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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 might be the best brownies I’ve ever made. I’d been eating clean for weeks, but the moment I saw them, all my red velvet instincts kicked in. Totally worth the splurge. And, if you love red velvet as much as I do, my red velvet crinkle cookies belong on your list too.
The brownies came out incredibly moist and chewy, and they were in the oven within minutes. The cream cheese frosting is optional, but let’s be honest, red velvet and cream cheese are a destined pairing.
How do you make Red Velvet Brownies?
- Start by preheating the 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 a 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. 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. If you need something simple, make my 2 ingredient red velvet cake.
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Red Velvet Brownies with Cream Cheese Frosting
Ingredients
- 4 ounces chopped bittersweet chocolate baking bar
- ¾ cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 ½ cups all-purpose flour
- 1 (1-ounce) bottle red liquid food coloring
- 1 ½ teaspoons baking powder
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 1 (8-ounce) package softened cream cheese
- 3 tablespoons softened unsalted butter
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9 x 2-inch baking pan with parchment paper. Allow 2 inches to hang over the sides and lightly spray with non-stick cooking spray.
- In a microwave-safe bowl add 4 ounces chopped bittersweet chocolate baking bar and ¾ cup unsalted butter. Heat in the microwave stirring every 30 seconds until the chocolate is melted. Be careful not to burn the chocolate.
- Whisk 2 cups granulated sugar and 4 large eggs one at a time until blended.
- Add 1 ½ cups all-purpose flour, 1 (1-ounce) bottle red liquid food coloring, 1 ½ teaspoons baking powder, and 1 teaspoon vanilla extract. Stir until fully incorporated.
- Pour the batter into the bottom of the prepared baking pan. Bake for 40-44 minutes or until a toothpick comes out clean with moist crumbs. Cool completely.
- Beat together 1 (8-ounce) package softened cream cheese and 3 tablespoons softened unsalted butter until smooth. Add 1 ½ cups powdered sugar and 1 teaspoon vanilla extract and continue to beat until creamy.
- Frost the cooled brownies and enjoy!
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!