These Red Velvet Cake Brownies are the perfect combination of fudgy brownies and creamy cream cheese frosting, offering a rich, indulgent treat. With their gorgeous red velvet color and tangy cream cheese icing, these brownies are sure to be a crowd favorite!
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So, here's a funny thing—my husband is not a fan of cake.
I know, I know, who doesn’t like cake?
But here’s the twist: he’ll bravely order a big round red velvet cake even if it’s just him eating it. The kicker? He’s the only one who enjoys red velvet and yes, he's the only one eating it! Me? I’m more of a brownie person.
Weirdly, he doesn’t like chocolate cake, but give him something with that red velvet color, and he’s hooked.
So, I decided to merge his love for brownies with his obsession with red velvet cake and whipped up these red velvet brownies with cream cheese frosting. Pair it with red velvet cheesecake ice cream, and it's heaven!
And for the kids? They’re all about my Cookies and Cream Cinnamon Rolls. Soft, gooey, and swirled with that irresistible cookies and cream flavor—they’ve quickly become a family favorite alongside our usual treats.
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Why You'll Love This?
- Two-in-one delight: Red velvet cake meets brownies—the best of both worlds!
- Rich and fudgy texture: These velvet brownies are perfectly dense and gooey, just how brownies should be.
- Cream cheese frosting: The tangy creaminess of the frosting balances the richness of the red velvet flavor.
- Simple ingredients: You likely have everything you need for this recipe already in your pantry!
- Quick and easy to make: No need for special skills or equipment—just a mixing bowl and a hand mixer.
- Perfect for any occasion: Whether it’s a birthday, holiday, or just because, these brownies will steal the show.
What is Red Velvet?
When you think of red velvet, you might think of that classic, deep red color and a flavor that’s somewhere between chocolate and vanilla. The key to red velvet lies in a combination of ingredients like unsweetened cocoa powder, buttermilk, and vinegar, which create the rich, slightly tangy flavor profile. And of course, a generous amount of red food coloring gives it that signature red hue.
Unlike a regular chocolate cake, red velvet cake has a much subtler chocolate flavor. The cream cheese frosting brings it all together, making it even more decadent. So, if you're new to red velvet flavor, it’s not your typical chocolate—it's something special and oh-so-satisfying!
Ingredients
For the Red Velvet Brownies
- Unsalted butter – Helps to create a rich, smooth batter.
- White sugar – Sweetens the brownies without overpowering the flavor.
- Whole eggs – Bind everything together and add richness.
- Vanilla extract or Vanilla bean paste– Enhances the flavor of the brownies.
- Neutral oil – Ensures a moist, fudgy texture.
- Unsweetened Cocoa powder – Provides the subtle chocolatey flavor.
- All-purpose flour – The base for the batter.
- Distilled white vinegar – Reacts with the cocoa powder to bring out that classic red velvet flavor.
- Cornstarch – Helps to create a fudgy texture.
- Salt – Balances the sweetness.
- Red food coloring (gel preferred) – The secret to that iconic red velvet color.
For the Stable Cream Cheese Frosting
- Unsalted butter – Adds richness to the frosting.
- Cream cheese – Gives the frosting that signature tang.
- Vanilla extract or vanilla bean paste – A little bit of vanilla balances the flavors.
- Salt – Just a pinch to balance the sweetness.
- Confectioner's sugar – The base for a smooth, creamy frosting.
See recipe card for quantities.
Substitution and Additions
- Red food coloring: If you don’t have gel food coloring, regular liquid food coloring will work, but gel gives a more vibrant beet red hue.
- Sugar: You can use coconut sugar or monk fruit for a more natural sweetener.
How To Make Red Velvet Cake Brownie?
- Prep the pan: Preheat your oven to 325°F and grease or line a 9x9 pan with parchment paper.
- Melt the butter and sugar: In a large mixing bowl, melt the unsalted butter and mix it with white sugar until smooth.
- Add eggs and vanilla: Stir in the whole eggs and vanilla extract until well combined.
- Add oil and cocoa powder: Mix in the neutral oil and unsweetened cocoa powder until smooth.
- Add flour, cornstarch and salt: Gradually fold in the all-purpose flour, cornstarch and salt, mixing just until combined.
- Add red color and vinegar: Stir in the red velvet gel and distilled white vinegar to activate the cocoa and create that signature red velvet flavor.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely before frosting.
- Mix cream cheese, salt, and vanilla: In a bowl, beat together the cream cheese, vanilla extract, and a pinch of salt until smooth.
- Add powdered sugar: Gradually add the confectioner’s sugar and continue to beat until the frosting is smooth and creamy.
- Frost the brownies: Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
Variations
- Add chocolate chips: Stir in some chocolate chips or white chocolate chips into the batter for extra gooeyness.
- Red velvet cheesecake brownies: Swirl some cheesecake batter into the brownie batter for a fun twist.
- Crumble on top: Top with crushed chocolate or vanilla wafer cookies for added crunch.
- Mini brownies: Use a mini muffin pan for bite-sized treats.
- Add nuts: Chopped walnuts or pecans would be a great addition for texture.
- Red velvet cheesecake: Add a layer of red velvet cheesecake between the brownie layers for an indulgent treat.
What To Serve With This
- Vanilla ice cream – The perfect creamy contrast to the rich brownies.
- Fresh berries – Add a pop of color and tartness to balance the sweetness.
- Whipped cream – Light and fluffy, just like your favorite café dessert.
- Hot chocolate – For those cozy nights, a cup of cocoa pairs beautifully.
- Coffee – A hot cup of coffee enhances the flavors and balances the sweetness.
- Chocolate ganache – For a more decadent topping.
- Caramel sauce – Drizzle over the top for a rich, buttery twist.
Equipment Used
- 9x9 pan – Ideal for baking the brownies.
- Hand mixer – Makes mixing the batter and frosting so much easier.
- Large mixing bowl – Essential for combining ingredients.
How to Store Leftovers
These red velvet brownies can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week.
Expert Tips
- Use gel red food coloring for the best color. It creates a vibrant, true red velvet color that you can’t get with liquid food coloring.
- Make sure the brownies cool completely before frosting them to prevent the frosting from melting.
Recipe FAQs
No, red velvet cake mix is different. It has a hint of cocoa but is more about the tangy flavor from vinegar and buttermilk.
Not quite! While it contains a bit of cocoa, it’s the combination of ingredients like vinegar and buttermilk that gives it its unique taste.
Fudgy brownies have more fat and less flour, creating a dense, moist texture. Cakey brownies have more flour and less fat, making them lighter and fluffier.
It could be from overmixing or overbaking. Make sure you don’t overmix the batter and bake just until a toothpick comes out with a few moist crumbs.
It’s slightly chocolatey, tangy from the vinegar, and rich, with the cream cheese frosting adding a deliciously tangy sweetness.
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Red Velvet Cake Brownie with Cream Cheese Frosting Recipe
Equipment
- 1 9x9 baking pan
- 1 hand mixer
- 1 large mixing bowl
Ingredients
Red Velvet Brownies
- ¾ cup Unsalted butter
- 1¼ cups White sugar
- 3 whole Whole eggs (room temperature)
- 1 teaspoon Vanilla extract or vanilla bean paste
- ⅓ cup Neutral Oil (canola oil, vegetable oil, avocado oil)
- ¼ cup unsweetened Cocoa Powder
- ¾ cup All purpose flour
- 1 tablespoon Cornstarch
- 1 tablespoon Distilled White vinegar
- ¼ teaspooon Salt
- 1 teaspoon Red food coloring gel preferred
Stable Cream Cheese Frosting
- ¼ cup Unsalted butter
- 4 oz Cream cheese
- 1 teaspooon Vanilla extract/ Vanilla bean paste
- 2 cups Confectioner's sugar
- pinch of salt
Instructions
For the Red Velvet Brownies:
- Prep the pan: Preheat your oven to 335°F (170°C) and grease or line a 9x9 pan with parchment paper.
- Melt the butter and sugar: In a large mixing bowl, melt the unsalted butter and mix it with white sugar until smooth.
- Add egg and vanilla: Stir in the whole egg and vanilla extract until well combined.
- Add oil and cocoa powder: Mix in the neutral oil and unsweetened cocoa powder until smooth.
- Add flour, cornstarch and salt: Gradually fold in the all-purpose flour, cornstarch and salt, mixing just until combined.
- Add vinegar and red coloring gel: Stir in the distilled white vinegar to activate the cocoa and create that signature red velvet flavor.
- Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the brownies cool completely before frosting.
For the Cream Cheese Frosting:
- Mix cream cheese, salt, and vanilla: In a bowl, beat together the cream cheese, vanilla extract, and a pinch of salt until smooth.
- Add powdered sugar: Gradually add the confectioner’s sugar and continue to beat until the frosting is smooth and creamy.
- Frost the brownies: Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
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Notes
- Use gel red food coloring for the best color. It creates a vibrant, true red velvet color that you can’t get with liquid food coloring.
- Make sure the brownies cool completely before frosting them to prevent the frosting from melting.
Nancy L James says
I love red velvet cake and plan to try this recipe. A few things need clarification. The recipe calls for 1/4 cocoa. Is it a fourth of a cup? Second, what is neutral oil? And last, when do I add the red gel food coloring. Instructions don't say. Thank you for sharing your recipe. I look forward to your reply so I can make this cake.
Rose Sioson says
Hi Nancy! Thanks for your feedback. I updated it based on your input. Let me know if you have more question. 🙂
Sharon Andrews says
At what point do you add the cornstarch?
Rose Sioson says
Hello Sharon! You should add it along with the all purpose flour and salt. 🙂