There’s just something magical about red velvet, isn’t there? For me, it always brings back memories of holiday baking with my grandma. She’d always have a little secret ingredient to make things extra special. These Red Velvet Brownies with Cream Cheese Frosting are my grown-up, brownie-fied version of that classic, and they’re truly something special. They’re fudgy, vibrant, and topped with the dreamiest, tangiest cream cheese frosting – perfect for any occasion!
Why You’ll Love This Red Velvet Brownies with Cream Cheese Frosting
- They’re incredibly fudgy and rich, with that signature red velvet flavor.
- The tangy cream cheese frosting is the perfect balance to the sweet brownie.
- This recipe is surprisingly easy, even for beginner bakers.
- They’re a showstopper for holidays, parties, or just a Tuesday treat!
Ingredients You’ll Need
- All-Purpose Flour: This provides the structure for our brownies. Don’t substitute with self-rising flour here.
- Unsweetened Cocoa Powder: This is where the chocolate flavor comes from. Make sure it’s unsweetened, not Dutch-processed, for the best red velvet tang.
- Cornstarch: This little secret ingredient helps make the brownies extra tender and fudgy.
- Kosher Salt: Salt balances the sweetness and enhances all the flavors. Don’t skip it!
- Unsalted Butter: Melted butter gives these brownies their fudgy texture. Using unsalted allows you to control the salt content.
- Granulated Sugar: For sweetness and that classic brownie chew.
- Vanilla Extract: Essential for flavor! Use good quality vanilla.
- Large Eggs (Room Temperature): Room temperature eggs incorporate better into the batter, leading to a smoother, more emulsified mixture.
- White Vinegar: This reacts with the cocoa powder and baking soda (if using, though not in this recipe) to give red velvet its signature tang and vibrant color. It also helps tenderize the brownies.
- Red Food Coloring: This is what gives red velvet its iconic deep red hue. You can adjust the amount to your desired shade.
- Cream Cheese (Room Temperature): Crucial for a smooth, lump-free frosting. Make sure it’s full-fat for the best taste and texture.
- Powdered Sugar: Also known as confectioners’ sugar, this sweetens the frosting and makes it smooth.
- Heavy Cream: Used to adjust the frosting’s consistency to make it perfectly spreadable.
How to Make Red Velvet Brownies with Cream Cheese Frosting Step by Step
First things first, preheat your oven to 350°F. While that’s heating up, grab a small bowl and whisk together your dry ingredients for the brownies: flour, cocoa powder, cornstarch, and salt. Just set that aside for a moment.
Now, in a larger bowl, whisk together your melted butter, granulated sugar, and vanilla extract until they’re nicely combined. This is where the magic starts! Add your eggs one at a time, whisking well after each addition. You’ll notice the batter getting lighter and fluffier – that’s exactly what you want! Then, stir in the white vinegar and that gorgeous red food coloring. You can add 2-3 teaspoons depending on how vibrant you want your red velvet to be.
Next, gently fold in your dry ingredient mixture until everything is just combined. Don’t overmix here, or your brownies might get tough. Prepare your baking pan with a parchment paper sling – trust me, this makes getting the brownies out so much easier! Pour the batter into your prepared pan and bake for 30-40 minutes. You’ll know they’re done when a knife inserted into the center comes out mostly clean. Let them cool completely in the pan before frosting.
My Top Tips for Success
- I always make sure my eggs for the brownies and the cream cheese and butter for the frosting are at room temperature. It makes a huge difference in texture!
- Don’t overmix the brownie batter once you add the dry ingredients. Overmixing develops gluten, which can lead to tough brownies.
- For the frosting, start with a lower speed when adding the powdered sugar to avoid a sugar cloud! Then whip it up for a few minutes until it’s light and fluffy.
- Trust me on this one: let the brownies cool completely before frosting. Warm brownies will melt your beautiful cream cheese frosting.
- If your frosting is too thick, add heavy cream a teaspoon at a time until it reaches your desired consistency. If it’s too thin, you can add a little more powdered sugar.
- For an extra festive touch, check out these No Bake Red Velvet Cake Balls if you have any leftover frosting or brownie scraps!
Common Mistakes to Avoid
- Overmixing the batter: This can lead to dense, tough brownies instead of fudgy ones. Mix until just combined.
- Not using room temperature ingredients for frosting: If your cream cheese or butter are cold, your frosting will be lumpy.
- Baking too long: Overbaked brownies are dry and cakey. Keep an eye on them and remove them when a knife comes out mostly clean.
- Frosting warm brownies: The frosting will melt and slide right off. Always cool completely!
How to Store Red Velvet Brownies with Cream Cheese Frosting
- Countertop (unfrosted): Up to 2-3 days in an airtight container.
- Refrigerator (frosted): Up to 5 days in an airtight container. They taste best if you let them come to room temperature for about 30 minutes before serving.
- Freezer (unfrosted brownies): Wrap tightly in plastic wrap, then foil, for up to 3 months. Thaw at room temperature before frosting.
Frequently Asked Questions
Can I make these Red Velvet Brownies with Cream Cheese Frosting without food coloring?
Yes, you can! They won’t have the vibrant red color, but they will still be delicious and fudgy. The flavor will be the same, just with a more natural cocoa brown hue.
What if my cream cheese frosting is too thin or too thick?
If your frosting is too thin, add more powdered sugar, a tablespoon at a time, until it reaches your desired consistency. If it’s too thick, add heavy cream, 1-2 teaspoons at a time, until it’s spreadable.
Can I use a different size pan?
This recipe is designed for a square cake pan. If you use a different size, you may need to adjust the baking time. A larger pan will result in thinner brownies that bake faster, while a smaller pan will yield thicker brownies that take longer.
Do I have to use white vinegar?
While optional, white vinegar contributes to the classic red velvet tang and also helps activate the red food coloring to give a more vibrant hue. I highly recommend including it for the authentic flavor experience.
I really hope you give these Red Velvet Brownies with Cream Cheese Frosting a try! They’re a true crowd-pleaser and so much fun to make. If you do whip up a batch, please let me know how they turn out – I’d love to hear about it!
PrintRed Velvet Brownies with Cream Cheese Frosting
Fudgy, vibrant red velvet brownies topped with a rich and tangy cream cheese frosting – a truly irresistible dessert!
- Prep Time: 20
- Cook Time: 40
- Total Time: 180
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ¼ cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 1 cup unsalted butter melted
- 1 ¾ cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs room temperature
- 1 teaspoon white vinegar optional
- 2-3 teaspoons red food coloring
- 4 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- pinch kosher salt
- 1-3 teaspoons heavy cream as needed
Instructions
- Preheat the oven to 350°F.
- In a small bowl, whisk together the flour, cocoa powder, cornstarch, and salt.
- Set the dry mixture aside.
- In a separate bowl, whisk together the melted butter, granulated sugar, and vanilla extract.
- Add one egg to the butter mixture.
- Whisk until the egg is fully incorporated and the batter starts to lighten.
- Add the next egg.
- Whisk until fully incorporated.
- Add the final egg.
- Whisk until fully incorporated.
- Add the white vinegar.
- Add 2-3 teaspoons of red food coloring.
- Fold in the reserved dry ingredient mixture.
- Mix until the batter is just combined.
- Cut a parchment paper sling slightly smaller than the width of your square cake pan.
- Make sure the parchment paper fits flatly in the bottom of the pan.
- Lightly spray the bottom and sides of the pan with a vegetable oil based spray.
- Place the parchment paper sling in the bottom of the pan.
- Smooth the parchment paper out so that it sticks to the pan spray.
- Pour the brownie batter into your prepared baking pan.
- Bake at 350°F for 30-40 minutes.
- Check for doneness by inserting a knife into the center; it should come out mostly clean.
- Remove the brownies from the oven.
- Let the brownies cool completely in the pan.
- Once the brownies are cool, use the edges of the parchment paper to slide them out of the pan.
- Ensure both cream cheese and butter for the frosting are at room temperature.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the room temperature butter and cream cheese until smooth.
- Add in the powdered sugar.
- Add in ½ teaspoon vanilla extract.
- Add in a pinch of kosher salt.
- Beat on low speed until the frosting ingredients are fully combined.
- Increase the speed to high.
- Whip the frosting for 2-3 minutes until it is light and fluffy.
- Add 1-3 teaspoons of heavy cream as desired to reach your preferred frosting consistency.
- Once the brownies are fully cool, scoop dollops of cream cheese frosting over the surface of the brownies.
- Gently smooth the frosting into an even layer.
- Make swirls in the frosting using the back of a spoon.
Notes
Ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature for the best results.
Do not overmix the brownie batter once dry ingredients are added; mix until just combined.
Allow brownies to cool completely before applying frosting to prevent melting.
Adjust red food coloring to your desired vibrancy.
