Red Velvet Brownies

Indulge in the ultimate dessert mash-up: rich, fudgy red velvet brownies topped with silky cream cheese frosting! This irresistible recipe blends deep chocolate flavor with that classic tangy-sweet cream cheese finish, creating a decadent treat that’s perfect for satisfying any sweet craving. Whether you’re a baking newbie or seasoned pro, our step-by-step guide ensures delicious results every time.

We’ll also share some fun history behind red velvet’s iconic color and velvety texture—from its Victorian origins to the clever use of beet juice during the Depression.

I always thought red velvet was purely a Southern classic—blame it on Steel Magnolias and that infamous armadillo groom’s cake! Turns out, the story goes much further back. The name “velvet cake” dates to Victorian times when bakers used rich cocoa and a touch of vinegar or buttermilk to create an ultra-soft, velvety crumb that felt luxurious on the tongue. Back then, a subtle reddish-brown tint came naturally from the reaction between cocoa, buttermilk, and baking soda—no dye needed. During the Great Depression, some clever home bakers added beet juice for a deeper red hue (and a bit of extra moisture), though most agree the earthy flavor wasn’t everyone’s favorite. It wasn’t until the mid-20th century that bright red food coloring took over and gave us the iconic crimson shade we know today.

No matter the era, one thing has never changed: cocoa is the heart of every true red velvet recipe.

Now, let’s bring that legacy into brownie form! These Red Velvet Brownies are fudgy, tangy-sweet, and crowned with the creamiest cream cheese frosting. Ready to make a little history in your own kitchen? Grab your apron, preheat the oven, and let’s bake something unforgettable! ❤️

Red Velvet Brownie Recipe:

Ingredients;

How to make Red Velvet Brownies:

• Preheat your oven to 350°F (175°C).
• Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later—this creates “handles” to lift the brownies out cleanly. Lightly grease the parchment with nonstick cooking spray to prevent any sticking.
• In a large mixing bowl, combine the softened butter and granulated sugar.
• Using a hand mixer, stand mixer, or sturdy spoon, beat them together until the mixture is light, fluffy, and well combined—about 2–3 minutes. This creaming step helps create that signature fudgy texture in the finished brownies.

• Next, crack in the eggs one at a time, followed by the vanilla extract. Mix on medium speed (or vigorously by hand) until the batter becomes light, smooth, and noticeably fluffier—about 1–2 minutes. (This step incorporates air for a tender texture while fully blending the flavors, setting the stage for that perfect fudgy bite.)

• Now add the red food coloring (gel or liquid—gel gives a more vibrant color with less added moisture).
• Stir it in thoroughly until the batter reaches a beautiful, even crimson shade throughout—no streaks! This is the moment the classic red velvet magic really comes to life. Mix on low speed or by hand for about 30–60 seconds to fully incorporate without over-beating.

• Sift or whisk together the cocoa powder, all-purpose flour, and salt in a separate bowl to ensure even distribution and remove any lumps.
• Gently fold these dry ingredients into the vibrant red batter using a spatula or wooden spoon. Stir just until combined—avoid overmixing to keep the brownies fudgy and tender. The batter will thicken into a rich, glossy consistency that’s ready for the pan. (Pro tip: Scrape down the sides of the bowl to incorporate everything evenly.)

• Pour the rich red batter into your prepared 9×9-inch pan, using a spatula to spread it into an even layer and smooth the top for uniform baking.
• Place the pan in the preheated 350°F oven and bake for 45–50 minutes. The brownies are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached—no wet batter.
• Remove the pan from the oven and set it on a wire rack. Let the brownies cool completely in the pan (about 1–2 hours) before lifting them out using the parchment overhang. This cooling time helps them set up perfectly for clean cuts and that signature fudgy texture. (Pro tip: For extra neat slices, chill the cooled brownies in the fridge for 30 minutes before cutting.)

Making the Cream Cheese Frosting:

While the brownies cool, let’s whip up that classic cream cheese frosting!

• In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened cream cheese, room-temperature butter, and vanilla extract.
• Beat on medium speed until the mixture is completely smooth, creamy, and lump-free—about 1–2 minutes. Scrape down the sides of the bowl as needed to ensure everything incorporates evenly. This silky base will give your red velvet brownies that perfect tangy-sweet finish everyone loves. 

• Add the powdered sugar (sifted if possible, to avoid lumps) and the milk to the bowl.
• Beat on low speed at first to incorporate the sugar without a cloud of powder, then increase to medium-high speed. Continue beating for 2–3 minutes until the frosting is light, fluffy, smooth, and creamy—perfectly spreadable with no graininess.
• Scrape down the sides and bottom of the bowl once or twice during mixing to ensure everything blends evenly.
• If the frosting seems too thick, add a tiny splash more milk (½ teaspoon at a time); if it’s too thin, sprinkle in a bit more powdered sugar. Taste and adjust vanilla if you’d like an extra boost of flavor. Your tangy-sweet cream cheese frosting is now ready to crown those gorgeous red velvet brownies!

• Once the red velvet brownies have cooled completely in the pan (at least 1–2 hours, or pop them in the fridge for 30 minutes for easier handling), it’s time to frost!
• Carefully lift the brownies out of the pan by grasping the overhanging parchment paper edges like handles. Transfer them to a large cutting board or flat surface.
• Using an offset spatula or the back of a spoon, generously spread the prepared cream cheese frosting over the top of the brownies. Aim for an even, smooth layer that covers the entire surface—get right to the edges for that picture-perfect finish. Take your time to create nice swirls or a perfectly flat top, whichever style you prefer. The tangy frosting pairs beautifully with the fudgy, vibrant red base underneath.
• Now they’re ready for slicing and serving—pure indulgence awaits! 

• Once your red velvet brownies are perfectly frosted and the cream cheese topping has set just right, it’s time for the best part—slicing and serving!
• Using a sharp knife (for clean edges, run it under hot water and wipe it dry between cuts), slice the brownies into a 4×4 grid to create 16 even, generous squares.
• For picture-perfect pieces, wipe the knife clean after each cut and consider chilling the frosted brownies for 15–20 minutes first if they’re extra fudgy.
• Arrange the squares on a platter, stack them on a cake stand, or plate them individually—however you serve them, these rich, tangy-sweet treats are guaranteed to disappear fast! Enjoy every decadent bite, and don’t be surprised if everyone asks for the recipe. Happy baking! ❤️

These Red Velvet Brownies with cream cheese frosting are the ultimate treat—fudgy, vibrant, and bursting with that classic tangy-sweet flavor we all love. Whether you’re baking for a special occasion, a potluck, or just because, this easy recipe delivers crowd-pleasing results every time.

Happy baking, and enjoy every delicious bite!

Other Brownie and Bar Recipes:

• Ultimate Double Chocolate Brownies
• Rockey Road Brownies
• Pumpkin Snickerdoodle Bars
• Maple Walnut Brownies with White Chocolate Chips