Dessert

Red Velvet Brownies with Cream Cheese Frosting Recipe

ByGabriel Langdon February 15, 2026February 15, 2026

Introduction

Red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet. Topped with a creamy, tangy cream cheese frosting, these treats are perfect for special occasions or a delightful everyday dessert.

The image shows a close-up of a square piece of red velvet cake with two distinct layers. The bottom layer is a thick, rich, dark red cake with a soft and moist texture, while the top layer is a smooth, creamy white frosting that is evenly spread and slightly thick. Small crumbs of red cake are scattered on the frosting and around the piece on a white marbled surface. The lighting highlights the cake’s moist texture and the contrast between the deep red and bright white layers. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (155g) all-purpose flour
¼ cup (25g) unsweetened cocoa powder
1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, melted
2 large eggs
1 tsp vanilla extract
1 tbsp red food coloring (liquid or gel)
¼ tsp salt
4 oz (115g) cream cheese, softened
2 tbsp unsalted butter, softened
1 cup (120g) powdered sugar, sifted
½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt until well combined. Set aside.
Step 3: In a large bowl, stir the melted butter and granulated sugar until combined. Add eggs one at a time, mixing thoroughly after each. Stir in the vanilla extract and red food coloring until the mixture is a uniform red.
Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined. Avoid overmixing for tender brownies.
Step 5: Pour the batter into the prepared pan and smooth the top evenly. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Step 6: Let the brownies cool completely in the pan.
Step 7: For the frosting, beat softened cream cheese and butter together until smooth. Gradually add powdered sugar, beating well after each addition. Stir in vanilla extract.
Step 8: Spread the cream cheese frosting evenly over the cooled brownies. Use the parchment paper to lift the brownies from the pan, slice into squares, and serve.

Tips & Variations

For a more intense cocoa flavor, try using Dutch-processed cocoa powder.
Substitute the red food coloring with natural beet juice powder for a natural red tint.
Add white chocolate chips to the batter for extra sweetness and texture.
Chill the frosting briefly before spreading to make it easier to handle.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 4 days. To enjoy, bring them to room temperature or warm gently in the microwave for about 10 seconds. For longer storage, freeze uncut brownies without frosting for up to 2 months, then thaw and frost before serving.

How to Serve

A close-up image of a small square piece of red velvet cake with two visible layers, the bottom layer is rich, moist, deep red cake with a soft, crumbly texture, and the top layer is a smooth, creamy white frosting that appears thick and evenly spread. Tiny red cake crumbs are sprinkled on top of the frosting, adding a slight texture contrast. The cake piece is placed on a white marbled surface with other similar squares blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use gel food coloring instead of liquid?

Yes, gel food coloring works well and often provides a more vibrant color without adding extra liquid.

How do I know when the brownies are done baking?

Insert a toothpick in the center; it should come out with a few moist crumbs but not wet batter. This ensures a fudgy texture without being underbaked.