Gorgeous red velvet brownies combine the rich chocolate flavor of a brownie with the classic tang of red velvet cake, finished with a thick swirl of cream cheese frosting. They’re easy to eat by hand and perfect for Valentine’s Day, holidays, or any occasion when you want a festive, comforting dessert.
If you love red velvet cake, these brownies are a delightful twist. They bring together a fudgy, chocolatey base with red food coloring and a touch of vinegar for that signature red velvet tang. The frosting is a fluffy cream cheese buttercream, giving the finished squares a sweet-tangy balance that’s irresistible. If you prefer a less-chocolate base, you can start with a blonde brownie batter and simply add red coloring to achieve a similar look.
Why you’ll love these red velvet brownies
- A fun twist on a classic. The red hue and cream cheese frosting set these apart from ordinary brownies.
- Great for celebrations. Their vibrant color makes them ideal for Valentine’s Day, Christmas, or themed parties.
- Balanced flavor. A soft chocolate brownie base is offset by a tangy, creamy frosting for a balanced bite.
- Eye-catching presentation. Frosted swirls make slices look polished and festive without extra effort.
Recipe ingredients
Below are the ingredients you’ll need to make red velvet brownies and the cream cheese frosting. Exact quantities are included in the recipe card within this post.
- Butter – unsalted, at room temperature (omit added salt if using salted butter).
- Semi-sweet chocolate chips – melted with the butter to form the brownie base.
- Brown sugar – either light or dark works.
- Eggs – large, room temperature for best incorporation.
- Vanilla – pure vanilla extract or vanilla bean paste.
- Dry ingredients – all-purpose flour, unsweetened Dutch-processed cocoa powder, cornstarch, and a small amount of baking powder.
- Vinegar – apple cider or white vinegar to help brighten the red color and flavor.
- Red gel food coloring – gel produces a vivid color without thinning the batter.
- For the frosting – full-fat block cream cheese, powdered sugar (sifted), unsalted butter, vanilla, and heavy cream for a silky, pipeable frosting.
Tips and variation ideas
- Use room-temperature ingredients. This helps everything blend smoothly and bake evenly.
- Pick the right cocoa. Dutch-processed cocoa gives a deeper chocolate flavor and helps the red color pop.
- Adjust the color. Add gel coloring gradually until you reach the shade you want.
- Cut clean slices. Chill the frosted brownies 15–20 minutes before cutting to get neat edges.
How to store
Because the frosting contains dairy, these brownies are best refrigerated for storage. Let chilled brownies sit at room temperature for 10–15 minutes before serving so the frosting softens slightly.
- Refrigerator – Store in an airtight container with parchment between layers for up to 5 days.
- Freezer – Individually wrap brownies in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the fridge before serving.
More red velvet desserts
- Red Velvet Cake
- Red Velvet Crinkle Cookies
- Red Velvet Cheesecake with Oreo Crust
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Red Velvet Brownies
by Katerina | Easy Weeknight Recipes
Gorgeous red velvet brownies are topped with a thick swirl of tangy cream cheese frosting, just like a classic red velvet cake.
Prep Time: 20
Cook Time: 35
Cooling Time: 30
Total Time: 1 25
Servings: 12 servings
Ingredients
For the red velvet brownies
- ⅔ cup unsalted butter, at room temperature
- 1½ cups semi-sweet chocolate chips
- 1½ cups brown sugar, packed
- 3 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Pinch sea salt
- 1 cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 tablespoon cornstarch
- ⅛ teaspoon baking powder
- 1 tablespoon apple cider vinegar
- 1 to 2 tablespoons red gel food coloring
For the cream cheese frosting
- 8 ounces cream cheese
- 1½ cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 cup unsalted butter, at room temperature
- ⅔ cup heavy cream
Instructions
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Prepare the pan. Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.
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Melt chocolate and butter. Combine the butter and semi-sweet chocolate chips in a heatproof bowl. Melt over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let cool slightly.
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Mix wet ingredients. In a large bowl, stir the melted chocolate mixture with the brown sugar. Beat in the eggs one at a time, then add vanilla and a pinch of sea salt.
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Mix dry ingredients. Whisk together the flour, cocoa powder, cornstarch, and baking powder in a separate bowl.
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Combine. Gradually add the dry ingredients to the wet mixture on low speed just until combined. Stir in the apple cider vinegar and add red gel food coloring until you reach the desired shade.
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Bake the brownies. Spread batter into the prepared pan and smooth the top. Bake 30–35 minutes, or until a toothpick comes out with a few moist crumbs. Do not overbake to keep them fudgy. Cool completely in the pan before removing.
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Prepare the frosting. Beat softened cream cheese with powdered sugar and vanilla on low speed until smooth. In another bowl, beat the butter until fluffy. Combine the cream cheese mixture with the butter, then fold in heavy cream until the frosting is smooth and pipeable. Transfer to a piping bag if desired.
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Assemble and serve. Once brownies are completely cool, lift them from the pan using the parchment overhang and place on a cutting board or serving tray. Pipe or spread the cream cheese frosting over the top. For clean slices, chill 15–20 minutes before cutting into squares or rectangles.
Equipment
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Stand mixer or hand mixer (optional but helpful)
Nutrition
Calories: 695kcal | Carbohydrates: 65g | Protein: 6g | Fat: 47g
Nutritional information is an estimate and provided as a courtesy. Values may vary by ingredients and portion size.
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How to make red velvet brownies
These step-by-step photos show the process from melting chocolate to piping the frosting. Bring the cream cheese to room temperature before you start to ensure a smooth frosting.
- Prepare the pan. Preheat the oven to 350°F and line a 9×13-inch pan with parchment.
- Melt chocolate and butter. Melt together until smooth, then cool slightly.
- Mix wet ingredients. Stir in brown sugar, then beat in eggs, vanilla, and salt.
- Mix dry ingredients. Whisk flour, cocoa, cornstarch, and baking powder, then add to the wet ingredients. Stir in vinegar and coloring.
- Bake. Spread batter evenly and bake 30–35 minutes. Cool completely before frosting.
- Prepare frosting. Beat cream cheese with powdered sugar and vanilla, beat butter separately, then combine and fold in heavy cream.
- Assemble. Frost the cooled brownies, chill briefly for clean cuts, and slice into squares to serve.