Introduction

These red velvet brownies combine the rich, chocolatey flavor of classic brownies with the vibrant color and subtle tartness of red velvet. Topped with a smooth cream cheese frosting, they make a delightful treat for any occasion.

The image shows four square red velvet brownie pieces on a white plate with small black speckles. Two of the brownies are stacked in the center, each with a thick, moist red base layer with a soft, slightly crumbly texture. All brownies are decorated with a white icing drizzle on top, applied in thin lines that drip slightly down the sides. Tiny red, pink, and white heart-shaped sprinkles are scattered on the icing and plate around the brownies. In the background, a white bowl contains more heart-shaped sprinkles, and the whole scene is on a white marbled surface next to a red and white striped cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup (158 g) butter, melted (regular or dairy free)
3/4 cup (150 g) light brown sugar
1 cup (200 g) granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 teaspoon liquid red food coloring
1 1/2 teaspoon white vinegar
1/4 cup (22 g) cocoa powder
1/4 teaspoon salt
1 cup + 3 tbsp (148 g) all-purpose flour

Cream Cheese Frosting

4 oz plain cream cheese, room temperature
1/4 cup (53 g) butter, softened (dairy free or regular)
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2 – 2 cups (180 g) powdered sugar (icing sugar)
2 tablespoons cornstarch (only if dairy free, optional)

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper, leaving overhang on the sides to lift the brownies out easily.
Step 2: Melt the butter in the microwave or on the stove, then transfer it to a medium bowl.
Step 3: Add the light brown sugar and granulated sugar to the melted butter. Whisk until the mixture becomes a paste that pulls away cleanly from the bowl.
Step 4: Mix in the eggs, white vinegar, vanilla extract, and red food coloring until combined. Adjust red food coloring if a deeper color is desired.
Step 5: Sift together the cocoa powder, salt, and flour. Add the dry ingredients to the wet mixture and whisk until just combined, about one minute.
Step 6: Pour the batter into the prepared pan, scraping the bowl with a spatula to get all the batter in.
Step 7: Bake for 30-40 minutes. Begin checking at 30 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top should be slightly crinkly.
Step 8: While the brownies cool, prepare the cream cheese frosting.
Step 9: In a bowl or mixer, beat the cream cheese, softened butter, salt, and vanilla until smooth.
Step 10: Gradually add powdered sugar until the frosting reaches your desired thickness. If using dairy free cream cheese, add cornstarch to help thicken.
Step 11: Chill the frosting until ready to use.
Step 12: Once the brownies have cooled completely, spread the cream cheese frosting evenly on top.

Tips & Variations

Use high-quality cocoa powder for a richer chocolate flavor.
Adjust the red food coloring amount based on the brand and desired intensity.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives and add cornstarch to thicken the frosting.
To add texture, fold in 1/2 cup chopped nuts or chocolate chips into the batter before baking.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. If you prefer, keep the frosting separate in the fridge and frost the brownies just before serving. To reheat, allow brownies to come to room temperature or warm briefly in the microwave for 10-15 seconds.

How to Serve

A square piece of rich red velvet cake with two visible layers, each deep red with a moist, slightly crumbly texture, is topped with smooth white icing drizzled in five diagonal stripes from top left to bottom right. Tiny heart-shaped sprinkles in red, pink, and white are scattered on the icing and around the white marbled textured surface beneath the cake. In the background, a small part of another cake piece with the same decoration is visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies without cream cheese?

Yes, you can skip the cream cheese frosting or substitute it with a simple chocolate ganache or buttercream if you prefer.

Why are my brownies dry after baking?

Overbaking is the most common cause of dry brownies. Check for doneness starting at 30 minutes by inserting a toothpick; it should come out with moist crumbs, not clean. Removing them as soon as they are done will keep them moist and fudgy.