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.
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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 perfectly snow white cream cheese filling! 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 brownies are definitely pretty enough for special occasions.
And if you love these, you have to check out these decadent Chocolate Cake Mix Brownies and fun Strawberry Brownies!
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 easy cake mix brownie 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
Step 1: In a large mixing bowl, mix the cake mix, melted butter, egg, egg yolks, and vanilla extract with an electric mixer until a soft dough forms. It will be very thick.
Step 2: 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.
Step 3: Use your fingers or rubber spatula to pat ½ of the red velvet brownie batter into the bottom of an 8 or 9-inch baking pan lined with parchment paper or aluminum foil.
Break 4 Oreos into fourths and scatter the individual pieces on top of the brownie mixture.
Step 4: 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.
Step 5: Break 4 more Oreos into fourths. Place the cookie pieces between the cream cheese and brownie batter dollops.
Step 6: Bake at 350 degrees for 25-30 minutes.
Cool the brownies on a baking rack for 30 minutes. Place in the refrigerator for about an hour to cool the rest of the way.
Expert Tips
- 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.
- For the cleanest cut brownies, cool them completely in the refrigerator before cutting.
FAQs
Store these cake mix red velvet brownies with cream cheese in an airtight container in the refrigerator.
Yes. 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.
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.
Good question. Because what the heck does "red" or "velvet" taste like, anyway? 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.
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Red Velvet Brownies (from Cake Mix)
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.
Made this today, using a 9”x9” pan, lined and sprayed. Baked it for 25 min. It came out great! Lots of compliments. Very decadent. It’s a keeper!
Hi, Terry, that's awesome! I'm so glad you enjoyed them :). Cara