Sheet Pan Red Velvet Brownies
These sheet pan red velvet brownies are an easy cake mix dessert made with two brownie mixes and half a red velvet cake mix. Baked in a half sheet pan, they make a huge batch of fudgy, colorful brownies that are perfect for parties, potlucks, holidays, bake sales, and other desserts for a crowd.
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.