Indulge in the ultimate treat: these incredibly fudgy Red Velvet Brownies. Each bite offers a rich cocoa flavor with that signature red hue, boasting a perfectly moist and dense texture. Crowned with a luscious, tangy cream cheese frosting, these bars are pure dessert perfection. You’ll love how simple it is to create this bakery-worthy delight right in your own kitchen. Prepare yourself for an unforgettable dessert experience!
Why You’ll Love These Red Velvet Brownies
These delightful Red Velvet Brownies are sure to become a cherished recipe in your collection. Here’s why they stand out:
- A Fusion of Favorites: This recipe expertly combines the best of classic red velvet cake with the satisfying chewiness of a rich brownie.
- Visually Stunning: Their vibrant red color topped with creamy white frosting makes them an impressive and beautiful treat for any gathering or celebration.
- Irresistible Cream Cheese Frosting: The homemade tangy-sweet cream cheese frosting perfectly complements the deep chocolate notes of the brownies.
- Surprisingly Simple: Despite their gourmet appearance, these fudgy delights are straightforward to make from scratch, even for beginner bakers.
- Perfect for Any Occasion: From holiday parties to casual weeknight desserts, these Red Velvet Brownies are always a welcome addition.
Ingredients
Gather these simple ingredients to create your batch of delicious Red Velvet Brownies. Fresh, quality ingredients always yield the best results!
For the Red Velvet Brownies:
- 85 g (¾ stick) Unsalted Butter: Melted for easy mixing and a fudgy base.
- 200 g (1 cup) Granulated Sugar: Provides sweetness and helps achieve that signature crackly top.
- 55 g (¼ cup) Light Brown Sugar: Adds depth of flavor and extra moisture to the brownies.
- 3 Large Eggs: Essential for structure and richness.
- 1 Large Egg Yolk: Contributes to an extra-fudgy texture.
- 1 teaspoon Vanilla Extract: Enhances all the delicious flavors.
- 80 ml (⅓ cup) Vegetable Oil: Ensures a supremely gooey and moist crumb.
- 25 g (¼ cup) Cocoa Powder: Dutch-processed cocoa powder for a darker, richer color and less acidity.
- 90 g (¾ cup) All-purpose Flour: Measured precisely for the right consistency.
- 1 tablespoon Vinegar: Crucial for classic red velvet tang and color activation.
- 1 tablespoon Cornstarch: Secret ingredient for that perfect chewy texture.
- ¼ teaspoon Salt: Balances the sweetness and amplifies other flavors.
- ½ teaspoon Red Food Coloring: Gel food coloring is best for a vibrant, rich red.
- 130 g (¾ cup) White Chocolate Chips (optional): Adds delightful pockets of creamy sweetness.
For the Cream Cheese Frosting:
- 115 g (4 oz) Cream Cheese: Room temperature, use a firm block for best results.
- 85 g (¾ stick) Unsalted Butter: Room temperature and softened for a smooth frosting.
- 480 g (4 cups) Powdered Sugar: Creates a smooth, sweet, and stable frosting.
- 1 teaspoon Vanilla Extract: Adds essential warmth and flavor to the frosting.
Notes & Substitutions
Accurate measurements are key for these Red Velvet Brownies. Always weigh your ingredients, especially flour and sugars, using a kitchen scale for the most consistent results. For the oil, vegetable oil works beautifully, but you can also use canola or another neutral oil. Dutch-processed cocoa powder is highly recommended for its richer color and milder flavor, which helps the red coloring shine through. Liquid food coloring will not achieve the same vibrant hue; stick to gel food coloring for the best red velvet look. If you omit the white chocolate chips, the brownies will still be delicious and fudgy. When choosing cream cheese for the frosting, a brick-style cream cheese generally yields a thicker, more stable frosting than spreadable varieties.
Equipment
Having the right tools makes baking these incredible treats a breeze.
- 8-inch square cake pan
- Kitchen scale (highly recommended for precision)
- Large mixing bowls (at least two)
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer (stand or hand-held, optional for frosting but helpful)
- Parchment paper
Instructions
Creating these amazing Red Velvet Brownies with Cream Cheese Frosting is a joy! Follow these simple steps for perfect results every time.
Make the Red Velvet Brownies:
- Line an 8-inch square cake pan with parchment paper, leaving an overhang on two sides to easily lift the brownies later. Preheat your oven to 350°F / 180°C (160°C fan assisted).
- Melt the unsalted butter in a microwave-safe bowl in 30-second bursts until it is completely liquid.
- In a large mixing bowl, combine the granulated sugar and light brown sugar. Pour in the melted butter and whisk thoroughly until fully combined and smooth.
- Add the large eggs, the extra egg yolk, and vanilla extract to the sugar mixture. Mix gently with the whisk until just combined; avoid overmixing to prevent a cakey texture in your Red Velvet Brownies.
- Pour the vegetable oil into the batter, then add the cocoa powder. Whisk these ingredients gently until they are fully incorporated and the mixture is smooth.
- Scoop about two tablespoons of the batter into a small separate bowl. Add the red gel food coloring to this small portion and mix it thoroughly until the color is fully blended and there are no streaks or lumps. This ensures a vibrant, even color.
- Return the intensely colored batter from the small bowl into the main brownie batter. Mix it in until the red color is evenly distributed throughout the entire batter.
- Switch to a rubber spatula or wooden spoon. Gently fold in the all-purpose flour, cornstarch, and salt into the red velvet mixture until just combined. Be careful not to overmix; stop as soon as you see no more dry streaks of flour.
- Add the vinegar to the batter and mix it in well using your spatula. The vinegar contributes to the classic red velvet tang and helps activate the red color.
- (Optional) If you are using white chocolate chips, gently fold them into the brownie batter at this stage. I sometimes prefer my Red Velvet Brownies without, but they add a lovely textural contrast.
- Pour the prepared brownie batter evenly into your parchment-lined cake pan.
- Bake for 20-25 minutes. To check for doneness, insert a skewer or toothpick into the center; it should come out with moist crumbs attached, but not wet batter.
- Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack before you attempt to frost and slice them. This step is crucial for fudgy, neat slices.
Make the Cream Cheese Frosting:
- In a large bowl, beat the room temperature cream cheese and softened unsalted butter together until the mixture is smooth, light, and fully combined.
- Gradually add the powdered sugar to the cream cheese mixture, starting on a low speed to avoid a sugar cloud. Once the sugar is mostly incorporated, increase the mixer speed to high and beat for several minutes until the frosting is light, fluffy, and smooth.
- Stir in the vanilla extract, beating for just a few more seconds until it is fully incorporated into the frosting.
- Once the Red Velvet Brownies are completely cooled, spread the luscious cream cheese frosting evenly over the top using an offset spatula or the back of a spoon.
- Carefully lift the frosted brownies from the pan using the parchment paper overhang. Place them on a cutting board and slice into individual squares for serving.
Pro Tips & Troubleshooting
Achieve bakery-perfect Red Velvet Brownies every single time with these expert tips and troubleshooting advice.
- Achieving Fudgy vs. Cakey: Understanding the science of fudgy versus cakey brownies can help you achieve your desired brownie texture. Always measure dry ingredients by weight with a kitchen scale for precision, as too much flour makes brownies cakey. Do not overmix the ingredients, as incorporating too much air can also lead to a cake-like texture. For the fudgiest results, do not overbake; the toothpick test should show moist crumbs, not a clean toothpick.
- Vibrant Red Color: Use gel food coloring only, as liquid versions dilute the batter and produce a muted color. Mixing the color into a small portion of batter first ensures an even, intense hue throughout. Keep in mind the dark cocoa batter naturally lightens as it bakes.
- Smooth Cream Cheese Frosting: Ensure both your butter and cream cheese are at true room temperature. This allows them to cream together smoothly without lumps. When adding powdered sugar, start your mixer on the lowest speed to avoid a mess, then increase to high. Adjust sugar for desired thickness; add a spoonful more if too thin, or a tiny bit of milk if too thick.
- Cutting Clean Slices: Wait until your Red Velvet Brownies are completely cooled before cutting; chilled brownies are firmer and easier to slice. For the cleanest cuts, use a sharp knife warmed under hot water and wiped dry between each slice.
Serving, Storage & Variations
These delightful Red Velvet Brownies are versatile and perfect for any occasion!
Serving Suggestions:
Serve these frosted Red Velvet Brownies chilled directly from the fridge or at room temperature. For an extra touch of elegance, dust them with a sprinkle of red velvet crumbs; simply crumble a small piece of brownie and sprinkle it over the frosting. They pair wonderfully with a hot cup of coffee, a glass of cold milk, or even a scoop of vanilla bean ice cream.
Storage Instructions:
Because cream cheese is a perishable ingredient, it’s important to understand proper storage guidelines for frosted baked goods. Store frosted Red Velvet Brownies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. Unfrosted brownies can be kept at cool room temperature in an airtight container for up to 3 days. For longer storage, you can freeze both frosted and unfrosted brownies. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 2-3 months. Thaw in the refrigerator or at room temperature before serving.
Variations:
- Red Velvet Cheesecake Swirl Brownies: Prepare a simple cheesecake swirl by beating 4 oz softened cream cheese with ¼ cup granulated sugar and one egg yolk. Swirl this mixture into the brownie batter before baking.
- Chocolate Chip Options: Feel free to experiment with other chocolate chips. Dark chocolate chips or milk chocolate chips can be folded into the batter alongside or instead of white chocolate chips.
- Different Pan Sizes: If using a 9×13 inch pan, you might need to double the recipe ingredients and adjust the baking time slightly, typically adding 5-10 minutes, but still test for doneness with a skewer.
- Glaze vs. Frosting: For a lighter option, you could swap the cream cheese frosting for a simple powdered sugar glaze made with powdered sugar and a touch of milk or lemon juice.
Nutrition
Enjoying these delicious Red Velvet Brownies can be part of a balanced diet. Here is a general nutritional breakdown per serving.
These values offer an estimate for one generously sized Red Velvet Brownie with frosting. Remember that exact nutritional content can vary based on specific ingredient brands and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 367 kcal |
| Carbohydrates | 57 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Trans Fat | 0.4 g |
| Cholesterol | 75 mg |
| Sodium | 149 mg |
| Potassium | 82 mg |
| Fiber | 1 g |
| Sugar | 51 g |
| Vitamin A | 423 IU |
| Vitamin C | 0.04 mg |
| Calcium | 38 mg |
| Iron | 1 mg |
FAQ
Got questions about these delightful Red Velvet Brownies? Here are some common inquiries answered:
- Why are my red velvet brownies dry or cakey? Overmixing the batter incorporates too much air, and overbaking can dry them out. Stick to gentle mixing and remove them from the oven when a skewer has moist crumbs.
- Can I use liquid food coloring for this recipe? Liquid food coloring often yields a duller, less vibrant red and can thin out your batter, impacting the texture. Gel food coloring is strongly recommended for the best color.
- How can I make my cream cheese frosting thicker? If your frosting is too thin, gradually add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Ensure your cream cheese and butter were properly chilled beforehand.
- Can I double this red velvet brownie recipe? Yes, you can double the recipe. Use a 9×13 inch baking pan and increase the baking time slightly, usually by about 5-10 minutes. Always check for doneness with a toothpick.
- How long do red velvet brownies last? Frosted Red Velvet Brownies last up to 5 days in an airtight container in the refrigerator. Unfrosted brownies stay fresh for about 3 days at room temperature.
- Can I freeze red velvet brownies? Absolutely! Both frosted and unfrosted brownies freeze well for up to 2-3 months when wrapped tightly.
Conclusion
These fudgy Red Velvet Brownies with their luscious cream cheese frosting offer a truly irresistible treat, perfect for any occasion. This recipe proves that creating something beautiful and utterly delicious in your kitchen can be both accessible and incredibly rewarding. We hope you feel inspired to bake these vibrant, melt-in-your-mouth bars for yourself and your loved ones. Please share your comments and photos; we love seeing your culinary creations! Happy baking!
Fudgy Red Velvet Brownies with Cream Cheese Frosting
Kitchen Equipment
- 8-inch square cake pan
- parchment paper
- Oven
- Microwave
- Large mixing bowl
- Whisk
- Small bowl
- Rubber spatula or wooden spoon
- Mixer
Recipe Ingredients
For the Red Velvet Brownies
- 85 g Unsalted Butter (¾ stick)
- 200 g Granulated Sugar (1 cup)
- 55 g Light Brown Sugar (¼ cup)
- 3 Large Large Eggs
- 1 Large Large Egg Yolk
- 1 teaspoon Vanilla Extract
- 80 ml Vegetable Oil (⅓ cup)
- 25 g Cocoa Powder (¼ cup)
- 90 g All-purpose Flour (¾ cup)
- 1 tablespoon Vinegar
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- ½ teaspoon Red Food Coloring
- 130 g White Chocolate Chips optional (¾ cup)
For the Cream Cheese Frosting
- 115 g Cream Cheese (4 oz)
- 85 g Unsalted Butter (¾ stick)
- 480 g Powdered Sugar (4 cups)
- 1 teaspoon Vanilla Extract
Step-by-Step Instructions
Brownies
- Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F / 180°C.
- Melt the unsalted butter in a microwave.
- In a large mixing bowl, combine white sugar, light brown sugar, and melted butter, then whisk until combined.
- Add the eggs, egg yolk, and vanilla extract to the sugar mixture and mix gently until just combined to avoid incorporating too much air.
- Gently whisk in the vegetable oil and cocoa powder until fully combined.
- In a small bowl, mix a few tablespoons of batter with red food coloring until smooth, then incorporate this colored mixture back into the main batter until evenly combined.
- Using a rubber spatula or wooden spoon, fold in the dry ingredients: all-purpose flour, cornstarch, and salt.
- Once the flour is fully incorporated, mix in the vinegar thoroughly.
- Optionally, fold in white chocolate chips if desired.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted comes out with moist crumbs.
- Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
Cream Cheese Frosting
- For the frosting, beat room temperature cream cheese and unsalted butter together until smooth.
- Gradually add powdered sugar, mixing slowly at first, then beat on high speed for several minutes until the frosting is light and fluffy.
- Mix in the vanilla extract for a few more seconds.
- Spread the cream cheese frosting evenly over the cooled red velvet brownies before slicing and serving.
