Red Velvet Brownie Recipe
Make this moist, chewy, and decadent red velvet brownie recipe with boxed cake and an easy cream cheese mixture.
Servings: 16
Ingredients
Cake Mixture
- 1 box red velvet cake mix 432 g/15.25 ounce box
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 egg
Cream Cheese Mixture
- 8 ounces cream cheese softened
- ½ cup granulated sugar
- 2 egg
- 1 teaspoon vanilla
Instructions
- Line a 9x9" pan with parchment paper and preheat oven to 325°F.
- Mix cake mix, vegetable oil, milk, and 1 egg until fully incorporated and spread into prepared pan.
- Beat cream cheese and sugar until fluffy with a hand mixer.
- Add 2 eggs and vanilla and mix until incorporated.
- Drop large spoonfuls of the cream cheese mixture onto the cake batter and gently swirl together using a knife or spatula.
- Bake for 30-45 minutes or until a toothpick comes out clean. Cool completely before cutting.
Notes
- Use parchment paper to line the baking pan for easy removal.
- Warm cream cheese in the microwave so it is easy to blend.
- Refrigerate brownies in an airtight container for about 4-5 days.
- Freeze brownies in an airtight container, or wrapped individually in plastic wrap and stored in a zippered bag, for 2-3 months.
Nutrition
Calories: 245kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 281mg | Potassium: 126mg | Fiber: 1g | Sugar: 17g | Vitamin A: 244IU | Calcium: 64mg | Iron: 1mg