You've heard of the "I just got dumped" brownie bars. Or maybe cake bars are more your thing. But what about a dessert that combines them both? Let me introduce you to the Red Velvet Brownie Cake. Fudgy brownies mixed in with deliciously moist red velvet—oh yeah.
I got this recipe from my RA during my time in Panama, Adelita. She was trying to find something new for a friend's birthday and used us as guinea pigs (hey, no complaints here!). But this cake was more than just a practice run for a later date, we turned it into a bonding moment too. Panama was a hard adjustment after living in Europe for a year. We lived in a suburb, not the middle of a historic city, and traveling wasn't as cheap as we were use to. Plus, most of my friends were still in Europe posting pictures of their adventures and all their delicious food.
The one benefit of going to Panama was my fabulous housemates and RA. We got super close and even though some of us are Stateside, we still talk constantly. So give this Red Velvet Brownie Cake a try; not only does it satisfy your sweet tooth, but it also makes for some pretty sweet memories.
Red Velvet Brownie Cake
- Prep Time:15 mins
- Cook Time:40 mins
- Total Time:55 mins
- 1 box red velvet cake mix
- 1 box brownie mix
- 5 eggs
- 1 cup vegetable oil
- 1 1/4 cups water
- 1 can sweetened condensed milk
Gather ingredients and preheat the oven to 350°F.
Make the brownie mix and the red velvet mix according to the instructions on the packages.
Pour brownie mix into a pan and chill for about 5 to 10 minutes in the refrigerator.
Add red velvet batter on top of the brownie mix (you can mix the two together like I did or leave them in layers).
Bake for 40 minutes (this may vary by oven). Then remove the cake and let it cool completely.
Poke holes in the cake and pour the sweetened condensed milk over the cake.