Red velvet brownies take the magic of classic red velvet cake and give it a rich, chewy twist. They’re everything you love about brownies – fudgy, slightly dense, and a little chewy – combined with the subtle chocolate flavor and vibrant red color that makes red velvet so iconic. And to top it all off, there’s a luscious layer of cream cheese frosting. These brownies are a little indulgent and definitely eye-catching, so they’re perfect for special occasions, holidays, or just because you feel like treating yourself.

My first taste of red velvet brownies

The first time I made red velvet brownies, I was skeptical – I mean, how different could they be from regular brownies? But from the moment I pulled them out of the oven, I knew they were something special. The scent was warm and chocolatey, but with that slight tang of vinegar that gives red velvet its signature flavor. And when I spread the cream cheese frosting on top, it was like dressing up these brownies in their finest attire. They were an instant hit, and now they’re a go-to when I want to impress friends or satisfy a craving for something decadent.

The origin story of red velvet

Red velvet is an American classic, but its origins are a bit of a mystery. Some say it started in the 1920s in the Southern U.S., while others trace it back to the 1800s. The red color originally came from a reaction between acidic ingredients and natural cocoa, giving the cake a reddish-brown hue. Over time, bakers started adding food coloring to get that vibrant red we recognize today. Red velvet brownies are a more recent twist, combining all those unique flavors into a rich, fudgy bar.

Let’s talk ingredients: making these brownies perfect

Butter: The base of any good brownie! Melting the butter gives these brownies a slightly denser, chewier texture. If you’re out of unsalted butter, you can use salted and just reduce the added salt a little.
All-purpose flour: This is the foundation of the brownies. For gluten-free brownies, try substituting with a 1-to-1 gluten-free flour blend.
Cocoa powder: This gives the brownies their subtle chocolate flavor. You don’t need a lot – just a couple tablespoons – as red velvet is more about a hint of cocoa rather than a full chocolate flavor.
Baking powder: This helps give the brownies a bit of lift, making them slightly cakey while still staying fudgy.
Eggs: Eggs bind the ingredients together and add richness. Make sure they’re at room temperature so they incorporate more smoothly.
Granulated sugar: This adds sweetness and helps create that crackly brownie top.
Vanilla extract and vinegar: Vanilla adds depth, while a bit of vinegar enhances the red color and gives red velvet its classic tangy note.
Red food coloring: For that signature red color, you can use liquid or gel food coloring. If you prefer to avoid artificial colors, try using a natural food dye made from beet powder.

For the frosting, you’ll need cream cheese, butter, powdered sugar, vanilla, and a pinch of salt. Together, they create that creamy, tangy topping that complements the brownies perfectly.

Kitchen gear: what you’ll need

You don’t need any fancy equipment to make these red velvet brownies, which makes them a great choice for any home cook. Here’s what I recommend:

8×8-inch baking dish: This size is just right for making thick, fudgy brownies. If you only have a 9×9 pan, keep an eye on the baking time, as they may cook a little faster.
Mixing bowls: One for the dry ingredients and one for the wet. A medium and large bowl should do the trick.
Handheld or stand mixer: While you can make the brownie batter by hand, a mixer makes things quicker, especially when it comes to the cream cheese frosting.
Whisk and spatula: You’ll need a whisk to combine the dry ingredients and a spatula for spreading the batter and frosting.
Cooling rack: It’s best to let the brownies cool completely before frosting to prevent the frosting from melting.

Step-by-step: my go-to method for red velvet brownies

Preheat and prep: Start by preheating your oven to 350°F. Grease an 8×8-inch baking dish (or line it with parchment paper for easy removal).
Melt the butter: Melt the butter in the microwave or on the stovetop. Let it cool slightly so it doesn’t scramble the eggs when mixed in.
Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside.
Combine wet ingredients: In a large bowl, whisk the eggs, then add the sugar, vanilla, vinegar, and red food coloring. Mix until everything is smooth and well-combined. Slowly pour in the melted butter, mixing as you go.
Bring it all together: Add the dry ingredients to the wet mixture, and mix on low speed until just combined. Be careful not to overmix – a few small lumps are okay.
Bake: Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the brownies cool in the pan on a wire rack.
Make the frosting: In a mixing bowl, beat the cream cheese and butter together until smooth. Add powdered sugar and mix on low until it’s mostly incorporated, then increase the speed to medium-high and beat until fluffy. Add a splash of vanilla and a pinch of salt, then mix one last time.
Frost and serve: Once the brownies are completely cool, spread the cream cheese frosting over the top. Cut into squares, serve, and enjoy every bite!

Variations to try

Gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.
Vegan: Swap butter with vegan butter, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) instead of eggs, and go with a dairy-free cream cheese for the frosting.
Natural coloring: If you’re not into artificial food dye, try using beet powder for a natural red color. It adds a subtle earthy sweetness too.
Chocolate lovers: For a richer chocolate flavor, add a handful of chocolate chips to the batter.

Each variation adds a fun twist, and they’ve all turned out delicious when I’ve tried them!

Serving ideas to make them shine

For presentation, slice these brownies into neat squares and place them on a pretty platter. Garnish with a few fresh raspberries or a sprinkle of cocoa powder for an elegant touch. If you want to make it extra special, serve with a small dollop of whipped cream on top – the creaminess complements the tangy frosting perfectly.

Beverages to pair with red velvet brownies

These brownies are indulgent, so pairing them with something refreshing and not too sweet is ideal. Here are my top choices:

Iced coffee or cold brew: The slight bitterness of coffee balances out the sweetness of the brownies.
Black tea with lemon: A nice cup of tea, especially with a slice of lemon, adds a little brightness to cut through the richness.
Sparkling water with a splash of cranberry juice: This makes for a fun, fizzy drink that’s festive and light.
Milk (classic choice): Sometimes, a cold glass of milk is all you need with a brownie!
Vanilla latte: If you’re looking for something cozy, a vanilla latte pairs beautifully with the cream cheese frosting.

Storage and reheating tips

If you have leftovers (if!), store them in an airtight container in the fridge for up to 5 days. The frosting stays fresh and delicious chilled, and the brownies hold up well. When you’re ready to enjoy one, you can let it come to room temperature or warm it slightly in the microwave for 10-15 seconds. Just be careful not to melt the frosting!

Adjusting for different serving sizes

If you need more brownies, you can double the recipe and bake it in a 9×13-inch pan. The bake time might be a few minutes longer, so keep an eye on them and check with a toothpick. For a smaller batch, halve the recipe and use a loaf pan – they’ll be just as delicious!

Potential issues and tips

Brownies too dense? Make sure you’re not overmixing the batter, which can lead to tough brownies.
Dry brownies? Check your bake time and make sure your oven isn’t running hot. A slightly underbaked brownie is better than an overbaked one!
Frosting too runny? If your frosting is too soft, pop it in the fridge for 10-15 minutes, then try spreading it again.

Give these red velvet brownies a try!

Red velvet brownies are a delicious twist on a classic that’s sure to impress anyone who tries them. They’re perfect for holidays, birthdays, or whenever you’re in the mood for a treat that’s a little extra special. Plus, with that dreamy cream cheese frosting, they’re downright irresistible. Enjoy, and don’t be afraid to make them your own with different variations!

Frequently Asked Questions

1. Can I make these brownies without food coloring?
Absolutely! The red food coloring is optional. You’ll still get delicious brownies with a slight cocoa flavor, they just won’t have that classic red hue.

2. Can I freeze these brownies?
Yes! Wrap them individually or as a whole slab in plastic wrap, then foil, and freeze for up to 2 months. Let them thaw in the fridge before serving.

3. How do I make these brownies more chocolatey?
Add an extra tablespoon of cocoa powder or a handful of chocolate chips for a richer chocolate flavor.

4. What’s the best way to cut the brownies neatly?
Use a sharp knife and wipe it clean between cuts to get smooth, clean edges.

5. Can I skip the cream cheese frosting?
You can, but the frosting adds a classic touch to red velvet. If you prefer, you can top them with a dusting of powdered sugar instead.