These red velvet brownies with cream cheese frosting are the perfect combination of my classic fudgy brownies and red velvet cake! The deep red color of the brownies makes them a fun treat for Valentine's Day or any special occasion!
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What is Red Velvet?
So what makes red velvet so special? Apparently some people don't get the hype around red velvet cake because "it's just regular cake with red food coloring, right?" wrong. Red velvet cake contains both vinegar and buttermilk which react with the cocoa powder to create a deep maroon color which is how red velvet got its name. These days extra red food coloring is added to give us a much brighter red color (which actually began as a marketing ploy in the 1920's). Also, the cream cheese frosting. Duh.
These red velvet brownies are a fun combination of my classic red velvet cupcakes and fudgy brownies!
You might also like these red wine brownies or these red velvet macarons!
Ingredient Notes
You just need a few ingredients to make these red velvet brownies with cream cheese frosting!
Cocoa Powder - My absolute favorite cocoa powder to use in my baking is the King Arthur Flour Triple Cocoa Blend! It's a blend of natural, Dutch, and black cocoa and is perfect for any baking. But this recipe will work great with whatever cocoa you have on hand! You can use either natural cocoa or Dutch processed cocoa!
Cornstarch - Adding cornstarch to the brownies helps keep them soft and chewy!
Butter - I like using melted butter for flavor, but you can also sub a neutral vegetable oil if you prefer.
White Vinegar - You can leave out the vinegar if you prefer, but it adds a little extra tang to the brownies and reacts with the cocoa powder for that classic red velvet flavor!
Red Food Coloring - You can add as much or as little red food coloring as you prefer!
The complete list of ingredients and amounts is located in the recipe card below.
Variations
- White Chocolate - Add in 1 cup of white chocolate chips and do a drizzle of melted white chocolate on top instead of the cream cheese frosting.
- Cream Cheese Swirl - Instead of cream cheese frosting, you can swirl some into the batter! Combine 8 ounces of softened cream cheese with ¼ cup of sugar and 1 egg. Then swirl it into the tops of the brownies before baking!
How to Make Red Velvet Brownies
Preheat the oven to 350°F.
In a small bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set aside.
Whisk together the melted butter, granulated sugar, and vanilla extract.
Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.
Then add in the white vinegar and red food coloring.
Fold in the dry ingredient mixture and mix until the batter is just combined.
Cut a parchment paper sling slightly smaller than the width of the square cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray (I love Bakers Joy or Everbake). Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the brownies right out of the pan!
I love all of my USA Pan cake pans because they are extremely sturdy and truly nonstick. However, I still like to prepare my pans to ensure the red velvet brownies come out easily.
Pour the batter into your prepared baking pan.
Bake at 350°F for 30-40 minutes or until an inserted knife comes out mostly clean.
Remove from the oven and let fully cool in the pan.
Once the brownies are cool, use the edges of the parchment paper to slide the brownies out of the pan.
Once the red velvet brownies are fully cool, scoop dollops of cream cheese frosting over the surface of the brownies.
Then gently smooth into an even layer and make swirls in the frosting using the back of a spoon.
Then slice and enjoy!
Tips for the Best Brownies!
(and blondies too!)
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. Same goes for cocoa powder!
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Use a metal baking pan! Not all materials are created equal when it comes to baking. Metal cake pans conduct heat much better than other materials like glass or ceramic, so your baked goods will cook faster and more evenly!
It's better to undercook the brownies slightly, than overcook them! Brownies will dry out quick, so it's best to err on the side of caution when baking brownies! Bake just until an inserted toothpick comes out mostly clean but still a tad gooey. If you aren't sure, just go ahead and take them out because they'll continue to firm up as they cool. Note: the larger the pan, the less time the brownies will take to cook.
Be patient and let them cool. Warm brownies fresh out of the oven are delish, I know. But it's best to let them fully cool before digging in. The brownies will be less likely to crumble when you cut them and the center is more likely to be fully cooked while still being perfectly fudgy.
Recipe FAQ's
These brownies are best eaten within the first 2-3 days, but will keep in an airtight container in the fridge for up to 5 days (if they're unfrosted they can be stored at room temp). However, they taste best if you let them come up to room temperature for at least 30 minutes before eating.
To get clean slices of these red velvet brownies, run a super sharp knife under hot water until the blade is warm, then wipe it dry. Then cut a single slice and repeat. It's a bit tedious to clean the knife before every cut, but you get perfect slices every time!
Red velvet has a very mild chocolatey flavor that is usually complimented by tangy cream cheese frosting!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Red Velvet Brownies with Cream Cheese Frosting
Special Equipment
Ingredients
Brownies
- 1 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 cup unsalted butter, melted
- 1 ¾ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 teaspoon white vinegar , optional
- 2-3 teaspoons red food coloring
Cream Cheese Frosting
- 4 ounces cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1-3 teaspoons heavy cream, as needed
Instructions
Brownies
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set aside.
- Whisk together the melted butter, granulated sugar, and vanilla extract.
- Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.
- Then add in the white vinegar and red food coloring.
- Fold in the dry ingredient mixture and mix until the batter is just combined.
- Cut a parchment paper sling slightly smaller than the width of the square cake pan and make sure it fits flatly in the bottom. Then lightly spray the bottom and sides of the pan with a vegetable oil based spray. Place you parchment paper sling in the bottom of the pan and smooth it out so that it sticks to the pan spray (you can use metal binder clips to secure it to the pan). After baking you’ll be able to just slide the brownies right out of the pan!
- Pour the batter into your prepared baking pan.
- Bake at 350°F for 30-40 minutes or until an inserted knife comes out mostly clean.
- Remove from the oven and let fully cool in the pan.
- Once the brownies are cool, use the edges of the parchment paper to slide the brownies out of the pan.
Cream Cheese Frosting
- Make sure both your butter and cream cheese are fully at room temperature or else it won't combine smoothly and you'll end up with cream cheese lumps.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until smooth.
- Add in the powdered sugar, vanilla, and salt and beat on low speed until fully combined. Then increase the speed to high and whip for 2-3 minutes until the frosting is light and fluffy. Add in 1-2 teaspoons of heavy cream as desired to reach your desired consistency.
- Once the brownies are fully cool, scoop dollops of cream cheese frosting over the surface of the brownies. Then gently smooth into an even layer and make swirls in the frosting using the back of a spoon.
- These brownies are best eaten within the first 2-3 days, but will keep in an airtight container in the fridge for up to 5 days (if they're unfrosted they can be stored at room temp). However, they taste best if you let them come up to room temperature for at least 30 minutes before eating.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ashlee Wilson says
I love everything red velvet and these did not disappoint!