Red Velvet Brownies

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.

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5 from 2 votes

Rich, decadent red velvet brownies with cream cheese frosting.

Prep Time20

Cook Time22

Course: Dessert

Cuisine: American

Keyword: red velvet brownies, red velvet brownies with cream cheese frosting

Servings:

Author: Modern Honey® - www.modernhoney.com

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

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Instructions

Preheat the oven to 350 degrees. Line a 9x13-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

These brownies are inspired by Sarah Kieffer's Red Velvet Brownies with Cream Cheese Frosting.

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.

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