Creamy red velvet brownies with tangy cream cheese frosting

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Red Velvet Brownies with Cream Cheese Frosting
are everything you love about classic red velvet cake in a rich, fudgy brownie form. These brownies bake up with a fudgy texture. Topped with tangy cream cheese frosting they're perfect for Valentine's Day.
Serve them alongside chocolate dipped strawberries and a cozy mug of pink velvet hot cocoa for a sweet holiday spread.

Why You'll Love This Red Velvet Brownies Recipe
The brownies bake up soft and fudgy with that classic red velvet flavor and just enough cocoa to give them depth without overpowering the cream cheese frosting. The thick, tangy frosting spreads easily and adds a creamy contrast to the rich chocolate brownies.

Classic red velvet flavor:
Rich cocoa notes and that signature tang make these brownies stand out from traditional chocolate versions.

Cream cheese frosting finish:
The smooth, tangy frosting balances the sweetness and adds a creamy layer that makes each bite extra special.

Perfect for special occasions:
Their bold color and bakery-style look make them ideal for Valentine's Day, holidays, or anytime you want a dessert that feels a little more festive.

Ingredients Overview
This recipe uses basic baking staples like butter, sugar, eggs, flour, cocoa powder, and red food coloring (or LorAnn's Red Velvet baking emulsion) to create the classic red velvet base. The cream cheese frosting comes together with cream cheese, butter, powdered sugar, and vanilla for a smooth, tangy topping.

Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.

How To Make Red Velvet Cake Brownies
You will prepare the red velvet brownie batter, bake it until set, then finish with a smooth cream cheese frosting once cooled. The visual step by step tutorial below will walk you through each part of the process so you can make them with confidence.

Preheat oven to 350°F and line a 9×9-inch pan with parchment paper or grease lightly.

Step 1:
In a large bowl, whisk melted butter, sugar, cocoa powder, and vanilla until combined.

Step 2:
Mix in the red food coloring. Add the eggs one at a time, whisking well after each addition.

Step 3:
Whisk the dry ingredients together in a separate bowl to distribute.

Step 4:
Add dry ingredients to the sugar and egg mixture. Add the vinegar and the red food color and mix until just combined.
Pro Tip
For easier removal, fit the brownie pan with parchment paper (or aluminum foil) with some overhang on the long sides of the pan. You can easily lift the cooled cake out with the overhang!

Step 5:
Spread the batter evenly into the prepared pan.

Step 6:
Bake 25-30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs. Cool the brownies completely before frosting.

Step 7:
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.

Step 8:
Spread frosting evenly over the cooled brownies. Cut into squares and serve.

Serving Suggestions
Serve these red velvet brownies as part of a dessert spread with other favorites. For special occasions like Valentine's Day, include treats like our Red Velvet Bundt Cake or Red Velvet Crinkle Cookies to create a festive dessert assortment with a mix of textures and classic flavors.

Substitutions and Variations
Some useful tips and substitutions when making this recipe:

Swap the frosting flavor:
Replace the cream cheese frosting with vanilla buttercream or just a simple powdered sugar glaze for a different finish.

Use vanilla bean paste instead of extract:
Vanilla bean paste adds a deeper vanilla flavor and those classic flecks that make the brownies feel extra special.

Make them extra chocolatey:
Fold in white chocolate chips, semi sweet chocolate chips, or chocolate chunks for pockets of melted chocolate throughout.

Add a hint of almond extract:
Swap part of the vanilla extract with almond extract for a subtle bakery style flavor twist that complements red velvet beautifully.

Use a different pan shape:
Bake the batter in a mini muffin tin for individual brownie bites that are perfect for holidays and gifting.

Tips for Success
Helpful tips to help you when making this recipe:

Try gel food coloring instead of liquid:
Gel coloring gives a richer red color without thinning the batter, so your brownies stay dense and fudgy.

Do not overbake:
Pull the brownies from the oven when a toothpick shows a few moist crumbs, not clean, so they stay soft and fudgy after cooling.

Use room temperature ingredients:
Softened butter and room temperature eggs blend more smoothly, giving you an even batter and better texture.

Line the pan with parchment paper:
Leave an overhang on the sides so you can easily lift the brownies out for clean cutting and perfect edges.

Let the brownies cool completely before frosting:
Frosting warm brownies will melt and slide, so patience gives you neat, beautiful layers.

Mix just until combined:
Overmixing can make brownies dense and tough instead of tender and fudgy.

Storage Options
Here is how I store leftovers when making this recipe:

Room Temperature:
Store brownies in an airtight container for up to 3 days to keep them soft and moist.

Refrigerate:
Keep in an airtight container in the fridge for up to a week, especially if the cream cheese frosting is applied.

Freeze:
Wrap tightly in plastic wrap and foil or place in a freezer-safe container for up to 3 months.

Freeze Individual Pieces:
Cut into squares before freezing for easy grab-and-go servings.

Thaw Properly:
Let frozen brownies thaw in the fridge or at room temperature before serving to maintain texture and frosting consistency.

Related Recipes
Fudgy Hershey One-Bowl Brownies
Red Velvet Bundt Cake
Chocolate Dipped Pink Sugar Cookies
Red Velvet Cheesecake Brownies

Frequently Asked Questions
Why does my red velvet color not show well?
The depth of red color depends on the amount and type of food coloring used; gel food coloring is more concentrated and can give a brighter red without thinning the batter.

How do I know when Red Velvet Brownies are done baking?
Check by inserting a toothpick into the center - they are done when it comes out with a few moist crumbs rather than wet batter. If you need to increase baking time, do so in 3 to 5 minute increments.

Do I need to line the pan for these brownies?
Yes, lining the pan with parchment paper or foil helps lift the brownies out easily and makes cutting clean squares simple.

What causes brownies to be dry instead of fudgy?
Overmixing the batter or baking too long can dry them out. Mix until just combined and watch the baking time carefully. Overbaking is also another reason your fudgy brownies come out dry. Remove as soon as a toothpick comes out cleanly.

Valentine's Day Recipes

Chewy Red Velvet Chocolate Chip Cookies

Red Velvet Brownies with Cream Cheese Frosting

Red Velvet Cheesecake Brownies

Mini Raspberry Crescent Roll Danish
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5
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Red Velvet Cake Brownies
Red Velvet Brownies with Cream Cheese Frosting
are everything you love about classic red velvet cake in a rich, fudgy brownie form. These brownies bake up with a fudgy texture. Topped with tangy cream cheese frosting they're perfect for Valentine's Day.

Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Desserts
Cuisine:
American, Valentine's Day
Servings:
16
brownies
Calories:
342
kcal
Author:
Kelly Bloom

The form can be filled in the actual website url.

Equipment
▢
9 x 9 Square Baking Pan
▢
Parchment Paper Sheets

Ingredients
For the Brownies:
▢
1
cup
unsalted butter
, melted (2 sticks )
▢
1 ½
cups
granulated sugar
▢
¼
cup
unsweetened cocoa powder
▢
2
teaspoons
vanilla extract
▢
2
tablespoons
red food coloring
or Red Velvet Emulsion
▢
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
▢
⅙
teaspoon
salt

US Customary - Metric

Cook Mode
Prevent your screen from going dark

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.

1 cup unsalted butter,
1 ½ cups granulated sugar,
¼ cup unsweetened cocoa powder,
2 teaspoons vanilla extract

Mix in the red food coloring. Add the eggs one at a time, whisking well after each addition.

2 tablespoons red food coloring,
2 large eggs

Stir in the flour and salt until just combined, then mix in the vinegar.

1 ¼ cups all-purpose flour,
½ teaspoon salt,
1 teaspoon white vinegar

Spread the batter evenly into the prepared pan.

Bake 25-30 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.

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.

8 oz cream cheese,
4 tablespoons unsalted butter,
1 teaspoon vanilla extract,
1 ½ cups powdered sugar,
⅙ teaspoon salt

Spread frosting evenly over the cooled brownies. Cut into squares and serve.

Notes
Try gel food coloring instead of liquid:
Gel coloring gives a richer red color without thinning the batter, so your brownies stay dense and fudgy.

Do not overbake:
Pull the brownies from the oven when a toothpick shows a few moist crumbs, not clean, so they stay soft and fudgy after cooling.

Use room temperature ingredients:
Softened butter and room temperature eggs blend more smoothly, giving you an even batter and better texture.

Line the pan with parchment paper:
Leave an overhang on the sides so you can easily lift the brownies out for clean cutting and perfect edges.

Let the brownies cool completely before frosting:
Frosting warm brownies will melt and slide, so patience gives you neat, beautiful layers.

Mix just until combined:
Overmixing can make brownies dense and tough instead of tender and fudgy.

Nutrition
Calories:
342
kcal
|
Carbohydrates:
39
g
|
Protein:
3
g
|
Fat:
20
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
76
mg
|
Sodium:
153
mg
|
Potassium:
64
mg
|
Fiber:
1
g
|
Sugar:
30
g
|
Vitamin A:
666
IU
|
Calcium:
25
mg
|
Iron:
1
mg

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The post Red Velvet Brownies with Cream Cheese Frosting appeared first on Smells Like Delish.