Introduction

There’s something absolutely delightful about Red Velvet Brownies with Cream Cheese Frosting, a dessert that masterfully blends the rich, deep red color and subtle cocoa flavor of red velvet with the fudgy, chewy texture of brownies. Topped off with a smooth and tangy cream cheese frosting, these brownies offer a perfect balance of indulgence and brightness that’s sure to captivate everyone’s taste buds.

The image shows a close-up of a square piece of red velvet cake with two distinct layers. The bottom layer is thick, moist, and deep red with a slightly crumbly texture. The top layer is a creamy, smooth white frosting, evenly spread and thicker than the cake layer. Small red crumbs are scattered on top of the frosting and around the cake piece on a white marbled surface. The background is softly blurred, drawing focus to the rich colors and details of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (155g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

1 cup (200g) granulated sugar

½ cup (115g) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1 tbsp red food coloring (liquid or gel)

¼ tsp salt

4 oz (115g) cream cheese, softened

2 tbsp unsalted butter, softened

1 cup (120g) powdered sugar, sifted

½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal later.

Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined. Set aside.

Step 3: In a large mixing bowl, stir the melted butter and granulated sugar until well combined. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract and red food coloring until the mixture is a uniform, vibrant red.

Step 4: Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Avoid overmixing to keep the brownies tender.

Step 5: Pour the batter evenly into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.

Step 6: While the brownies cool, beat the softened cream cheese and softened butter together until creamy. Gradually add the sifted powdered sugar, beating after each addition. Stir in the vanilla extract until smooth.

Step 7: Once brownies are at room temperature, spread the cream cheese frosting evenly over the top. Use the parchment overhang to lift brownies from the pan, slice, and serve.

Tips & Variations

For a richer flavor, use Dutch-process cocoa powder in place of regular cocoa powder.

Substitute red food coloring with natural beet juice or powder for a natural alternative.

Chill the frosting slightly if it’s too soft before spreading to get a neater finish.

Add chopped pecans or walnuts to the batter for a crunchy texture contrast.

FAQs

Can I use a different pan size?

An 8×8-inch pan is ideal for thickness and baking time. If using a larger pan, reduce baking time slightly to avoid drying out the brownies.

What if I don’t have cream cheese for the frosting?

You can replace cream cheese frosting with a simple buttercream or chocolate ganache, though the tangy contrast of cream cheese is a signature element of this recipe.