Introduction

Red velvet brownies combine the rich, fudgy texture of traditional brownies with the vibrant color and subtle cocoa flavor of red velvet cake. Topped with a smooth cream cheese frosting, this dessert is both moist and decadent, perfect for any special occasion or simply to satisfy your sweet tooth.

A single square piece of red velvet cake is placed on a white plate with tiny red crumbs scattered around it. The cake has two layers: the bottom layer is rich, moist, and deep red with a slightly crumbly texture, while the top layer is a thick, smooth, creamy white frosting that covers the entire surface. Small red velvet crumbs are sprinkled on top of the frosting. In the blurry background, there are more pieces of the cake on a white tray, and a white bowl with cocoa powder is visible, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces chopped bittersweet chocolate baking bar
¾ cup unsalted butter
2 cups granulated sugar
4 large eggs
1 ½ cups all-purpose flour
1 (1-ounce) bottle red liquid food coloring
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
1 (8-ounce) package softened cream cheese
3 tablespoons softened unsalted butter
1 ½ cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a 9 x 9 x 2-inch baking pan with parchment paper, leaving about 2 inches hanging over the sides. Lightly spray the parchment with non-stick cooking spray.
Step 2: In a microwave-safe bowl, combine the chopped bittersweet chocolate and unsalted butter. Heat in the microwave, stirring every 30 seconds, until the chocolate is melted and smooth. Be careful not to burn it.
Step 3: Whisk the granulated sugar and eggs together, adding eggs one at a time, until the mixture is fully blended.
Step 4: Stir in the flour, red food coloring, baking powder, and vanilla extract until just combined.
Step 5: Pour the batter into the prepared pan and bake for 40 to 44 minutes, or until a toothpick inserted in the center comes out clean but with moist crumbs. Let the brownies cool completely in the pan.
Step 6: Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is creamy and spreadable.
Step 7: Spread the cream cheese frosting evenly over the cooled brownies. Cut into squares and serve.

Tips & Variations

For a deeper chocolate flavor, use Dutch-processed cocoa powder in addition to the baking chocolate.
If you prefer a less sweet frosting, reduce the powdered sugar by ¼ cup.
You can substitute red gel food coloring for a more intense color without changing the texture.
Adding ½ cup chopped walnuts or pecans to the batter provides a pleasant crunch.
Make sure the brownies are completely cool before frosting to prevent melting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture. You can also freeze unfrosted brownies for up to 2 months; thaw completely before frosting.

How to Serve

There are fifteen square pieces of cake laid out on white parchment paper over a white marbled surface. Each piece has two layers: a dark red velvet base with a soft texture, topped with a thick layer of creamy white frosting. The frosting is spread smoothly but shows swirled patterns and has scattered crumbs of red velvet cake on top. The shapes of the pieces are uneven but mostly square with clean edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute semisweet chocolate for bittersweet, but it may alter the depth of flavor slightly. Avoid milk chocolate as it might make the brownies too sweet and soft.

Is there a way to make these brownies vegan?

To make a vegan version, use plant-based butter and cream cheese alternatives, replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), and ensure your chocolate is dairy-free.