Red Velvet Brownies with Cream Cheese Frosting

These red velvet brownies are everything you love about a classic red velvet dessert, baked into a rich, fudgy bar and topped with a thick layer of cream cheese frosting. If you’re a fan of brownies with cream cheese frosting, you will love this simple recipe.

I come back to these red velvet brownies anytime I want a dessert that feels a little more special than regular brownies but still easy enough to pull together on a weeknight. They have that soft, chewy center with just a hint of cocoa, and the cream cheese frosting adds that smooth, slightly tangy layer that really makes them stand out. It’s the kind of dessert that feels like it belongs at a holiday table, but I make them just as often for no reason at all.

These brownies with cream cheese frosting are also great when you need something that looks as good as it tastes. The color makes them fun for Valentine’s Day, Christmas, or potlucks, and they slice up nicely for sharing. I like that they hold up well in the fridge, so you can make them ahead of time, and they still taste just as good the next day.

Ingredients

• Unsalted Butter – You will need melted butter for the brownies and softened butter for the cream cheese frosting. You can substitute salted butter and reduce the added salt slightly.
• Granulated Sugar – Use standard white sugar for best results.
• Brown Sugar – Adds moisture and a deeper flavor. Light or dark brown sugar both work.
• Eggs + Egg Yolk – Bring to room temperature so they mix evenly. The extra yolk adds richness. You can use all whole eggs if needed, but the texture will be slightly less fudgy.
• Vanilla Extract – Use pure vanilla for the best flavor.
• Red Food Coloring – Gel or liquid both work, but gel gives a stronger color with less product.
• White Vinegar – Enhances the red velvet flavor. Apple cider vinegar can be used as a substitute if needed.
• All-Purpose Flour – Spoon and level when measuring to avoid adding too much.
• Unsweetened Cocoa Powder – Adds a light chocolate flavor. Use natural cocoa powder for a classic red velvet taste.
• Salt – Balances the sweetness and enhances flavor. Kosher salt is preferred over table salt.
• Cream Cheese – Use full-fat and let it soften for a smooth frosting.
• Powdered Sugar – Sift if it’s lumpy for a smooth, creamy frosting.

See recipe card for quantities.

How to Make Red Velvet Brownies

1. Step 1: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, egg yolk, vanilla, food coloring, and vinegar. Mix until well combined. Sift in flour, cocoa powder, and salt, and fold gently using a spatula until just combined.

2. Step 2: Spread the batter evenly into the prepared pan. Bake for 20-23 minutes, until the edges are set but the center still looks slightly soft. Cool completely for 1 to 2 hours before frosting.

3. Step 3: Beat the cream cheese and butter together until creamy and smooth. Add vanilla, salt, and powdered sugar, and beat until light and fluffy.

4. Step 4: Spread frosting evenly over the cooled brownies. Then chill for about one hour for cleaner slices. Cut into squares and enjoy!

Hint: Bring cold ingredients to room temperature for easier mixing and a smoother texture.

Variations/ Substitutions

• Espresso Boost – Add a little espresso powder to deepen the chocolate flavor without making it taste like coffee.
• Skip the Frosting – Skip the frosting and dust with powdered sugar for a simpler version of these red velvet brownies.
• Make a Different Frosting – Swap the cream cheese frosting for a simple chocolate glaze if you want something richer. You can also use a premade cream cheese frosting.
• Swap the Butter – You can use salted butter and reduce the added salt slightly.

If you like these brownies, try this Easy Slutty Brownies Recipe or these Peppermint Brownies Stuffed with Oreos.

Storing Leftover Brownies

To store these brownies with cream cheese frosting, cover and store in the refrigerator for up to five days. Let them sit at room temperature for a bit before serving so the texture softens slightly. You can also freeze them without the frosting and add it later.

FAQ

Serving Suggestions

Red velvet brownies are the perfect ending for date night or a special Valentine's Day. These brownies are decadent, so I prefer to start with a romantic yet light dinner of Pan Seared Scallops with Brown Butter Beer Sauce, Shrimp Linguini with Asparagus or Lemon Herb Roasted Cornish Hens. Even something like Pear and Gorgonzola Salad with grilled chicken is a sweet pairing.

These brownies also go great with cup of coffee or other sweets for a dessert buffet. Pair it with Hot Cocoa Cookies, Big Pink Frosted Sugar Cookies, Strawberry Banana Cheesecake Salad, Nutella Cheesecake Dip, Easy Palmiers and Cannoli Cheesecake Stuffed Strawberries for a well rounded table.

If you like this Red Velvet Brownies recipe, please leave a 5-star rating.

RECIPE

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Red Velvet Brownies with Cream Cheese Frosting

These fudgy red velvet brownies have a rich cocoa flavor, a soft, chewy texture and a thick layer of homemade cream cheese frosting. They're easy to make and perfect for Valentine's Day, holidays or whenever you're craving a special chocolate treat.

Prep Time15 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: American

Servings: 12 squares

Calories: 439kcal

Ingredients

For the brownies

• ¾ cup unsalted butter melted
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs + 1 egg yolk at room temperature
• 2 teaspoon vanilla extract
• 1 ½ teaspoon red food coloring
• 1 teaspoon white vinegar
• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon salt

For the Cream Cheese Frosting

• 1 ½ cups cream cheese 12 ounces, softened
• ¼ cup unsalted butter softened
• 1 teaspoon vanilla extract
• 1 ¼ cups powdered sugar sifted
• 1 Pinch of salt

Instructions

• Preheat the oven to 350°F. Line an 8×8-inch pan with parchment paper or foil, leaving some overhang for easy removal. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs, egg yolk, vanilla, food coloring, and vinegar. Mix until well combined. Sift in flour, cocoa powder, and salt, and fold gently using a spatula until just combined.
• Spread the batter evenly into the prepared pan. Bake for 20-23 minutes, until the edges are set but the center still looks slightly soft. Cool completely for 1 to 2 hours before frosting.
• While the pan is cooling make the cream cheese icing. Beat the cream cheese and butter together until creamy and smooth. Add vanilla, salt, and powdered sugar, and beat until light and fluffy.
• Spread frosting evenly over the cooled brownies. Then chill for about one hour for cleaner slices. Cut into squares and enjoy!

Notes

Don’t overbake. To get fudgy brownies, the center should look a bit underdone when removing from the oven.

Let them cool fully before cutting for clean edges.

For extra flavor, mix ½ teaspoon espresso powder into the batter (enhances chocolate notes).

Store leftover brownies in the fridge, covered, for up to five days.

Nutrition

Calories: 439kcal | Carbohydrates: 49g | Protein: 4g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 197mg | Potassium: 107mg | Fiber: 1g | Sugar: 39g | Vitamin A: 897IU | Calcium: 49mg | Iron: 1mg

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