Ingredients

For the Red Velvet Brownies

• 1 stick Unsalted Butter
• 1 cup Granulated Sugar
• 1/4 cup Light Brown Sugar, packed
• 2 Large Eggs
• 1 tsp Vanilla Extract
• 1/4 cup Vegetable Oil
• 1/4 cup Dutch-Processed Cocoa Powder
• 1 cup All-Purpose Flour
• 1 tbsp White Vinegar
• 1 tsp Red Gel Food Coloring

For the Cream Cheese Frosting

• 1/2 cup Unsalted Butter, softened
• 4 oz Cream Cheese, softened
• 2 cups Powdered Sugar
• 1 tsp Vanilla Extract

Make the Brownie Batter

Set your oven to 350F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles later.

Melt the butter in a large, microwave-safe bowl.

Whisk the granulated and brown sugars into the melted butter. Then, whisk in the eggs and vanilla extract.

Add the vegetable oil and cocoa powder and whisk until the batter is smooth and glossy.

In a small, separate bowl, mix the red gel food coloring into the white vinegar. This helps the color distribute evenly. Pour the colored vinegar into the batter and mix until you have a uniform, deep red color.

Switch to a spatula and fold in the flour until just combined. Don’t overmix.

Pour the batter into the prepared pan and spread it into an even layer.

Bake and Cool the Brownies

Bake for ~25-30 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached, but not wet batter. The top should look set.

Let the brownies cool completely in the pan before frosting them. This is important; if they are even slightly warm, the frosting will melt.

Make the Frosting and Finish

In a medium bowl, use a hand mixer or stand mixer to beat the softened butter and cream cheese together until smooth and creamy.

Gradually add the powdered sugar and mix on low speed until combined, then increase the speed and beat until the frosting is light and fluffy. Mix in the vanilla extract.

Spread the frosting evenly over the cooled brownies. For a classic red velvet look, you can crumble some of the edge trimmings over the top.

Chill the frosted brownies in the refrigerator for at least 30 minutes to help the frosting set before slicing.

Print Pin

Red Velvet Brownies

These red velvet brownies have a dense, fudgy texture with the classic tangy flavor of red velvet cake. They are topped with a thick layer of cream cheese frosting. This recipe is scaled to fit a standard 8×8 inch baking pan.

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cool + Chill time 1 hour hr 30 minutes mins

Total Time 2 hours hrs 20 minutes mins

Ingredients

For the Red Velvet Brownies

• ▢ 1 stick Unsalted Butter
• ▢ 1 cup Granulated Sugar
• ▢ 1/4 cup Light Brown Sugar packed
• ▢ 2 Large Eggs
• ▢ 1 tsp Vanilla Extract
• ▢ 1/4 cup Vegetable Oil
• ▢ 1/4 cup Dutch-Processed Cocoa Powder
• ▢ 1 cup All-Purpose Flour
• ▢ 1 tbsp White Vinegar
• ▢ 1 tsp Red Gel Food Coloring

For the Cream Cheese Frosting

• ▢ 1/2 cup Unsalted Butter softened
• ▢ 4 oz Cream Cheese softened
• ▢ 2 cups Powdered Sugar
• ▢ 1 tsp Vanilla Extract

Instructions

• Preheat oven to 350F. Line 8×8 inch pan with parchment paper.
• Melt butter in large microwave-safe bowl.
• Whisk granulated and brown sugars into melted butter, then whisk in eggs and vanilla.
• Add oil and cocoa powder, whisk until smooth and glossy.
• Mix red food coloring with vinegar, add to batter and mix until uniform red.
• Fold in flour until just combined.
• Pour batter into pan and spread evenly.
• Bake 25-30 minutes until toothpick comes out with few moist crumbs.
• Cool brownies completely in pan.
• Beat softened butter and cream cheese until smooth.
• Add powdered sugar gradually, then vanilla. Beat until light and fluffy.
• Spread frosting over cooled brownies.
• Refrigerate 30 minutes before slicing.

Notes

Brownies must be completely cool before frosting to prevent melting.