Minutes Prep time: 30
Minutes Total time: 90
Servings: 24
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
BROWNIE LAYER:
1 pkg (18.3 oz each) Duncan Hines® Chewy Fudge Brownie Mix
1/2 cup vegetable oil
2 eggs
1/4 cup water
RED VELVET LAYER:
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1/3 cup vegetable oil
1/4 cup water
1 egg
1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
24 PEEPS® Brand Marshmallow Trees
confectioners' sugar, for dusting
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 31 mg | 3% |
| Carbohydrate | 49 g | 16% |
| Cholesterol | 23 mg | 8% |
| Total Fat | 16 g | 25% |
| Iron | 2 mg | 8% |
| Calories | 348 kcal | 17% |
| Sodium | 231 mg | 10% |
| Protein | 2 g | 5% |
| Saturated Fat | 3 g | 17% |
| Sugars | 35 g | 4% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 13x9-inch pan with cooking spray.
BROWNIE LAYER: Stir together brownie mix, 1/2-cup oil, 2 eggs and 1/4-cup water in large bowl until well blended, about 50 strokes. Spread into pan. Bake 15 minutes.
RED VELVET LAYER: Stir together red velvet cake mix, 1/3-cup vegetable oil, 1/4-cup water and 1 egg in another large bowl until well blended. Drop red velvet batter evenly over brownie and gently spread into an even layer.
Bake 20 to 25 minutes, until toothpick inserted 1-inch from center of pan comes out clean and red velvet layer is set in the center. Cool completely on wire rack.
Frost red velvet layered brownies with cream cheese frosting and decorate the top with PEEPS® Marshmallow Trees. Dust with confectioners’ sugar. Cut PEEPS® red velvet layered brownies into squares and serve.
PEEPS® Red Velvet Layered Brownies
