My husband just had a birthday and his favorite sweets are red velvet cake and brownies. Turns out those two are a match made in heaven. I’m not much of a baker and with lots of little hands in the kitchen eager to “help with daddy’s birthday cake” I keep things easy on myself. Box cake mix, meet your new best friend, box brownie mix. The rest is birthday history!
1 box dark chocolate brownie mix
1 box red velvet cake mix
Semi sweet chocolate chips
I use all of the “additional ingredients”; however, you do not have to.
Pre heat oven to 350 degrees, line either a 9×13 or 8×8 glass baking dish with parchments paper. If you choose to make the 8×8 brownie pan you will only use about half of each batter, the 9×13 you will use it all. Now in a stand mixer first make your brownie batter according to package instructions; this will be some combination of eggs, water and oil. Once smooth, fill up your lined baking sheet halfway with brownie batter. Give your stand mixer bowl a quick rinse and now make your red velvet cake mix. Again, following package instructions, it will most likely be another combination of eggs, water and oil. Now pour an equal layer of red velvet batter over your brownie batter. Using a butter knife give the batters a nice swirl to combine them ever so slightly. Put your glass baking dish into the oven for 25-35 minutes, again this will vary greatly on the size baking dish you use. I use the tried and true “clean toothpick” method of knowing when baked goods are done. For anyone not familiar, when your brownies are about done, take them out and place them on the stove. Then stick a toothpick into the center of your brownies, if it comes out clean with no moist batter on it then your brownies are cooked through. If the toothpick comes out wet, they need more time. Once your brownies are done, lift the brownies in your parchment paper out of your glass baking dish and place them on a cookie rack to cool. Take a handful of semi sweet chocolate chips and place them on top of your brownies while they are still warm so that the chocolate chips will melt slightly and stay in place. I LOVE “decorating” with chocolate chips on top. It’s a great way to cover up any cracks that form on the top of your brownies. I make a simple glaze starting with equal parts cream cheese, milk and powdered sugar, 1 tablespoon each is a good starting point. Once whisked together add more powdered sugar until you reach your desired consistency. Drizzle your cream cheese glaze over the top of your brownies and sprinkle with sea salt. Let the brownies cool, then eat up and enjoy!
I know, that sounds like a lot of work. However you do not have to add any glaze, sea salt or chocolate chips. Feel free to save yourself the time and extra work, the brownies will still be delicious. The add on ingredients make these box brownies just a little more special and definitely up their curb appeal, just look at how petty they are! My tip for this one, watch the clock! I always set timers when baking, either on my phone, oven or microwave. It’s so easy to get distracted and no one wants a dry brownie, so set that timer, check the brownies with a toothpick then reset again if you need. The chocolate lover in your life will thank you!