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! 

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.

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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. 🙂

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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.

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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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Watch a video on how to make Red Velvet Brownies here:


 
4.4 from 18 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!
Author:
Serves: 16
Ingredients
  • 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
Instructions
  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.
Notes
Slightly adapted from My Recipes

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Alyssa Rivers

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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Categories
Brownies and BarsChocolate

Comments

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  1. 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!!

    1. 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

  2. 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.)

    1. i don’t see why not, i usually make my red velvet cakes with cocoa powder ! Def. worth a try with this recipe

  3. 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…?

  4. 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?

  5. 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!

  6. 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!

  7. 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.

    1. 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.

    2. 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.

  8. 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!

  9. 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!

  10. 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.

  11. Amazing !!! Im from India and i usually weigh my ingredients.. Could you please convert the measurements in grams…

  12. These were really good but they rose much more than expected and did not seem done. As a result, I overlooked them. :(. But I trimmed an inch off the sides and they were a hit. I used less powdered sugar in frosting as well! I will make these again!

  13. The best RV Brownies i ever made.! The flavor is devine with gorgeous color. Cannot stop eating it. But, just a quick question, why is my brownies still wet in the middle even after 50 minutes (same temperature)in the oven? Can you suggest any solution? I’m not sure if it’s undercooked or that is the texture it was supposed to be. But, apart from that, this is the besttttt!!!

  14. Please help!! I’ve made these twice in 2 days. The first time I made them the top was hard as a rock and the bottom barely done after 45 minutes. I thought it was my
    oven so my husband went to Home Depot and bought a new element for the bottom of the oven. The second batch is in the oven now and it’s appearing that the same issue is going to be the case. I don’t know what I’m doing wrong. The batter tastes delicious so I know they’re going to be fantastic I just cannot figure out what’s going wrong in the oven. Should the top be coming out so hard? Will the icing soften it after I put it on? I don’t know what else to do at this point. I’m using a 9×9 pan.

    1. OH bummer! I am so sorry they are not turning out so easy for you! I am not sure why it is not working for you, when you are following the recipe. Maybe don’t use the aluminum foil and they will cook through easier. That is the only difference I could think of or using an 11X7 pan. Hopefully it will work out for you. They are to die for! XOXO

  15. I DON’T USUALLY LIKE WARM CAKE OR EVEN WARM BROWNIES, BUT I AND MY FAMILY WENT CRAZY FOR THESE NOT LONG AFTER THEY WERE COOLED! I USUALLY LIKE MY CAKE COLD AND MY BROWNIES ROOM TEMP. – I DON’T KNOW WHAT THESE WILL BE LIKE CHILLED THIS TIME BECAUSE THEY ARE ALREADY GONE! THE FROSTING WAS PERFECT AND NOT TOO SWEET AT ALL, PLUS THE CONSISTENCY WAS FLAWLESS AND CREAMY. WE WILL BE MAKING THESE FOR MANY YEARS TO COME AND SAVE THIS RECIPE FOR CHRISTMAS OF COURSE!

  16. I know my daughter would love these for her birthday and cupcakes would be so much easier for traveling and serving. So I’m wondering if you think this batter could be put in cupcake liners and baked. If so, what would be your recommended time and temperature? Thanks so much.

  17. In step 2 when you say whisk in sugar and eggs to melted butter chocolate mix, can I use an electric mixer through out the whole step 2 or is whisking then stirring by hand best?
    Also after frosting the cooled brownies, should I let it set completely on the table in room temp or in the fridge.
    Just one more question, when ready to cut the brownies which is the best way to do so since they are frosted? I usually slice brownies with a pizza cutter. Would it be best with a knife?
    Thank you in advance, I can’t wait to try this recipe! ☺️

    1. Great questions!
      1. Whisking is best so you don’t over beat it.
      2. Room temperature is best then going in the fridge helps set them firm in their place.
      3. Pizza cutter is great! You will just want to wipe off the frosting each time you slice a row to have clean cuts.
      Hope that helps and you enjoy your brownies! XOXO

  18. What about storage of these? Do I need to put them in the fridge or will they be ok in an air tight container until tomorrow?

    1. They will be okay in an air tight container for a day. Any longer I would recommend putting them in the fridge over night and then letting them sit out an hour or until they are room temperature before serving. XOXO

  19. You use an entire one ounce bottle of red coloring? I generally use americolor but not sure how big those bottles are. One ounce sounds like a lot for dye

  20. I followed the directions to a t and also had a very firm top, I just cut away an inch and the brownies were great. Do you think my new oven may be a little hot? I would like to try these again and would like any suggestions, thanks janueI

  21. I halved this recipe, did it in an 8×8 pan and baked them for 35 minutes. The texture was perfect! I saved time/effort by buying pre-made cream cheese frosting. Only thing is they weren’t chocolatey enough for me- I would add more next time.

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