Dessert

Red Velvet Brownies with Cream Cheese Frosting Recipe

BySarah Summers January 10, 2026January 10, 2026

Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet. Topped with a smooth cream cheese frosting, these treats are perfect for any celebration or a cozy dessert night.

A close-up view of a square piece of red velvet cake with two visible layers. The bottom layer is a moist, deep red cake with a soft, slightly crumbly texture. On top, there is a smooth, creamy white frosting layer about one-third the height of the cake layer. Some small red cake crumbs are scattered on the surface of the frosting. The cake sits on a white marbled surface, with other similar cake pieces out of focus in the background. The lighting highlights the rich color contrast and moist texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (155g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring (liquid or gel)
¼ tsp salt
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup (120g) powdered sugar, sifted
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
Step 3: In a large bowl, stir the melted butter and granulated sugar until fully combined. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the mixture is evenly red.
Step 4: Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
Step 6: For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.
Step 7: Spread the frosting evenly over the cooled brownies. Use the parchment overhang to lift the brownies out of the pan, then cut into squares and serve.

Tips & Variations

Use gel food coloring for a more vibrant red color without adding extra liquid to the batter.
For a nutty crunch, gently fold in ½ cup chopped walnuts or pecans into the batter before baking.
Make the brownies a day ahead to allow the flavors to meld and the frosting to firm up slightly.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. You can also freeze unfrosted brownies for up to 2 months, thawing before frosting and serving.

How to Serve

The image shows a close-up of a square piece of red velvet cake with two distinct layers. The bottom layer is thick, deep red, and moist with a slightly crumbly texture. On top is a smooth, creamy white frosting layer that is evenly spread and a bit thick. There are small red crumbs sprinkled on the surface of the frosting. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but be sure it’s unsweetened cocoa powder to achieve the proper taste and texture. Sweetened cocoa will alter the sweetness and consistency of the brownies.

What can I substitute for cream cheese in the frosting?

You can use mascarpone cheese or a mixture of softened butter and powdered sugar for a different but still delicious frosting, though the iconic tangy flavor of cream cheese will be missing.