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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!
We love red velvet at our house! You can also try these Red Velvet Thumbprint Cookies, Red Velvet Sugar Cookie Bars, or this Red Velvet Pound Cake.
Red Velvet Brownies
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. 🙂
How do you make Red Velvet Brownies?
- Start by preheating oven to 350 degrees. Line a 9×9 or 7×11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
- 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.
- 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.
How do you make cream cheese topping for brownies?
- Using a stand mixer or hand mixer add the softened cream cheese and butter and beat until smooth.
- Add the powdered sugar and vanilla and continue to beat until smooth and creamy.
- Frost the top of your cooled brownies.
What is the best way to cut brownies?
- Using a warm blade, wiping it after every cut
- Let the brownies cool in the pan, chill in the fridge and then cut.
- Use a plastic knife.
- You can also bake in muffin tins for easy removal.
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!
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Red Velvet Brownies with Cream Cheese Frosting
Ingredients
- 1 4-oz. bittersweet chocolate baking bar, chopped
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1 1/2 cups all-purpose flour
- 1 1-oz. bottle red liquid food coloring
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting:
- 1 8-oz. package cream cheese, softened
- 3 tablespoons butter softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- reheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
- 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.
- 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.
- 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
First time making them- turned out more cake texture than brownie texture. Good flavour.
A 9×13 pan worked best with my approach at this recipe @350 for 35 minutes and they were perfect in thickness, the above pans seemed too thick for my liking. I also added 1/2 cup more chocolate. Followed the frosting recipe to a T and it was perfect. I think this recipe is good but requires a skillful eye to adapt to what you need.
I wish that I would have read your post before I made them. They definitely need to be baked in a bigger pan.
This is my second time wasting my time using this recipe. The first time they did not cook all the way through. The second time they still didn’t cook all the way and the top was hard and cracked when I cut it. Definitely not soft or chewy! Please find another recipe to use!