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.

Red velvet brownies stacked on top of each other on the parchment paper.

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.

Red Velvet brownies separated cut into pieces on parchment paper.

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!

Red velvet brownies cut into pieces laying on apartment paper

Red Velvet Brownies with Cream Cheese Frosting

4.25 from 24 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Alyssa Rivers
Servings 16
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!
Course Dessert, Snack
Cuisine American


  • 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


  1. 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.
  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.

Recipe Video

Nutrition Facts
Red Velvet Brownies with Cream Cheese Frosting
Amount Per Serving
Calories 296 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 69mg23%
Sodium 111mg5%
Potassium 68mg2%
Carbohydrates 45g15%
Fiber 1g4%
Sugar 36g40%
Protein 3g6%
Vitamin A 390IU8%
Calcium 27mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Red velvet brownies with a slice taken out using a fork.

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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  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. 4 stars
    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. 4 stars
      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. 5 stars
    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. 1 star
    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. 5 stars
    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!

    1. You need to double your recipe for a 9 by 13 pan, so if you use a 10 by 14 pan, it will make the brownies a little thinner.

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

  12. 4 stars
    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!!!

    1. Try covering the pan with foil and baking them for another 5-6 minutes after the suggested time. This usually helps solve gooey centers!

  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. 5 stars

  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. 4 stars
    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.

  22. 3 stars
    I bake all the time but these brownies had a thick meringue like crust across the whole top. When I tried to cut them, the top crumbled and was about a half inch or more higher than the brownies underneath. The brownies were moist and cooked perfectly, but I could have never frosted them like they were. Any ideas?

  23. 4 stars
    I’m at the grocery store and I see several types of chocolate bars. Is it semi-sweet chocolate bar, bittersweet with 60% Cacao, or unsweetened with 100% Cacao that is used in this recipe??? Just want to clarify this because I don’t want my brownies to taste bad because I got the wrong type of chocolate.

  24. I’m having trouble with the icing. I don’t know if I’ve done something wrong or it’s my ingredients (buying in the UK), but it’s really runny. I tried adding more sugar and beating it longer. Should I have beaten it more before adding the sugar maybe?

    1. Oh no! I am sorry that you are having troubles. If you add the ingredients and it is still runny you will want to add more powder sugar until it is at the right consistency that you like. Hope that helps!

  25. 4 stars
    Ok so I made these over the weekend and I had some baking issues, after 40 minutes the top was solid hard but super raw inside so I had to keep them in the oven, and i would say they needed like a total of an hour before they were actually done. So because of this the sides were pretty dry, middle was moist. I used a 8 by 8 inch pan lined with foil because I didn’t have a 9 by 9. I also thought they weren’t very sweet, I used bittersweet chocolate bar at 60%cacoa. My husband really liked them and ate most of them and I would really like to make them again. Wondering what I can adjust to make them taste better and bake better…???

    1. Oh bummer! I am so sorry there was so much trouble with them. I have not had that happen before. The one inch difference can make a huge difference since they need more room to cook through. Next time you can lower the temperature on your oven and bake for a longer time if you are using an 8 x 8 inch pan. The chocolate bar should have been accurate and sounds like you were doing everything correctly according to the recipe. I apologize for all the problems you were having.

  26. Just made these and they were so good! Especially the icing. I will be saving the icing recipe to use for other things and ill be sure to try your other recipes! Thanks for this.

  27. 5 stars
    These are so good! I’ve made them multiple times but tonight was the first time I made them dairy free. Turned out just as delicious with earth balance “butter” and I used a can of vegan frosting because I was short on time ? but otherwise followed the recipe. Made in an 8×8 dish and increased the cook time by a bit. Will make these over and over and over!

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