Easy Red Velvet Brownies with Cream Cheese Frosting combine the best qualities of classic red velvet cake and fudgy brownies into irresistible hybrid dessert bars featuring deep burgundy color, rich cocoa flavor, and dense, moist texture that’s more decadent than cake but softer than traditional brownies. These stunning treats deliver the signature mild cocoa taste and tender crumb associated with red velvet, enhanced by tangy buttermilk and a hint of vinegar that creates subtle complexity beyond ordinary chocolate brownies. The vibrant red color comes from red food coloring that transforms these from everyday brownies into show-stopping dessert perfect for Valentine’s Day, Christmas, birthdays, or any celebration where you want dessert that looks as spectacular as it tastes. Topped with thick layer of tangy cream cheese frosting that provides perfect sweet-tart contrast to rich brownie base, these bars deliver the iconic red velvet cake experience in convenient handheld form that’s easier to make, transport, and serve than traditional layer cakes. The combination of fudgy brownie texture with fluffy cream cheese frosting creates addictive contrast in every bite that keeps people reaching for seconds and thirds.
Why You’ll Love This Recipe
These brownies require just one bowl and simple mixing by hand, eliminating the need for electric mixers, multiple bowls, or complicated techniques that intimidate beginner bakers. The recipe uses basic pantry ingredients available at any grocery store, with the only specialty item being red food coloring that costs just a few dollars and lasts for years. Red velvet brownies are more impressive and visually stunning than regular brownies, making them perfect for parties, potlucks, or gifts where you want to wow people without spending hours in the kitchen. The brownies stay incredibly moist and fudgy for days when stored properly, unlike cake-style brownies that dry out quickly, making them ideal for meal prep or advance baking before events. Cream cheese frosting adds luxurious richness and tangy contrast that elevates these from simple brownies to bakery-quality dessert bars that taste like something from an expensive specialty shop.
The Science of Red Velvet
Red velvet isn’t just “chocolate + red dye”—it’s a specific balance of cocoa, acidity, and lift that creates a softer, more tender bite than classic brownies. A small amount of cocoa powder gives gentle chocolate flavor without overpowering the signature red velvet taste, while buttermilk and vinegar add acidity that reacts with baking soda to create tiny bubbles of carbon dioxide. This is what gives the brownies a slightly lighter, more velvety texture even though they’re still dense and fudgy. That reaction is powered by a leavening agent (baking soda), which helps the batter rise just enough to keep the crumb tender instead of heavy and dry. Finally, the cream cheese frosting adds tang and richness, balancing sweetness and giving that iconic red velvet “cake shop” finish.
Ingredients You Need
- All-Purpose Flour: 1¼ cups
- Cocoa Powder: 3 tablespoons (unsweetened)
- Salt: ½ teaspoon
- Unsalted Butter: ¾ cup melted (1½ sticks)
- Granulated Sugar: 1½ cups
- Eggs: 3 large (room temperature)
- Vanilla Extract: 2 teaspoons
- Red Food Coloring: 1–2 tablespoons liquid (or 1–2 teaspoons gel)
- Buttermilk: ⅓ cup
- White Vinegar: 1 teaspoon
- Baking Soda: ½ teaspoon
- Cream Cheese: 8 oz softened (for frosting)
- Unsalted Butter: 4 tablespoons softened (½ stick, for frosting)
- Powdered Sugar: 2½ cups sifted
- Vanilla Extract: 1 teaspoon (for frosting)
- Salt: pinch (for frosting)
How to Make It (Step-by-Step)
Step 1: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting later. Lightly spray the parchment. In a medium bowl, whisk flour, cocoa powder, and salt together, then set aside.
Step 2: In a large bowl, whisk melted butter and sugar together for 1–2 minutes until glossy and well combined. Add eggs one at a time, whisking well after each, until the batter looks smooth and shiny. Stir in vanilla and red food coloring until evenly mixed and deep red with no streaks.
Step 3: In a small bowl or measuring cup, mix buttermilk, vinegar, and baking soda. It will foam—this is exactly what you want. Immediately pour it into the batter and stir just until combined.
Step 4: Add the dry ingredients into the wet mixture and fold gently with a spatula until no flour streaks remain. Do not overmix or the brownies will turn tough. Spread batter evenly into the prepared pan.
Step 5: Bake for 28–32 minutes, until a toothpick in the center comes out with a few moist crumbs (not wet batter). Let brownies cool completely in the pan for at least 1 hour before frosting.
Step 6: Make the frosting by beating softened cream cheese and butter until smooth and fluffy, about 2–3 minutes. Add powdered sugar, vanilla, and salt. Beat until light and spreadable. Once brownies are fully cooled, spread frosting evenly over the top. Chill for 20–30 minutes before slicing for clean edges.
3 Mistakes That Ruin Easy Red Velvet Brownies
- Overbaking until dry and cakey: If you bake until the toothpick comes out completely clean, you’ll lose that fudgy texture. Pull them out when you still see moist crumbs—carryover heat finishes the job.
- Frosting warm brownies: Warm brownies melt cream cheese frosting into a greasy mess. Always cool completely before frosting so the topping stays thick, fluffy, and sliceable.
- Using cold cream cheese: Cold cream cheese creates lumps that never fully smooth out. Let cream cheese and butter soften at room temperature for 1–2 hours for a silky frosting.
What to Serve with Easy Red Velvet Brownies
These red velvet brownies are perfect for Valentine’s Day, Christmas parties, birthdays, and dessert tables. Pair them with Easy No-Bake White Chocolate Raspberry Truffles and 10-Minute Pink Raspberry Mousse Pots for a stunning red-and-pink dessert spread that looks bakery-level.
FAQ
Easy Red Velvet Brownies with Cream Cheese Frosting
Method
- Step 1: Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy lifting later. Lightly spray the parchment. In a medium bowl, whisk flour, cocoa powder, and salt together, then set aside.Step 2: In a large bowl, whisk melted butter and sugar together for 1–2 minutes until glossy and well combined. Add eggs one at a time, whisking well after each, until the batter looks smooth and shiny. Stir in vanilla and red food coloring until evenly mixed and deep red with no streaks.Step 3: In a small bowl or measuring cup, mix buttermilk, vinegar, and baking soda. It will foam—this is exactly what you want. Immediately pour it into the batter and stir just until combined.Step 4: Add the dry ingredients into the wet mixture and fold gently with a spatula until no flour streaks remain. Do not overmix or the brownies will turn tough. Spread batter evenly into the prepared pan.Step 5: Bake for 28–32 minutes, until a toothpick in the center comes out with a few moist crumbs (not wet batter). Let brownies cool completely in the pan for at least 1 hour before frosting.Step 6: Make the frosting by beating softened cream cheese and butter until smooth and fluffy, about 2–3 minutes. Add powdered sugar, vanilla, and salt. Beat until light and spreadable. Once brownies are fully cooled, spread frosting evenly over the top. Chill for 20–30 minutes before slicing for clean edges.
Notes
