Fudgy Red Velvet Brownies from cake mix are loaded with cream cheese filling, chocolate chips, and Oreos. Super decadent and easy to make for Valentine's Day and random Tuesdays.
Red Velvet Oreo Cheesecake Brownies are decadent, fudgy cake mix brownies layered with cream cheese filling and loaded with chocolate chips and Oreos.
This really easy red velvet brownie recipe starts with a simple boxed mix so you can whip them up quickly when your sweet tooth craves gooey red velvet Oreo brownies.
Just wait until you see how I make the cream cheese filing so it's perfectly snow white! Ok, I'll tell you now. Egg whites -- no yolks.
The pure white cream cheese filling contrasts beautifully with the vibrant red color, the Oreos, and the chocolate chips, so these red velvet brownies are definitely special enough for special occasions.
And if you love these rich red velvet brownies, you have to check out these Red Velvet Cake Mix Cookies with white chocolate filling and adorable Mini Red Velvet Cheesecakes with Oreo cookie crusts and white chocolate frosting.
Why You'll Love This Recipe
Super fudgy chewy brownie from a cake mix
Easy red velvet brownies recipe with simple ingredients
Perfect sweet treat for Valentine's Day
Red Velvet Cake Mix Brownies Ingredients
This red velvet brownies recipe comes together with simple ingredients. Please refer to the recipe card for the exact quantities.
Red velvet cake mix. Red velvet cheesecake brownies start with a 15.25 oz box of red velvet cake mix. I used Duncan Hines. Don't follow any directions on the package.
Melted butter. One stick of melted butter helps create a rich, decadent fudgy brownie texture.
Eggs. You'll use a total of 3 eggs -- one whole and 2 separated with the yolks going into the red velvet brownie batter and the whites going into the cream cheese mixture.
Cream cheese. Soften one 8 oz. brick of cream cheese at room temperature for 30-60 minutes so it mixes up into a smooth and creamy cheesecake filling.
White sugar. A little bit of granulated sugar sweetens the cream cheese.
Mini chocolate chips. I like to use mini chocolate chips, but you can use regular size -- or dark chocolate, milk chocolate, or even white chocolate chips.
Oreos. Oreo cookies are layered inside AND on top of these delicious red velvet brownies.
How to Make Red Velvet Brownies from a Cake Mix
1. Prep the oven and pan.
Preheat the oven to 350. Line a square 8- or 9-inch baking dish with parchment paper or aluminum foil with an overhang for easy removal.
I dab a little butter on the sides and bottom of the pan before placing the parchment paper to keep it from slipping around.
2. Make the brownie batter.
In a large mixing bowl, mix the cake mix, melted butter, 1 egg, 2 egg yolks, and vanilla extract with an electric mixer until a soft dough forms. It will be very thick.
3. Make the cheesecake filling.
In a separate large bowl, mix the softened cream cheese, 2 egg whites, and sugar until smooth and creamy.
Add the chocolate chips and stir or mix on low until completely combined.
4. Assemble the brownies.
Pat ½ of the red velvet brownie batter into the bottom of the baking pan with your fingers or a rubber spatula.
Break 4 Oreos into fourths and scatter the individual pieces on top of the brownie mixture.
Dollop the cream cheese mixture over the brownie layer.
Spoon the remaining brownie batter in between the cream cheese blobs, completely covering the bottom layer.
Break 4 more Oreos into fourths. Place the cookie pieces between the cream cheese and brownie batter dollops.
Bake for 25-30 minutes or until the cream cheese is set and a toothpick inserted 2 inches from the side of the pan comes out with moist crumbs.
To ensure fudgy brownies, I use an instant read thermometer and remove them at about the 180 mark. 180-190 degrees is the internal temperature range you want for fudgy brownies.
Be very careful not to overbake them or they will be hard, dry, and crumbly. Very unbrownie-like.
6. Cool and enjoy.
Cool the red velvet brownies on a baking rack for 30 minutes. Place in the refrigerator for about an hour to cool the rest of the way.
Cut into squares and enjoy!
Storage & Freezing Instructions
Store cake mix red velvet brownies in an airtight container in the refrigerator.
To freeze red velvet Oreo brownies, wrap them in a double layer of plastic wrap and place them in a freezer safe container or zip top freezer bag. Thaw in the refrigerator.
Line the pan with parchment paper for easy removal.
To keep the parchment from slipping around the pan, dab a little butter on the bottom and sides of the pan before placing the parchment paper.
Be careful not to overbake. Check them a few minutes before the early range of the cooking time. They're done when the cream cheese is set and a toothpick inserted 2 inches from the side of the pan comes out with moist crumbs. For fudgy brownies, the internal temperature on an instant read thermometer should read 180-190.
The original red velvet cake recipe is thought to have been created during the Victorian era when cake flour wasn't a thing. Instead, they used vinegar to tenderize the cake, which caused a chemical reaction with the cocoa powder and turned it a rusty red color.
As the process for making cocoa powder changed, it no longer caused the red-inducing reaction, but folks still wanted their cake red. At first, beet juice was used, then red food coloring.
These days, the deep red color comes from food dye like red gel food coloring. For those looking for a more natural approach, beet juice, beet powder, pomegranate powder, or cranberry powder can be used -- but may add additional flavor to the cake.
You can even make homemade red velvet cake different colors by using blue, green, or purple food dye.
Neither "red" nor "velvet" give us any clues as to what red velvet flavor really is. And even tasting it doesn't quite help out because it doesn't have a strong flavor.
If you detect chocolate, you'd be right, but only kind of. It's really a vanilla cake with a mild chocolate flavor and a bit of tang from buttermilk, vinegar, and of course the cream cheese frosting.
The secrets to making brownies that are soft, chewy, and fudgy are using butter instead of oil, adding extra egg yolks to the red velvet cake mix, and being careful not to overbake them.
Get the Stuff I Use
This little KitchenAid electric hand mixer also has a handy whisk attachment, perfect for whipping cream for Caramel Whipped Cream or egg whites for Mocha Chocolate Chip Macaroons.
Parchment paper sheets makes easy work of removing cakes and brownies from baking pans.
More Easy Desserts
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Red Velvet Brownies (from Cake Mix)
- 1 15.25 oz. box red velvet cake mix
- ½ cup melted butter
- 3 eggs, divided 1 whole, 2 separated
- 1 teaspoon vanilla
- 8 ounces softened cream cheese
- ¼ cup sugar
- ½ cup semi-sweet chocolate chips mini or regular size
- 8 Oreo cookies
- Preheat the oven to 350. Line a square baking pan (8x8 or 9x9) with parchment paper or aluminum foil with an overhang for easy removal.
- In a large mixing bowl. mix the cake mix, butter, 1 egg, 2 egg yolks, and vanilla on medium to medium high speed until a soft dough forms.
- In a separate bowl, mix the softened cream cheese, 2 egg whites, and sugar on medium to medium-high speed until smooth and creamy. Add the chocolate chips and stir or mix them in on low speed.
- Pat ½ of the cake mix into the pan. Break up 4 Oreos and place the pieces on top of the cake mix.
- Dollop the cream cheese mixture over the cake mix. Drop spoonfuls of the cake mix in between the blobs of cream cheese, covering the entire bottom layer.
- Break up 4 more Oreos and gently press the pieces between cream cheese and cake mix dollops.
- Bake for 25 to 30 minutes or until the cream cheese is set and a toothpick inserted 2 inches from the side comes out with moist crumbs. I use an instant read thermometer and remove them at around 180 degrees for soft, fudgy brownies, 25-28 minutes. Be careful not to overbake or they will be dry, hard and crumbly.
- Cool at room temperature for 30 minutes, then place them in the refrigerator for about an hour to cool completely.
- Store cooled brownies covered in the pan or in an airtight container for up to one week. Freeze red velvet brownies wrapped in a double layer of plastic wrap and in a freezer safe container or freezer bag.
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