4-Ingredient Red Velvet Brownies with White Chocolate Chips

I’ve always had a soft spot for brownies, but sometimes regular chocolate brownies feel a little too ordinary. That’s when I started playing around with cake mixes to see what kind of brownies I could create without starting from scratch. Red velvet caught my eye because it brings something different to the table without being complicated.

These red velvet brownies are what happened when I combined the ease of a box mix with the richness of homemade brownies. They’re fudgy, they’ve got that classic red velvet flavor, and the white chocolate chips add little pockets of sweetness throughout. The best part? You probably already have most of what you need in your pantry.

Want something that looks a little special but doesn’t require an afternoon in the kitchen? This is it. They’re perfect for bake sales, potlucks, or just when you want brownies that are a step above the usual.

What Kind of Red Velvet Cake Mix Should I Use?

Any standard red velvet cake mix from your local grocery store will work great for these brownies. Popular brands like Duncan Hines, Betty Crocker, or Pillsbury all give you that classic red velvet flavor with the cocoa undertones you’re looking for. Just make sure you’re grabbing a regular cake mix and not a brownie mix – the cake mix is what gives these their unique texture that’s somewhere between a brownie and a cake. If you can only find a different size box, like 15 or 16 ounces, don’t stress about it – the slight difference won’t make or break your brownies.

Options for Substitutions

This simple brownie recipe is easy to customize with a few ingredient swaps:

• Red velvet cake mix: You can use chocolate cake mix or devil’s food cake mix instead, though you’ll lose that signature red velvet flavor. The texture will still turn out great.
• Coconut oil: If you don’t have coconut oil, melted butter works perfectly and adds a richer taste. Vegetable oil or canola oil are also fine substitutes, though they won’t add as much flavor.
• White chocolate chips: Feel free to swap these with semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate for a different flavor profile. You could also try cream cheese chips if you want that classic red velvet pairing.
• Eggs: For each egg, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture might be slightly more cake-like with these substitutes.

Watch Out for These Mistakes While Baking

Overbaking is the number one mistake with these brownies – since they’re made from cake mix, they can go from fudgy to dry really fast, so pull them out when a toothpick comes out with a few moist crumbs rather than completely clean.

The coconut oil needs to be melted but not hot when you mix it in, otherwise it can start cooking the eggs and create a weird texture in your batter.

Another common issue is cutting the brownies too soon – let them cool completely in the pan for at least an hour so they firm up and you get clean cuts instead of crumbly edges.

If your white chocolate chips are sinking to the bottom, try tossing half of them in a tiny bit of the dry cake mix before folding them in, which helps them stay suspended throughout the brownies.

What to Serve With Red Velvet Brownies?

These brownies are pretty rich on their own, so I like serving them with a big scoop of vanilla ice cream that melts into all the warm, chocolatey goodness. A glass of cold milk is always a solid choice too, especially if you’re going for that classic dessert vibe. If you’re serving these at a party or get-together, they pair really well with fresh berries like strawberries or raspberries, which add a nice tartness that balances out the sweetness. You could also whip up some homemade whipped cream and dollop it on top for an extra special touch.

Storage Instructions

Store: Keep your red velvet brownies in an airtight container at room temperature for up to 4 days. They’ll stay moist and fudgy this way. If you want them to last a bit longer, you can also refrigerate them for up to a week, though they might firm up a little in the fridge.

Freeze: These brownies freeze really well for up to 3 months. I like to wrap them individually in plastic wrap, then store them all together in a freezer bag. That way you can grab just one or two whenever a craving hits without thawing the whole batch.

Thaw: Just leave them on the counter for about 30 minutes to come to room temperature. If you’re impatient like me, a quick 15-20 seconds in the microwave will warm them up nicely and make those white chocolate chips all melty again.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3400
• Protein: 25-30 g
• Fat: 160-175 g
• Carbohydrates: 410-440 g

Ingredients

• 1 box red velvet cake mix (I always use Betty Crocker for the best color)
• 2 large eggs (room temperature, about 70°F)
• 3/4 cup coconut oil (melted and cooled slightly)
• 1 cup white chocolate chips (I like Ghirardelli for a creamier melt)
• 1 teaspoon vanilla extract

Step 1: Prepare Your Baking Setup

• Parchment paper

Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

This setup takes just a couple minutes but ensures your brownies won’t stick and makes cleanup effortless.

Step 2: Combine the Wet and Dry Base

• 1 box red velvet cake mix
• 2 large eggs
• 3/4 cup coconut oil
• 1 teaspoon vanilla extract

In a large mixing bowl, combine the red velvet cake mix, room temperature eggs, melted and slightly cooled coconut oil, and vanilla extract.

Stir until just combined—you want a smooth batter without overmixing, which would make the brownies tough.

I find that room temperature eggs incorporate more smoothly and create a better texture than cold eggs.

Step 3: Fold in White Chocolate and Pour into Pan

• 1 cup white chocolate chips
• batter from Step 2

Gently fold the white chocolate chips into the batter from Step 2 using a spatula, being careful not to crush them or overmix.

Pour and spread the batter evenly into your prepared pan, using a spatula to smooth the top.

I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a richer, creamier flavor than cheaper alternatives.

Step 4: Bake and Cool

Bake in the preheated 350°F oven for 18-22 minutes, checking at the 18-minute mark—the brownies should look set on top but still have a slight jiggle in the center when gently shaken.

Remove from the oven and let cool completely in the pan before cutting into squares.

Cooling in the pan helps them set properly and makes them easier to remove cleanly.

4-Ingredient Red Velvet Brownies with White Chocolate Chips

Delicious 4-Ingredient Red Velvet Brownies with White Chocolate Chips recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 24 pieces

Calories 3300 kcal

Ingredients

  

• 1 box red velvet cake mix (I always use Betty Crocker for the best color)
• 2 large eggs (room temperature, about 70°F)
• 3/4 cup coconut oil (melted and cooled slightly)
• 1 cup white chocolate chips (I like Ghirardelli for a creamier melt)
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This setup takes just a couple minutes but ensures your brownies won't stick and makes cleanup effortless.
• In a large mixing bowl, combine the red velvet cake mix, room temperature eggs, melted and slightly cooled coconut oil, and vanilla extract. Stir until just combined—you want a smooth batter without overmixing, which would make the brownies tough. I find that room temperature eggs incorporate more smoothly and create a better texture than cold eggs.
• Gently fold the white chocolate chips into the batter from Step 2 using a spatula, being careful not to crush them or overmix. Pour and spread the batter evenly into your prepared pan, using a spatula to smooth the top. I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a richer, creamier flavor than cheaper alternatives.
• Bake in the preheated 350°F oven for 18-22 minutes, checking at the 18-minute mark—the brownies should look set on top but still have a slight jiggle in the center when gently shaken. Remove from the oven and let cool completely in the pan before cutting into squares. Cooling in the pan helps them set properly and makes them easier to remove cleanly.