5-Ingredient Red Velvet Brownies
Servings: 12 brownies
Ingredients
1 box (about 15.25 oz) red velvet cake mix
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon vanilla extract
1 cup white chocolate chips (or chocolate chips of choice)
Directions
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper for easy removal and cleanup.
In a large mixing bowl, add the red velvet cake mix, melted butter, eggs, and vanilla extract.
Stir everything together with a spatula or wooden spoon until a thick, sticky batter forms. It will be much thicker than regular cake batter—closer to cookie dough, and that’s exactly what you want for fudgy brownies.
Fold in the white chocolate chips, reserving a small handful to sprinkle on top if you’d like a prettier finish.
Spread the batter evenly into the prepared pan. It may be a bit stiff, so use the back of a spoon or an offset spatula to press it into the corners and smooth the top. Sprinkle the reserved chocolate chips over the surface.
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Be careful not to overbake if you want them fudgy.
Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This helps them set so they slice cleanly.
Once cooled, cut into 12 squares. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge if you prefer them a bit firmer.
