Introduction

These Red Velvet Brownies with Cream Cheese Frosting combine the rich, fudgy texture of a classic brownie with the vibrant color and subtle cocoa flavor of red velvet. Topped with a smooth, tangy cream cheese frosting, they make a delightful treat for any occasion.

Red Velvet Brownies with Cream Cheese Frosting Recipe - Recipe Image

Ingredients

1 ¼ cups (155g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring (liquid or gel)
¼ tsp salt
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup (120g) powdered sugar, sifted
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal of the brownies.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
Step 3: In a large bowl, mix the melted butter and granulated sugar until fully combined. Add the eggs one at a time, stirring thoroughly after each. Then mix in the vanilla extract and red food coloring until the batter is evenly colored.
Step 4: Gradually fold the dry ingredients into the wet ingredients with a spatula, mixing gently just until combined to keep the brownies tender.
Step 5: Pour the batter into the prepared pan and smooth the surface. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
Step 6: While the brownies cool, prepare the frosting by beating together the softened cream cheese and butter until creamy. Gradually add the sifted powdered sugar, beating well after each addition. Stir in the vanilla extract.
Step 7: Once the brownies are cool, spread the cream cheese frosting evenly over the top. Use the parchment paper to lift the brownies out of the pan, then cut into squares and serve.

Tips & Variations

For an extra fudgy texture, slightly reduce the flour by 2 tablespoons.
Substitute half the butter with vegetable oil for a moister brownie.
Add a handful of white chocolate chips or chopped nuts to the batter for added texture.
If you don’t have red food coloring, try using natural beet juice as a substitute.
Chill the cream cheese frosting before spreading to make it easier to work with.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. Before serving, bring them to room temperature or warm briefly in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without red food coloring?

Yes, you can skip the red food coloring or substitute it with natural alternatives like beet juice, but the classic red velvet color will be less vibrant.

How do I know when the brownies are done baking?

Insert a toothpick into the center; when it comes out with a few moist crumbs but not wet batter, the brownies are ready. Avoid overbaking to keep them fudgy.