Go Back
+ servings
red velvet brownies featured image

Red Velvet Brownies

Red Velvet Brownies with Cream Cheese Frosting are fudgy, delicious brownies, paired deliciously to the best cream cheese frosting!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings 20
Calories 274kcal
Author Lisa


Red Velvet Brownies

  • ¾ cup + 3 tbs unsalted butter
  • ¼ cup cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 oz red food coloring
  • 4 large eggs

Cream Cheese Frosting

  • ¼ cup butter slightly softened but still cold cut into chunks
  • 2 oz cream cheese
  • 1 teaspoon vanilla
  • 3 tbs heavy cream plus more if needed
  • Pinch of salt
  • 2.5 cups powdered sugar


  • Preheat oven to 350°F and spray 9x13 baking dish with nonstick cooking spray
  • In a microwave safe dish melt the butter. Microwave for 30 seconds, stir, and repeat until the butter is completely melted.
    ¾ cup + 3 tbs unsalted butter
    melted butter in bowl
  • Stir cocoa powder into melted butter making sure there are no clumps. Set aside.
    ¼ cup cocoa powder
    butter and coca powder mixed
  • While butter mixture is cooling, in a separate small bowl combine the flour, baking powder, and salt. Set aside.
    1 cup all purpose flour, ½ teaspoon baking powder, ¼ teaspoon salt
    flour mixture in bowl
  • In a stand mixer, or using a hand mixer, mix together the butter mixture (it’s okay if it’s still warm), sugar, vanilla, and red food coloring. Then add the eggs one at a time, letting each egg become fully incorporated into the batter before adding the next.
    2 cups sugar, 1 teaspoon vanilla, 1 oz red food coloring, 4 large eggs
    batter after adding all eggs to batter
  • By hand, with a large rubber spatula or mixing spoon, fold in the flour mixture. Folding in the flour will help the brownie batter keep the air in it.
    folding in flour
  • Pour into the prepared baking dish and bake for 27-33 minutes or until a toothpick comes out clean.
    red velvet brownie batter in pan
  • Let cool completely before frosting and cutting.
    red velvet brownies after baking in pan


  • Combine the butter and cream cheese in the bowl of an electric mixer and cream until light and fluffy.
    ¼ cup butter slightly softened but still cold, 2 oz cream cheese
  • Mix in the vanilla, heavy cream, and salt and whip on high for a few minutes.
    1 teaspoon vanilla, 3 tbs heavy cream, Pinch of salt
  • Then mix in the powdered sugar one cup at a time. Add more heavy cream 1 tbs at a time if the frosting is too thick.
    2.5 cups powdered sugar
  • Spread over the brownies and enjoy.
    frosted red velvet brownies



Tips and Tricks
  • You can bake these in a 9x9 pan for thicker brownies. Just increase the bake time until they are cooked through.
  • Once frosted I recommend refrigerating any leftover brownies. Cover the dish with plastic wrap to keep them fresh.


Calories: 274kcal | Carbohydrates: 41g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 74mg | Potassium: 55mg | Fiber: 1g | Sugar: 35g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg