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So moist. So delicious. And so much more.™

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Brownies

Red Velvet White Chocolate Chip Brownies

Duncan Hines Recipe shared by:
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Try Duncan Hines Red Velvet White Chocolate Chip brownies for an innovative twist on cake mix brownies.

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour
  • Servings: 9-12 bars
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • Bars:
  • 1 package Red Velvet Cupcake Mix
  • 2 large egg yolks
  • ½ cup (1 stick) + 1 tbsp. unsalted butter, melted ¼ cup water
  • 1 tbsp. corn syrup
  • ⅓ cup white chocolate chips
  • Frosting:
  • 1 pouch frosting mix (included in package)
  • ½ stick (¼ cup) of unsalted butter, softened
  • 4 tsp. water

Baking Instructions

  1. Preheat oven to 325°F and line a 8" x 8" square pan with non-stick aluminum foil.
  2. Combine cake mix, egg yolks, melted butter, water and corn syrup. Fold in white chocolate chips.
  3. Transfer batter to prepared pan and bake for 35 minutes or until toothpick inserted into pan comes out clean.
  4. Let bars cool completely.
  5. While brownies are cooling, prepare frosting as directed on package. Transfer frosting to included piping bag and cut off the tip. Pipe a line of frosting onto cooled bars. Cut and serve.

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Tips

Cookie Cupcakes

Cookie Cupcakes

I have recently found that making cookies using a mini cupcake pan is the way to go, the kind with room for 24 mini cupcakes is a GREAT way to make cookies. If you put down a mini cupcake wrapper and just drop the cookie dough in, bake them for about 15 minutes and they are done. You are left with 24 adorable cookies, all the same size, not flat so they never get hard and just adorable to present! You end up with every cookie the same size, and less mess as well!


Level before stacking!

Level before stacking!

To give your cakes a "professional edge", try using a serrated knife to level the top dome off your cakes before stacking them. It helps if you stick you cake layers in the freezer for 30 mins before cutting.





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