Irresistible Red Velvet Cake Mix Brownies

If you ask me, shortcuts in baking are nothing to be ashamed of.

These brownies start with a box of red velvet cake mix and turn into something special with just a handful of extras. The coconut oil gives them a fudgy center while the white chocolate chips add pockets of creamy sweetness throughout.

They come together in one bowl with no mixer required. Just stir, spread into a pan, and bake until the edges are set but the middle still looks a little soft.

They’re a quick dessert that tastes homemade, perfect for when you need something sweet without spending all afternoon in the kitchen.

What Kind of Cake Mix Should I Use?

Any standard red velvet cake mix from your local grocery store will work perfectly for these brownies. Most brands like Betty Crocker, Duncan Hines, or Pillsbury will give you great results, so just grab whichever one is on sale or your personal favorite. The key is to make sure you’re using a full 15.25-ounce box, which is the standard size for most cake mixes. If you happen to find a slightly different sized box, don’t stress too much – a small difference of an ounce or two won’t ruin your brownies, though they might be slightly thicker or thinner than expected.

Options for Substitutions

These brownies are simple to make, and you can easily swap a few ingredients if needed:

• Red velvet cake mix: Don’t skip the cake mix – it’s what makes these brownies work! However, you can use chocolate or devil’s food cake mix instead for a different flavor. The texture will be similar, just without that classic red velvet taste.
• Coconut oil: If you don’t have coconut oil, use melted butter or vegetable oil instead. The measurements stay the same, though butter will give you a richer flavor while vegetable oil keeps them a bit lighter.
• White chocolate chips: Feel free to use semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate chips based on your preference. You could also try butterscotch chips or cream cheese chips for something different.
• Eggs: For each egg, you can substitute with 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 will be slightly different but still tasty.

Watch Out for These Mistakes While Baking

The biggest mistake when making brownies from cake mix is overbaking them, which turns fudgy brownies into dry cake – pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

Another common error is not letting the coconut oil cool to room temperature before mixing, as hot oil can start cooking the eggs and create a grainy texture instead of a smooth batter.

To get cleaner slices, resist the urge to cut into them right away and let the brownies cool completely in the pan for at least an hour, or pop them in the fridge for 30 minutes.

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

What to Serve With Red Velvet Brownies?

These brownies are pretty rich on their own, so I love serving them with a big scoop of vanilla ice cream that melts right into all those warm, fudgy layers. A dollop of whipped cream works great too, especially if you add a few fresh raspberries or strawberries on the side for a little tartness that balances out the sweetness. If you’re making these for a party or gathering, try cutting them into smaller squares and arranging them on a platter with some cream cheese frosting on the side for dipping. They also pair really well with a cold glass of milk or a hot cup of coffee if you’re enjoying them as an afternoon treat.

Storage Instructions

Store: Keep your red velvet brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because the white chocolate chips get a little firmer and the texture is even fudgier!

Freeze: These brownies freeze really well for up to 3 months. Cut them into individual squares and wrap each one in plastic wrap, then store in a freezer bag. That way you can grab one whenever you need a quick dessert fix without thawing the whole batch.

Serve: Let frozen brownies thaw at room temperature for about 30 minutes, or if you’re impatient like me, pop one in the microwave for 15-20 seconds. They taste amazing slightly warm with the white chocolate getting all melty again!

Estimated Nutrition

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

• Calories: 2750-2950
• Protein: 20-24 g
• Fat: 140-155 g
• Carbohydrates: 350-370 g

Ingredients

For the brownies:

• 1 box red velvet cake mix (I use Betty Crocker Super Moist)
• 2 eggs
• 3/4 cup coconut oil (melted and cooled for better texture)
• 1/2 teaspoon vanilla extract

For the mix-ins:

• 3/4 cup white chocolate chips (I prefer Ghirardelli for a creamier melt)

Step 1: Prepare Pan and Preheat Oven

• Parchment paper

Preheat your oven to 350°F.

While it heats, line a 9×13 inch baking pan with parchment paper, allowing the edges to overhang slightly for easy removal.

This prep work takes just a few minutes and ensures your oven reaches the proper temperature by the time your batter is ready.

Step 2: Create the Batter Base

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

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

Mix until just combined—you want a smooth, uniform batter without overmixing, which can make the brownies tough.

I find that starting with room-temperature oil (cooled but not cold) helps create a better texture than using it straight from the heat.

Step 3: Fold in White Chocolate and Spread

• batter from Step 2
• 3/4 cup white chocolate chips

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

Pour and spread the batter evenly into your prepared pan, smoothing the top with an offset spatula or the back of a spoon.

I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a creamier richness to each bite.

Step 4: Bake and Cool

Bake in your preheated 350°F oven for 18-22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don’t overbake, as these should be fudgy and tender.

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

This cooling period is important for the brownies to set properly and hold their shape.

Irresistible Red Velvet Cake Mix Brownies

Delicious Irresistible Red Velvet Cake Mix Brownies 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 16 pieces

Calories 2850 kcal

Ingredients

  

For the brownies::

• 1 box red velvet cake mix (I use Betty Crocker Super Moist)
• 2 eggs
• 3/4 cup coconut oil (melted and cooled for better texture)
• 1/2 teaspoon vanilla extract

For the mix-ins::

• 3/4 cup white chocolate chips (I prefer Ghirardelli for a creamier melt)

Instructions

 

• Preheat your oven to 350°F. While it heats, line a 9x13 inch baking pan with parchment paper, allowing the edges to overhang slightly for easy removal. This prep work takes just a few minutes and ensures your oven reaches the proper temperature by the time your batter is ready.
• In a large mixing bowl, combine the red velvet cake mix, eggs, melted and cooled coconut oil, and vanilla extract. Mix until just combined—you want a smooth, uniform batter without overmixing, which can make the brownies tough. I find that starting with room-temperature oil (cooled but not cold) helps create a better texture than using it straight from the heat.
• Gently fold the white chocolate chips into the batter from Step 2 using a spatula, being careful not to crush them or deflate the mixture. Pour and spread the batter evenly into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. I like to use quality white chocolate chips like Ghirardelli because they hold their shape better and add a creamier richness to each bite.
• Bake in your preheated 350°F oven for 18-22 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don't overbake, as these should be fudgy and tender. Remove from the oven and let cool completely in the pan before slicing into squares. This cooling period is important for the brownies to set properly and hold their shape.