Red Velvet Cake Batter Brownies!!

Almost too good to be true! Tried these out at girl's night and they were a big success. Although not gluten free, they are diary free if you substitute a DF milk (I used almond). The recipe is originally from "Girl Meets Life" and I'll post the link below. Enjoy!

1 box red velvet cake mix
1/4 cup canola oil
1 egg, beaten
1/4 cup (diary-free) milk
white chocolate chips (I used these to sprinkle the top of the brownies, would also be delicious mixed in with the batter)
cream cheese frosting (optional)

1. Preheat oven to 350 degrees. 
2. Put cake mix in a large bowl and mix in the oil and egg. 
3. Add the milk slowly just until the batter is combined – you want it to remain as dense as possible. 
4. Place batter in a greased 8×8 pan or 8-inch cake pan and bake for 24-26 minutes. 
5. Let cool for at least 60 minutes before cutting/frosting because the gooey center needs to set.

The result will be a decadent, brownie-batter texture.


  1. Girl, these look delish! AND, if you're daring enough to make a red velvet cake from scratch, it is easily gluten free AND low in sugar!

  2. Kelli, you are so helpful!! What flour are you using for GF?