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A square piece of red velvet cake with cream cheese frosting on a white plate, surrounded by a few chocolate chips.
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Red Velvet Brownies Recipe

These Red Velvet Brownies with Cream Cheese Frosting are a rich, festive twist on a classic treat. Fudgy, flavorful, and topped with sweet cream cheese goodness, they’re perfect for any special occasion or just because you need something sweet.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 Brownies
Calories: 341kcal
Author: Wendy

Equipment

  • 9x9-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.
    A glass bowl with sugar, cocoa powder, and melted butter, surrounded by bowls of flour, eggs, and bottles of vanilla and red food coloring.
  • Mix in the red food coloring. Add the eggs one at a time, whisking well after each addition.
    A glass bowl with brown batter and a raw egg, surrounded by bowls of flour, eggshells, vanilla extract, and a small dish on a white surface.
  • Stir in the flour and salt until just combined, then mix in the vinegar.
    A large glass bowl with red batter and flour on top, surrounded by empty glass bowls, eggshells, and a bottle of red food coloring on a white surface.
  • Spread the batter evenly into the prepared pan.
    A baking pan lined with parchment paper contains red batter being spread with a spatula. An empty mixing bowl with red residue is nearby.
  • Bake 25–30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
    A square red velvet cake in a parchment-lined baking pan, cooling on a wire rack against a white background.
  • 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.
    A red velvet cake and a glass bowl of frosting.
  • Spread frosting evenly over the cooled brownies. Cut into squares and serve.
    Square red velvet cake in a parchment-lined pan on a cooling rack with two scoops of white frosting on top, ready to be spread.

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.

Nutrition

Serving: 1Brownie | Calories: 341kcal | Carbohydrates: 39g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 128mg | Potassium: 63mg | Fiber: 1g | Sugar: 30g | Vitamin A: 662IU | Calcium: 25mg | Iron: 1mg