Red Velvet Brownies
Red velvet cake lovers will absolutely love these red velvet brownies. These fudgy brownies have delicious red velvet flavor and are smothered in sweet and tangy cream cheese frosting.
Ingredients for Red Velvet Brownies
Red Velvet Brownies
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs + egg yolk – Large eggs, room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract – Vanilla extract enhances the flavor of the brownies.
- Red gel food coloring – I love using Americolor super red gel color. I do not recommend using a liquid food coloring for this recipe.
- All-purpose flour
- Cocoa powder – Regular, unsweetened cocoa powder.
- Salt – Enhances the flavors of the brownies.
Cream Cheese Frosting
- Unsalted butter – Room temperature.
- Cream cheese – Room temperature.
- Powdered sugar – Confectioners’ sugar/icing sugar.
- Vanilla extract – Pure vanilla extract adds amazing flavor to the frosting.
- Salt – A pinch of salt contrasts the sweetness of the frosting.
Tools & Supplies for Making Red Velvet Brownies
How to Make the Red Velvet Brownies
- Prep and preheat: Preheat the oven to 350 degrees F. Prepare a 9×9 baking pan with nonstick cooking spray and parchment paper.
- Make the brownie batter: In a bowl, melt the butter and brown sugar in the microwave and whisk until smooth. Set aside. Whip the granulated sugar, eggs, and egg yolk until light and pale. Slowly pour in the brown sugar mixture, mixing well, to temper the eggs. Add in the vegetable oil, vanilla extract, and red food coloring. Mix until well combined. Add in the flour, cocoa powder, and salt, and mix on low speed until combined and smooth.
- Bake the brownies: Pour the brownie batter into the prepared pan and spread evenly with an offset spatula. Bake the brownies for about 24 to 26 minutes or until a toothpick comes out with moist crumbs. Remove the pan from the oven and cool the brownies to room temperature.
- Make the cream cheese frosting: Whip the unsalted butter and cream cheese until smooth and creamy. Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until combined. Turn the mixer speed to medium and whip the frosting for 2 to 3 minutes until the frosting is light, smooth, and creamy.
- Frost the brownies: Spread a thick layer of cream cheese frosting onto the cooled brownies. Cut into squares.
Recipe Tips
- Check out my baking tips blog post on 10 Tip for Baking Perfect Brownies to learn simple tips and tricks to making the most out of this brownie recipe.
- Line the baking pan with parchment paper that extends up the sides of the pan to easily remove the brownies from the pan.
- Be sure to whip the eggs and granulated sugar for 2 to 3 minutes until it becomes light and pale. Since there are no leavening agents in the recipe, this adds some air into the batter and makes the chewy brownie texture.
- Use red gel food coloring for the best vibrant red color. Liquid food coloring is not as pigmented and can change the fudgy texture to a cakey brownie.
- Store the brownies in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for the best taste and texture.
Other Red Velvet Recipes You’ll Love
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Red Velvet Brownies
Yield: 16 brownies
Red velvet cake lovers will absolutely love these red velvet brownies. These fudgy brownies have delicious red velvet flavor and are smothered in sweet and tangy cream cheese frosting.
Ingredients
Red Velvet Brownies
- ½ cup (114 g) unsalted butter
- ½ cup (110 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 (1) egg yolk room temperature
- ¼ cup (55 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) red gel food coloring
- 1 cup (125 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- ½ tsp (0.5 tsp) salt
Cream Cheese Frosting
- ½ cup (114 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 2 cups (240 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Instructions
Red Velvet Brownies
- Preheat the oven to 350℉ (176℃). Spray a 9×9 inch baking pan with nonstick cooking spray and line the bottom and sides of the pan with parchment paper.
- In a microwave-safe bowl, combine the unsalted butter and brown sugar. Microwave for 90 seconds until the butter is melted, and then whisk until the mixture is well combined and smooth. Set aside.
- In a large mixing bowl, combine the granulated sugar, eggs, and egg yolk. Use an electric hand mixer to whip the eggs and sugar for 2 to 3 minutes until light and pale. While mixing on low speed, slowly drizzle in the brown sugar mixture to temper the egg mixture. Add in the vegetable oil, vanilla extract, and red gel food coloring and mix until well combined.
- Add in the all-purpose flour, cocoa powder, and salt, and mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl.
- Pour the red velvet brownie batter into the prepared baking pan and spread evenly with an offset spatula. Bake the brownies for 24-26 minutes until set. An inserted toothpick in the center of the brownies should come out with moist crumbs. Remove the pan from the oven and cool the brownies to room temperature.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese until smooth.
- Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until well combined. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until the frosting is light, smooth, and creamy.
- Spread the cream cheese frosting onto the cooled red velvet brownies using an offset spatula. Cut the brownies into 16 squares.
Notes
Store the red velvet brownies in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for the best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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Categories:
Bars & Brownies, Christmas, Fall, Fourth of July, Red Velvet, Spring, Summer, Valentine's Day, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Hi there! A special ingredient in red velvet that gives it its taste is white vinegar. If I wanted to add to this recipe, would I add 1 teaspoon or 1/2 a teaspoon?
Hi there! I didn’t test this recipe with the addition of white vinegar, so it is difficult for me to say what amount or how it would turn out. Please let me know if you give it a try. If it were me testing it, I would go with 1 tsp.
Hello!
Can i use a 20×20 cm (8 inch) square pan & how long should I bake it?
Thank you
Hello! Yes, you can. The bake time will probably be about 3 to 5 minutes longer. Insert a toothpick in the center of the brownies to see if they are done. The toothpick will come out with moist crumbs.
Absolutely the tastiest, most delicious brownies ever. I am a huge red velvet anything lover and these are a keeper. Thank you so much for the recipe.
So glad you loved the recipe!! Thanks so much for leaving the positive review! Much appreciated!