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Use this recipe to make these incredibly fudgy red velvet brownies with a delicious cream cheese frosting that will no doubt disappear.
Fudgy Red Velvet Brownies
I was first introduced to red velvet while picking out my wedding cake: my husband-to-be and I chose red velvet for our top cake layer. I recreated that special memory into red velvet cupcakes for our 13th wedding anniversary, so red velvet cake has a special place in my heart.
Red velvet cake is most known for its velvety-smooth and moist texture with that gorgeous burgundy color. Its unique flavor is what sets this dessert apart. How does it taste? Both red velvet cake and brownies are chocolatey, have a hint of vanilla with a buttery rich texture.
I decided to go all out this holiday with this Red Velvet Brownie recipe. These brownies are soft in the middle, moist, crumbly, super chocolatey, and topped with a thick layer of cream cheese icing; this might be the best round yet!
Ingredients
Traditionally, red velvet cake uses a little cocoa powder for flavor, but since this is a brownie recipe, I went to town on the chocolate and melted some into the batter as well. The measurements are on the recipe card below, but before making any swap, check what you need:
- Semi-sweet chocolate: it gives the brownies their fudgy, gooey texture, unlike cocoa powder which makes them more cake-like.
- Butter: for delicious flavor and texture.
- Sugar: I use white and brown sugar for sweetness and moisture.
- Eggs: to bind the ingredients.
- All-purpose flour: regular or gluten-free.
- Red food coloring: traditional or organic food coloring kit.
- Vanilla extract: is it really a dessert without it?
- Salt: just a little to enhance all the flavors.
How to Make Red Velvet Brownies
This Red Velvet Brownie recipe is similar to the traditional one; actually, there is just some food coloring involved. Check out the steps:
- Prep
The first step in baking is preheating the oven. Line a 9 x 9-inch baking pan with parchment paper. - Make the batter
Melt the chocolate with the butter in the microwave or using a water bath until you get a smooth chocolate sauce. To this mix, add the sugar, eggs, vanilla, red food coloring, flour, and salt. Stir until smooth. - Bake
Pour the brownie batter into the baking pan and bake for 35 to 40 minutes until a toothpick comes out clean when inserted in the center. - Make the frosting
With the hand mixer or stand mixer, cream the butter and cream cheese until smooth. You’re going to add powdered sugar gradually at the end to form the frosting. - Frost the brownies
Make sure the brownies are fully cooled to room temperature before spreading the cream cheese frosting. Cut the brownies into squares and enjoy!
Cream Cheese Frosting
The cream cheese frosting makes this Red Velvet Brownie recipe the ultimate indulgent experience. It’s made by mixing butter, cream cheese, powdered sugar, and vanilla extract. It’s super easy and 100% worth trying! You’ll find all the details in the recipe card below.
Mix-Ins
While every bite of these red velvet brownies is packed with goodness, you can still add your favorite mix-ins to the recipe to make it yours! If you crave crunchiness, add chopped walnuts, pecans, or almonds. You can also add shredded coconut, dried cranberries, or white chocolate chips for extra flavor.
Baking Success Tips
This Red Velvet Brownie recipe is easy and it will be a complete success if you follow these baking tips:
Don’t overmix
When making the batter, stir until smooth but not more than that, or the brownies will turn out dense.
Don’t overbake
Overbaked brownies are tough. To avoid this, set a timer to check doneness 5 minutes before the recipe’s cooking time. For this red velvet brownie recipe, insert a toothpick in the center after 30 minutes of baking.
Allow it to cool down
Whether you add the frosting or not, allow the brownies to cool to room temperature. If you are going to serve them plain, this helps the brownie not fall apart when you cut it into squares. If adding the icing, stick them in the fridge after cooling down so they firm up and are easier to frost.
How to Freeze Red Velvet Brownies
Want to double the recipe and freeze leftovers to enjoy later? Go ahead! Wrap each brownie square in plastic wrap and store them in an airtight container or freezer-safe zip bag in the freezer for up to a month.
Fudgy Red Velvet Brownies
Ingredients
Brownies:
- 4 ounce bar semi-sweet chocolate, chopped
- ¾ cup butter
- 1 cup white sugar
- 1 cup brown sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
Icing:
- ½ cup butter, softened
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups powdered sugar
Instructions
Prep:
- Preheat oven to 350F and position the oven rack in the middle of the oven. Line a 9 x 9-inch baking pan with parchment paper.
Make the brownie batter:
- In a medium, microwave-safe bowl, melt the butter with the chocolate, stirring every 30 seconds. Or, use a water bath to melt the chocolate and butter until you have a smooth chocolate sauce. If melting using a water bath, transfer the chocolate into a mixing bowl.
- Add the sugar, eggs, vanilla, and red food coloring to the chocolate mixture and whisk until fully combined. Add the flour and salt and stir until smooth. Pour the batter into the prepared baking pan.
Bake:
- Bake the brownies in the preheated oven for 35-40 minutes or until a toothpick comes out clean when inserted in the center. Remove from oven and allow to cool down to room temperature.
Make the cream cheese frosting:
- In a large bowl with a hand mixer or, in the bowl of your stand mixer, cream the butter and cream cheese until smooth. Add the vanilla and salt and give it a stir to combine.
- Reduce the speed to low and gradually add the powdered sugar and mix until it has fully incorporated into the frosting.
Frost the brownies:
- Once cooled, lift the brownies out of the baking pan onto a board or counter (still on the parchment). Spread the cream cheese icing over the top and with a large knife, cut the brownies into 16 1-inch squares. Transfer the brownies onto a platter or dessert tray.
Elizabeth says
I made these today. I couldn’t wait! At high altitude I added 1/4 teaspoon of baking powder (I like my brownies with a little lift) and they were fudgy perfection!!! Thank you for a terrific recipe for red velvet brownies.
Laura Fuentes says
I’m so glad you enjoyed these Red Velvet Brownies Elizabeth!
Genevive says
These red velvet brownies are in the oven now!! They have the perfect batter texture. Thank you!