Description
Deliciously chewy red velvet brownies with a cookies and cream twist, topped with a creamy frosting.
Ingredients
Scale
- 1 box red velvet cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup cookies and cream (crushed)
- 1/2 cup chocolate chips
- 1/2 cup cream cheese
- 1 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish by greasing it or lining with parchment paper.
- Mix the red velvet cake mix, vegetable oil, and eggs in a large bowl until well combined.
- Incorporate the crushed cookies and cream and chocolate chips, stirring gently to combine.
- Bake for 20-25 minutes or until a toothpick inserted comes out mostly clean.
- Prepare the frosting by whipping together cream cheese, powdered sugar, and milk until smooth.
- Frost the cooled brownies with the cream cheese mixture.
- Slice into squares and serve.
Notes
These brownies store well in the fridge for up to a week and can also be frozen for up to three months.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg