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Gorgeous red velvet brownies are topped with a thick swirl of tangy cream cheese frosting in a handheld version of a beloved cake pairing. Perfect for Valentine’s Day or enjoy them anytime!
If you love red velvet cake, why not turn it into brownies? I love riffing on classic recipes to make something new—also see my pecan pie brownies for a similar idea—and these red velvet brownies are such a beautiful, easy-to-nibble treat. Like in my cream cheese brownies, cream cheese plays a big role here in the form of fluffy frosting swiped on top of a deliciously chocolatey brownie base. And if you want to skip the chocolate, you could make blonde brownies and add red food coloring for an equally vibrant dessert.
Why You’ll Love These Irresistible Red Velvet Brownies
- A little different. Traditional brownies are always my jam, but I also like to dress them up. A bit of red food coloring makes these stand apart from the rest.
- Perfect for Valentine’s Day. Yes, these brownies are perfect anytime, but especially on Valentine’s Day because of their festive color—and even Christmas!
- Sweet-tangy balance is just right. A soft and sweet chocolate cake-like brownie offset by slightly tangy frosting? Sign me up.
- Pretty! I’m not saying I only make these brownies because they’re so pretty—I happen to love brownies however I find them, including these super fudgy homemade brownies—but these red velvet beauties are one of a kind!
Recipe Ingredients
Here’s a list of everything you need to make red velvet brownies, along with my notes in case you need to make any substitutions. The full ingredient amounts are included in the printable recipe card at the end of this post.
- Butter – Use unsalted butter brought to room temperature. If you must use salted butter, omit the added salt.
- Chocolate chips – I always use semisweet regular-sized chocolate chips!
- Brown – Light or dark brown sugar is fine.
- Eggs – Large eggs at room temperature will easily blend into the brownie batter.
- Vanilla – If you don’t have pure vanilla extract, vanilla bean paste is a good substitute.
- Dry ingredients – All-purpose flour, cocoa powder (unsweetened, Dutch-processed cocoa powder is best!), cornstarch, baking powder, and salt.
- Vinegar – I used apple cider vinegar. Regular white vinegar works, too.
- Food color – For the best results, use red gel food coloring.
- For The Frosting – Block, full-fat cream cheese, (sifted) powdered sugar, vanilla extract or vanilla bean paste, unsalted butter, and heavy cream.
Tips and Variation Ideas
- Use room temperature ingredients: As with the majority of baking recipes, make sure that all of the ingredients are at room temperature for smooth mixing and even baking.
- What kind of cocoa powder: The best type of cocoa powder to use in these brownies is Dutch-processed cocoa powder. This will give the brownies a deeper chocolate flavor and vibrant red color. And, make sure that it’s unsweetened so that the brownies aren’t too sweet.
- Adjust the food coloring: Depending on how darkly red you want the brownies to be, add a little more or less food coloring.
- For clean cuts: For neat and clean slices, chill the frosted brownies in the fridge for 15-20 minutes before cutting them into squares or rectangles with a sharp knife.
How to Store
I don’t advise keeping these brownies on the counter beyond a few hours because they contain dairy. That being said, I also like to let them sit out for 15 minutes after I take them out of the fridge to soften up a little bit. Here’s how to store them:
- Fridge – Place leftover brownies in an airtight container with parchment paper between each layer if needed, and keep them in the fridge for up to 5 days.
- Freezer – Wrap each red velvet brownie in plastic wrap, then place them in a freezer-safe container in a single layer. Store the brownies in the freezer for up to 3 months, and thaw the brownies completely in the fridge before serving.
More Red Velvet Desserts
Red Velvet Brownies
Gorgeous red velvet brownies are topped with a thick swirl of tangy cream cheese frosting, just like a classic red velvet cake.
Ingredients
For the Red Velvet Brownies
- ⅔ cup unsalted butter, at room temperature
- 1½ cups semi-sweet chocolate chips
- 1½ cups brown sugar packed
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Pinch of Sea salt
- 1 cup all-purpose flour
- ¼ cup Dutch processed cocoa powder
- 1 tablespoon cornstarch
- ⅛ teaspoon baking powder
- 1 tablespoon vinegar apple cider
- 1 to 2 tablespoons red gel food coloring
For the Cream Cheese Frosting
- 8 ounces cream cheese
- 1½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, at room temperature
- ⅔ cup heavy cream
Instructions
- Prepare the Pan. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray.
- Melt the chocolate and butter. Combine the butter and semi-sweet chocolate chips in a heatproof bowl. Melt the mixture over a double boiler or microwave it in 20-second intervals, stirring between each, until smooth and fully combined. Let the mixture cool slightly before proceeding.
- Mix wet ingredients. In a large mixing bowl, combine the melted chocolate mixture with the brown sugar. Beat the mixture using a hand mixer or a stand mixer at medium speed until fully incorporated, about 2–3 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of sea salt.
- Mix dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and baking powder.
- Combine. Gradually add the dry ingredients to the wet ingredients, mixing at low speed until combined. Stir in the apple cider vinegar and red gel food coloring, adjusting the amount until the desired shade of red is achieved.
- Bake the Brownies. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy. Remove from the oven and allow the brownies to cool completely in the pan before removing them.
- Prepare the Cream Cheese Frosting. Meanwhile, in a large mixing bowl, beat the softened cream cheese, powdered sugar, and pure vanilla extract on low speed until smooth, about 1 minute. In a separate bowl, beat the butter on medium speed until creamy and fluffy. Gradually incorporate the cream cheese mixture into the whipped butter, mixing until fully combined and smooth. Finally, add the heavy cream and gently fold it into the frosting until well incorporated. Transfer the frosting to a piping bag for easy application.
- Assemble and Serve. Once the brownies have completely cooled, carefully lift them out of the pan using the parchment paper overhang and transfer them to a serving dish. Pipe or spread the cream cheese frosting evenly over the surface of the brownies using an offset spatula or piping bag. For neat and clean slices, chill the frosted brownies in the fridge for 15-20 minutes before cutting them into squares or rectangles.
Equipment
Nutrition
Calories: 695kcal | Carbohydrates: 65g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 97mg | Potassium: 266mg | Fiber: 3g | Sugar: 51g | Vitamin A: 1307IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 3mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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How to Make Red Velvet Brownies
Follow along with the photos below to guide you through making this recipe. I recommend bringing the cream cheese to room temperature first so you can create a super smooth frosting.
- Prepare the pan. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
- Melt the chocolate and butter. Melt together the butter and semi-sweet chocolate chips.
- Mix wet ingredients. In a large bowl, whisk in the brown sugar, then add the eggs, vanilla, and salt.
- Mix dry ingredients. In a separate bowl, whisk together the dry ingredients, then add them to the wet mix. Add in the apple cider vinegar and red food coloring.
- Bake. Spread the batter evenly into the prepared pan and bake for 30–35 minutes. Cool completely before frosting.
- Prepare the frosting. Beat the softened cream cheese, powdered sugar, and vanilla together. Beat the butter separately, then combine the two. Beat in the heavy cream.
- Assemble. Pipe or spread the frosting on the baked brownies, and cut them into squares.
