If you love the classic allure of red velvet cake but are looking for something a bit easier to make, these red velvet brownies might be just what you need. They have all the decadent flavor and vibrant color of red velvet in a fudgy, chewy brownie form. And with a smooth, tangy cream cheese frosting on top, each bite is a perfect balance of sweetness and slight tang. Plus, they look gorgeous on any dessert table!

One time, I made these brownies for a friend’s birthday party, and they stole the show. Everyone expected a regular chocolate brownie, but these red velvet beauties were a surprise. Between the vibrant red color and the luscious cream cheese topping, they were almost too pretty to eat… almost. The compliments just kept coming, and by the end of the night, they were completely gone. Ever since, they’ve been my go-to for gatherings where I want to bring something special but not overly complicated.

The story behind red velvet

Red velvet desserts have been around since the 19th century, originally made with natural cocoa powder that gave the cake a reddish hue when mixed with vinegar and buttermilk. It wasn’t until later that food coloring was added to boost that dramatic red look we know and love. Red velvet brownies take the classic red velvet cake concept and pack it into a denser, more indulgent form. With their slightly tangy flavor from the cocoa and the rich cream cheese frosting, they’re a fun twist on traditional chocolate desserts.

Let’s talk ingredients: what makes these brownies so special

Unsalted butter: Adds richness and moisture to the brownies. Using unsalted butter gives you control over the saltiness. If you only have salted butter, just skip the extra salt in the recipe.
All-purpose flour: This forms the base of the brownies, giving them structure while keeping them tender. Whole wheat flour can work in a pinch, though the texture may be a bit denser.
Cocoa powder: Adds that subtle chocolate flavor without overpowering the red velvet essence. If you’re out of cocoa powder, dark chocolate can be melted down and substituted, but use sparingly to avoid changing the texture.
Baking powder: Helps give the brownies a slight lift. Make sure it’s fresh, as expired baking powder won’t provide the right texture.
Eggs: Bind the ingredients and add moisture. Room temperature eggs are ideal because they incorporate better into the batter.
Granulated sugar: Sweetens the brownies while adding to their chewy texture.
Vanilla extract: Brings out the other flavors in the brownies. Pure vanilla extract is best, but you can use vanilla essence if that’s what you have.
White vinegar: Enhances the red color and adds a hint of tang. It’s optional but highly recommended for authentic red velvet flavor.
Red food coloring: Gives that iconic red velvet color. Gel coloring is more concentrated and often produces a more vibrant color with less product.
Cream cheese: The base for the frosting. Full-fat cream cheese is best for that thick, rich topping.
Powdered sugar: Sweetens and helps thicken the frosting without any grittiness.

Kitchen gear: what you need (and what you can skip)

You don’t need any fancy gadgets to whip up these red velvet brownies, but here are a few tools that make the process easier:

8″x8″ baking dish: This size ensures the brownies are thick enough to have that signature fudgy texture. If you only have a 9″x9″ pan, keep an eye on them as they might bake a little faster.
Whisk: Useful for combining the dry ingredients without needing an extra sifter.
Handheld mixer or sturdy wooden spoon: To mix the wet ingredients and then incorporate the dry ones. A mixer gives you a smoother batter, but a wooden spoon works in a pinch.
Stand mixer with paddle attachment (for the frosting): Makes the frosting super creamy, but if you don’t have one, a handheld mixer works just fine.
Wire rack: Allows the brownies to cool evenly, which helps prevent any sogginess from forming at the bottom.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Preheat your oven and prep the pan
Start by preheating your oven to 350°F. Grease an 8″x8″ baking dish (or line it with parchment paper for easy removal). This step may seem small, but a well-greased pan is the key to easy brownie removal later.
Melt the butter
Melt the butter in a microwave-safe bowl, then let it cool slightly. You don’t want to add hot butter to the eggs, or you might end up with scrambled eggs in your batter (learned that the hard way once!).
Mix the dry ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures the cocoa powder is evenly distributed, so you don’t end up with random chocolatey pockets.
Prepare the wet ingredients
In a large mixing bowl, whisk the eggs until slightly frothy, then add in the sugar, vanilla, vinegar, and red food coloring. Slowly stream in the melted butter while mixing. This order helps the ingredients combine smoothly without overmixing.
Combine the wet and dry ingredients
Pour the dry ingredients into the wet mixture. Mix on low speed until just combined – overmixing can make the brownies tough.
Bake the brownies
Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 28 minutes or until a toothpick comes out mostly clean (a few moist crumbs are perfect). Let the brownies cool completely on a wire rack.
Make the cream cheese frosting
In a mixing bowl, beat the cream cheese, butter, and powdered sugar together until smooth and fluffy. Add a pinch of salt and vanilla extract, then mix again. Spread the frosting evenly over the cooled brownies.

Variations and fun twists to try

Vegan red velvet brownies: Substitute the butter with a plant-based version, use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg), and a dairy-free cream cheese for the frosting.
Gluten-free option: Swap the all-purpose flour with a 1:1 gluten-free baking blend.
Nutty surprise: Fold in a handful of chopped pecans or walnuts for added crunch.
Extra chocolatey: Add chocolate chips to the batter for a gooier, more indulgent brownie.

Each of these variations brings a unique twist to the brownies, and honestly, I think they’re all delicious in their own way.

Serving ideas to impress your guests

For a stunning presentation, cut the brownies into clean squares and arrange them on a white platter to let that red color pop. A sprinkle of cocoa powder or a few shavings of dark chocolate on top adds a sophisticated touch. If you’re feeling fancy, garnish with a few fresh raspberries or a sprig of mint – it gives a hint of color contrast and makes each slice feel like a special treat.

Perfect drink pairings

These brownies are delicious with a classic glass of milk – the rich cream cheese frosting and fudgy brownie make milk an ideal choice to balance out the sweetness. If you’re looking for something a bit more grown-up, try pairing with a warm chai tea or a creamy hot chocolate. The spices in chai complement the cocoa notes in the brownies beautifully, and hot chocolate just doubles down on the indulgence factor!

Storage and reheating tips

Store any leftover brownies in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting is perishable, so refrigeration is essential. When you’re ready to enjoy one, let it sit at room temperature for about 10 minutes to soften the frosting. If you want a warm brownie, pop it in the microwave for 10 seconds (but be careful – you don’t want the frosting to melt entirely!).

Adjusting for different serving sizes

To make a larger batch, simply double the recipe and use a 9″x13″ baking pan. Baking time may vary slightly, so check for doneness around the 25-minute mark. For smaller batches, halve the recipe and use a loaf pan – just keep in mind that they may need slightly less time in the oven, so keep an eye on them.

Troubleshooting common issues

Brownies too dry? You may have overbaked them. Check them a few minutes before the suggested bake time next time.
Frosting too runny? Make sure your cream cheese and butter were at room temperature before mixing, and add a bit more powdered sugar if needed.
Color not vibrant? Gel food coloring usually provides a stronger color than liquid food coloring, so try using that.

Frequently asked questions

Q: Can I use natural food coloring instead of artificial?
A: Yes, beetroot powder or juice can work as a natural alternative, though the color might be less intense.

Q: Can I freeze these brownies?
A: You can freeze unfrosted brownies for up to 2 months. Thaw, then add the frosting once they’re back to room temperature.

Q: What if I don’t have vinegar?
A: You can skip it, but it does help enhance the red color and gives a slight tang.

Q: Do I have to use a handheld or stand mixer for the frosting?
A: No, but mixing by hand might take longer to achieve the creamy texture.

Q: Can I make these brownies ahead of time?
A: Absolutely! Make them a day in advance and keep them refrigerated – the flavors develop beautifully overnight.

Red Velvet Brownies Recipe