oil with great results, but vegetable oil, canola oil, or olive oil could work as well.
- Large Eggs - Only use two eggs in the recipe, even if the cake mix calls for three. This gives the batter the proper consistency.
- White Chocolate Chips - The white chocolate chips are optional, but they add even more delicious flavor to the brownies and make them look pretty on top!
Remember to see the recipe card at the bottom of the post for more ingredient details and quantities.
Here are step-by-step instructions for how to make red velvet brownies with cake mix:
STEP 1: Add the cake mix, eggs, and oil to a large mixing bowl.
STEP 2: Stir the batter thoroughly until all the cake mix is incorporated. The batter will start to pull away cleanly from the edges of the bowl.
STEP 3: Use a rubber spatula to fold in the white chocolate chips (if using). The batter will be very thick!
STEP 4: Transfer the red velvet batter to a square baking pan lined with parchment paper. Use a spatula to spread it into an even layer.
STEP 5: If desired, sprinkle more white chocolate chips on top of the brownies before baking. Gently press the chips into the batter so they bake in.
STEP 6: Bake at 350°F for 18-22 minutes, or until a toothpick comes out with a few moist crumbs. Let cool completely before slicing and serving.
TIP: Waiting until the brownies are completely cool before cutting them gives you much nicer cuts with clean edges. You can lift the brownies out of the pan by the edges of the parchment paper to make it easier to cut them into even squares.
Expert Baking Tips
- Use a spatula - The brownie batter will be very thick. I find it is much easier to mix the batter with a rubber spatula instead of a mixing spoon.
- Use parchment paper - Lining the baking pan with parchment paper makes it easy to remove the brownies later. I find this works better than cooking spray.
- Don't overbake - To achieve moist and fudgy brownies, be careful not to overbake them. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Let them cool - The brownies will continue baking for a few minutes in the pan after being removed from the oven. Don't serve them until they have time to cool!
Cake Mix Brownie Variations
You can't go wrong with this recipe no matter how you make it. Here are some variations you can try:
- With Cream Cheese Frosting - Spread cream cheese frosting on top of the brownies when they are completely cool. I recommend adding frosting if you omit the white chocolate chips from the recipe.
- Oreo Red Velvet Brownies - Get creative and mix in crushed Oreos to the red velvet batter instead of white chocolate chips. Or, you can mix in both!
- Gluten-Free - Use gluten-free red velvet cake mix and these red velvet brownies become gluten-free very easily.
- Vegan - Unfortunately, eggs are an important ingredient helping these brownies bake and become fudgy. You can try replacing eggs with flax eggs to make vegan brownies, but I have not tested it myself.
If you love this recipe, I think you'll love these gluten-free brownie blondies, too!
Frequently Asked Questions
The key to fudgy brownies is a higher fat-to-flour ratio. The more fat, the fudgier the brownie. Oil, butter, and chocolate are the most common fat ingredients in brownies that create the fudgy texture.
Turning cake mix into brownies is super easy. Just leave out the water that the cake mix calls for and use one less egg. This results in thick, fudgy brownies from cake mix instead of light and fluffy cake.
I use Betty Crocker red velvet cake mix because it is higher quality than the cheaper store-brand versions and results in a better-tasting brownie. However, you do not have to use Betty Crocker if you have other red velvet cake mix on hand.
Cream cheese frosting pairs perfectly with red velvet and adds sweetness. I recommend adding cream cheese frosting to the brownies if you make them without white chocolate chips.
Storing & Freezing
Store leftover brownies in an airtight container at room temperature for 5-7 days. To freeze the brownies, place them in an airtight container with parchment paper between each layer (if you are stacking them).
They can store in the freezer for up to 3 months. Remember to let the brownies thaw at room temperature for a few hours before enjoying them again.
More Brownies & Chocolate Desserts
Did you make these fudgy red velvet cake mix brownies? Please leave a star rating and review below. This helps other readers and supports my blog so much! If you post a photo of your brownies on Instagram and tag me, I would love to repost it. To stay updated with the newest recipes, join my email list and follow me on Pinterest. Happy baking!
Fudgy Red Velvet Cake Mix Brownies (Easy!)
- 1 Large Mixing Bowl
- 1 8x8" Baking Pan (9x9" works too)
- Parchment Paper or non-stick cooking spray
- 1 15.25 oz Betty Crocker Red Velvet Cake Mix (or other brand)
- 2 large eggs
- ½ cup melted coconut oil or vegetable oil
- ¾ cup white chocolate chips optional
- Preheat the oven to 350°F and line an 8x8 (or 9x9") baking pan with parchment paper. Leave some parchment hanging over the edges of the pan to easily remove the brownies from the pan later.
- Add the red velvet cake mix, eggs, and oil to a large mixing bowl. Stir thoroughly until all the ingredients are well incorporated. The batter will be very thick and will start to pull cleanly away from the edges of the bowl.1 15.25 oz Betty Crocker Red Velvet Cake Mix, 2 large eggs, ½ cup melted coconut oil
- Use a rubber spatula to fold in the white chocolate chips, if using.¾ cup white chocolate chips
- Transfer the batter to the prepared baking pan. Use a spatula to spread the thick batter into an even layer in the pan. If desired, gently press additional white chocolate chips into the top of the brownies before baking.
- Bake for 18-22 minutes, or until a toothpick inserted in the center of the pan comes out with moist crumbs. Be careful not to overbake; the brownies will continue to bake while cooling in the pan.
- Allow the brownies to cool completely before slicing them and serving. Enjoy!