Enjoy red velvet cake in a new way with homemade red velvet brownies! They are perfectly fudgy with a gorgeous red color, classic red velvet flavor, and tangy cream cheese drizzle. Decorate them for any occasion like Valentine's Day and share them with someone you love!
If you love red velvet cake, you will love these red velvet brownies!
Made with a traditional homemade brownie batter, it is tinted a deep red color and then drizzled with cream cheese frosting after baking.
They have all of the same flavors as classic red velvet cake but with a chewy and fudgy brownie texture!
You will love this easy recipe for any occasion, but especially Valentine's Day!
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why you'll love this recipe
- These brownies are made entirely from scratch with simple ingredients, red food coloring, and a splash of vinegar to taste just like a slice of red velvet cake.
- They are perfect for sharing on Valentine's Day or any other special occasion!
ingredient notes & substitutions
Find the full ingredient measurements and instructions in the recipe card below!
- Cocoa powder: Unsweetened cocoa powder is best for this recipe. The natural red color is light enough to maintain the red color while still providing a mild chocolate flavor. If you use a darker cocoa powder your brownie color will be very dark and less red.
- Egg yolk: The extra egg yolk gives these brownies a super chewy and fudgy center.
- Red food coloring: Use gel coloring, not liquid. I recommend the brand Americolor in Super Red!
- Vinegar: White vinegar is traditionally used in red velvet cake batter so it is also used in this recipe. I have not tested it with rice wine vinegar but it should give a similar flavor.
- Cream cheese: Cream cheese and red velvet is the best combination! After baking, the brownies get a thick drizzle of cream cheese icing. You could also make a cream cheese frosting and frost the entire brownie!
recipe notes
Before you start, preheat the oven to 350 F/180 C. Line a square 8x8 baking pan with parchment paper to cover all four sides. You can use a stand mixer or a large mixing bowl with an electric hand mixer to make the brownie batter.
STEP ONE: Sift the dry ingredients. Sift the all-purpose flour, cocoa powder, and salt into a bowl and set aside until ready to use.
STEP TWO: Whisk the eggs and sugar. In a mixing bowl, whisk the granulated sugar, eggs, egg yolk, vanilla extract, and red food coloring on medium speed for 2-3 minutes until light and fluffy.
STEP THREE: Mix in the melted butter. Add the vinegar. Then stream the melted butter into the mixing bowl and mix until JUST combined.
STEP FOUR: Mix in the dry ingredients. Use a rubber spatula to fold in the sifted dry ingredients until just combined. Do not overmix!
STEP FIVE: Bake! Pour the batter into the prepared baking pan. Bake the brownies in the preheated oven for 25-30 minutes or until a toothpick inserted into the middle comes out covered in a few moist crumbs.
STEP SIX: Decorate with cream cheese. Although this step is optional, it makes the brownies very festive, especially for the holidays!
In a medium bowl, combine the softened cream cheese and powdered sugar until smooth. Then whisk in the milk and clear vanilla until the glaze is smooth and lump free.
Cut the brownies into 16 squares, then use a piping bag to pipe the cream cheese over the corner and top with heart sprinkles.
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't over-mix the batter. You want to mix it just until there are no more visible dry pockets of flour.
- Don't overbake them! For fudgy brownies, underbaking them is key. You'll know they're ready when you insert a toothpick into the center and it comes out covered in a few moist crumbs. If the toothpick comes out clean, they are overbaked.
- Wait before decorating. Brownies can take at least 1-2 hours to cool completely after baking. This is required before cutting or decorating them. If they are still warm, the brownies will be messy and will melt the cream cheese.
storage & freezing
I recommend waiting to cut the entire pan of brownies until you are ready to eat them which will keep them from drying out.
Store any leftovers in an airtight container or wrapped tightly in plastic wrap. They will stay fresh for 2-3 days at room temperature.
If you plan on freezing them, cut the brownies into servings then wrap each one individually in plastic wrap. Transfer them to a freezer bag or airtight container and store them in the freezer for up to one month! They can be frozen both frosted and unfrosted.
faqs
Red velvet is the fusion of vanilla, chocolate, and a small acidic flavor from white vinegar! It is traditionally eaten with cream cheese frosting, which provides another tangy flavor.
I have not tested this recipe with boxed brownie mix but I would love to hear how it turns out!
You can leave it out but the vinegar is necessary for achieving that classic red velvet flavor!
Definitely! You could leave the frosting off completely or drizzle them with melted white chocolate or regular chocolate.
I don't recommend using a chocolate bar or any kind of melted chocolate because it will be too dark for the red color.
The best way to cut brownies is to wait until they are completely cooled. Then use a very sharp knife to cut them. In between cuts, run the knife under hot water and wipe it clean.
more brownie recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Red Velvet Brownies with Cream Cheese Drizzle
Equipment
Ingredients
Brownie Batter
- 1 cup + 1 tbsp all-purpose flour *see measuring notes below*
- 3 tablespoon unsweetened cocoa powder
- ½ teaspoon fine sea salt
- 1 ¼ cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon gel red food coloring
- 12 tablespoon unsalted butter melted
- 1 teaspoon white vinegar
Cream Cheese Glaze
- 1 ½ oz cream cheese softened
- 3 tablespoon powdered sugar
- ½ teaspoon clear vanilla extract
- 2-3 tablespoon milk any kind will work
- red heart sprinkles for decorating
Instructions
- Line a square 8x8 baking pan with parchment paper. Then preheat the oven to 350 F/180 C.
- Sift the flour, cocoa powder, and salt into a medium bowl and set aside.1 cup + 1 tablespoon all-purpose flour, 3 tablespoon unsweetened cocoa powder, ½ teaspoon fine sea salt
- In a mixing bowl, whisk the sugar, eggs, egg yolk, vanilla extract, and red food coloring on medium speed for 2-3 minutes until fluffy and slightly thickened.1 ¼ cups granulated sugar, 3 large eggs, 1 large egg yolk, 2 teaspoon vanilla extract, 1 teaspoon gel red food coloring
- With the mixer running on low, add the vinegar and then stream the melted butter into the batter. Mix until just combined.12 tablespoon unsalted butter, 1 teaspoon white vinegar
- Gently fold in the sifted dry ingredients with a rubber spatula until just combined.
- Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs. (In my kitchen, 27-28 minutes is perfect!)
- Let the pan cool completely on a wire rack.
- While it's cooling, make the glaze.
- Combine the softened cream cheese and powdered sugar. Whisk until smooth and lump free.1 ½ oz cream cheese, 3 tablespoon powdered sugar
- Then whisk in the milk and vanilla until the glaze is thick enough to be piped and hold its shape.½ teaspoon clear vanilla extract, 2-3 tablespoon milk
- Cut the cooled brownies into 16 squares, then pipe the cream cheese glaze over one corner of the brownie.
- Finish with sprinkles if desired and enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Don't over-mix the batter. You want to mix it just until there are no more visible dry pockets of flour.
- Don't overbake them! For fudgy brownies, underbaking them is key. You'll know they're ready when you insert a toothpick into the center and it comes out covered in a few moist crumbs. If the toothpick comes out clean, they are overbaked.
- Wait before decorating. Brownies can take at least 1-2 hours to cool completely after baking. This is required before cutting or decorating them. If they are still warm, the brownies will be messy and will melt the cream cheese.
- Store the brownies iced or uniced at room temperature for 2-3 days in an airtight container. They can also be frozen individually and wrapped in plastic wrap for up to one month!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Lilli says
These turned out amazing! My glaze was way thinner than it needed to be so I had to add more powdered sugar to it, but they were so delicious and everyone loved them!
Cambrea Gordon says
Yay! That's amazing to hear, thanks Lilli!
Marilys says
They were delicious, thank you for your recipe and all the details on your webpage.
Cambrea Gordon says
Thanks for sharing it with me on Instagram Marilys!
Samantha says
I put these in my valentines treat boxes this year and they are a hit. The recipe is flawless and the brownies are delicious. Everyone loves them.
Cambrea Gordon says
That is so great to hear, thanks so much for the kind review Samantha 🙂
Erin R says
Did a test round before Valentines Day! So yummy! Great flavor and texture! Didn’t tackle the icing this time around but even the brownies themselves are PERFECT
Cambrea Gordon says
Yay! So happy to hear that 🙂 Thanks so much for leaving a review Erin!
Todd G says
Love these brownies!
Cambrea Gordon says
Thanks Todd! So glad to hear that!
Kessia Randolph says
So good and very moist!! Still soft a few days after too. I don't think i waited long enough for them to cool before decorating because they didn't look as pretty as yours LOL. But still delicious!!
Cambrea Gordon says
Yay! That is so wonderful to hear Kessia, thank you so much for coming back to leave a review!