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–+ servings
Fudgy red velvet brownies with cream cheese icing and red heart sprinkles.
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5 from 18 votes

Red Velvet Brownies

These red velvet brownies are a colorful twist on traditional fudgy chocolate brownies. Inspired by red velvet cake, they have a classic red velvet flavor and a tangy cream cheese drizzle. Decorate them for Valentine's Day and share them with someone you love!

Equipment

Ingredients

Brownie Batter

  • 1 cup + 1 tablespoon 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

US Customary - Metric

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.
  • 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.
  • With the mixer running on low, add the vinegar and then stream the melted butter into the batter. Mix until just combined.
  • 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.
  • Then whisk in the milk and vanilla until the glaze is thick enough to be piped and hold its shape.
  • 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

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon.*
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!