• Skip to main content
  • Skip to primary sidebar

Flour de Liz

menu icon
go to homepage
  • Recipes
  • About Liz
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Liz
    • Subscribe
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Flour de Liz » Brownie + Bar Recipes

    Published: Feb 6, 2023 by Liz Pollio · Leave a Comment

    Simple 3 Ingredient Red Velvet Brownies using Cake Mix

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe
    A Pinterest pin of A sliced batch of red velvet brownies with the center brownie sideways to show the inside.
    Flour de Liz » Brownie + Bar Recipes

    When it comes to baking, I often hear people refer to using a box mix or other pre-made ingredients as cheating. A box mix is an ingredient, it is not cheating. In fact, there is no such thing as cheating in baking. These super simple Red Velvet Brownies use just 3 ingredients, one of which is red velvet cake mix, and they take just a couple minutes to prep and not much longer to bake!

    A sliced batch of red velvet brownies with the center brownie sideways to show the inside.

    This recipe makes the perfect easy-to-make Valentine's day treat, or adds the best pop of color to your Christmas dinner. They're even perfectly colored for the 4th of July! Looking for other fun brownie recipes? Check out these Double Chocolate Cherry Brownies or these Red Wine Brownies.

    Jump to:
    • Why this Recipe Works
    • Ingredients and Notes
    • Substitutions
    • How to Make this Recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe

    Why this Recipe Works

    Red velvet is most commonly made as a cake, and originally did not use red food coloring. The type of cocoa used would react with an acid, often buttermilk or vinegar, resulting in a red colored cake. Nowadays, red velvet is still made with an acid and the red color comes from red food coloring.

    This recipe doesn't need the vinegar or the red food coloring because the red velvet flavor and color both come from the red velvet cake mix. But we use the cake mix, not to make red velvet cake, but to make soft, fudgy, rich red velvet brownies.

    Ingredients and Notes

    The three ingredients needed to make these simple red velvet brownies.

    Red Velvet Cake Mix - This recipe calls for the dry boxed red velvet cake mix. Do not prepare the cake mix according to the instructions on the box. The unprepared cake mix will serve as the dry ingredients in this mouthwatering brownie recipe, as well as the red velvet color and flavor in this recipe.

    Oil - The ratio of fat to flour is what makes brownies chewy and gooey. This easy brownie recipe uses oil because in addition to making this cake mix into dense, fudgy brownies, it also keeps them extra moist.

    Eggs - The eggs add moisture to these soft brownies, and the yolks increase the fat content, again contributing to the perfect fudgy brownie texture.

    Substitutions

    Oil - A stick of melted butter can replace the oil in this recipe. While it will add fat for the fudgy texture like the oil does, it doesn't add moisture in the same way, but it will make up for it by adding a rich flavor.

    How to Make this Recipe

    A glass bowl filled with the three red velvet brownie ingredients, unmixed.

    Step 1: Combine all the ingredients in a mixing bowl until incorporated. Fold in white chocolate chips, Oreos, or other mix ins, if using.

    Red velvet brownie batter in a parchment lined 8x8 pan.

    Step 2: Bake in a parchment lined 8x8 pan at 350° for approximately 10-15 minutes. Cool completely. Top with cream cheese frosting or white chocolate drizzle, if desired. Cut into squares and enjoy!

    Recipe FAQs

    What is red velvet flavor?

    Red velvet is a light chocolate flavor. While it does contain cocoa powder, it doesn't use as much as a regular chocolate cake would. The velvet is descriptive of the soft texture of the crumb in traditional red velvet cakes, and though this recipe is for red velvet brownies, that same soft, velvety texture is still present.

    Do brownies taste better with butter or oil?

    Both serve as forms of fat in a brownie recipe, which is key in making rich, fudgy brownies. However, butter will contribute to a rich flavor whereas oil will contribute a moist texture. You can't go wrong either way!

    What makes brownies fudgy vs cakey?

    Fat makes brownies fudgy whereas flour makes them cakey. This simple fudgy brownie recipe incorporates fat though both the oil and the egg yolks. For cakier brownies, some of the oil can be replaced with water to reduce the fat to flour ratio while keeping them moist.

    A stack of three red velvet brownies made with cake mix.

    Tips & Tricks

    Tip #1: Mix in one cup of crushed Oreos or white chocolate chips, or top with cream cheese frosting or a white chocolate drizzle for an added pop of flavor! For a marbled effect, swirl in melted white chocolate to the top of the batter before baking.

    Tip #2: Making these for valentines day? Use a heart shaped cookie cutter to serve heart-shaped red velvet brownies.

    Tip #3: Once fully cooled, chill the brownies before slicing to get neat, clean edges.

    Tip #4: Using a metal pan instead of a glass pan will give your red velvet brownies straight edges and a more even bake.

    Storage Tips

    • Red Velvet Brownies can be stored in an airtight container at room temperature for 5-7 days.
    • If topped with a cream cheese frosting, these brownies must be stored in the refrigerator.
    • To freeze, wrap brownies in plastic wrap, then in foil, and store in an airtight freezer bag for up to 2 months.

    Related Recipes

    • Better Than Box Mix Brownies
    • Quick and Easy Red Wine Flourless Chocolate Cake
    • Gooey Homemade Red Wine Chocolate Molten Lava Cakes
    • Stout Beer Brownies

    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A sliced batch of red velvet brownies with the center brownie sideways to show the inside.
    Print Recipe
    5 from 1 vote

    Red Velvet Brownies

    Soft, fudgy, red brownies made with boxed cake mix!
    Prep Time5 mins
    Cook Time10 mins
    Total Time15 mins
    Course: Dessert
    Cuisine: American
    Servings: 25 brownies
    Calories: 138kcal

    Equipment

    • 8x8 pan
    • Mixing bowl
    • silicone spatula

    Ingredients

    • 15.25 oz box red velvet cake mix
    • ¾ cup oil
    • 2 eggs

    Instructions

    • Preheat oven to 350° and line an 8x8 baking dish with parchment paper.
    • Combine the cake mix, oil, and eggs, until fully incorporated.
    • If adding any mix-ins, fold those in now (see notes).
    • Pour batter into prepared pan and bake approximately 10-15 minutes, or until the edges look set and the center has just a slight jiggle. A toothpick inserted into the center should come out with a thin layer of batter.
    • Cool completely.
    • Once fully cooled, top the brownies if desired (see notes).
    • Cut in to squares (or hearts!) and enjoy!

    Notes

    Suggested Mix-ins: 
    • 1 c. white chocolate chips, or
    • 1 c. crushed Oreos (plus more for topping)
     
    Suggested Toppings:
    • Cream cheese frosting (beat together 1 8oz block cream cheese, 1 stick butter, and 2 cups powdered sugar until desired consistency; thicken frosting by adding additional powdered sugar or thin frosting by adding a splash of milk)
    • White chocolate drizzle (melt white chocolate chips or melts, put in a piping bag or zip-top bag, cut off a corner and drizzle melted chocolate over top of cooled brownies)
    • White chocolate swirl (melt white chocolate chips or melts, spoon on top of batter in the prepared pan before baking, using a butter knife, swirl the white chocolate into the brownie batter)
     
    Chill the cooled brownies before slicing to get neat, clean edges.

    Nutrition

    Calories: 138kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 148mg | Potassium: 62mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 20IU | Calcium: 28mg | Iron: 1mg
    « Extra Fudgy Double Chocolate Cherry Brownies
    Salty Sweet Chocolate Potato Chip Bark »
    • Facebook
    • Twitter

    Reader Interactions

    Did you make this recipe? Let me know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Baking doesn't have to be complicated to be delicious! Flour de Liz is full of creative and fun recipes that you won't find anywhere else! The desserts are easy to make, don't require any fancy kitchen equipment, and they're so delicious you'd never know just how easy they are to make!

    About Liz

    A headshot of Liz holding Gizmo, a small Yorkie with his tongue out.

    I started creating my own recipes when I realized that baking blogs usually shared complicated and time-consuming recipes that needed a lot of kitchen equipment and a lot of ingredients. But I knew that baking did not need to be difficult! As much as I love to make these super simple recipes for my friends and family, I also love being able to share them with you!

    Learn more about me →

    Trending Recipes

    • Chocolate Chip Cookie Cake
    • Cinnamon Toast Crunch Puppy Chow
    • Everything Muffins {Easy Wild Eggs Copycat}
    • Birthday Marshmallows

    Easter & Passover Recipes

    • Kosher for Passover Chocolate Chip Cookie Cake (Gluten-Free & Nut-Free)
    • Meringues
    • Chocolate Cookie Sandwiches with Homemade Creme Egg Filling
    • No-Bake Coconut Cocoa Pebbles Treats with Cadbury Mini Eggs

    See more Spring Recipes →

    Copyright © 2023 Flour de Liz on the Cookd Pro Theme