These homemade Red Velvet Brownies strike the perfect balance between a chewy chocolate texture and that classic tangy flavor. I ditched the cake mix to create a dense, scratch-made version that stays moist for days. You get the best of both worlds with a crackly top and a thick layer of luscious cream cheese frosting.
The Secret to Perfect Red Velvet Brownies
Most recipes for this dessert turn out too cakey because they rely on leavening agents that fluff up the batter. My version of Red Velvet Brownies focuses on density by melting the butter and omitting baking powder entirely. The combination of a small amount of cocoa powder and white vinegar creates that signature chemical reaction we love in the classic cake but maintains a heavy, fudgy crumb. You also need a specific ratio of sugar to fat to ensure the top gets that paper-thin crust under the frosting.
Jump to:
- The Secret to Perfect Red Velvet Brownies
- What You'll Need for Red Velvet Brownies
- How to Make Red Velvet Brownies
- Top Tip
- Substitutions and Variations
- Storage and Make-Ahead Instructions
- What to Serve With Red Velvet Brownies
- Why I Created This Recipe
- Frequently Asked Questions
- More Recipes You'll Love
- Fudgy Red Velvet Brownies
- Related
- Pairing
What You'll Need for Red Velvet Brownies
Main Ingredients
Unsalted Butter Melted butter forms the base of this recipe and ensures a dense, chewy texture rather than a fluffy one. You should use unsalted butter to control the sodium level exactly.
Granulated Sugar Sugar does more than sweeten here because it liquefies during baking to create the fudgy interior. You need a significant amount to balance the bitterness of the food coloring and cocoa.
Unsweetened Cocoa Powder Natural cocoa powder works best for Red Velvet Brownies because it is lighter in color than Dutch-processed varieties. A small amount gives a mild chocolate flavor without overpowering the red hue.
Red Food Coloring Gel paste coloring is far superior to liquid drops for baking. Concentrated gel yields a vibrant red color without adding excess water that could make the batter runny.
White Vinegar A teaspoon of vinegar provides the necessary acid to activate the color and tenderize the gluten. It creates that subtle tangy background note essential to authentic red velvet flavor.
All-Purpose Flour Standard flour provides just enough structure to hold the brownies together without making them tough. Measure this carefully to avoid a dry result.
Eggs Large eggs at room temperature bind the batter and add richness. They should be whisked in gently to avoid incorporating too much air.
Cream Cheese Block-style cream cheese is mandatory for the frosting. Tub varieties contain too much air and water, which results in a runny topping that slides off the brownies.
Optional Ingredients
Vanilla Extract High-quality vanilla enhances the chocolate and butter notes. It bridges the gap between the cocoa and the tangy cheese.
Salt Fine sea salt balances the high sugar content. It prevents the dessert from tasting one-dimensional.
Brownie Crumbs Save the trimmings from the edges to crumble over the frosting. This adds a beautiful visual contrast and a bit of texture.
Scroll Down for Precise Ingredient Quantities
How to Make Red Velvet Brownies
Prepare the Pan
Preheat your oven to 350°F (175°C) and line an 8x8 inch metal baking pan with parchment paper, leaving an overhang on the sides. Metal pans conduct heat more evenly than glass, which prevents the edges from drying out before the center sets.
Combine Butter and Sugar
Whisk the hot melted butter and sugar vigorously in a large bowl. The mixture should look glossy and slightly granular, which indicates the sugar has started to dissolve.
Incorporate Color and Cocoa
Stir in the cocoa powder, vanilla, vinegar, and red food coloring until no streaks remain. The batter will look very dark red at this stage, but it lightens slightly as it bakes.
Add Eggs
Add the eggs one at a time, stirring gently after each addition. Stop mixing as soon as the egg is incorporated to prevent the Red Velvet Brownies from puffing up like a cake.
Fold in Flour
Sift the flour and salt over the wet ingredients and fold gently with a rubber spatula. Stop immediately when the white streaks of flour disappear to ensure the texture remains tender.
Bake the Brownie Base
Pour the batter into the prepared pan and bake for 28-32 minutes. The center should look set but still slightly soft to the touch, and a toothpick inserted should come out with a few moist crumbs attached.
Cool Completely
Remove the pan from the oven and let the brownies cool completely on a wire rack. Frosting warm Red Velvet Brownies will cause the cream cheese layer to melt and slide off.
Make the Frosting
Beat the softened cream cheese and butter until smooth and free of lumps. Add the powdered sugar and vanilla, whipping until the mixture is fluffy and spreadable.
Frost and Serve
Spread the frosting generously over the cooled brownie block and top with crumbled trimmings if desired. Slice into 9 or 16 squares using a sharp knife for clean edges.
Serve these at room temperature to ensure the frosting is creamy and soft.
Top Tip
Use Gel Coloring Liquid food coloring contains a lot of water, which can alter the batter's hydration and lead to a cakey texture. I always use concentrated gel paste for Red Velvet Brownies because you only need a small amount for vibrant impact.
Don't Overbake Red velvet batter is dark, so it is hard to see visual cues for doneness. Trust the toothpick test; if it comes out clean, you have overbaked them, and they will be dry.
Room Temperature Ingredients Your cream cheese and butter for the frosting must be completely soft. If they are cold, you will end up with tiny lumps of cheese in your frosting that are impossible to whisk out later.
Clean Slices For restaurant-quality cuts, wipe your knife with a warm, damp cloth between every single slice. This prevents the sticky frosting from smearing red crumbs across the white top.
Substitutions and Variations
Swirled Red Velvet Brownies
Reserve a quarter cup of the cream cheese mixture and drop spoonfuls onto the raw batter before baking. Use a skewer to swirl it for a marbled cheesecake effect if you prefer a baked-in topping.
Nutty Red Velvet Brownies
Fold half a cup of chopped pecans or walnuts into the batter just before baking. The crunch pairs beautifully with the soft crumb and adds a Southern flair to the dish.
White Chocolate Chip Version
Stir in white chocolate chips to the red batter for pockets of sweetness. This adds texture and mimics the frosting flavor inside the brownie itself.
Storage and Make-Ahead Instructions
Refrigerator Storage
Because of the cream cheese frosting, you must store Red Velvet Brownies in the refrigerator. Place them in an airtight container where they will keep fresh for up to 5 days.
Freezer Instructions
You can freeze the unfrosted brownie slab for up to 3 months wrapped tightly in plastic wrap. Thaw it overnight in the fridge and make the fresh frosting on the day you plan to serve.
Best Served Fresh
While they need to be stored cold, these taste best if you let them sit on the counter for 20 minutes before eating. This allows the butter and chocolate to relax, returning the texture to its optimal fudgy state.
What to Serve With Red Velvet Brownies
Cold Milk
A tall glass of cold milk is the traditional pairing for rich chocolate desserts. The neutral creaminess helps cut through the sweetness of the frosting and the density of the brownie.
Espresso or Strong Coffee
The bitterness of dark roast coffee highlights the subtle cocoa notes in Red Velvet Brownies. It serves as a palate cleanser against the rich cream cheese topping.
Tart Berries
Serve a few fresh raspberries or strawberries on the plate. The natural acidity of the fruit complements the tang of the frosting and breaks up the heavy sugar profile.
Why I Created This Recipe
I spent years trying to find a scratch recipe that didn't just taste like a chocolate cake dyed red. My early attempts were often dry or lacked that distinct tangy "red velvet" flavor profile that separates this dessert from standard chocolate options. I realized that most recipes were using too much flour and not enough fat, which killed the fudgy texture I craved.
After making this 15 times and tweaking the cocoa-to-vinegar ratio, I finally landed on this formula. It delivers that dense, heavy bite of a brownie with the unmistakable flavor of red velvet. The addition of the crumb topping was a happy accident when I trimmed the edges one day; it adds a professional bakery look that signals to everyone these are homemade.
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Frequently Asked Questions
Do I have to use vinegar in Red Velvet Brownies?
Yes, the vinegar is essential for both the texture and the flavor. It reacts with the cocoa powder to reveal the reddish tone and provides the slight tang that makes Red Velvet Brownies authentic.
Can I use natural beet powder instead of food coloring?
You can use beet powder, but the color will be more of a brownish-rust than a vibrant red. Beets also add an earthy flavor that some people might find distracting in a dessert.
Why are my brownies more brown than red?
This usually happens if you use too much cocoa powder or a dark Dutch-process cocoa. Stick to regular unsweetened cocoa and measure carefully to let the red color shine through.
Can I double this recipe?
Yes, you can double the ingredients and bake it in a 9x13 inch pan. You will need to increase the baking time by 5-10 minutes, but keep an eye on the center to ensure it doesn't wobble.
More Recipes You'll Love
If you enjoyed these Red Velvet Brownies, you should definitely try my Shamrock Shake for another colorful treat. For more delicate bite-sized desserts, my French Macarons are a fun challenge, or try the simple and sweet Strawberry Kiss Cookies.
Fudgy Red Velvet Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- Whisk melted butter and sugar vigorously until glossy and slightly granular.
- Stir in cocoa powder, red food coloring, vinegar, and vanilla until combined.
- Add eggs one at a time, mixing gently just until incorporated.
- Fold in flour and salt gently until no white streaks remain.
- Pour batter into pan and bake for 28-32 minutes until a toothpick comes out with moist crumbs.
- Cool completely on a wire rack before frosting.
- Beat cream cheese and butter until smooth, then whip in powdered sugar until fluffy.
- Spread frosting over cooled brownies and top with crumbs if desired.
Nutrition
Notes
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Pairing
These are my favorite dishes to serve with Red Velvet Brownies:
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