Moist and chewy red velvet brownies topped with a rich cream cheese frosting. This delicious dessert is easy to make, packed with flavor and has a beautiful vibrant red color.
Brownies are everything I love in a dessert. Moist, fudgy, rich and loaded with chocolate flavor. Traditional homemade brownies are usually my favorite, but this red velvet version is a new top contender. The chewy texture and tangy frosting are a match made in heaven!
These red velvet brownies are SO delicious! I’m such a sucker for brownies and this variation is a new favorite. They’re perfectly dense and chewy with a bold chocolate flavor from the cocoa powder. The rich cream cheese frosting is the perfect compliment on top and makes the dessert that much more decadent.
Although these red velvet brownies taste delicious year round, the vibrant red color makes them especially perfect for Valentine’s Day. Serve them as-is or add some fun Valentine sprinkles on top to jazz them up even more. Trust me, your sweetheart will swoon over this luxurious treat!
How to make red velvet brownies
- BATTER. Start by making the batter. Cream together the softened butter and granulated sugar, then mix in the eggs, red food coloring and vanilla until combined. Pour in the flour and cocoa powder and continue mixing just until combined. Then pour the batter in a lined 9×9″ baking pan.
- BAKE. Bake in the oven at 350°F for about 30 minutes. To test if the brownies are done, stick a toothpick in the center to make sure it comes out clean. Then transfer the pan to a cooling rack to cool completely.
- FROSTING. Make the cream cheese frosting, then evenly spread on top of the cooled brownies with a spatula. Then use a knife to cut them into 16 squares.
Baking tips + variations
- Chocolate chips. You can fold in 1/2 cup white chocolate chips for more chocolate flavor.
- Don’t over mix. Mix just until combined. Overmixing causes the brownies to dry out.
- Let cool. Although it’s tempting, make sure to let the brownies cool completely before enjoying. Not only will the frosting melt if they are still warm, but the brownies might crumble.
- Frosting. While the cream cheese frosting is by far my favorite, you may also use a classic buttercream or marshmallow frosting. You can also leave off the frosting all together if preferred.
- Cheesecake swirl. Instead of the frosting, try adding a cheesecake swirl like I did with these cheesecake brownies.
- Cutting. Use a plastic knife (instead of a silver knife) to cleanly cut the brownies into squares.
- Doubling. You can double the recipe and cook in a larger 9×13″ pan if desired. They may need to bake a few minutes longer, so use the toothpick method to double check that they are done.
Other types of brownies:
Red Velvet Brownies
Red Velvet Brownies
- 1/2 cup salted butter , softened
- 1 cup granulated sugar
- 2 large eggs
- 2-3 teaspoons liquid red food coloring
- 1 1/2 teaspoons vanilla
- 3/4 cup (110 grams) all-purpose flour
- 1/4 cup cocoa powder
Cream cheese frosting
- 1/4 cup salted butter , softened
- 6 ounces cream cheese , softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Preheat the oven to 350°F. Line a 9x9" baking pan with parchment paper and spray with non-stick cooking spray. Set aside.
- Place the butter and sugar into a large bowl. Cream together with an electric mixer for 1-2 minutes. Add in the eggs, red food coloring and vanilla. Mix just until combined. Pour in the flour and cocoa powder and continue mixing just until combined.
- Pour the batter into the prepared pan and then bake for 30 minutes, or until a toothpick comes out clean. Remove onto a cooling rack and allow to cool completely.
- Beat the butter and cream cheese in large bowl with an electric mixer. Slowly add the powdered sugar, one cup at a time. Add the vanilla and mix until smooth.
- Once the brownies have cooled, frost the tops and then slice into 16 squares.
- Store in a covered container for up to 3 days or freeze up to 3 months.