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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.
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…???
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.
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?
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!
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.
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?
I’m wondering what is the purpose of lining the pan with aluminum foil? Just easy clean up? Can I skip that step..?
It is easy clean up but it also does help with the baking. You can omit it if you prefer.
Made this afternoon yum yum the frosting is prefect and so smooth . I followed to T and was great !!!!
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.
What is the depth of the pan you used? Thanks!
About 2 inches. Most 11 x 7 pans are standard with the depth. Hope that helps! XOXO
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
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
Yes, it brings out the rich, red color and will last through the baking process. Hope that helps! XOXO
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?
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
Beautiful as usual ! Thank you so much !
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! ☺️
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
I was reading the recipie, and it said line it with aluminum foil. Could I also use parchment paper?
Yes, that should work too! Enjoy your brownies!! XOXO
I haven’t tried the recipe yet but they sound good.
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.