Red Velvet Brownies are the best twist on the combination of red velvet and brownies. It's a blend of rich and fudgy with a not too sweet cream cheese frosting.
If choosing between a slice of classic red velvet cake or cookie or brownie is something that you struggle with no worries I got you covered.
These fudgy red velvet brownies will satisfy your sweet tooth cravings. They are the perfect Valentine's day treat or Christmas if you're looking for something festive to make for a special occasion. They are especially perfect for an everyday treat that will last and taste fresh for a couple of days without going stale. Red velvet brownies were inspired by my red velvet desserts which makes it perfect if you're looking for something with a bright red color to make.
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Red Velvet Brownie Ingredients
These Red velvet Brownies use simple ingredients that you can easily find in your home pantry or at your local grocery store.
- Dark Chocolate- You can use any chocolate just keep in mind it'll change the flavor and sweetness of your brownies. I prefer to use dark chocolate or bittersweet chocolate for a stronger flavor. Chocolate bars are also preferred but feel free to use chocolate chips if it's in your price range more. I like using the dark chocolate bars from trader joes, it's a great deal for a great price.
- Butter-Using butter is always the best option for recipes as it provides flavor and texture. But it tends to go stale faster without it staying moist for a longer period
- Oil-I use canola or vegetable oil. Any flavorless and neutral oil can be used in this recipe.
- White and Brown Sugar: A blend of both sugars help creates the best brownies. The molasses in the brown sugar creates a depth of flavor that granulated sugar doesn't have. Brown Sugar also helps create a chewy brownie.
- Eggs- Use Room temperature large eggs
- Flour- All-purpose flour is best in this recipe, avoid using other flours. Tip: always try to measure dry ingredients with a kitchen scale, a little too much flour will result in cakey brownies.
- Cocoa- I use a high-quality Dutch process cocoa powder in most of my recipes. It creates and gives your baked goods a deeper depth of chocolate flavor.
- Vanilla extract- all my recipes call for vanilla extract, I truly believe it makes everything better
- Red gel food coloring - You can definitely skip the red food coloring it doesn't change anything, but I like to use gel vs liquid for a deeper red color.
Cream Cheese Frosting:
- Butter and Cream cheese-Room temperature full fat cream cheese and unsalted butter
- Powdered Sugar- Sweetens the cream cheese frosting.
- Vanilla Extract: Need I say more?
See recipe card for quantities.
Let's make Red Velvet Brownies
These Red Velvet Brownies are simple to make but an electric hand mixer or a stand mixer is recommended. A couple of extra steps but it will give you the best red velvet brownies with a crackly top. If this is your first time making homemade red velvet brownies, they surely won't be your last!
Preparation:
Preheat and line an 8x8 baking pan with parchment paper. (tip spray the baking pan with cooking spray before you place the parchment to allow the parchment to stick to the bottom and sides of the pan)
If you're using a chocolate bar chop the chocolate into smaller pieces to allow it to melt easier. If your using chocolate chips no need to chop,
Add the chocolate, butter and oil into a heat safe small bowl and microwave in 30 second intervals until the chocolate and melted butter comes together. Allow it cool on the side until needed.
Crack eggs and add both sugars to a large bowl. Whip on high speed for 3 to 5 minutes until the mixture lights light and foamy. Pour in the cooled melted butter and chocolate mixture along with red gel food coloring and vanilla extract, mixing until just incorporated.
With a rubber spatula add the dry ingredients to the wet ingredients and mix just until there are no more dry ingredients, remembering to scrape the side and bottom of the batter.
Bake Time:
Pour batter into prepared pan and bake at 350 for 30 to 35 minutes.
At 25 minutes check insert a toothpick into the center of the brownies. Adjust the baking time accordingly to your oven. (I like to take my brownies out of the oven when there are moist crumbs on the toothpick)
Once brownies have finished baking bang the brownie pan on your counter.
Allow the brownies to cool completely and make the cream cheese frosting.
Cream Cheese Frosting:
Beat the room temperature butter and cream cheese in a large mixing bowl until smooth and creamy.
Add in the powdered sugar and vanilla extract and cream for another 2 to 3 minutes until combined.
Frost and spread your cream cheese frosting on to the cooled red velvet brownies
Hint: Make sure to use room temperature cream cheese and butter or you'll have clumps everywhere!
Variations
Brownies and Red velvet brownies are great for add-ins, you can specialize them with any topping or filling to change the flavor. Here are some ideas but your never limted
- White chocolate chips
- Cream Cheese Chips (Hershey's, I've only seen these at Walmart)
- Crushed Oreos
- Nuts
Storage
Store frosted brownies in an airtight container and leave in the refrigerator for up to 5 days. Or individually wrap them in plastic wrap and freeze for up to 3 months. Thaw and enjoy them as desired.
Red Velvet Brownies Tips:
Always measure dry ingredients with a kitchen scale
Not all ovens are the same: Understand and know your oven and adjust the bake time according to your oven. Your brownies may be done at the 25-30 minutes mark while mine took 35 minutes.
I recommend not using a glass pan when baking desserts, glass retains heat for too long and is slow to heat up resulting in over baked baking. Read here for more information.
Red Velvet Brownies FAQ
Yes it'll still be the same delicious brownies
This probably means you didn't whip the eggs and sugar enough to create the crackly top. It's totally fine too because the top gets covered with cream cheese frosting anyways.
The whipped egg whites helps with the rise of the brownies. These decadent red velvet brownies are meant to be fudgy, adding a leavener like baking powder will lift the brownies and make them more cake like.
Yes it still works! You'll notice the brownies will stick more to the foil than it would if you were using parchment paper.
Red Velvet Brownies
Ingredients
- 4 oz Dark Chocolate Chopped
- 7 tablespoon Unsalted Butter
- 2 tablespoon Vegetable Oil
- ½ cup Granulated Sugar
- ¾ cup Brown Sugar
- 3 large Eggs
- 1 teaspoon Vanilla Extract
- 2 teaspoon Red Gel Food Coloring more if using liquid
- ½ cup All Purpose Flour
- 2 tbsp Dutch Cocoa Powder
Cream Cheese Frosting
- 8 oz Cream Cheese
- 4 tablespoon Unsalted Butter
- 1 teaspoon Vanilla Extract
- 1 cup Powdered Sugar
Instructions
Red Velvet Brownie:
- Preheat oven to 350F and line an 8x8 baking pan with parchment paper.
- Add the chocolate, butter and oil into a heat safe small bowl and microwave in 30 second intervals until the chocolate and melted butter comes together. Set aside and allow it cool.
- In the bowl of a stand mixer add eggs and add both sugars and whip on high speed for 3 to 5 minutes until the mixture is lights light and foamy. Pour in the cooled chocolate mixture along with red food coloring and vanilla extract, mixing until just incorporated.
- With a rubber spatula add the dry ingredients to the wet ingredients and mix just until there are no more dry ingredients, remembering to scrape the side and bottom of the batter.
- Pour batter into the prepared pan and bake at 350 for 30 to 35 minutes.
- At 25 minutes mark check the center of the brownies with a toothpick and add time as needed.
- Once brownies have finished baking bang the brownie pan on your counter.
- Allow the brownies to cool completely and make the cream cheese frosting.
Cream Cheese Frosting:
- Beat the room temperature butter and cream cheese in a large mixing bowl until smooth and creamy.
- Add in the powdered sugar and vanilla extract and cream for another 2 to 3 minutes until combined.
- Frost and spread your cream cheese frosting on to the cooled red velvet brownies
