Ingredients:
- 1 box red velvet cake mix (15.25 ounces)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips
- 1 cup crushed Oreo cookies (about 10–12 cookies)
Instructions:
- Preheat the oven and prepare the pan
Preheat oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper. - Mix the batter
In a large bowl, combine the cake mix, melted butter, eggs, and vanilla extract. Stir until smooth and fully combined. - Add the mix-ins
Gently fold in the white chocolate chips and crushed Oreo cookies until evenly distributed. - Bake
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool and serve
Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
Serving and Storage
- Serve at room temperature or slightly chilled
- Store in an airtight container for up to 4 days
- Can be frozen for up to 2 months
Why You’ll Love This Recipe
- Easy cake-mix shortcut
- Rich red velvet flavor
- Crunchy cookie texture
- Perfect balance of creamy and fudgy