Red Velvet Brownies with Cream Cheese Frosting
Introduction
I first made these Red Velvet Brownies with Cream Cheese Frosting on a rainy Sunday when I needed a pick-me-up to cheer up my color-drab kitchen and a birthday to impress with minimal fuss. The original plan was a classic red velvet cake, but I only had a 9×9 pan and an impatience for layers — so brownies it became. The result? A fudgy, cocoa-kissed brownie with that tangy, silky cream cheese frosting that tastes like velvet in every bite. This recipe is my go-to when I want something festive, quick, and utterly crowd-pleasing.
In this post I’ll walk you through the simple ingredients, step-by-step method, and pro tips for the best texture and vibrant color. Ready to bake? Let’s get started.
Why these Red Velvet Brownies work
– Brownie-like structure: less flour and more cocoa for a dense, fudgy crumb.
– Classic red velvet flavor: a touch of vinegar and buttermilk creates that subtle tang and tender crumb.
– Cream cheese frosting: balances sweetness and adds creamy contrast.
Ingredients
– 1/2 cup (115g) unsalted butter, melted
– 3/4 cup (150g) granulated sugar
– 1 large egg, room temperature
– 1 tsp pure vanilla extract
– 1 tbsp cocoa powder (unsweetened)
– 2 tbsp red food coloring (or 1½ tbsp gel food color)
– 1/2 cup (120ml) buttermilk (or 1/2 cup milk + 1/2 tbsp vinegar)
– 1 cup (125g) all-purpose flour
– 1/2 tsp fine sea salt
– 1/2 tsp baking powder
– 1 tsp white vinegar
For the cream cheese frosting:
– 4 oz (115g) cream cheese, softened
– 2 tbsp (30g) unsalted butter, softened
– 1–1 1/2 cups (120–180g) powdered sugar, sifted (to taste)
– 1/2 tsp vanilla extract
– Pinch of salt
Equipment
– 8×8 or 9×9 inch square pan (lined with parchment for easy removal)
– Mixing bowls
– Spatula and whisk
– Sifter for dry ingredients (optional but recommended)
– Electric mixer or hand whisk for frosting
Step-by-step method
1. Preheat and prep: Preheat the oven to 350°F (175°C). Line an 8×8 (or 9×9) pan with parchment paper, leaving an overhang to lift out the brownies.
2. Combine wet ingredients: In a medium bowl, whisk together melted butter and granulated sugar until combined. Add the egg and vanilla, whisking until smooth.
3. Add cocoa, color, and buttermilk: Whisk in the cocoa powder, red food coloring, and buttermilk until uniformly colored. The batter will be loose—that’s okay.
4. Mix dry ingredients: In a separate bowl, sift together the flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing will make the brownies cakier.
5. Add vinegar: Stir in the teaspoon of vinegar for that classic red velvet tang and help the red tone pop.
6. Bake: Pour the batter into your prepared pan, smoothing the top. Bake for 20–26 minutes depending on your pan size and oven—test with a toothpick; you want a few moist crumbs clinging for fudgy brownies.
7. Cool completely: Let the brownies cool in the pan on a rack for at least 30 minutes. For a clean frosting layer, cool completely or chill briefly.
8. Make the frosting: Beat softened cream cheese and butter together until smooth. Add vanilla and a pinch of salt. Gradually add powdered sugar, tasting as you go, until you reach your preferred sweetness and pipeable consistency.
9. Frost and finish: Spread the frosting evenly over the cooled brownies. For decorative flair, use a piping bag or simply swirl with a spatula. Chill for 15–30 minutes to set the frosting, then lift the slab from the pan and slice into squares.
Pro tips for perfect Red Velvet Brownies
– Use good-quality cocoa: A mellow, unsweetened cocoa provides the depth without overpowering the red color.
– Gel food coloring gives richer color with less liquid than liquid dye—use gels if you want vibrant red without thinning the batter.
– Don’t overbake: Start checking at 18 minutes for an 8×8 pan. Fudgy brownies will have moist crumbs on the toothpick.
– Room temperature ingredients: Egg and buttermilk mix more evenly when not cold, giving a smoother batter.
– Chill for clean slices: A short chill firms the frosting and yields neater cuts.
Flavor variations and add-ins
– White chocolate chips: Fold 1/2 cup into batter for pockets of sweet cream.
– Cocoa swirl: Reserve 2 tbsp of batter, mix with 1 tbsp melted chocolate and swirl on top for a marbled look.
– Nuts: 1/3 cup chopped walnuts or pecans add crunch.
– Espresso boost: A teaspoon of instant espresso powder intensifies the chocolate notes.
Troubleshooting
– Too dry or cakey? You likely overmixed or overbaked. Reduce bake time and fold flour in gently.
– Batter too thin? Measure flour properly—spoon into measuring cup and level off. If you used too much buttermilk, add 1–2 tbsp extra flour.
– Frosting too thin? Chill the cream cheese and butter briefly and add more powdered sugar a tablespoon at a time.
Storage and make-ahead
– Room temperature: Store in an airtight container for up to 2 days.
– Refrigerator: Keep for up to 5 days; bring to room temperature before serving for softer texture.
– Freezing: Freeze unfrosted brownies for up to 3 months. Thaw, then frost before serving.
Serving suggestions
– Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
– Garnish with fresh raspberries for a bright contrast.
– For parties, cut into small bite-sized squares and garnish with sprinkles or mini chocolate chips.
FAQ
Q: Can I make these gluten-free?
A: Yes — substitute a 1:1 gluten-free flour blend. Texture may vary slightly; a touch more moisture (1–2 tbsp) can help.
Q: Can I skip the food coloring?
A: Yes, they’ll still taste like red velvet but look more like chocolate brownies. For true red velvet color, use at least 1 tbsp gel dye.
Q: Can I use low-fat cream cheese for the frosting?
A: Full-fat yields the best texture and flavor. Low-fat can be runnier and tangier; add more powdered sugar if needed.
Final thoughts
These Red Velvet Brownies with Cream Cheese Frosting are the perfect cross between a classic brownie and a beloved cake — rich, tangy, and showy enough for special occasions yet quick enough for weeknight baking. From my rainy-day impromptu celebration to many holiday trays since, this recipe has become a staple in my repertoire. Try it with the variations above and let me know how you customize yours — I love reader swaps and photos!
Happy baking,
Laura from easyrecipesteps.com
Red Velvet Brownies with Cream Cheese Frosting
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Line an 8×8 (or 9×9) pan with parchment paper, leaving an overhang to lift out the brownies.
- In a medium bowl, whisk together melted butter and granulated sugar until combined. Add the egg and vanilla, whisking until smooth.
- Whisk in the cocoa powder, red food coloring, and buttermilk until uniformly colored. The batter will be loose—that’s okay.
- In a separate bowl, sift together the flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture just until no streaks of flour remain. Overmixing will make the brownies cakier.
- Stir in the teaspoon of vinegar for that classic red velvet tang.
- Pour the batter into your prepared pan, smoothing the top. Bake for 20–26 minutes until a toothpick comes out with a few moist crumbs.
- Let the brownies cool in the pan on a rack for at least 30 minutes. For a clean frosting layer, cool completely or chill briefly.
- Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar until you reach the desired sweetness and consistency.
- Spread the frosting evenly over the cooled brownies. Chill for 15–30 minutes to set the frosting, then lift the slab from the pan and slice into squares.
