Red Velvet Brownies with Cream Cheese Frosting Recipe

Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle tang of red velvet cake. Finished with a creamy, dreamy cream cheese frosting, these treats are a delightful twist perfect for any occasion.

Ingredients

• ¾ stick unsalted butter (85g)
• 1 cup granulated sugar (200g)
• ¼ cup light brown sugar (55g)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• ⅓ cup vegetable oil (80ml)
• ¼ cup cocoa powder (25g)
• ¾ cup all-purpose flour (90g)
• 1 tablespoon vinegar
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• ½ teaspoon red food coloring
• ¾ cup white chocolate chips (optional)
• 4 oz cream cheese (114g)
• ¾ stick unsalted butter (85g) for frosting
• 4 cups powdered sugar (480g)
• 1 teaspoon vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line an 8-inch square cake pan with parchment paper.
2. Step 2: Melt the butter in the microwave in 30-second bursts until fully melted.
3. Step 3: In a large bowl, whisk together granulated sugar, light brown sugar, and melted butter until combined.
4. Step 4: Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Mix gently, avoiding overmixing to keep the brownies fudgy.
5. Step 5: Stir in the vegetable oil and cocoa powder until fully combined, being careful not to incorporate air.
6. Step 6: Take a few tablespoons of batter into a small bowl. Add the red food coloring and mix well until smooth and uniform in color. Return this colored mixture to the main batter and mix to combine.
7. Step 7: Switch to a rubber spatula and fold in the flour, cornstarch, and salt until no lumps remain.
8. Step 8: Mix in the vinegar thoroughly.
9. Step 9: If using, fold in the white chocolate chips gently.
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 but no wet batter.
11. Step 11: Remove from oven and allow to cool completely before frosting.
12. Step 12: For the frosting, beat the cream cheese and butter together until smooth and creamy.
13. Step 13: Gradually add powdered sugar, mixing slowly at first to avoid a sugar cloud, then beat on high until light and fluffy.
14. Step 14: Mix in the vanilla extract and beat briefly to combine.
15. Step 15: Spread the cream cheese frosting evenly over the cooled brownies, then slice and serve.

Tips & Variations

• Use gel or paste red food coloring for the best vibrant color without thinning the batter.
• For extra richness, add a handful of chopped nuts like pecans or walnuts.
• White chocolate chips add a lovely contrast but can be omitted if preferred.
• To make the brownies dairy-free, substitute the butter and cream cheese with your favorite plant-based alternatives.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before eating for the best texture. You can also freeze the unfrosted brownies for up to 3 months; thaw completely and then frost before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, regular cocoa powder works well in this recipe. Just be aware it may slightly affect the flavor and color intensity but the texture will remain fudgy and delicious.

How do I know when the brownies are done?

Insert a skewer or toothpick into the center of the brownies. If it comes out with moist crumbs but no wet batter, they are done. Avoid baking until completely dry for a fudgier result.

Red Velvet Brownies with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

5 from 155 reviews

This Red Velvet Brownies recipe offers a rich, moist dessert combining the classic deep cocoa flavor with the distinctive red hue of red velvet. Topped with a luscious cream cheese frosting, these brownies are perfect for any occasion, blending indulgence and elegance in every bite.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 brownies (3×3 inch pieces) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Red Velvet Brownies

• ¾ stick Unsalted Butter (85g)
• 1 cup Granulated Sugar (200g)
• ¼ cup Light Brown Sugar (55g)
• 3 Large Eggs
• 1 large Egg Yolk
• 1 teaspoon Vanilla Extract
• ⅓ cup Vegetable Oil (72g / 80ml)
• ¼ cup Cocoa Powder (25g)
• ¾ cup All-purpose Flour (90g)
• 1 tablespoon Vinegar
• 1 tablespoon Cornstarch
• ¼ teaspoon Salt
• ½ teaspoon Red Food Coloring
• ¾ cup White Chocolate Chips (optional)

For the Cream Cheese Frosting

• 4 oz Cream Cheese (114g)
• ¾ stick Unsalted Butter (85g)
• 4 cups Powdered Sugar (480g)
• 1 teaspoon Vanilla Extract

Instructions

1. Prepare Pan and Preheat Oven: Line a 9-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 ¾ stick (85g) unsalted butter in the microwave using 30-second increments until fully melted.
3. Mix Sugars and Butter: In a large mixing bowl, combine 1 cup granulated sugar and ¼ cup light brown sugar. Add melted butter and whisk together until combined.
4. Add Eggs and Vanilla: Add 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar mixture. Mix gently to combine without overmixing to avoid a cakey texture.
5. Add Oil and Cocoa Powder: Add ⅓ cup vegetable oil and ¼ cup cocoa powder to the batter. Gently whisk until completely blended, again avoiding aeration.
6. Incorporate Red Food Coloring: Transfer a few tablespoons of batter to a small bowl. Stir in ½ teaspoon red gel food coloring until smooth and lump-free. Add this colored mixture back into the main batter and mix until combined.
7. Fold in Dry Ingredients: Using a rubber spatula or wooden spoon, fold in ¾ cup all-purpose flour, 1 tablespoon cornstarch, and ¼ teaspoon salt until no lumps remain.
8. Add Vinegar: Stir in 1 tablespoon vinegar thoroughly to integrate.
9. Add White Chocolate Chips (Optional): If desired, fold ¾ cup white chocolate chips into the batter for extra richness.
10. Bake the Brownies: Pour batter into the prepared pan and bake for 20–25 minutes, or until a skewer inserted comes out with moist crumbs.
11. Cool the Brownies: Remove from oven and allow brownies to cool completely before frosting.
12. Make Cream Cheese Frosting: Beat 4 oz cream cheese and ¾ stick (85g) unsalted butter at room temperature until smooth and combined.
13. Add Powdered Sugar: Gradually mix in 4 cups powdered sugar, then beat on high speed for several minutes until light and fluffy.
14. Finish Frosting: Mix in 1 teaspoon vanilla extract until fully incorporated.
15. Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies before slicing and serving.

Notes

• Do not overmix the batter to prevent the brownies from becoming cakey; a fudgy texture is ideal.
• Using gel food coloring provides a more vibrant red color without thinning the batter.
• White chocolate chips are optional but add a pleasant sweet contrast to the cocoa flavor.
• Allow brownies to cool completely before frosting to avoid melting the cream cheese frosting.
• Store frosted brownies in the refrigerator to keep the frosting fresh.

Keywords: red velvet brownies, cream cheese frosting, chocolate dessert, easy brownies recipe, red velvet dessert