Description
Deliciously rich and moist red velvet brownies made with a red velvet cake mix, enhanced with creamy white chocolate chips for an indulgent and easy-to-make treat. Perfect for dessert lovers seeking a twist on traditional brownies with a vibrant color and smooth texture.
Ingredients
Scale
Brownie Batter
- 1 box red velvet cake mix
- ½ cup butter, melted
- ¼ cup milk
- 2 eggs
Mix-ins
- 1 cup white chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish thoroughly to prevent sticking and ensure even baking.
- Mix Batter: In a large bowl, combine the red velvet cake mix, melted butter, milk, and eggs. Stir until all ingredients are well incorporated and a smooth batter forms.
- Fold in Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without over-mixing to maintain a tender texture.
- Spread Batter: Pour the batter into the prepared baking dish and use a spatula to smooth the top for uniform thickness and appearance.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Slice: Allow the brownies to cool completely in the pan on a wire rack before cutting into squares to ensure they hold their shape and texture.
Notes
- Ensure the butter is fully melted but not too hot when mixing to prevent cooking the eggs prematurely.
- For extra richness, you can substitute milk with buttermilk or add a teaspoon of vanilla extract.
- Do not overbake, as this can dry out the brownies; start checking at 25 minutes.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
