Red Velvet Brownies Recipe
If you’re lookin’ for a sweet treat that’s just a little extra special, these Red Velvet Brownies hit all the right notes. They’re rich and fudgy like a brownie should be, but with that gorgeous red hue and a swirl of tangy cream cheese frosting that just feels like a celebration in every bite.
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Now let me tell y’all, this recipe is one I pull out when I want something impressive that doesn’t take a ton of fussin’. I’ve made these for Valentine’s Day, birthdays, baby showers, and just because it’s Tuesday and mama needed chocolate. They’re always a hit—and that frosting? People always want the recipe.
If you’re craving more sweet bar treats, check out my Samoa Brownies, Cherry and Chocolate Brownies, or these Strawberry Brownies that are sunshine on a plate.
Why You’ll Love This Recipe
- Beautiful and festive: That red color makes them perfect for holidays or special occasions.
- Fudgy and rich: Just the right texture—not cakey, not dry.
- That cream cheese frosting: Sweet, creamy, with a little tang that balances the brownie perfectly.
- Simple ingredients: You probably have everything you need in your pantry right now.
Ingredients
Red Velvet Brownies Recipe
Equipment
- 9×9-inch baking pan
- mixing bowls
- whisk
- Rubber Spatula
- Electric mixer (for the frosting)
- Parchment paper or nonstick spray
Ingredients
For the Brownies:
- 1 cup unsalted butter melted
- 1 ½ cups granulated sugar
- ¼ cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 2 large eggs
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar add a little more if you prefer a thicker frosting
- Pinch salt
Instructions
- Preheat oven to 350°F and line a 9×9-inch pan with parchment paper or grease lightly.
- In a large bowl, whisk melted butter, sugar, cocoa powder, and vanilla until combined.
- Mix in the red food coloring. Add the eggs one at a time, whisking well after each addition.
- Stir in the flour and salt until just combined, then mix in the vinegar.
- Spread the batter evenly into the prepared pan.
- Bake 25–30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
- Cool the brownies completely before frosting.
- For the frosting, beat cream cheese and butter together until smooth. Add vanilla and powdered sugar, then a pinch of salt, and mix until creamy.
- Spread frosting evenly over the cooled brownies. Cut into squares and serve.
Notes
- Mix gently once you add flour.
- Cool completely before frosting.
- For bold color, use gel food dye.
- Add chocolate chips for richness.
Storage
- Storage: Store in the fridge, covered, for up to 5 days.
- Freezing: Freeze unfrosted brownies up to 2 months. Thaw, then frost when ready to serve.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Don’t overmix the batter once you add the flour—that keeps them nice and tender.
- Let the brownies cool completely before frosting, or you’ll have a melty mess.
- Use gel food coloring if you want a more vibrant red without watering down your batter.
- Add chocolate chips to the batter for a little extra indulgence.
- Want a twist? Swap the frosting for a drizzle of white chocolate or cream cheese glaze.
FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Sure can. You’ll still get a delicious brownie, just without the red tint.
Yes, just watch the bake time—they’ll be thinner and bake a bit faster.
Look for the edges to pull away slightly and a toothpick to come out with a few moist crumbs
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