Soft and Chewy Red Velvet Brownies Everyone Will Love
These Red Velvet Brownies are rich, fudgy, and have a stunning red velvet hue perfectly contrasted by a white Cream Cheese Whipped Cream Frosting. The dense, chocolatey brownies combined with the light, mildly sweet frosting create a match made in dessert heaven. Trust me, you’re going to fall in love with this combo!
If you’re a fan of red velvet, don’t miss out on my Oreo Red Velvet Cake, Red Velvet Donuts, and Red Velvet Waffles.
Why This Recipe Works
- Reader-Approved Combo: This recipe stands out because readers like you suggested adding a cream cheese frosting to these brownies.
- Cream Cheese Whipped Cream Frosting: Using a whipped cream base for the frosting was a game changer. It pairs beautifully with the fudgy, chocolatey brownies.
- Top Red Velvet Brownies Recipe: You’ll love the homemade, from-scratch approach that delivers vibrant color and deep red velvet flavor without any cake mix.
- Perfect for Special Occasions: These brownies bring the classic taste of Red Velvet Cake and are ideal for Valentine’s Day, Christmas, Fourth of July, or any celebration with their bold red hue.
Ingredient Notes
- Unsalted Butter: Key for a fudgy texture, unlike cookies that often use vegetable oil.
- Unsweetened Cocoa Powder: Essential for that underlying chocolate flavor in red velvet.
- White Vinegar: Adds the necessary acidic component for the classic red velvet flavor.
- Gel Red Food Color: Just a few drops go a long way for that deep, vibrant red.
- Cream Cheese: Used cold to make the frosting light yet structured.
- Powdered Sugar: Only 1/2 cup needed to keep the frosting from being too sweet.
- Heavy Cream: Provides the fluffy, whipped texture for the frosting.
Step-by-Step Instructions
- Combine butter, cocoa, and sugar: Preheat to 350ºF. Mix 1/2 cup melted butter with 1/4 cup unsweetened cocoa powder. Stir in 1 cup granulated sugar.
- Add wet ingredients: Incorporate 2 large eggs, 1 tsp vanilla extract, 1/2 tsp white vinegar, and 2 tsp red gel food coloring. Whisk well.
- Add dry ingredients: Fold in 2/3 cup all-purpose flour and 1/2 tsp salt using a rubber spatula.
- Spread batter: Line an 8×8-inch pan with parchment paper, spray lightly, and spread the batter evenly.
- Bake: Bake for 23-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Make the frosting: Beat 4 oz cold cream cheese until smooth. Add 1/2 cup powdered sugar and 1/2 tsp vanilla extract. While mixing on low, pour in 1 cup cold heavy cream and beat until thickened (about 30 seconds).
- Frost and serve: Spread frosting over cooled brownies, slice, and enjoy!
Recipe Tips
- Avoid over-mixing: To maintain a fudgy texture, don’t incorporate too much air.
- Check doneness: Remove when the top is crackly and a toothpick shows moist crumbs.
- Stand mixer tip: Chill the bowl beforehand for best results.
- Frosting texture: The frosting is ready when it holds a peak. If not, mix in 15-second intervals.
Make Ahead, Storing, and Freezing
- Make ahead: Store in an airtight container in the fridge for a few days before serving.
- Freezing: Wrap the pan tightly in plastic wrap, then foil.
- Storing frosted brownies: Keep in the fridge due to the cream cheese frosting. They’ll last for 4-5 days.
- Frosting: Store in the fridge for up to 5 days.
Red Velvet Brownies
Ingredients
- 1/2 cup unsalted butter melted and still warm
- 1/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 2 teaspoons gel red food color
- 2/3 cup all-purpose flour
- 1/2 teaspoon salt
- 4 oz cream cheese cold
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy cream cold
Instructions
- Preheat oven to 350°F. Line an 8"x8" square pan with parchment paper. Lightly spray the parchment with nonstick cooking spray. Set aside.
- In a medium sized bowl add the warm melted butter. Stir in the cocoa powder. Next add the sugar and whisk to combine.
- Whisk in the eggs, vanilla, vinegar, and red food coloring. Using a rubber spatula, stir in the flour and salt until just combined. Spoon the batter into the prepared pan, spread into an even layer.
- Bake for 23-25 minutes or until toothpick inserted in center comes out with moist crumbs. Remove from the oven and let brownies cool completely before frosting them.
- In a bowl of a stand mixer fitted with a whisk attachment, mix the cold cream cheese on medium speed for 1 minute. Add the powdered sugar and vanilla extract and mix on medium speed for 2 minutes, scraping down the sides of the bowl to make sure everything is combined.
- With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
- You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.
Notes
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
