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Red velvet brownies are a decadent twist on the classic red velvet cake, combining the color, subtle cocoa flavor, and creamy texture into the perfect brownies. These homemade Red Velvet Brownies with a sweet cream cheese frosting are fudgy and rich with a tangy and sweet cream cheese frosting.
Any big red velvet fans out there? I am such a sucker for all things red velvet. It may have to do with it being paired with cream cheese frosting but I love red velvet desserts. I have shared so many red velvet recipes on Modern Honey from my Red Velvet Cake Recipe to my Frosted Red Velvet Cookies.
This recipe is an unique brownie because it is made with three different types of fats — butter, oil, and melted white chocolate. This makes them the fudgiest brownies! These brownies are inspired by Sarah Kieffer’s Red Velvet Brownies with Cream Cheese Frosting.
What do Red Velvet Brownies taste like?
The frosted red velvet brownies are rich and fudgy, with a hint of cocoa and the sweetness of white chocolate shining through. The cream cheese frosting adds a tangy creaminess that balances the sweetness. These are soft, fudgy, and creamy!
Ingredients:
What ingredients do you need to make homemade red velvet brownies? These are made from scratch with a homemade cream cheese frosting that puts it over the top.
RED VELVET BROWNIES:
- Butter: Combining oil and butter ensures the brownies are moist (from the oil) while retaining the rich flavor of butter.
- Oil
- Sugar
- Brown Sugar: Using both granulated and brown sugar enhances sweetness while adding a hint of chewiness.
- Eggs
- Vanilla Extract
- Red Food Coloring: I suggest using gel food coloring if it is available.
- Melted White Chocolate: The melted white chocolate adds extra fat and sugar, enhancing the fudginess while subtly sweetening the batter. I like to use Ghirardelli or Guittard white chocolate. Use a white chocolate with at least 30% cooca butter for best results.
- Unsweetened Cocoa Powder: A small amount of cocoa powder provides the signature red velvet flavor without overpowering the white chocolate.
- Flour
- Baking Powder
- Salt
CREAM CHEESE FROSTING:
- Butter, Cream Cheese, Powdered Sugar, and Vanilla Extract or Paste. Heres’ my Best Cream Cheese Frosting Recipe.
Baking Tips:
Use Gel Food Coloring: Gel food coloring provides vibrant red color without thinning the batter.
Avoid Overbaking: Check the brownies a few minutes early to maintain their fudgy texture.
Chill Before Frosting: Allow the brownies to cool completely before frosting to avoid melting the cream cheese frosting. I like to place them in the freezer because they are easier to slice that way.
How to Make Fudgy Red Velvet Brownies with Cream Cheese Frosting:
Preheat the oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Combine the Wet Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, and brown sugar on medium speed until the mixture becomes pale and slightly thickened, about 5-6 minutes. Reduce the speed to low and mix in the oil, red food coloring, and vanilla extract until smooth.
Melt the Chocolate: Place the white chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir frequently until melted and smooth. Allow it to cool slightly before incorporating it into the batter.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
Bake the Brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 20-23 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The top should be slightly firm and have a subtle sheen. Let the brownies cool completely in the pan on a wire rack. I like to place them in the freezer to chill before frosting.
Make Cream Cheese Frosting: In a large mixing bowl, beat the butter and cream cheese on medium speed with a stand or hand mixer until creamy, about 3 minutes. Add powdered sugar and vanilla and whip for about 3-4 minutes, or until smooth, light, and fluffy.
Assemble the Red Velvet Brownies. Spread the cream cheese frosting evenly over the cooled brownies using an offset spatula. Refrigerate the brownies for about 1 hour to allow the frosting to set. Once set, lift the brownies out of the pan using the parchment paper overhang. Slice into bars and serve.
Storage. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Can I freeze these red velvet brownies? Absolutely! These freeze very well in a freezer-safe Ziploc bag. I love to store these in the freezer and take them out when I am ready to eat them.
Popular Red Velvet Recipes:
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Red Velvet Brownies
Ingredients
Red Velvet Brownies:
- 1 1/2 cups Flour
- 1/2 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1/4 cup Cocoa Powder
- 4 large Eggs
- 1 1/4 cups Sugar
- 3/4 cup Brown Sugar
- 1/2 cup Oil
- 2 teaspoons to 1 Tablespoon Red Gel Food Coloring
- 2 teaspoons Vanilla Extract
- 8 ounces White Chocolate (at least 30% cocoa butter)
- 1/2 cup Butter
Cream Cheese Frosting:
- 1/2 cup Salted Butter (softened)
- (1) 8-ounce pkg. Cream Cheese (softened)
- 3 1/4 cups Powdered Sugar
- 2 teaspoons Vanilla Extract or Vanilla Bean Paste
Instructions
- Preheat the oven to 350 degrees. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs, granulated sugar, and brown sugar on medium speed until the mixture becomes pale and slightly thickened, about 5-6 minutes. Reduce the speed to low and mix in the oil, red food coloring, and vanilla extract until smooth.
- Place the white chocolate and butter in a heatproof bowl set over a pot of simmering water. Stir frequently until melted and smooth. Allow it to cool slightly before incorporating it into the batter.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20-23 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The top should be slightly firm and have a subtle sheen. Let the brownies cool completely in the pan on a wire rack. I like to place them in the freezer to chill before frosting.
Cream Cheese Frosting:
- In a large mixing bowl, beat the butter and cream cheese on medium speed with a stand or hand mixer until creamy, about 3 minutes. Add powdered sugar and vanilla and whip for about 3-4 minutes, or until smooth, light, and fluffy.
- Spread the cream cheese frosting evenly over the cooled brownies using an offset spatula. Refrigerate the brownies for about 1 hour to allow the frosting to set. Once set, lift the brownies out of the pan using the parchment paper overhang. Slice into bars and serve.
- Storage. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Can I freeze these red velvet brownies? Absolutely! These freeze very well in a freezer-safe Ziploc bag. I love to store these in the freezer and take them out when I am ready to eat them.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
