Red Velvet Brownies with Cream Cheese Frosting Recipe

Introduction

Red velvet brownies combine the rich, chocolaty flavor of classic brownies with the vibrant color and subtle tang of red velvet cake. Topped with creamy cream cheese frosting, they make a delightful treat that’s perfect for special occasions or a cozy dessert at home.

Ingredients

• 85 g Unsalted Butter
• 200 g Granulated Sugar
• 55 g Light Brown Sugar
• 3 Large Eggs
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 80 ml Vegetable Oil
• 25 g Cocoa Powder
• 90 g All-purpose Flour
• 1 tbsp Vinegar
• 1 tbsp Cornstarch
• ¼ tsp Salt
• ½ tsp Red Food Coloring
• 130 g White Chocolate Chips (optional)
• Cream Cheese Frosting:
• 115 g Cream Cheese
• 85 g Unsalted Butter
• 480 g Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Step 1: Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F (180°C), or 160°C fan assisted.
2. Step 2: Melt the butter in the microwave in 30-second increments until fully melted.
3. Step 3: In a large mixing bowl, combine granulated sugar, light brown sugar, and melted butter. Whisk until combined.
4. Step 4: Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Mix gently to combine, avoiding overmixing to keep the texture fudgy.
5. Step 5: Stir in the vegetable oil and cocoa powder until fully incorporated, mixing gently to avoid adding air.
6. Step 6: Take a few tablespoons of the batter into a small bowl. Add red food coloring and mix until smooth with no lumps. Return this red mixture to the main batter and mix until even in color.
7. Step 7: Switch to a rubber spatula or wooden spoon and fold in flour, cornstarch, and salt until no lumps remain.
8. Step 8: Add vinegar and mix well to combine.
9. Step 9: Optional: Fold in white chocolate chips if using.
10. Step 10: Pour the batter into the prepared pan and bake for 20–25 minutes, or until a skewer inserted comes out with moist crumbs.
11. Step 11: Remove from the oven and allow the brownies to cool completely before frosting.
12. Step 12: To make the cream cheese frosting, beat room temperature butter and cream cheese together until smooth.
13. Step 13: Gradually add powdered sugar, mixing slowly at first to prevent a sugar cloud, then beat at high speed until light and fluffy.
14. Step 14: Add vanilla extract and beat for a few more seconds until combined.
15. Step 15: Spread the frosting evenly over the cooled red velvet brownies, then slice and serve.

Tips & Variations

• Use gel food coloring for a richer, more vibrant red without altering the batter’s consistency.
• For extra fudgy brownies, avoid overmixing the batter and bake until just moist crumbs cling to the skewer.
• White chocolate chips add a nice sweetness and texture, but the brownies are equally delicious without them.
• You can substitute the vinegar with lemon juice, which also reacts with the baking ingredients to enhance the red velvet flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted brownies for up to 2 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use regular cocoa powder. The flavor might be slightly different, and the color may be less intense, but the brownies will still taste delicious.

How do I know when the brownies are done baking?

Insert a skewer or toothpick in the center; it should come out with moist crumbs but not wet batter. This ensures a fudgy texture rather than cakey.

Red Velvet Brownies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.6 from 508 reviews

These red velvet brownies are a decadent twist on the classic brownie with a rich cocoa flavor, a striking red hue, and a smooth cream cheese frosting. Moist and fudgy with a subtle tang from vinegar, they make a perfect dessert for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Total Time: 40 minutes
• Yield: 16 brownies (8×8 inch pan, cut into 4x4 grid) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 85 g Unsalted Butter
• 200 g Granulated Sugar
• 55 g Light Brown Sugar
• 3 Large Eggs
• 1 Large Egg Yolk
• 1 tsp Vanilla Extract
• 80 ml Vegetable Oil
• 25 g Cocoa Powder
• 90 g All-purpose Flour
• 1 tbsp Vinegar
• 1 tbsp Cornstarch
• ¼ tsp Salt
• ½ tsp Red Food Coloring (gel)
• 130 g White Chocolate Chips (optional)

Cream Cheese Frosting

• 115 g Cream Cheese, room temperature
• 85 g Unsalted Butter, room temperature
• 480 g Powdered Sugar
• 1 tsp Vanilla Extract

Instructions

1. Prepare the Pan and Oven: Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F (180°C) or 160°C if fan assisted.
2. Melt Butter: Melt 85 g of unsalted butter in the microwave in 30-second increments until fully melted.
3. Mix Sugar and Butter: In a large mixing bowl, combine 200 g granulated sugar and 55 g light brown sugar, then add the melted butter and whisk until combined.
4. Add Eggs and Vanilla: Add 3 large eggs, 1 large egg yolk, and 1 teaspoon of vanilla extract to the sugar mixture. Mix gently to combine without incorporating air to avoid cakey texture.
5. Add Oil and Cocoa: Stir in 80 ml vegetable oil and 25 g cocoa powder with a whisk gently until fully incorporated, maintaining a fudgy texture.
6. Mix in Food Coloring: Transfer a couple of tablespoons of batter to a small bowl, add ½ teaspoon red gel food coloring, mix until smooth, then fold this back into the main batter until evenly red.
7. Incorporate Dry Ingredients: Switch to a spatula or wooden spoon and fold in 90 g flour, 1 tbsp cornstarch, and ¼ tsp salt until no lumps remain.
8. Add Vinegar and Mix: Stir in 1 tablespoon vinegar thoroughly. Optionally, fold in 130 g white chocolate chips if desired for extra sweetness.
9. Bake: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted into the center comes out with moist crumbs.
10. Cool: Remove from the oven and allow brownies to cool completely in the pan before frosting.
11. Make Frosting: Beat 85 g unsalted butter and 115 g cream cheese at room temperature until smooth and creamy.
12. Add Powdered Sugar: Gradually add 480 g powdered sugar to the cream cheese mixture, mixing slowly first, then beat on high speed for a few minutes until light and fluffy.
13. Flavor the Frosting: Mix in 1 teaspoon vanilla extract and beat for a few more seconds.
14. Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
15. Slice and Serve: Slice into squares and serve. Store leftovers in an airtight container in the refrigerator.

Notes

• Do not overmix the batter to maintain a fudgy texture instead of cakey.
• Using gel food coloring provides vibrant color without adding extra liquid.
• If white chocolate chips are included, fold them in gently to avoid overmixing.
• Allow brownies to cool fully before frosting to prevent melting the frosting.
• Store leftover brownies in an airtight container refrigerated for up to 4 days.

Keywords: red velvet brownies, cream cheese frosting, chocolate brownies, homemade brownies, festive dessert, chocolate dessert, red food coloring brownies