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red velvet brownie squares on parchment paper next to a bowl of Oreos, a knife and a black and white napkin
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5 from 2 votes

Red Velvet Brownies (from Cake Mix)

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.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 16
Calories: 266kcal
Author: Cara Lanz

Ingredients

  • 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

Instructions

  • 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.

Video

Notes

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 on them a few minutes before the early range of the cooking time to ensure they don't go over.

Nutrition

Calories: 266kcal | Carbohydrates: 31g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 403mg | Potassium: 188mg | Fiber: 1g | Sugar: 19g | Vitamin A: 233IU | Calcium: 101mg | Iron: 2mg