Fudgy Red Velvet Brownies

This post is sponsored by my long-term partner, Bob’s Red Mill. The recipe and thoughts are mine.

These Red Velvet Brownies are super fudgy, delicious, and make one show-stopping dessert!

image: stack of three chocolate brownies with frosting

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. The light cocoa flavor and buttery texture where divine- add cream cheese icing, and I was head over heels (for him and the cake). 

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.

image: brownie squares with frosting and bag of flour

If you’ve been a follower of this blog for a while, you already know that I’ve been using Bob’s Red Mill high quality flours for years. Their flours always yield a consistent texture to all of my baking recipes -even when baking gluten-free.

Bob’s Red Mill flours are easy to find at most supermarkets and if you’re anything like me, you order them in bulk from Amazon.

image: tray of brownie squares with large bag of all purpose flour

This holiday, it’s my turn to bake something indulgent; so instead of making my famous red velvet cupcakes, I decided to go all out with these brownies.

They’re 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!

image: tray of square chocolate brownies with white frosting

What is Red Velvet 

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.

Traditionally, red velvet brownies and red velvet cake is topped with cream cheese icing for the ultimate indulgent experience.

image: tray of chocolate brownies in rows with white frosting

Like most brownies, these are super chocolatey and moist. I like to consider them the more indulgent version of red velvet cake.

Traditionally, red velvet cake uses a little cocoa powder for flavor, but since these are brownies, I went to town on the chocolate and melted some into the batter as well.

How to Make Red Velvet Brownies

Making red velvet brownies is similar to making traditional brownies, actually. There is some food coloring involved, which you can use traditional or an organic food coloring kit.

1.Preheat the Oven

The first step in baking, always. Grab a 9 x 9-inch baking pan and grease it with butter. 

2.Melt some Chocolate

Combine the butter and chopped chocolate in a large microwave-safe bowl. Microwave for 1 – 2 minutes, stirring every 30 seconds until the chocolate is smooth and silky. Grab a spoon, stir the chocolate, and now you have a treat while you finish baking. 

Recipe step by step images: step 1 clear bowl full of melted chocolate

3.Mix the wet ingredients…

Add both sugars, eggs, vanilla, and red food coloring to the melted chocolate. Whisk until smooth. 

Recipe step by step images step 2:  bowl of melted chocolate with eggs and whisk

4.Add the flour

Add 1 1/2 cups Bob’s Red Mill All-Purpose Flour and a 1/8 teaspoon of salt to the chocolate and egg mixture. Whisk until fully combined.

Recipe step by step images step 3: flour being whisked into a bowl of melted chocolate and other wet ingredients


Transfer the batter to the baking pan making sure to scrape the bowl.

image: tray of raw red chocolate brownies

Bake at 350F for 35 to 40 minutes or until a toothpick comes out clean when inserted in the center. Remove from oven and allow them to cool down to room temperature.

7.Frosting time!

In a large bowl, cream the butter and cream cheese with a hand mixer until combined. Stir in the vanilla and salt.

Gradually add the powdered sugar, mixing on low speed after each addition until the icing is thick and smooth. 

Step by step recipe images: step 5 white frosting being blended in a bowl with a hand mixer

8.Get ready to frost and lick your fingers…

Remove the brownies from the pan, layer on thick slabs of cream cheese frosting, cut into 12 squares, and snap a pic for the gram. P.S- tag me, @laurasfuentes, on it!


Grab beverage of choice, a brownie and go to town- you deserve this!

Red Velvet Brownie Recipe Tips

  • Use Quality Chocolate
  • Don’t Overbake
  • Stick them in the fridge after cooling down to room temperature so they firm up and they are easier to frost.

This recipe uses chopped semi-sweet chocolate instead of cocoa powder, it gives the brownies their fudgy, gooey texture, unlike cocoa powder which makes them more cake-like.

image: tray of large, square cut brownies

Also, let’s not forget a VERY important addition to the brownie: the cream cheese icing.

  • Butter
  • Cream cheese
  • Powdered sugar
  • Vanilla Extract
image: 16 frosted brownies laid out in 4 rows

Now my friend, it’s time to take one or three big bites of your chocolatey goodness!!

image: stack of 3 frosted brownies, the top one missing a bite

Fudgy Red Velvet Brownies

Fudgy & delicious, these red velvet brownies with cream cheese frosting are the most delightful dessert! 

  • Author: Laura Fuentes
  • Yield: 16 squares 1x



  • 4-ounce bar semi-sweet chocolate, chopped
  • 3/4 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 1/2 cups Bob’s Red Mill all-purpose flour
  • 1 tablespoon natural red food coloring
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt



  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar


  1. Preheat oven to 350F. Line a 9 x 9-inch baking pan with parchment paper.

  2. In a medium, microwave-safe bowl, melt the butter with the chocolate, stirring after every 30 seconds.

  3. Add the sugar, eggs, vanilla, and red food coloring to the chocolate mixture and whisk until fully combined. Add the flour and salt, stir until smooth.

  4. Transfer the batter to the lined baking pan and bake 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.

  5. In a large bowl, using a hand mixer, cream the butter and cream cheese until smooth. Add the vanilla and salt, stir to combine.

  6. Mixing on low speed, gradually add the powdered sugar and mix until fully combined.

  7. Lift the brownies from the baking pan, top with icing, and cut into 16-inch squares.


  • Serving Size: 1 brownie
  • Calories: 359
  • Sugar: 34.9g
  • Sodium: 170.7mg
  • Fat: 17.9g
  • Saturated Fat: 9.3g
  • Trans Fat: 0g
  • Carbohydrates: 45.9
  • Fiber: 1.6g
  • Protein: 5g
  • Cholesterol: 77.9mg

3 thoughts on “Fudgy Red Velvet Brownies”

  1. Genevive says:

    These red velvet brownies are in the oven now!! They have the perfect batter texture. Thank you!

  2. 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.

    1. Laura Fuentes says:

      I’m so glad you enjoyed these Red Velvet Brownies Elizabeth!

Leave a Reply

Your email address will not be published. Required fields are marked *