I adore these red velvet brownies—they’re the perfect blend of fudge-like richness and tender red velvet flavor, topped with a dreamy cream cheese frosting that elevates every bite.

Why You’ll Love This Recipe

I love how this recipe combines the indulgent texture of brownies with the classic tang of red velvet, complete with a gorgeous red hue and a luscious layer of cream cheese frosting. It’s ideal for special occasions—or simply when I want a show-stopping treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Granulated sugar
Light brown sugar
Large eggs
Egg yolk
Vanilla extract
Vegetable oil
Dutch-process cocoa powder
All-purpose flour
Cornstarch
Vinegar
Red gel food coloring
Salt
White chocolate chips (optional)
Cream cheese
Powdered sugar

Directions

Preheat the oven to 350°F (180°C) and line an 8-inch square baking pan with parchment paper.
Melt the butter, then whisk in granulated sugar and brown sugar until well combined.
Add eggs, egg yolk, and vanilla extract. Mix gently until smooth.
Stir in the vegetable oil and cocoa powder until fully incorporated.
In a small bowl, mix a few tablespoons of batter with red gel food coloring, then stir it back into the main batter for a vibrant color.
Fold in the flour, cornstarch, and salt. Then mix in the vinegar.
If desired, stir in white chocolate chips for added sweetness.
Spread the batter evenly into the prepared pan and bake for 20–30 minutes, or until a toothpick inserted comes out with moist crumbs.
Let the brownies cool in the pan for about 30 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat softened cream cheese and butter until smooth. Gradually add powdered sugar and a splash of vanilla, beating until light and fluffy.
Spread the frosting over the cooled brownies and garnish with brownie crumbs if desired.
Slice into 16 squares and enjoy.

Servings and Timing

Servings: 16 brownies
Prep time: 15 minutes
Bake time: 25 minutes
Total time: 40 minutes

Variations

Cheesecake swirl: swirl sweetened cream cheese into the batter before baking for a marbled look.
Extra chocolate: mix in dark or milk chocolate chips instead of white chocolate.
Nutty twist: add chopped pecans or walnuts for a crunchy contrast.
Frosting-free: skip the frosting and dust with powdered sugar for a lighter option.
Heart-shaped: use a cookie cutter after baking for festive shapes.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 5 days because of the cream cheese frosting. If they’re unfrosted, I keep them at room temperature. To reheat, I microwave individual squares for about 10–15 seconds to soften them up.

FAQs

Can I use liquid red food coloring instead of gel?

Yes, but I prefer gel food coloring because it provides a more vibrant red without thinning the batter.

Why do I need to add vinegar?

The vinegar reacts with the cocoa to boost the red color and adds that signature tangy flavor I expect in red velvet.

Can I skip the cream cheese frosting?

Absolutely. I sometimes leave it off if I want something simpler or less sweet. A dusting of powdered sugar works well too.

Can I freeze these brownies?

Yes, I wrap them tightly (without frosting) and freeze them for up to 3 months. I thaw them at room temperature and frost them just before serving.

How do I make fudgier brownies?

I make sure not to overbake them—pulling them out when a toothpick shows moist crumbs. I also avoid overmixing the batter to keep the texture dense and chewy.

Conclusion

These red velvet brownies are my go-to when I want something both beautiful and delicious. The deep red color, rich texture, and creamy frosting make them a standout treat. Whether it’s a holiday, birthday, or just a cozy evening at home, I love having a batch ready to share—or to enjoy all by myself.