Indulge in rich, fudgy Red Velvet Brownies — a delightful crossover of classic red velvet cake and chewy brownies. Finished with a smooth cream cheese frosting, these cocoa-kissed bars are vibrant, moist, and perfect for any dessert table.
Why This Recipe Works:
- Red velvet and cream cheese are a classic pairing — the tang of cream cheese brightens the chocolatey, fudgy brownie base.
- This recipe is quick and simple to make, adapted from a favorite homemade brownie method for reliable fudgy results.
- Most ingredients are pantry staples; only the red food coloring is likely to be an extra purchase.
- Topped with a whipped cream cheese frosting, these brownies are rich without being overly sweet.
What Goes Into This Recipe?
- Butter – Unsalted is preferred. If using salted butter, omit the extra salt in the recipe.
- Red Food Coloring – A gel or paste gives a brighter, more concentrated color than liquid food coloring.
Expert Tip: Pan Size
For thicker, taller brownies bake in a 9×9 inch pan. Using a slightly smaller pan yields more height and a chewier center.
Brownie Variations
Customize these brownies with mix-ins to add texture and flavor:
- Stir in chocolate chips for extra chocolate bursts.
- Swirl peanut butter or a cream cheese ribbon into the batter for a marbled effect.
- Add chopped walnuts or pecans for crunch.
- Fold in chopped dried cherries or cranberries for a tart contrast.
How to Make Red Velvet Brownies
- Step 1: Melt the butter, then stir in the cocoa powder until smooth. Set aside to cool slightly.
- Step 2: Whisk together the flour, baking powder, and salt in a separate bowl.
- Step 3: In a mixer, combine the cooled butter/cocoa mixture with sugar, vanilla, and red food coloring. Add eggs one at a time, mixing until each is incorporated.
- Step 4: Fold the dry flour mixture into the batter gently to preserve air and keep the texture tender.
- Step 5: Pour the batter into a prepared baking dish and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Step 6: Allow the brownies to cool completely before spreading the cream cheese frosting on top.
Frequently Asked Questions
Store frosted brownies in an airtight container in the refrigerator to keep the frosting fresh. Unfrosted brownies can be kept at room temperature for a day or two in a sealed container.
Yes. Freeze unfrosted brownies in a freezer-safe container or bag for up to two months. Thaw completely, then frost before serving.
No. The red food coloring provides the characteristic red hue, but omitting it won’t affect the brownies’ flavor or texture.
Are These Brownies True Red Velvet?
These brownies capture the look and taste of red velvet with a rich chocolate base and vibrant color. Traditional red velvet often uses buttermilk and vinegar to develop flavor and color; this version simplifies the process for a fudgy, easy-to-make brownie without those ingredients.
Other Related Recipes
If you enjoy these brownies, try other dessert favorites such as white chocolate-covered strawberries, easy lemon bars, s’more brownies, or cocoa puff cereal bars.
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Red Velvet Crinkle Cookies
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Pecan Pie Brownies
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S’more Brownies
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S’mores Cookie Bars
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Video
Red Velvet Brownies
Ingredients
Red Velvet Brownies
- 1 cup unsalted butter
- 1/4 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups sugar
- 1 teaspoon vanilla
- 1 oz red food coloring gel
- 4 large eggs
Cream Cheese Frosting
- 1/4 cup unsalted butter, slightly softened
- 2 oz cream cheese
- 1 teaspoon vanilla
- 3 tablespoons heavy cream, plus more if needed
- Pinch of salt
- 2.5 cups powdered sugar
Instructions
- Preheat oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- In a microwave-safe dish melt the butter, stirring every 30 seconds until fully melted.
- Stir the cocoa powder into the melted butter until smooth. Set aside to cool slightly.
- While the butter cools, combine the flour, baking powder, and salt in a bowl and set aside.
- In a mixer, combine the butter/cocoa mixture, sugar, vanilla, and red food coloring. Add the eggs one at a time, mixing until each is incorporated.
- Gently fold the flour mixture into the batter by hand using a rubber spatula.
- Pour the batter into the prepared dish and bake 27–33 minutes, or until a toothpick comes out clean or with a few moist crumbs.
- Allow brownies to cool completely before frosting and slicing.
Frosting
- Beat butter and cream cheese together until light and fluffy.
- Add vanilla, heavy cream, and a pinch of salt; whip on high for a few minutes.
- Gradually add powdered sugar, about 1 cup at a time, mixing until smooth. If frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency.
- Spread frosting over cooled brownies and enjoy.
Notes
- Bake in a 9×9 inch pan for thicker brownies; increase bake time until cooked through.
- Once frosted, refrigerate leftover brownies in a covered container to keep them fresh.