Tis’ the season of cookies, but once you try these Red Velvet Brownies you’ll be toting a new treat to the holiday dessert exchange. If you’re a fan of classic Red Velvet cake, you’re in for quite a treat! These brownie bites are a lighter version of the traditionally dense chocolate dessert. Baking to a light, cake-like texture creating the perfect hybrid of the two favorite desserts. Top the sliced brownie bars with decadent homemade cream cheese frosting and crushed candy cane for the perfect shareable sweet this season.
Fun Flavor Twists
Enjoy this recipe as written below. Or try these easy upgrades:
- Double Chocolate. Mix in 1/2 cup dark chocolate chips for added cocoa flavor.
- White Chocolate. Stir in 1/2 cup white chocolate chips for a little added sweetness
- Holiday Toppers. Instead of candy canes, top with cranberries and fresh rosemary or mint, so each bite looks like it’s been topped with mistletoe. Or sprinkle with any of your favorite holiday-colored candies.
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Red Velvet Brownies
These red velvet brownies are the perfect blend of two classic desserts. Top with cream cheese frosting and crushed candy cane for the ultimate holiday treat.
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 24
- 1 box red velvet cake mix
- 1/2 cup butter, softened
- 1/4 cup water
- 2 large eggs
- 1 teaspoon vanilla
Preheat oven to 350 degrees. In a large bowl or stand mixer, beat together the red velvet cake mix, butter, water, eggs, vanilla until well mixed. Spoon batter into a Good Cook cookie bar tin. Bake for 17-21 minutes, or until the center of the brownies springs back when touched lightly. Remove and cool completely before frosting. To make frosting: beat together the cream cheese, powdered sugar, and vanilla, milk. Whip until smooth and creamy. Pipe or spread over cooled brownies. Sprinkle with crushed candy canes. Serve and enjoy!
- Serving Size: 24