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Stack of homemade Red Velvet Brownies with cream cheese frosting

Red Velvet Brownies

These Red Velvet Brownies are fudgy, rich, and topped with a smooth cream cheese drizzle. Easy to make and perfect for any occasion, they deliver bold red velvet flavor in every chewy bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 280 kcal

Equipment

  • 1 8x8 inch baking pan (or 9x9 inch)
  • 1 Parchment Paper
  • 1 Large Mixing Bowl
  • 1 Medium mixing bowl
  • 1 Hand Mixer or Stand Mixer (for cream cheese topping)
  • 1 Whisk
  • 1 Rubber Spatula
  • 1 Cooling rack
  • 1 Sharp knife or brownie cutter

Ingredients
  

Brownie Batter

  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 2 tbsp red food coloring gel preferred
  • 3/4 cup all-purpose flour spooned and leveled
  • 3 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 2 tbsp buttermilk or milk with 1 tsp white vinegar
  • 1 tsp white vinegar

Cream Cheese Topping

  • 4 oz cream cheese softened to room temperature
  • 1/2 cup powdered sugar sifted
  • 1/2 tsp vanilla extract
  • 2 tbsp milk or heavy cream adjust for drizzle consistency

Instructions
 

  • Preheat your oven to 350°F. Line your baking pan with parchment paper and lightly grease it with butter or non-stick spray.
  • Melt the butter in a large bowl. Whisk in the granulated sugar and brown sugar until fully combined and smooth.
  • Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and red food coloring until the batter turns a deep red.
  • Add the white vinegar and buttermilk to the wet mixture. Stir gently to combine everything evenly.
  • Sift the flour, cocoa powder, and salt together in a separate bowl to prevent lumps and ensure even mixing.
  • Fold the dry ingredients into the wet ingredients using a rubber spatula. Mix until just combined — do not overmix.
  • Pour the batter into the prepared pan. Spread it evenly with your spatula so the brownies bake uniformly.
  • If adding a cream cheese swirl, drop spoonfuls of the cream cheese mixture on top of the batter. Use a toothpick to swirl it gently.
  • Bake for 25 to 30 minutes. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
  • Remove the pan from the oven and let the brownies cool completely on a rack before slicing.
  • Drizzle or spread the cream cheese topping over cooled brownies. Slice into squares and serve.

Notes

For fudgier brownies, use an 8x8 pan and slightly underbake. Refrigerate for 30 minutes before slicing for clean edges. Gel food coloring gives a deeper red than liquid coloring. Brownies taste even better on day two.
Keyword Fudgy Brownies, Red Velvet Brownies