Red Velvet Brownies
Red Velvet Brownies with mini chocolate chips are topped with a rich cream cheese frosting and then are drizzled with a delicious vanilla raspberry sauce.
Prep Time20 minutes mins
Cook Time30 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: Brownies, Red Velvet
Servings: 24
Calories: 296kcal
Author: Emily Walker
- 1 box red velvet cake mix dry/unprepared
- 1/2 cup butter melted
- 1 egg
- 1/4 cup water
- 1/4 cup sour cream
- 1/2 package mini chocolate chips
For the Cream Cheese Frosting:
For the Raspberry Glaze:
- 1/2 cup raspberry preserves or jam if you don't like the seeds
- 2 tablespoons water
- 1/4 teaspoon vanilla
Combine all the brownie ingredients in a medium size bowl until everything is mixed together but do not over mix.
Line a 9x13 inch pan with cooking spray or parchment paper and evenly spread the brownie mixture into the baking pan.
Bake at 350 degrees for 25 to 30 minutes, or when a toothpick in the center comes out clean.
For the Cream Cheese Frosting:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 1 cup then keep adding more until it is nice and thick).
Cool brownies completely then spread cream cheese frosting over the top.
Best storage for your red velvet cake mix brownies:
- If storing in the refrigerator, place in an airtight container, separating each layer with parchment paper. They the brownies will keep for up to a week in the fridge.
- If storing in the freezer, place brownies on a baking dish and wrap with plastic wrap, or wrap individually and place in a freezer bag. Your brownies will last up to 3 months in the freezer. When ready to eat, unwrap and thaw to room temperature.
Calories: 296kcal | Carbohydrates: 42g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 243mg | Potassium: 82mg | Fiber: 1g | Sugar: 33g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg