Red Velvet Brownies

These red velvet brownies with cream cheese frosting are like a delicious fusion of classic fudgy brownies and red velvet cake! Their deep red color makes them a delightful treat for any special celebration!

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Here are some notes on the ingredients you’ll need for these red velvet brownies with cream cheese frosting:

Cocoa Powder: King Arthur Flour Triple Cocoa Blend for its rich flavor, but any cocoa powder you have on hand will work fine. Both natural and Dutch-processed cocoa will do the trick!
Cornstarch: Adding cornstarch to the brownie batter helps maintain its soft and chewy texture.
Butter: I prefer using melted butter for its rich flavor, but you can also use a neutral vegetable oil as a substitute if you prefer.
White Vinegar: While optional, adding white vinegar gives the brownies a slight tanginess and enhances the classic red velvet flavor when combined with cocoa powder.
Red Food Coloring: Adjust the amount of red food coloring according to your preference. You can add more or less to achieve your desired shade of red.

Here are some variations you can try with these red velvet brownies:

White Chocolate: Mix in 1 cup of white chocolate chips into the batter and drizzle melted white chocolate on top instead of using cream cheese frosting.
Cream Cheese Swirl: Instead of frosting, you can create a cream cheese swirl. Mix together 8 ounces of softened cream cheese, ¼ cup of sugar, and 1 egg. Then, gently swirl this mixture onto the surface of the brownie batter before baking. This adds a tasty cream cheese flavor to your brownies.

Here are some common questions about this red velvet brownie recipe:

How long do these brownies last?
These brownies are best enjoyed within the first 2-3 days, but they can be stored in an airtight container in the fridge for up to 5 days (if unfrosted, they can be stored at room temperature). For the best taste, let them come up to room temperature for at least 30 minutes before serving.
How do you cut brownies to get clean edges?
For clean slices, use a super sharp knife warmed under hot water, then dried. Repeat this process for each slice. Though it may seem tedious to clean the knife before each cut, it ensures perfect slices every time!
What does red velvet taste like?
Red velvet has a subtle chocolate flavor, often complemented by tangy cream cheese frosting.

Love brownies? Be sure to check out these other delicious brownie recipes!

Red Velvet Brownies

Prep Time: 20 minutes
Cook Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 16 brownies

Ingredients

Brownies

1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 tbsp cornstarch
½ tsp kosher salt
1 cup unsalted butter, melted
1 ¾ cups granulated sugar
2 tsp vanilla extract
3 large eggs, room temperature
1 tsp white vinegar, optional
2-3 tsp red food coloring

Cream Cheese Frosting

4 ounces of cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
1 ½ cups powdered sugar
½ tsp vanilla extract
pinch kosher salt
1-3 tsp heavy cream, as needed

Instructions

Brownies

Preheat your oven to 350°F.
In a bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Set this aside.
In a separate bowl, whisk together the melted butter, granulated sugar, and vanilla extract.
Add the eggs one at a time, whisking each one until fully incorporated and the batter starts to lighten in color.
Then mix in the white vinegar and red food coloring.
Fold in the dry ingredient mixture until just combined.
Cut a piece of parchment paper slightly smaller than the width of the square cake pan. Make sure it fits flatly in the bottom. Lightly spray the bottom and sides of the pan with a vegetable oil spray. Place the parchment paper in the bottom of the pan and smooth it out so it sticks to the sprayed surface (you may use metal binder clips to secure it). This will help you easily remove the brownies from the pan after baking.
Pour the batter into the prepared baking pan.
Bake at 350°F for 35-40 minutes, or until a knife inserted into the center comes out mostly clean.
Take the brownies out of the oven and allow them to cool down completely while still in the baking pan.
Once cooled, use the edges of the parchment paper to lift the brownies out of the pan.

Cream Cheese Frosting

Make sure both your butter and cream cheese are fully at room temperature to ensure smooth blending and avoid 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.
First, mix in powdered sugar, vanilla, and a pinch of salt. Start by beating at low speed until everything is mixed well. Then, turn up the speed to high and beat for 2-3 minutes until the frosting becomes light and fluffy.
Add 1-2 tsp of heavy cream as desired to reach your desired consistency.
Once the brownies are fully cooled, scoop dollops of cream cheese frosting over the surface of the brownies. Gently smooth into an even layer and create swirls in the frosting using the back of a spoon.
These brownies are perfect eaten within the first 2-3 days but can be stored in an airtight container in the fridge for up to 5 days (if unfrosted, they can be stored at room temperature).
For best taste, let them come up to room temperature for at least 30 minutes before eating.

Notes

It’s good to undercook brownies slightly than to overcook them! They can dry out quickly, so it’s safer to bake them until an inserted toothpick comes out mostly clean but still a bit gooey. If unsure, take them out sooner because they’ll firm up as they cool. Remember, the larger the pan, the less time they’ll need to cook.
Be patient and let them cool completely. Warm brownies straight from the oven are tempting, but it’s best to wait. Cooling fully helps them hold together better when cutting and ensures the center is fully cooked while staying fudgy.

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