I love making these Red Velvet Brownies with Cream Cheese Frosting when I want something rich, fudgy, and a little extra special. They have a deep cocoa flavor, a vibrant red color, and a smooth, tangy cream cheese frosting that melts right into every bite. I find them perfect for celebrations, holidays, or whenever I crave an indulgent homemade dessert.
Why You’ll Love This Recipe
I love how these brownies combine the dense, chewy texture of a classic brownie with the subtle cocoa flavor of red velvet cake. The hint of vinegar enhances the richness and gives that signature red velvet taste I always look for.
I also appreciate how simple the batter comes together in just one bowl. The cream cheese frosting adds a silky, slightly tangy finish that balances the sweetness beautifully. I find that the optional white chocolate chips add little bursts of creamy sweetness that make every square even more irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
¾ stick (85 g) unsalted butter
1 cup (200 g) granulated sugar
¼ cup (55 g) light brown sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup (80 ml) vegetable oil
¼ cup (25 g) cocoa powder
¾ cup (90 g) all-purpose flour
1 tablespoon vinegar
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon red food coloring
¾ cup (130 g) white chocolate chips (optional)
4 oz (115 g) cream cheese
¾ stick (85 g) unsalted butter (for frosting)
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract (for frosting)
Directions
I start by preheating the oven to 350°F (175°C) and lining an 8-inch square baking pan with parchment paper.
I melt the butter in a medium bowl, then whisk in the granulated sugar and light brown sugar until everything is well combined. After that, I add the eggs, egg yolk, and vanilla extract, whisking gently until the mixture looks smooth and glossy.
Next, I stir in the vegetable oil and cocoa powder until the batter is fully incorporated and smooth. I mix in the red food coloring until I get a vibrant, even red color.
I fold in the flour, cornstarch, and salt with a spatula, making sure not to overmix. Then I stir in the vinegar and gently fold in the white chocolate chips if I decide to use them.
I pour the batter into the prepared pan and spread it evenly. I bake the brownies for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. I let them cool completely in the pan before adding the frosting.
For the frosting, I beat the cream cheese and butter together until smooth and creamy. I gradually add the powdered sugar on low speed, then increase the speed and beat until light and fluffy. I mix in the vanilla extract until everything is smooth.
Finally, I spread the frosting evenly over the cooled brownies, slice them into 16 squares, and serve.
Servings and timing
I prepare these brownies in about 15 minutes, and they bake for 25 minutes, making the total time around 40 minutes.
This recipe makes 16 servings. Each serving contains approximately 420 kcal.
Variations
I sometimes swirl a little extra cream cheese mixture into the brownie batter before baking for a marbled effect.
If I want a deeper chocolate flavor, I add a handful of dark chocolate chips along with or instead of the white chocolate chips.
For a festive twist, I top the frosting with red velvet crumbs or a sprinkle of white chocolate shavings. I also like adding a touch of lemon zest to the frosting when I want a brighter, tangier flavor.
Storage/Reheating
I store these brownies in an airtight container in the refrigerator for up to 5 days because of the cream cheese frosting.
When I want to serve them, I let them sit at room temperature for about 20–30 minutes so the frosting softens and the texture becomes perfectly fudgy again.
If I need to store them longer, I freeze the unfrosted brownies tightly wrapped for up to 2 months, then thaw and frost them before serving.
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FAQs
Can I make these brownies without food coloring?
I can skip the red food coloring if I prefer a natural look. The brownies will taste the same but won’t have the classic red velvet appearance.
How do I know when the brownies are done?
I insert a toothpick into the center and look for a few moist crumbs. If it comes out completely wet, I bake them a little longer. I avoid overbaking to keep them fudgy.
Can I use a different pan size?
I can use a 9-inch square pan, but I reduce the baking time slightly since the brownies will be thinner.
Can I make the frosting less sweet?
I reduce the powdered sugar slightly and add a pinch of salt or a small squeeze of lemon juice to balance the sweetness.
Do I have to refrigerate them?
Because of the cream cheese frosting, I refrigerate them for safe storage. I always bring them closer to room temperature before serving for the best texture.
Conclusion
I find these red velvet brownies with cream cheese frosting to be the perfect balance of rich chocolate flavor and tangy sweetness. They are easy to prepare, wonderfully fudgy, and visually stunning. Whenever I make them, they quickly become a favorite treat that everyone reaches for again and again.
📖 Recipe:
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Red Velvet Brownies with Cream Cheese Frosting
- Total Time: 40 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
These red velvet brownies are rich, fudgy, and topped with a smooth, tangy cream cheese frosting. With deep cocoa flavor and a vibrant red color, they make an indulgent and beautiful dessert for any occasion.
Ingredients
¾ stick (85 g) unsalted butter
1 cup (200 g) granulated sugar
¼ cup (55 g) light brown sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup (80 ml) vegetable oil
¼ cup (25 g) cocoa powder
¾ cup (90 g) all-purpose flour
1 tablespoon vinegar
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon red food coloring
¾ cup (130 g) white chocolate chips (optional)
4 oz (115 g) cream cheese
¾ stick (85 g) unsalted butter (for frosting)
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Melt the butter in a medium bowl, then whisk in the granulated sugar and light brown sugar until well combined.
- Add the eggs, egg yolk, and vanilla extract, whisking until smooth and glossy.
- Stir in the vegetable oil and cocoa powder until fully incorporated. Mix in the red food coloring until evenly colored.
- Fold in the flour, cornstarch, and salt without overmixing. Stir in the vinegar and gently fold in the white chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar on low speed, then increase speed and beat until light and fluffy. Mix in the vanilla extract.
- Spread the frosting evenly over the cooled brownies. Slice into 16 squares and serve.
Notes
For a marbled effect, swirl a small amount of sweetened cream cheese into the batter before baking.
Substitute dark chocolate chips for white chocolate chips for a deeper chocolate flavor.
Add lemon zest or a pinch of salt to the frosting to balance sweetness.
Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature 20–30 minutes before serving.
Freeze unfrosted brownies tightly wrapped for up to 2 months, then thaw and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 420 kcal
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
