With Valentine’s day coming up all I can think about is all the fantastic red velvet desserts like these red velvet brownies with white chocolate buttercream frosting. They are the perfect holiday dessert!
Honestly, you will need to make plans to share these brownies with buttercream frosting or you will be tempted to eat them all yourself.
Plus it is such an easy cake mix recipe, that if you really wanted to, you could make it again and again. Talk about danger, especially for those of us that made New Year’s resolutions we’re trying to stick to!
Recipe Ingredient Notes
To make Red Velvet Brownies with White Chocolate Buttercream Frosting, you will need the following ingredients:
Brownies:
- Red Velvet Cake Mix
- Butter
- Egg
- Water
- Semi-sweet chocolate chips
- Chopped walnuts (optional)
White Chocolate Buttercream:
- Butter
- Vanilla extract
- White chocolate
- Heavy cream
- Powdered sugar
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
- Baking Dish (9 x 13)
- Non-stick Cooking Spray
- Mixing Bowl (Medium)
- Bowls (Microwave Safe)
- Spatula
- Mixer (Hand)
How To Make This Red Velvet Brownies Recipe
- Preheat oven to 325°F.
- Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
- Add chips and nuts, and pour mixture into the greased 9×13-inch baking pan.
- Bake for 40-45 minutes.
- Let cool for 15 minutes and place the brownies on wire cooling rack.
White Chocolate Buttercream Frosting
- Cream butter until soft and fluffy (about 3-5 minutes), then beat in the vanilla.
- With the mixer on low speed, slowly add in powdered sugar ½ cup at a time; allow the sugar to mix in before adding the next ½ cup.
- Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
- Add in the melted white chocolate and beat on medium speed until incorporated.
- With the mixer on low, add in heavy cream and beat at medium speed until the frosting has reached your desired consistency.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Enjoy More Delicious Brownies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Red Velvet Brownies with White Chocolate Buttercream Frosting Recipe
Ingredients
Brownies
- 15.25 ounces Red Velvet Cake Mix, 1 box
- ¾ cup butter, melted
- 1 egg
- ½ cup water
- 1 cup semisweet chocolate chips
- 1 cup chopped walnuts, optional
White Chocolate Buttercream Frosting
- ½ cup butter, softened
- 1 teaspoon vanilla extract
- 4 ounces white chocolate
- 1 Tablespoon heavy cream
- 2 ½ cup powdered sugar
Equipment
Instructions
Brownies
- Preheat oven to 325℉.
- Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
- Add chips and nuts, and pour mixture into the greased 9×13-inch baking pan.
- Bake for 40-45 minutes.
- Let cool for 15 minutes and place the brownies on wire cooling rack.
White Chocolate Buttercream Frosting
- Cream butter until soft and fluffy (about 3-5 minutes), then beat in the vanilla.
- With the mixer on low speed, slowly add in powdered sugar ½ cup at a time; allow the sugar to mix in before adding the next ½ cup.
- Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
- Add in the melted white chocolate and beat on medium speed until incorporated.
- With the mixer on low, add in heavy cream and beat at medium speed until the frosting has reached your desired consistency.
Notes
- When you add in the box of brownie mix, stir everything until lumps are gone and well combined.
- Make sure your mixer is on low speed when adding in the powdered sugar.
- Add about a ½ cup at a time.
- Make sure the powdered sugar is completely combined before adding more.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Those brownies look AMAZING! … LOVING those flavors 😀
Can you leave out the heavy whipping cream in the frosting or use something else?
You could use milk and it will still be great.
I am disappointed that the recipe uses a cake mix; I was hoping for something “from scratch.” Would love it if you could post a rendition of this recipe without a mix.
Hello,
Yes it looks amazing,but can you please give us a recipe of the red velvet cake mix?
I live in a country,where you can not get those things as a prepared mixture .
Please illuminate us 🙂 greetings
This is a dumb question; but for the 4 oz white chocolate, can I use Premier White morsels? (white chocolate chips)
Can you tell me how much batter one cake mix box produces? I would love to make these from scratch, just not sure how much batter I need to make! Thanks! 🙂
White chocolate chips will work great!
I made these over Christmas – oh my gosh, they are so good!!
I made these around Christmas, following the recipe exactly. But these were definitely *not* brownies. They came out the same texture as any red velvet cake, crumbly and falling apart, requiring a fork and plate to eat. Unless you’re altering the recipe and making the mix from scratch (rather than using a box mix), I doubt you’ll be able to achieve a true brownie consistency. Don’t get me wrong, they were very tasty! Just not what I was looking for or expecting.
I made them today and the same thing happened to us. Followed directions; crumbled apart.
I doubled the recipe exactly to make enough for a large group so maybe that is what went wrong. They are still very good however, red velvet cake mix tends to be dry anyway so next time I will definitely add another egg and a little more water. I followed the recipe provided to a T but the batter came out extremely thick and difficult to spread evenly over the pan. The frosting became too thick as well as I gradually added the powdered sugar so I added a little milk and it turned out fantastic. I will for sure alter both the mix and the frosting the next time.
Where is the sugar?! I used the from scratch method, using only the ‘mix’ ingredients from the linked page but there is no sugar in that mix. (It comes when you actually prepare the cake.) HELP!
Here is the ingredients for the homemade version. It’s on the link. Just scroll down farther and you’ll see it.
To Make a Red Velvet Cake
2/3 c. mayonnaise
3 c. white sugar
3 eggs
1 tbsp. vanilla
2 c. applesauce, unsweetened
2 tsp. red food coloring
Beat together mayonnaise and half of the sugar until fluffy. Add eggs, remaining sugar, vanilla, food coloring and applesauce. Add the contents of 1 jar mix and add to applesauce mixture a little at a time: beat well after each addition.
Pour the batter into prepared cake pans and bake at 350F for 25-30 minutes, or until cake springs back when lightly touched in the center.
Red velvet cake is often frosted with a simple Cream Cheese frosting.
Thanks momma cyd, I saw that. So that will make a red velvet CAKE, but I want brownies. Wouldn’t I need to alter the recipe?
These were delicious! Left out the icing, but still a yummy twist on brownies with the red velvet mix.