eats: red velvet cake batter brownies with cream cheese frosting.

Second only to my Original Cake Batter Blondies, this recipe has been my most popular post. It’s been a while since I shared it, so I thought it would be a good time to do a little re-post. You know, since it includes those Christmas colors and all 😉

brownie ingredients:

• 1 box red velvet cake mix
• 1/4 cup canola oil
• 1 egg, beaten
• 1/4 cup milk

frosting ingredients:

• 8 oz cream cheese, softened
• 1/4 cup butter, softened
• 1 + 3/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

directions:

Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly JUST until the batter is combined – you want it to remain as dense as possible. Place batter in a greased 8×8 pan or 8-inch cake pan and bake for 22-25 minutes.

While the brownies are is in the oven, get started on the frosting. Beat the cream cheese and butter until fully combined. Add vanilla and sugar, and continue beating until creamy.

Let brownies cool for at least 30 minutes before cutting/frosting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.

These babies - especially combined with the cream cheese frosting - are pretty much guaranteed to be a crowd pleasing dessert for the holidays.

(Check out all of my Cake Batter recipes here)