These Red Velvet Brownies are thick, fudgy, and topped with the creamiest tangy frosting you’ll ever taste. I first made them for William’s birthday last year, and honestly, they disappeared faster than any dessert I’ve ever baked. The deep cocoa flavor mixed with that signature red velvet tang creates something really special, and the best part? They come together in about 40 minutes with ingredients you probably already have.
If you’re looking for more easy brownie ideas, check out these dessert recipes or try The Best Strawberry Brownie Kabobs Recipe for a fun twist.
The cream cheese frosting on top isn’t just decoration. It’s tangy, sweet, and balances the richness of the brownie base perfectly.
Why You’ll Love This Red Velvet Brownies
These red velvet brownies are ridiculously easy to make. You don’t need a stand mixer or any fancy equipment, just a couple of bowls and a whisk. The batter comes together in minutes, and the frosting is almost foolproof.
They’re perfect for holidays, birthdays, or when you just want something a little more special than regular brownies. The red color makes them festive, and the cream cheese frosting makes them feel bakery-quality. Plus, they stay moist for days, so you can make them ahead without worrying about them drying out.
If you love this kind of rich, frosted dessert, you might also enjoy the Easy Lemon Blueberry Tart Recipe or the Sticky Date Cake Recipe | Ultra-Moist & Easy.
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Red Velvet Brownies Ingredients
Here’s everything you need to make these fudgy red velvet treats.
See Recipe Card Below This Post For Ingredient Quantities
For the Red Velvet Brownies:
Unsalted Butter: Adds richness and moisture to the brownies. Melting it first helps it blend smoothly into the sugar.
Granulated Sugar: Sweetens the brownies and helps create that slightly crackly top.
Light Brown Sugar: Adds a deeper, caramel-like sweetness and keeps the brownies extra moist.
Large Eggs: Bind everything together and give the brownies structure. The extra yolk adds richness.
Large Egg Yolk: Creates an even fudgier texture.
Vanilla Extract: Enhances all the other flavors and adds warmth.
Vegetable Oil: Keeps the brownies soft and tender. Oil makes them stay moist longer than butter alone.
Cocoa Powder: Gives the brownies their chocolate flavor. Red velvet isn’t super chocolatey, just a hint.
All-purpose Flour: Forms the base structure of the brownies.
Vinegar: Reacts with the cocoa to create that classic red velvet tang. Don’t skip it.
Cornstarch: Helps keep the brownies soft and prevents them from getting too cakey.
Salt: Balances the sweetness and makes all the flavors pop.
Red Food Coloring: Creates that signature red velvet color. Gel food coloring works best.
White Chocolate Chips (optional): Add little pockets of sweetness throughout the brownies.
For the Cream Cheese Frosting:
Cream Cheese: The base of the frosting. Make sure it’s at room temperature so it blends smoothly.
Unsalted Butter: Adds richness and helps the frosting spread easily. Room temperature is key.
Powdered Sugar: Sweetens and thickens the frosting. Sifting it prevents lumps.
Vanilla Extract: Adds a warm, sweet flavor to the frosting.
How To Make Red Velvet Brownies
Let me walk you through making these step by step.
Make the Red Velvet Brownies:
Prepare the pan: Line an 8-inch square cake pan with parchment paper and preheat your oven to 350°F (180°C), or 160°C if you’re using a fan-assisted oven.
Melt butter: Place the butter in a microwave-safe bowl and melt it in 30-second bursts until completely smooth.
Mix sugars and butter: In a large mixing bowl, whisk together the granulated sugar and light brown sugar. Pour in the melted butter and whisk until everything looks smooth and combined.
Add eggs and vanilla: Crack in the eggs and egg yolk, then add the vanilla extract. Mix gently with a whisk, just until the eggs are incorporated. Overmixing can make the brownies less fudgy.
Add oil and cocoa: Stir in the vegetable oil and cocoa powder, mixing gently until the cocoa is fully blended and the batter looks smooth.
Add food coloring: Scoop out a couple of tablespoons of batter into a small bowl. Add the red food coloring and stir until the gel is completely mixed in. Pour this back into the main batter and stir until the color is even throughout.
Fold in dry ingredients: Switch to a rubber spatula or wooden spoon. Gently fold in the all-purpose flour, cornstarch, and salt. Stop mixing as soon as you don’t see any dry flour.
Add vinegar: Stir in the vinegar and mix well. The batter might look a little thinner, and that’s normal.
Optional white chocolate chips: If you’re using white chocolate chips, fold them in now.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 20 to 25 minutes, until a skewer poked in the center comes out with moist crumbs, not wet batter. Let the brownies cool completely in the pan before frosting.
Make the Cream Cheese Frosting:
Beat butter and cream cheese: Using an electric mixer, beat the room temperature butter and cream cheese together until smooth and creamy, with no lumps.
Add powdered sugar: Add the powdered sugar gradually, mixing on low speed at first so it doesn’t fly everywhere. Once it’s all added, turn the mixer up to high and beat for 2 to 3 minutes until the frosting is light and fluffy.
Add vanilla: Mix in the vanilla extract for just a few seconds until combined.
Frost brownies: Spread the cream cheese frosting over the cooled brownies with a spatula. Slice into 16 squares and serve.
Substitutions and Variations
No vinegar? You can use white vinegar or apple cider vinegar. Both work great.
Oil alternatives: You can use melted coconut oil or more melted butter instead of vegetable oil.
Food coloring: If you don’t have red food coloring, the brownies will still taste delicious. They’ll just look more like regular chocolate brownies.
White chocolate chips: Swap them for dark chocolate chips or leave them out completely.
Make them gluten-free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
Equipment For Red Velvet Brownies
You don’t need much to make these Red Velvet Brownies:
- 8-inch square cake pan: The perfect size for thick, fudgy brownies.
- Mixing bowls: One large, one medium.
- Whisk: For mixing the wet ingredients.
- Rubber spatula: Makes folding in the dry ingredients easier.
- Electric mixer: Helps make the frosting smooth and fluffy.
How to Store Red Velvet Brownies
Keep your Red Velvet Brownies in an airtight container at room temperature for up to 2 days. If your kitchen is warm, store them in the fridge for up to 5 days. The frosting might firm up in the fridge, but the brownies will still taste great.
You can also freeze unfrosted brownies for up to 3 months. Wrap them tightly in plastic wrap and then in foil. Thaw at room temperature before frosting and serving
Expert Tips
Don’t overbake: Pull the brownies out when they still look slightly underdone in the center. They’ll continue cooking as they cool and stay fudgy instead of cakey.
Cool completely before frosting: If the brownies are even slightly warm, the frosting will melt and slide right off.
Use gel food coloring: Liquid food coloring works, but gel gives you a better, more vibrant color without adding extra liquid to the batter.
Room temperature ingredients for frosting: Cold cream cheese and butter won’t mix smoothly and can leave lumps in your frosting.
Line your pan with parchment: This makes it so much easier to lift the brownies out and cut clean squares.
Serving Suggestions
These Red Velvet Brownies are rich, so a little goes a long way. Here are some cozy ways to serve them:
With cold milk: Classic pairing that never gets old.
Alongside vanilla ice cream: The cold ice cream with the tangy frosting is heavenly.
With fresh berries: Raspberries or strawberries add a tart freshness that balances the sweetness.
At room temperature with coffee: Perfect for an afternoon treat.
FAQ
How long do red velvet brownies last?
Red velvet brownies stay fresh for about 2 days at room temperature or up to 5 days in the fridge when stored in an airtight container. The frosting holds up well in both conditions.
How long can red velvet cake sit out?
Red velvet cake or brownies with cream cheese frosting can sit out at room temperature for up to 2 hours. After that, it’s best to refrigerate them to keep the frosting from spoiling, especially in warm weather.
How to store red velvet brownies?
Store them in an airtight container, either at room temperature for short-term storage (1 to 2 days) or in the fridge for up to 5 days. You can also freeze unfrosted brownies tightly wrapped for up to 3 months.
Why does my red velvet cake turn out brown?
This usually happens when you use too much cocoa powder or not enough red food coloring. Red velvet should have just a hint of cocoa, and the vinegar helps keep the color bright. Make sure you’re using the right amount of gel food coloring and not overbaking, which can darken the color.
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Red Velvet Brownies
Red Velvet Brownies
Indulge in these fudgy, irresistible Red Velvet Brownies topped with creamy, tangy frosting.
Ingredients
Method
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Preheat the oven to 350°F (180°C), or 160°C for fan-assisted. Line an 8-inch square cake pan with parchment paper.
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In a microwave-safe bowl, melt the butter in 30-second increments, stirring after each, until fully melted.
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In a large mixing bowl, combine the granulated sugar, light brown sugar, and melted butter. Whisk until smooth and well incorporated.
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Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Stir gently to combine, ensuring not to overmix.
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Pour in the vegetable oil and sift the cocoa powder into the bowl. Gently whisk until the mixture is smooth and fully combined.
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In a small bowl, mix a couple of tablespoons of the batter with the red food coloring. Stir until fully incorporated. Add this mixture back into the main batter and combine gently.
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Switch to a rubber spatula or wooden spoon. Gradually fold in the dry ingredients: flour, cornstarch, and salt, until just combined.
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Add the vinegar and mix until incorporated.
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If desired, fold in the white chocolate chips. This step is optional.
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Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
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Remove from the oven and allow the brownies to cool completely before frosting.
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For the frosting, beat the softened cream cheese and butter together until smooth.
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Gradually add powdered sugar, mixing slowly until fully incorporated. Once combined, increase speed and beat for 2-3 minutes until light and fluffy.
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Stir in the vanilla extract and mix for another few seconds.
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Spread the cream cheese frosting over the cooled brownies.
Nutrition
Notes
Make sure to weigh ingredients for the most accurate results. A slight difference in ingredients can affect the texture of the brownies, so precision is key for that perfect fudgy result.
