If you’re craving a dessert that perfectly balances rich chocolate with a pop of vibrant color, you’re going to love this Red Velvet Brownies with Cream Cheese Frosting Recipe. These brownies deliver that classic red velvet charm in a fudgy, luscious brownie form, finished with a silky smooth cream cheese frosting. Whether you want to impress at a birthday party or just treat yourself on a cozy night in, this recipe hits the spot every time.
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Why You’ll Love This Red Velvet Brownies with Cream Cheese Frosting Recipe
This recipe nails that delicate balance between a tender, fudgy brownie and the smooth cream cheese frosting that brightens every bite. It’s straightforward to whip up with everyday ingredients, making it perfect for both last-minute indulgences and planned celebrations.
- Texture you want: Soft, fudgy brownies with just the right chew and a slightly crackly top
- Flavor that pops: A gentle cocoa depth enhanced by a signature tang from vinegar and cream cheese
- Everyday ingredients: Nothing fancy—just staples you likely have on hand
- Works for any night: A comforting treat that doubles beautifully as a party showstopper
Ingredient Spotlight
Getting the best results for your Red Velvet Brownies with Cream Cheese Frosting Recipe means focusing on a few key ingredients—and knowing where a swap works just fine without sacrificing flavor or texture.
- Cocoa powder: Use unsweetened cocoa for that genuine chocolate flavor—Dutch-process can mute acidity, so regular natural cocoa works best here.
- Red food coloring: Liquid gel works well—feel free to adjust the amount for the depth of red you love.
- Cream cheese: A full-fat cream cheese gives you the creamiest frosting; dairy-free options are fine but add cornstarch for stability.
Seasonality & Sourcing
Because this recipe relies mostly on pantry essentials, it’s a year-round winner. For the freshest cream cheese, check the dairy or refrigerated specialty section at your local store. When aiming for budget-friendly options, store brands for sugars and flour work great. If you want to go organic or artisanal with cocoa powder, pick well-known brands to ensure full-bodied flavor. Red food coloring is seasonal only in small artisanal batches, but the common liquid or gel gels are steady staples year round.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by lining your 8×8 baking pan with parchment paper, letting the edges hang over the sides for an easy brownie lift later. Preheat your oven to 350°F (175°C). I always double-check my oven temperature with a thermometer because ovens can misbehave—and don’t forget to melt your butter fully but gently to avoid scorching. A common mistake here is rushing the prep and forgetting the parchment; brownies stick fiercely without it!
Step 2 — Cook & Build Flavor
Whisk melted butter with brown and granulated sugars until silky and a bit past dissolving, so it almost feels like a soft paste—that’s your base. Add eggs, vinegar, vanilla, and red food coloring, mixing until your batter dresses itself in gorgeous, deep red. The flavor starts to build here with the vinegar’s tang and cocoa’s bittersweet depth. Fold in your dry ingredients just until combined; overmixing will make your brownies tough. Bake for 30-40 minutes, checking at 30 with a toothpick. You want moist crumbs clinging to it—not wet batter or a clean pick. If underbaked, give a few extra minutes, but watch closely.
Step 3 — Finish & Rest
While the brownies cool in the pan, whip up the cream cheese frosting until decadent and smearable. This resting time is crucial—for the brownies to settle so you avoid squashing the layers when frosting. When cool, gently spread your frosting over the top. If too warm, the frosting will melt and slide, so patience is key. Keep frosted brownies in the fridge for a firmer texture or at room temperature if you like soft, creamy frosting combined with tender brownies.
Troubleshooting Red Velvet Brownies with Cream Cheese Frosting Recipe
If your brownies turn out too dry, it usually means they baked too long—next time, start checking even a few minutes earlier and rely on that moist crumb test. For bland results, don’t skip the vanilla and vinegar; they brighten the cocoa and balance sweetness. Too soggy? Your batter may be underbaked or too heavy on wet ingredients—double-check measuring, especially with flour. The frosting getting runny? Make sure the cream cheese and butter are softened but cold, and add powdered sugar gradually to lock in structure.
Pro Tips
From personal experience, the devil’s in the details with this Red Velvet Brownies with Cream Cheese Frosting Recipe. Small tweaks can elevate your results from good to unforgettable.
- Heat control: Use moderate oven heat and rotate halfway through baking for even cooking and a perfect crust.
- Timing window: Resist the urge to cut the brownies when warm; waiting ensures clean slices and a set crumb.
- Make-ahead move: The brownies and frosting both benefit from chilling overnight—the flavors meld and texture firms for easier slicing.
- Avoid this pitfall: Don’t substitute vinegar with lemon juice—it changes the acid profile and can dull the characteristic flavor.
Variations & Substitutions
If you want to switch things up on your Red Velvet Brownies with Cream Cheese Frosting Recipe, you’ve got options. For a dairy-free version, use plant-based cream cheese and butter alternatives, adding cornstarch for a thicker frosting. Swap all-purpose flour for a 1:1 gluten-free blend if needed, but check for texture differences. Feeling cheeky? Stir in white chocolate chips or crushed pecans for extra richness and crunch—you’ll find they bring a fun twist while keeping that classic vibe.
Great Debates
The “red velvet” world has its spirited fans, especially when it comes to butter versus oil. I personally prefer butter here for that rich, toasty note that oil can’t quite match—plus, butter helps with the open crumb and cracking top I love. But if you want an extra moist bite, oil’s smoother texture delivers. Both work; it’s all about what you want to highlight in your brownies.
Make-Ahead, Storage & Freezing
These Red Velvet Brownies with Cream Cheese Frosting keep beautifully in the refrigerator for up to 4 days stored in an airtight container. If you want to freeze them, do so before frosting—wrap brownies tightly in plastic and then foil for up to 2 months. Thaw in the fridge overnight. You can also freeze frosting separately in a sealed container; let it soften at room temperature before frosting your brownies for a fresh finish. This flexibility makes it easy to prep ahead and impress on demand.
Yield & Conversions
This recipe yields about 16 rich, generously sized squares from an 8×8 pan. Want to double it for a crowd? Use a 9×13 pan and bake an extra 10–15 minutes, checking frequently. Halving the recipe works well too in a 6×6 pan, adjusting baking times to closer to 20-25 minutes. For metric: ¾ cup butter is 158 g, 1 cup flour is 125 g, and so forth—always good to weigh if you want consistent results.
Serving Ideas & Pairings
I like to serve these Red Velvet Brownies with Cream Cheese Frosting Recipe alongside a scoop of vanilla ice cream or a drizzle of warm chocolate sauce for an adult twist. Fresh berries also add a lovely tart pop, cutting through the richness. If you’re feeling festive, a dusting of edible gold or festive sprinkles can instantly elevate your presentation. Perfect with coffee or a glass of cold milk, these brownies hit all the right notes.
FAQs
Powdered cocoa is the same as cocoa powder; just ensure it’s unsweetened natural cocoa powder for the best flavor and chemical reaction with vinegar.
The vinegar reacts with baking soda (or acidic ingredients) to create lift and enhance the distinctive tangy flavor in red velvet—it’s part of the classic profile.
Absolutely! The frosting can be made up to 3 days ahead and stored in the fridge. Just let it sit at room temp for 15-30 minutes and re-whip before frosting your brownies.
Natural alternatives like beet powder or juice can add color but may alter flavor and vibrancy. The traditional liquid red food coloring remains the easiest way to get that iconic bright red for red velvet brownies.
Notes, Tools & Special Equipment
A parchment-lined 8×8 inch square baking pan is essential for easy removal and clean edges. A digital kitchen scale helps with flour and sugar accuracy, which truly improves texture. A good whisk or handheld mixer makes combining ingredients easier, especially for the frosting’s silky smooth finish. I also recommend a reliable oven thermometer to keep that 350°F spot-on since oven temperatures vary and can affect baking times dramatically for this recipe.
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Red Velvet Brownies with Cream Cheese Frosting Recipe
Delight in these moist and rich Red Velvet Brownies topped with a velvety cream cheese frosting. This recipe combines the classic flavors of red velvet cake with fudgy brownie texture, perfect for a special dessert or treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Red Velvet Brownies
- ¾ cup (158 g) butter, melted, (regular or dairy free)
- ¾ cup (150 g) light brown sugar
- 1 cup (200 g) granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- ½ teaspoon liquid red food coloring
- 1 ½ teaspoon white vinegar
- ¼ cup (22 g) cocoa powder
- ¼ teaspoon salt
- 1 cup + 3 tablespoon (148 g) all-purpose flour
Cream Cheese Frosting
- 4 oz plain cream cheese, room temperature
- ¼ cup (53 g) butter, softened (dairy free or regular)
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 ½ - 2 cups (180 g) powdered sugar (icing sugar)
- 2 Tablespoons cornstarch (only if dairy free)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F and line an 8×8 inch square baking pan with parchment paper, leaving the paper hanging over the sides for easy removal.
- Melt Butter and Combine Sugars: Melt the butter in the microwave or on the stovetop and transfer to a medium bowl. Add the light brown sugar and granulated sugar, then whisk until the mixture becomes a thick paste that pulls away from the bowl’s sides.
- Add Wet Ingredients: Mix in the eggs, white vinegar, vanilla extract, and red food coloring until well combined. Adjust red coloring as desired for more vivid color.
- Incorporate Dry Ingredients: Add the cocoa powder, salt, and all-purpose flour into the bowl. Whisk gently until just combined, about one minute, taking care not to overmix.
- Pour Batter and Bake: Scrape the batter into the prepared pan using a spatula. Bake for 40 minutes, starting to check doneness at 30 minutes by inserting a toothpick into the center. The brownies are done when the toothpick comes out with a few moist crumbs but no wet batter.
- Prepare Cream Cheese Frosting: While the brownies cool, beat together cream cheese, softened butter, vanilla, and salt until smooth. Gradually add powdered sugar until the desired frosting consistency is achieved. If using dairy free cream cheese, mix in cornstarch to help thicken.
- Cool and Frost: Allow brownies to cool completely before spreading the cream cheese frosting evenly over the top. Store frosted brownies in the refrigerator or keep frosting refrigerated and frost brownies just before serving.
Notes
- Use parchment paper with an overhang to lift brownies out easily after baking.
- You can adjust red food coloring amount to achieve the preferred red intensity.
- Overbaking will make brownies dry and tough; test with a toothpick carefully starting at 30 minutes.
- For dairy free options, use dairy free butter and cream cheese substitutes and add cornstarch to the frosting to thicken.
- Store brownies in the fridge to keep them fresh longer.
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