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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.
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!
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!
I thought the same thing!! I am so glad you loved them just as much as we did!
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?
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?
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?
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…?
Can I use coco powder instead? I have a ton of that! No bars. 🙁
i don’t see why not, i usually make my red velvet cakes with cocoa powder ! Def. worth a try with this recipe
What measurement if its cocoa powder that well use instead of the chocolate bar?
I am allergic to red food dye..is there anything I could substitute for that?
You could simply just leave it out. You just won’t have the bright red color. 🙂
Use beet purée for the red
Ive heard that people yes beets for coloring
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.)
Is this a 9×9 or 9×13 pan?
I just corrected it. It is a 9×9 inch pan or a 7×11 will also work. 🙂
My new birthday treat next year!!!
These look delicious! Is the pan 9×9 or 9×11″? Thanks!
Sorry I just fixed that. It is a 9×9 inch or 7×11.
Oh wow these look great! I’m always up for a good fudgy brownie like this…especially with the cream cheese frosting 🙂
Mmm, these look pretty perfect and a great time saving alternative to a red velvet cake.
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
oh yummy! I know I would love these!