Red Velvet Brownies with Cream Cheese Frosting

These red velvet brownies are seriously the perfect brownie recipe!  Perfectly moist and chewy with the bright red color.  The cream cheese frosting is the perfect finishing touch!  These are AMAZING! 


These are literally one of the best brownies that I have ever had.  I have been working so hard to lose those extra holiday pounds and finally was able to do it.  I have really been trying hard to eat clean and watch what I eat.  But as soon as I saw these brownies I had to make them!  I am obsessed with all things red velvet and I couldn’t wait to reward myself with a treat!

I couldn’t believe how perfect these brownies turned out!  I have never had a more moist and chewy brownie and they were so easy to make.  I had them in the oven within minutes.   The cream cheese frosting is completely optional but I believe that red velvet and cream cheese frosting are meant to be together. 🙂


I couldn’t eat this brownie fast enough.  It made all of my hard work this month so worth it!  With Valentine’s Day just around the corner you have got to try these out.  Valentine’s Day or not, you will want to make this all year long.  They are seriously one of the best and easiest brownies that I had made.  Trust me when I tell you to make them!  They are sure to be a huge hit!


4.3 from 9 reviews
Red Velvet Brownies with Cream Cheese Frosting
Prep time
Cook time
Total time
These red velvet brownies are seriously the perfect brownie recipe! Perfectly moist and chewy with the bright red color. The cream cheese frosting is the perfect finishing touch! These are AMAZING!
Serves: 16
  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • ¾ cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1½ cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • Cream Cheese Frosting:
  • 1 (8-oz.) package cream cheese, softened
  • 3 tablespoons butter, softened
  • 1½ cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
  2. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, and vanilla. Stir until fully incorporated.
  3. Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
  4. TO make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar and vanilla and continue to beat until creamy. Frost the cooled brownies.
Slightly adapted from My Recipes



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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. oh yummy! I know I would love these!

  2. Alyssa, what is the red sprinkled on top of the cream cheese? 🙂 I wasn’t sure if it was red sprinkles? It adds that tiny little ‘pop’ to the brownie. I am trying these this week!!

    • You know what that is?? I stacked a brownie on the top and it left the red flakes! I liked the pop of red it added so I kept it! haha

  3. Mmm, these look pretty perfect and a great time saving alternative to a red velvet cake.

  4. Oh wow these look great! I’m always up for a good fudgy brownie like this…especially with the cream cheese frosting 🙂

  5. These look delicious! Is the pan 9×9 or 9×11″? Thanks!

  6. My new birthday treat next year!!!

  7. Is this a 9×9 or 9×13 pan?

  8. These taste delicious! Unfortunately, the tops of mine cracked and caved in quite a bit. (Other people who made the original recipe at My Recipes had similar problems.) No matter, I spread on the frosting along with some red sugar sprinkles, and nobody in my family cared.

    Thanks for a yummy recipe.

    (By the way, I made a half recipe in an 8 x 8 inch pan and decreased the cooking time accordingly.)

  9. I am allergic to red food there anything I could substitute for that?

  10. Can I use coco powder instead? I have a ton of that! No bars. 🙁

  11. Hi! 🙂
    I’ve just made your brownies and they are good but I had a big problem with the frosting. Please help. 🙂 If 1 1/2 cups powdered sugar is really 180g (found that on the internet), it is too much sugar. Did I got something wrong or…?

  12. I have these in the oven right now, was reading comments and noticed there was a link to original recipe, there is salt on that one but not this one! I did not use salt, are they gonna be ok?

  13. Does person need to use a cake pan or will an 12X17 jelly roll pan/cookie sheet with 1 inch sides work for a double batch?

  14. Does person need to use a cake pan or will an 12X17 jelly roll pan/cookie sheet with 1 inch sides work for a double batch?

  15. This is the BEST red velvet brownie/cake I’ve ever tasted. It’s moist and the flavor is out of this world. Mine came out more cake-like and honestly it was so good I could have eaten just the cake part by itself – no frosting needed. And speaking of the frosting – it was delish!

  16. Do you think this recipe would work for cupcakes? And if so, do you have any idea how many it would make? I made this recipe and everyone raved about it(including myself – see above post). I’ve been asked to bring cupcakes to a party and would love to try this as cupcakes. What are your thoughts? Thank you!

  17. I’m sorry, but this is a terrible recipe. I followed it to a T and my brownies(if you can even call them that) came out greasy, with little to no flavor which is weird considering I used Ghirardelli chocolate and 2 C of sugar. I had to throw most of the batch away, as it wasn’t even worth eating. The frosting recipe also produced a sickly sweet glaze that did not even closely resemble the frosting in the pictures or frosting in general. I attempted to rescue it by adding in whipped cream and raspberries which did help the flavor and consistency, but unfortunately could not help the brownies. Honestly, don’t waste your time and ingredients, and go find a better brownie recipe and just add food coloring to that. Maybe there was something I did wrong, but I’ve made brownies from scratch plenty of times and they’ve never come out this bad. Also, this recipe is crazy unhealthy as it tries to fit two whole cups of sugar into a single batch of brownies…as well as four eggs which basically makes it a cake.

    • Something had to not have turned out because this recipe is AMAZING! It is one of my favorites and it has never received a bad review. I am shocked that it didn’t turn out for you. I am tempted to not even post this comment because I don’t want people to not make it because of your review. This recipe is awesome and has been tested many times and we love it! The frosting is the BEST part so something went wrong somewhere. And usually brownies require a lot of sugar and aren’t the healthiest but I live a healthy lifestyle and it is ok to indulge every once in a while.

    • Stephanie says:

      i agree with Alyssa, I’ve made these browines and she’s right, they were AMAZING ! my hubs loves red velvet anything and i made this last week ! i’d try it again if i were you, there must have been something you forgot to add or added too much.

  18. Christina says:

    Just made these and they are so good! I even licked the bowl lol!

  19. Yeah these brownies rock! I had to improvise the pan size and cook time and ended up overcooking them a little bit but they still turned out awesome. Moist and tasty!

  20. The material is really exciting

  21. Hi. Is 1 1/2 of the recipe be ok if I use a 10x 14 pan? Thanks!

  22. If I double the recipe, could I use a 9×13 pan?

  23. Simply amazing Alyssa!!

  24. These turned out amazing! Mine were slightly more cake-like and required a little extra time in the oven, but that’s not a problem in my house. Will definitely be making again! Thank you!

  25. I always read reviews before attempting any recipe and wonder why you’re not answering questions regarding the use and amount of cocoa to use instead of a chopped baking bar? It appears to be a valid question.

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