Red Velvet Brownies with White Chocolate Buttercream

Love is in the air! Which means it’s totally acceptable to start eating treats again, right? There is no better time for red + pink treats than Valentine’s Day, which gives me an excuse to make red velvet flavored EVERYTHING. I’m going to be honest. My wedding cake (yes – that gorgeous 4-tiered cake below)

was a red-velvet lovers’ dream. Seriously though – all that fresh white chocolate buttercream?! I’m thankful our guests gobbled it up, otherwise I would’ve eaten the whole thing by myself! Anyway, to say I love red velvet would be a HUGE understatement. It’s also the only flavor of cake my husband likes, so we eat a lot of it at our house!

These red velvet brownies are one of my favorite red velvet creations and I must admit, they’re a lot easier to bake than a cake! Plus the white chocolate buttercream frosting is unbelievably delicious (just try not to lick the whole bowl!) 😉

related recipe: if you love these red velvet brownies with white chocolate buttercream, be sure to try our sheet pan fudgy brownies! they are perfect for a potluck or bbq. 


Serves: 15

Red Velvet Brownies with White Chocolate Buttercream


15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 1 15.25-oz red velvet cake mix
  • 3/4 cup butter, melted
  • 1 egg
  • 1/2 cup water
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped walnuts (optional)
  • White Chocolate Buttercream:
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 oz white chocolate
  • 1 tablespoon heavy cream
  • 2 1/2 cups powdered sugar


  1. Preheat oven to 325 degrees.
  2. Combine egg, butter, water in a bowl. Add box mix, stir until the ingredients are combined, and lumps are gone.
  3. Add chips and nuts, and pour mixture into the greased 9x13-inch baking pan.
  4. Bake for 40-45 minutes.
  5. Let cool for 15 minutes and place the brownies on wire cooling rack.
  6. Frosting:
  7. Cream butter until soft and fluffy (about 3-5 minutes), then beat in the vanilla.
  8. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup.
  9. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.
  10. Add in the melted white chocolate and beat on medium speed until incorporated.
  11. With the mixer on low, add in heavy cream and beat at medium speed until the frosting has reached your desired consistency.



471 cal


25 g


60 g


4 g
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12 Responses to “Red Velvet Brownies with White Chocolate Buttercream”

  1. Jenelle
    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.
  2. 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.

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