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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.
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!
That is so great to hear! I am so glad that you all loved it! Thanks so much for sharing! XOXO
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.
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
This looks incredible! Yum!
hi , i would like to try this recipe what are te measurments in grams and ml ? i never understoot the cups table spoons thing.
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!!!
Try covering the pan with foil and baking them for another 5-6 minutes after the suggested time. This usually helps solve gooey centers!
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!
OH NO! I am bummed to hear that! I am so happy you were able to fix them and make them! Great idea! Thanks for sharing! XOXO
Amazing !!! Im from India and i usually weigh my ingredients.. Could you please convert the measurements in grams…
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.
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!
Simply amazing Alyssa!!
If I double the recipe, could I use a 9×13 pan?
Yes, you should double your recipe for a 9 by 13 pan.
Hi. Is 1 1/2 of the recipe be ok if I use a 10x 14 pan? Thanks!
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.
The material is really exciting
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!
They are my favorite!! I am glad you liked them as much as we did!
Just made these and they are so good! I even licked the bowl lol!
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.
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.
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.