Name: Red Velvet Brownies with White Chocolate Buttercream Frosting Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 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); ½ cup butter (softened); 1 teaspoon vanilla extract; 4 ounces white chocolate; 1 Tablespoon heavy cream; 2 ½ cups powdered sugar

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

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.

Spreading White Chocolate frosting on top of Red Velvet Brownies.

Red Velvet Brownies with White Chocolate Buttercream Frosting cut into squares.

3 Red Velvet Brownies with White Chocolate Buttercream Frosting stacked on top of a cooling rack.

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

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Questions & Reviews

Jenny Flake says:

Those brownies look AMAZING! ... LOVING those flavors :D
Reggie says:

Can you leave out the heavy whipping cream in the frosting or use something else?
Cyd says:

You could use milk and it will still be great.
diane says:

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.
Selen says:

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
Ellen says:

This is a dumb question; but for the 4 oz white chocolate, can I use Premier White morsels? (white chocolate chips)
Tlynn says:

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! :)
Cyd says:

White chocolate chips will work great!
Bobbi Convery says:

I made these over Christmas - oh my gosh, they are so good!!
Jenelle says:

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.
L Coleman says:

I made them today and the same thing happened to us. Followed directions; crumbled apart.
Angie J says:

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.
ab says:

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!
Momma Cyd says:

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.
Ab says:

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?
CC says:

These were delicious! Left out the icing, but still a yummy twist on brownies with the red velvet mix.