Red Velvet Brownies Recipe

Red velvet brownie on a white plate with red dots.

5 from 1 vote

Red Velvet Brownies are a much simpler method for that classic red velvet taste. Decadent, moist, chewy brownies with that deep red color topped with smooth cream cheese frosting!

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Keyword: brownies, cream cheese frosting, red velvet

Servings:

Calories: 363kcal

Author: Leigh Harris

Ingredients

Brownies

3/4 cup Unsalted butter
4 oz Bittersweet chocolate bar chopped
1 1/2 cup Granulated sugar
4 large Eggs
1 1/2 cup All-purpose flour
1 1/2 tsp Baking powder
1 oz Red food coloring (1 bottle)
1 1/2 tsp Vanilla extract
1/4 tsp Kosher salt

Cream Chees Frosting

8 oz Cream cheese softened
3 tbsp Unsalted butter softened
1/8 tsp Kosher salt
1 1/2 cups Powdered sugar
1 tsp Vanilla extract

US Customary - Metric

Instructions

Brownies

Preheat the oven to 350 degrees F. Line a 9×9 baking pan with parchment paper with overhang for handles. Or line with aluminum foil and spray lightly with baking spray.
In a large microwave-safe bowl melt the butter and bittersweet chocolate for 1 1/2 to 2 minutes, stirring every 30 seconds until completely melted and smooth.
4 oz Bittersweet chocolate bar, 3/4 cup Unsalted butter
Whisk in the sugar.
1 1/2 cup Granulated sugar
Add the eggs, one at a time, whisking until blended after each one. Stir in the flour, baking powder, salt, red food coloring, and vanilla extract.
4 large Eggs, 1 1/2 cup All-purpose flour, 1 1/2 tsp Baking powder, 1 oz Red food coloring, 1/4 tsp Kosher salt, 1 1/2 tsp Vanilla extract
Pour the brownie batter into the prepared pan and bake for 40-45 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the pan from the oven to a wire rack to cool completely. Once cooled remove the brownies from the pan to a cutting board.

Frosting

In a medium-size bowl, using an electric mixer beat the softened butter and cream cheese until smooth and creamy.
3 tbsp Unsalted butter, 8 oz Cream cheese
Add the salt and gradually beat in the powdered sugar one-half cup at a time, until smooth and creamy. Stir in the vanilla.
1/8 tsp Kosher salt, 1 1/2 cups Powdered sugar, 1 tsp Vanilla extract
Spread the frosting evenly over the top of the brownies. Slice and serve.

Notes

Chilling the brownies once frosted will make slicing easier.

Make Ahead - Make the brownies (without cream cheese frosting), let them cool completely, wrap them with plastic wrap, and store them in the refrigerator for up to 2 days. Make the frosting and store it separately in the fridge. Frost the brownies when ready to serve.

Storing and Freezing - Store the brownies in an airtight container in the refrigerator for up to 4 days. You can freeze baked unfrosted brownies for up to 1 month for the best quality. Thaw in the refrigerator overnight and frost with the cream cheese frosting when ready to serve.

Nutrition