Red Velvet Brownies are soft, moist and fudgy with a touch of cocoa and a bold red hue, finished with a tangy-sweet cream cheese frosting. Elegant in appearance and big on flavor, they make a wonderful dessert for gatherings or a cozy night in.
Why You’ll Love this Recipe!
These red velvet brownies deliver a rich, velvety texture that sits between fudgy and cake-like. Unsweetened cocoa provides a subtle chocolate note while a small amount of vinegar and red food coloring bring the signature red velvet color and a gentle tang. Topped with a creamy, slightly tangy cream cheese frosting, the contrast of bright red and creamy white is visually striking and delicious.
The recipe is straightforward and uses common baking pantry items, so it’s easy to make for holidays, parties, or whenever you want a comforting, eye-catching dessert. If you prefer a cheesecake-style finish, consider making a red velvet cheesecake brownie variation instead.
What Red Velvet Brownies Are Made Of
This recipe uses simple ingredients that work together to create the classic flavor and texture:
- Unsweetened cocoa powder – natural or Dutch-process both work.
- Liquid red food coloring – gives the vivid red color.
- Vanilla extract – enhances flavor.
- Distilled white vinegar – reacts with cocoa and adds a slight tang.
- Butter – for richness and mouthfeel.
- Sugar – sweetens and helps create a tender brownie.
- Eggs – add structure, richness, and fudgy texture.
- All-purpose flour – kept to a minimum for a dense, fudgy result.
- Salt – balances and enhances flavors.
The cream cheese frosting is simple: cream cheese, butter, vanilla and powdered sugar blended until smooth. It adds a cool, tangy finish that pairs perfectly with the brownies.
How to Make Red Velvet Brownies
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish with cooking spray. Optionally, line the pan with parchment paper, leaving a 2-inch overhang on two sides for easy lifting and grease the exposed sides.
- In a small bowl, stir together the cocoa powder, red food coloring, vanilla and vinegar into a smooth paste with no lumps. Set aside.
- In a mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- With the mixer off, add the cocoa paste, then mix on medium until the batter is uniformly colored.
- Add flour and salt and mix on medium-low speed just until combined; avoid over-mixing.
- Spread the batter into the prepared pan and bake at 350°F for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies in the pan on a wire rack for 45–60 minutes. To speed cooling, place the pan in the fridge or freezer. If you used parchment, lift the brownies out by the overhang and transfer to a cutting board once cooled.
Make the Cream Cheese Frosting
For these brownies the frosting recipe is typically halved, but you can double it if you prefer a thicker layer.
- Beat block-style cream cheese until smooth. Gradually add softened butter and beat until well blended.
- Add powdered sugar and vanilla, then blend until the frosting is smooth. Avoid over-beating; if frosting becomes too soft, chill until it firms up.
- Spread the frosting over fully cooled brownies, slice and serve.
Storing and Freezing
- To store: Cover the pan with foil or plastic wrap, or place individual pieces in an airtight container in a single layer. Refrigerate for up to 3–4 days.
- To serve: Bring chilled brownies to room temperature for the best texture, or enjoy them cold if you prefer.
- To freeze: Wrap individual brownies in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight.
Baking Tips
- Line the pan with parchment for easy removal and cleaner cuts.
- Adjust for glass pans: If baking in glass, add a few extra minutes to the baking time.
- Cool completely: Frosting will melt if brownies are still warm—chill briefly in the fridge or freezer to speed cooling.
- Clean cuts: Use a sharp knife, rinsing and drying it between slices for neat edges. Chilling the brownies for 10–15 minutes makes slicing easier.
These red velvet brownies are simple to prepare and bake, offering a tender, fudgy crumb and that unmistakable red velvet flavor. The cream cheese frosting brings a bright, creamy balance that makes each bite irresistible.
Red Velvet Brownies
Ingredients
Red Velvet Brownies
- 3 Tbsp unsweetened cocoa powder
- 1 Tbsp liquid red food coloring (about 0.5 oz)
- 2 tsp vanilla extract
- 1 tsp white distilled vinegar
- ½ cup (113 g) unsalted butter, softened (1 stick)
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 1 ¼ cups (150 g) all-purpose flour, stir, spoon & level
- ¼ tsp salt
Cream Cheese Frosting
- 4 oz (113 g) block-style cream cheese, cold
- 4 Tbsp (57 g) unsalted butter, room temperature
- ½ tsp vanilla extract
- ½ cup (60 g) powdered sugar
Instructions
- Preheat oven to 350°F. Grease an 8×8-inch pan or line with parchment with a 2-inch overhang.
- Whisk cocoa, red food coloring, vanilla and vinegar into a smooth paste; set aside.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in the cocoa paste, then add flour and salt and mix just until combined. Do not over-mix.
- Spread batter into the prepared pan and bake 30–40 minutes, until a toothpick comes out clean. Cool completely.
- Make the frosting: beat cream cheese until smooth, add butter and beat until blended. Add powdered sugar and vanilla and mix until smooth. Chill briefly if too soft.
- Spread frosting over cooled brownies, slice and serve.
Notes
- Feel free to double the frosting for a thicker layer.
- Store refrigerated up to 3–4 days. Bring to room temperature before serving or enjoy cold.
- Freeze individually wrapped brownies up to 2 months; thaw in the refrigerator overnight.
Nutrition
*Originally published 2/3/2013. Post updated January 2024.
