These sheet pan red velvet brownies are the kind of easy cake mix dessert that looks fun, tastes rich and chocolatey, and makes enough to share (with a big crowd!). They’re made with just a red velvet cake mix, 2 brownie mixes and some pantry staples. They couldn’t be easier!
Because they bake in a sheet pan, these brownies are perfect when you need desserts for a crowd, whether you’re making treats for a party, bake sale, holiday, or potluck. Slice them into squares and add a simple drizzle on top, and you have an easy red velvet dessert that feels a little extra special without being complicated.
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Ingredients for Sheet Pan Red Velvet Brownies
One of the best things about this recipe is its simplicity. You only need a handful of ingredients, most of which you probably already have in your kitchen. Here’s what you’ll need:
- 2 boxes of brownie mix (use a standard 18-20 oz box)
- 1 box of red velvet cake mix (I used the Duncan Hines kind, but I’m sure any brand will do)
- 4 large eggs
- 1 cup melted butter (or vegetable oil)
- 1/2 – 1 1/2 cups water (adjust for texture)
- 1 1/2 cups white chocolate chips (optional, plus extra for drizzle)
- 1-2 teaspoons neutral oil (optional, for drizzle)
These ingredients are simple, but when combined, they transform into a red velvet dessert that’s anything but ordinary!
How to Make Sheet Pan Red Velvet Brownies
1. Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper, leaving a little overhang if you want to lift the brownies out later.
Important: This recipe makes a huge batch. You need a true half sheet pan, which is usually about 18×13 inches. A standard 9×13 pan or regular cookie sheet will not be large enough for the full amount of batter.
2. In a very large mixing bowl, combine the two brownie mixes and half of the red velvet cake mix.
3. Add the eggs, melted butter, and 1/2 cup water to the dry mixes. Stir until just combined.
4. The batter will be thick because this recipe uses two brownie mixes plus a cake mix. If it feels too dry to spread, add more water a couple tablespoons at a time. Depending on your box mixes, you could use anywhere from a couple more tablespoons to another 1/2 cup or more. You want the batter to be thick but still spreadable, so keep adding water a little bit at a time.
5. Fold in the white chocolate chips, if using.
6. Spread the batter evenly into the prepared half sheet pan.
Take your time with this step because the batter is thick. Use a spatula or the back of a spoon to push it all the way to the edges and smooth the top as evenly as you can.
7. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Start checking around 30 minutes, since baking time can vary depending on your oven and the exact size/material of your half sheet pan. The brownies should look set around the edges, and the center should no longer look wet or jiggly. Be careful not to overbake, since the brownies will continue to firm up as they cool..
8. For a pretty finish, melt white chocolate with a little coconut oil and drizzle it over the top. You can also dust the cooled brownies with powdered sugar for a simple, sweet topping.
Pro Tips
- Use the right pan. This is a true sheet pan brownie recipe, and it makes a very large batch. Be sure to use a half sheet pan, usually around 18×13 inches. A cookie sheet is not big enough for this recipe as written, and the batter may overflow or bake unevenly.
- Use parchment paper. Parchment paper makes it much easier to remove the brownies from the pan and keeps cleanup simple. This is especially helpful with a large sheet pan recipe.
- Use a very large mixing bowl. Since this recipe uses two brownie mixes plus half of a red velvet cake mix, there is a lot of batter. A larger bowl makes mixing much easier and helps keep the dry mix from spilling over the sides.
- Do not overmix the batter. Stir until everything is just combined. Overmixing can make brownies tougher instead of fudgy.
- Add water slowly if needed. The batter should be thick, but it still needs to be spreadable. If it seems too dry, add extra water one tablespoon at a time until you can spread it into the pan.
- Check for doneness early. Start testing the brownies around 30 minutes. The center should have a few moist crumbs on a toothpick, not wet batter. Slightly underbaking them helps keep the texture fudgy because they will continue to firm up as they cool.
- Chill for neat slices. If you want cleaner squares, refrigerate the brownies for about 30 minutes after they have cooled. This makes them easier to cut, especially if you are serving them for a party or bake sale.
FAQs
How many servings does this make?
I would say this makes at least 24 really large portions. Typically, red velvet brownies in a 9×13 pan make about 12 large brownies, and this recipe is really double that.
What size pan do I need for this recipe?
You need a half sheet pan, which is usually about 18×13 inches. This recipe makes a very large batch with two brownie mixes and half of a red velvet cake mix, so a 9×13 pan or regular cookie sheet will not be big enough.
Can I make this recipe in a 9×13 pan?
No, not as written. A 9×13 pan is too small for the full amount of batter. If you only have 9×13 pans, I have a recipe for a half-batch of red velvet brownies here.
Can I use a regular cookie sheet for this recipe?
Only if it is the same size and depth as a half sheet pan. Many cookie sheets are smaller or have very shallow edges, which can make this recipe risky. For best results, use a rimmed half sheet pan.
Can I half this recipe?
This recipe makes a huge batch, so you probably only need this much food for for a very large event. If you do half it, you can follow the recipe here.
Can I skip the white chocolate chips?
Yes. The white chocolate chips are optional. They add sweetness and a little extra texture, but you can leave them out or replace them with regular chocolate chips if you prefer.
These sheet pan red velvet brownies are such a fun dessert to make when you need something easy, colorful, and big enough to share. With two brownie mixes, a red velvet cake mix, and a half sheet pan, this recipe makes a huge batch of rich, fudgy brownies without a lot of extra work.
They’re perfect for parties, holidays, bake sales, potlucks, or anytime you need desserts for a crowd. Add white chocolate chips, and a drizzle of melted white chocolate, and you have an easy red velvet dessert that feels festive but still starts with simple boxed mixes.
Sheet Pan Red Velvet Brownies
Equipment
- 1 half baking sheet usually around 18x13 inches
Ingredients
- 2 boxes brownie mix use a standard 18-20 oz box
- 1 box red velvet cake mix I used the Duncan Hines kind, but I'm sure any brand will do
- 4 eggs
- 1 cup melted butter or vegetable oil
- 1/2 - 1 1/2 cups water adjust for texture
- 1 1/2 cups white chocolate chips optional, plus extra for drizzle
- 1-2 teaspoons neutral oil optional, for drizzle
Instructions
- Preheat your oven to 350°F (175°C). Line a half sheet pan with parchment paper, leaving a little overhang if you want to lift the brownies out later.Important: This recipe makes a huge batch. You need a true half sheet pan, which is usually about 18x13 inches. A standard 9x13 pan or regular cookie sheet will not be large enough for the full amount of batter.
- In a very large mixing bowl, combine the two brownie mixes and half of the red velvet cake mix.
- Add the eggs, melted butter, and 1/2 cup water to the dry mixes. Stir until just combined.
- The batter will be thick because this recipe uses two brownie mixes plus a cake mix. If it feels too dry to spread, add more water a couple tablespoons at a time. Depending on your box mixes, you could use anywhere from a couple more tablespoons to another 1/2 cup or more. You want the batter to be thick but still spreadable, so keep adding water a little bit at a time.
- Fold in the white chocolate chips, if using.
- Spread the batter evenly into the prepared half sheet pan. Take your time with this step because the batter is thick. Use a spatula or the back of a spoon to push it all the way to the edges and smooth the top as evenly as you can.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.Start checking around 30 minutes, since baking time can vary depending on your oven and the exact size/material of your half sheet pan.
- The brownies should look set around the edges, and the center should no longer look wet or jiggly. Be careful not to overbake, since the brownies will continue to firm up as they cool..
- For a pretty finish, melt white chocolate with a little vegetable oil and drizzle it over the top. Cut the baked and cooled red velvet brownies into squares. Then, melt the white chocolate chips with some oil in the microwave in 30 second bursts and stir until smooth. Then, drizzle the white chocolate over the red velvet brownies.
