These red velvet chocolate brownies are topped with red candy melt drizzle and a white chocolate skull! These White Chocolate Skull Red Velvet Brownies would look great on any Halloween party table!
The first time that I ever made cake mix brownies was probably 8 or so years ago when I made these Dulce De Leche Brownies! Now, while I do normally make my brownies with my favorite homemade recipe or a box mix, sometimes I like to use that cake mix brownie recipe when I need brownies that are flavored or colored a certain way like red velvet cake mix for the red velvet part of these brownies.
So when I decided to make these White Chocolate Skull Brownies a mix of chocolate and red velvet, I knew I needed a few boxes of cake mix to make these super easy!
Ingredients For White Chocolate Skull Red Velvet Brownies:
- 1 (13.25oz) box red velvet cake mix
- 1 (13.25oz) box chocolate cake mix
- 2 eggs, divided
- 1 cup butter, melted, divided
- 1 (14 oz) can sweetened condensed milk
- 6 ounces red candy melts, melted
- 12 ounces white candy melts or white almond bark
- Silicon Skull Mold
You’ll also need a silicon food-safe skull mold.
I got this black one from Amazon but I’ve also seen silicon skull molds at Michaels and Target.
Ingredient amounts and recipe directions are in the recipe card below with a print option!
How To Make White Chocolate Skull Red Velvet Brownies:
- First Make the Skulls:
Melt white candy melts or white almond bark according to package directions.
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Pour into cavities of silicon skull mold.
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Place mold into fridge for about 30 minutes for skulls to harden.
- Make the Brownies
Preheat oven to 350 degrees F.
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Line a 9×13” baking pan with foil or parchment paper, extending the sides of the foil over the edges of the pan.
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Spray the foil liberally with cooking spray; set aside.
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In a large bowl, combine the red velvet cake mix, 1 egg and 1/2 cup melted butter with a spatula until a soft dough forms.
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In another large bowl, combine the chocolate cake mix, 1 egg and 1/2 cup melted butter with a spatula until a soft dough forms.
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Press 1/2 of each dough randomly into the prepared pan in an even layer.
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Pour the sweetened condensed milk over the dough.
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Crumble the remaining dough on top, trying as best as you can to cover the condensed milk layer as completely as possible. It’s okay if some of the condensed milk mixture peeks through.
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Bake for approximately 30-35 minutes or until the center appears mostly set – if it jiggles a little bit, that’s okay.
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Cool completely in the pan before cutting into bars.
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Once cut, drizzle with melted red candy melts and top with 1 or 2 white chocolate skulls.
More Skull Recipes:
- Easy Meat Skull Party Tray
- Skull Chicken Pot Pies
- Spooky Halloween Snack Board
- How to Make Chocolate Cherry Skull Cakes
- Skull Cherry Pies
More Halloween Brownie recipes:
- Frosted Frankenstein Brownies
- Frosted Halloween Monster Mash Brownies
- Boneyard Fudge Brownies
- Melting Witch Brownies
White Chocolate Skull Red Velvet Brownies
White Chocolate Skull Red Velvet Brownies
Ingredients
- 1 (13.25oz) box red velvet cake mix
- 1 (13.25oz) box chocolate cake mix
- 2 eggs, divided
- 1 cup butter, melted, divided
- 1 (14 oz) can sweetened condensed milk
- 6 ounces red candy melts, melted
- 12 ounces white candy melts or white almond bark
- Silicon Skull Mold
Instructions
- Melt white candy melts or white almond bark according to package directions.
- Pour into cavities of silicon skull mold.
- Place mold into fridge for about 30 minutes for skulls to harden.
- Preheat oven to 350 degrees F.
- Line a 9x13” baking pan with foil or parchment paper, extending the sides of the foil over the edges of the pan.
- Spray the foil liberally with cooking spray; set aside.
- In a large bowl, combine the red velvet cake mix, 1 egg and 1/2 cup melted butter with a spatula until a soft dough forms.
- In another large bowl, combine the chocolate cake mix, 1 egg and 1/2 cup melted butter with a spatula until a soft dough forms.
- Press 1/2 of each dough randomly into the prepared pan in an even layer.
- Pour the sweetened condensed milk over the dough.
- Crumble the remaining dough on top, trying as best as you can to cover the condensed milk layer as completely as possible. It’s okay if some of the condensed milk mixture peeks through.
- Bake for approximately 30-35 minutes or until the center appears mostly set – if it jiggles a little bit, that’s okay.
- Cool completely in the pan before cutting into bars.
- Once cut, drizzle with melted red candy melts and top with 1 or 2 white chocolate skulls.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
Love it? Pin it to Pinterest!
Welcome to 2024’s #HalloweenTreatsWeek event!
If you’re new here, Welcome! If you’re a returning haunt, welcome back!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!
For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!
- White Chocolate Skull Red Velvet Brownies from BigBearsWife
- Monster Rice Krispie Treats from Semi-Homemade Recipes
- Ghost Halloween Cinnamon Rolls from The Spiffy Cookie
- Franken Berry Breakfast Buns from Sweet ReciPEAs
- Jack O Lantern Ham and Cheese Hand Pies from Jen Around the World
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