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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.
I forgot to add that I only baked them 30 minutes.
I made these red velvet brownies last night for our family and they were delicious! Everyone loves them. Very moist but also a chewy like texture. They looked beautiful. Perfect treat for Valentines!
These definitely do not work at high altitude. I live at 8000 feet and they basically flooded over and sunk in the middle LOL the flavor was good but overall it was a mess for me.
A friend brought these to a gathering and OH. MY. GOODNESS! They are delicious! I’m going to bake them for some friends tomorrow.
Hello! Could you use the box brownie mix and just add red food coloring?
You would have to add a lot of red to change the color of the brownies.
so good my favortie is red velvet browine with cream chesse frosting dusting red crumb on top
Wow, these brownies look delicious. I never get tired of baking so adding this recipe to my favorites.
Amazing! The best recipe I have found for Red Velvet Brownies! Thank you!
This red velvet brownies looks yummy. I look forward to making this tomorrow.
I thought red velvet cake has a bit of vinegar
Wow, amazing recipe. Looking forward to make this recipe tomorrow.
Can you make it without the red food dye?
Yes, that will work great too. It will be chocolate color instead.
These brownies turned out absolutely perfect! I did add a little bit of milk but not more than a couple of tablespoons. They were crispy and moist at the same time! I made them in a 9 by 13 pan and they were the perfect size too. Not too much, not too little! We added chocolate chips (about a half a cup) because I am dealing with choc-o-holics but they didn’t interfere with the amazing texture and moistness! To anyone who is baking challenged, make these! I used Duncan Hines Red Velvet Signature. They are out of this world!
How did you use the cake mix in the recipe? Thanks.
I’m also wondering if you can use cocoa powder instead of the chocolate bar? And wondering how come you never answered this question? I believe it was asked at least twice. Also can you use semi sweet bar instead? Thanks
Yes, that will work. It will alter the recipe a bit and change the texture and flavoring of it all.
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!
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.