Irresistibly Fudgy Red Velvet Brownies with Cream Cheese Icing: The Ultimate Homemade Treat
Prepare to fall in love with these homemade red velvet brownies – a truly decadent dessert that boasts an ultra-fudgy center, delightfully chewy edges, and that signature vibrant red hue. Whether enjoyed plain for a rich chocolatey indulgence or topped with our luscious homemade cream cheese icing for an extra touch of sweetness and tangy balance, these brownies are a showstopper. They offer all the beloved flavors of classic red velvet cake in an easier, faster-to-make brownie form, perfect for any occasion.
These exquisite red velvet brownies are a celebration of rich flavor and perfect texture. They share the same delightful characteristics as my popular fudgy brownie recipe – dense, moist, and incredibly satisfying. What sets them apart is the iconic red velvet twist, achieved through a careful balance of unsweetened cocoa powder and liquid red food coloring. The cocoa powder infuses a subtle yet distinct chocolate flavor, while the food coloring creates that striking crimson color that makes red velvet so special. Instead of oil, we opt for melted unsalted butter, which is the secret to achieving not only an unbelievably fudgy texture but also that coveted, delicate crackly crust on top that signifies a truly great brownie.
While the rich, moist brownie base is fantastic on its own, let’s be honest: no red velvet dessert is truly complete without the bright, tangy complement of cream cheese icing. It’s the perfect counterpoint to the brownie’s sweetness and depth, elevating this treat to an even more luxurious level. These brownies are incredibly versatile, making them ideal for festive occasions like Valentine’s Day, Christmas, or simply when you’re craving that unique red velvet taste without the fuss of baking an entire cake. They offer all the delicious flavor of red velvet cake in a conveniently portioned, easy-to-share format.
Essential Ingredients for Perfect Red Velvet Brownies
Crafting these delectable red velvet brownies doesn’t require a pantry full of exotic items. This is a straightforward recipe, but the quality and type of a few key ingredients make all the difference in achieving that signature fudgy texture and vibrant color. Here’s a closer look at what you’ll need and why each component is important:
- Unsalted Butter: We specifically use melted unsalted butter for the brownie batter. Unlike oil, which can sometimes lead to a greasy finish, butter provides a richer flavor and contributes significantly to the brownies’ super fudgy texture. More importantly, it plays a crucial role in forming that desirable, slightly brittle, crackly top that all the best brownies are known for. Make sure it’s melted and slightly cooled before mixing.
- Granulated and Brown Sugar: This recipe calls for a thoughtful blend of both granulated (white) and light brown sugar. Granulated sugar provides the foundational sweetness and helps with the brownie’s structure. Brown sugar, with its molasses content, adds moisture, depth of flavor, and contributes to the characteristic chewy texture of these brownies, ensuring they remain moist and tender.
- Large Eggs: Eggs act as a binder, provide structure, and contribute to the fudgy texture. Using large eggs at room temperature is highly recommended. Room temperature eggs emulsify more easily with the butter and sugar, resulting in a smoother, more uniform batter and a better final texture.
- Liquid Red Food Coloring: This is where the “red” in red velvet comes from! Liquid food coloring provides that classic, deep crimson hue without altering the flavor profile. While liquid coloring is standard, you can also use gel food coloring. Just remember that gel food coloring is significantly more potent, so you’ll need to use a smaller amount – typically starting with half or even a third of the liquid amount and adjusting as needed to reach your desired shade.
- Unsweetened Natural Cocoa Powder: For that subtle chocolatey depth without overpowering the red velvet flavor, unsweetened cocoa powder is essential. Since this recipe doesn’t rely on baking soda or baking powder for leavening (which would react with acidic cocoa), you technically have flexibility. However, I highly recommend using *natural* cocoa powder. It has a lighter, reddish-brown color compared to Dutch-process cocoa, which will allow your red food coloring to shine through and create a more authentic red velvet shade. (For a detailed explanation, check out my post on natural vs Dutch process cocoa powder.)
- All-Purpose Flour: The structural backbone of our brownies. Ensure you measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag. This prevents over-measuring, which can lead to dry, cakey brownies.
- Salt: A pinch of salt is vital in any sweet recipe. It balances the sweetness, enhances the chocolate and butter flavors, and generally makes all the other ingredients taste better.
- Pure Vanilla Extract: Vanilla extract adds a crucial layer of aromatic depth to both the brownie batter and the cream cheese icing, enhancing all the other flavors beautifully.
- Brick-Style Cream Cheese (for icing): For the best cream cheese icing, always use full-fat, brick-style cream cheese, not the spreadable kind from a tub. Ensure it’s softened to room temperature, along with the butter, to guarantee a smooth, lump-free, and perfectly spreadable frosting.
- Powdered Sugar (for icing): Also known as confectioners’ sugar, this fine sugar is essential for achieving the smooth, velvety texture of cream cheese icing. It dissolves instantly, creating a silky consistency.
How To Bake Unforgettable Red Velvet Brownies from Scratch
Making these red velvet brownies is surprisingly simple, yet yields incredibly impressive results. Follow these step-by-step instructions to achieve perfectly fudgy brownies with that iconic red velvet flair and a creamy, tangy icing:
- Prepare Your Pan and Preheat Oven: Start by preheating your oven to 350°F (177°C). Prepare an 8×8-inch square baking pan by lining it with parchment paper or aluminum foil. Make sure to leave an overhang on two sides; this will create “handles” that make it incredibly easy to lift the baked brownies out of the pan. Lightly spray the lined pan with non-stick cooking spray to prevent any sticking, then set it aside.
- Combine Wet Ingredients for the Brownies: In a large mixing bowl, whisk together the melted (and slightly cooled) unsalted butter, granulated sugar, and light brown sugar until the mixture is smooth and well combined. This initial whisking helps create a homogenous base. Next, add the room temperature eggs one at a time, followed by the red food coloring and pure vanilla extract. Continue whisking until all these wet ingredients are fully incorporated. Be mindful not to over-beat the eggs at this stage, as excessive air incorporation can lead to a more cake-like texture rather than the desired fudgy brownie consistency.
- Incorporate the Dry Ingredients: It’s crucial to sift the all-purpose flour, unsweetened natural cocoa powder, and salt directly over the wet ingredients in the mixing bowl. Sifting helps to aerate the dry ingredients and, more importantly, prevents any dreaded clumps from forming in your brownie batter, ensuring a smooth and even texture. Once sifted, gently fold or whisk the dry ingredients into the wet mixture until *just combined*. Overmixing at this stage can develop the gluten in the flour, leading to tougher, less fudgy brownies. A few streaks of flour are acceptable; stop mixing as soon as no dry pockets remain.
- Bake the Brownies to Perfection: Carefully pour the vibrant red batter into your prepared 8×8-inch baking pan. Use an offset spatula or the back of a spoon to spread the batter evenly into one consistent layer. Transfer the pan to the preheated oven and bake for approximately 28 to 33 minutes. The key to fudgy brownies is not to overbake them. You’ll know they’re ready when a toothpick inserted into the center comes out *mostly clean*, with a few moist crumbs still clinging to it. If it comes out completely clean, your brownies might be on the drier side.
- Cool Completely: Once baked, remove the pan from the oven and place it on a wire cooling rack. Allow the brownies to cool completely in the pan. This step is non-negotiable for two reasons: it allows the brownies to finish setting up, and it ensures that your cream cheese icing won’t melt when applied. Patience is a virtue here!
- Prepare the Tangy Cream Cheese Icing: While the brownies are cooling, you can whip up the icing. In a separate large mixing bowl, use a handheld electric mixer to beat the softened brick-style cream cheese until it’s perfectly smooth and free of any lumps. Add the softened unsalted butter and continue beating until it’s well combined and the mixture is light and fluffy. Next, gradually add the powdered sugar, one half cup at a time, mixing on low speed until incorporated before increasing speed. Finally, mix in the vanilla extract. You might need to stop and scrape down the sides and bottom of the bowl a few times with a spatula to ensure all ingredients are evenly incorporated and the icing is wonderfully smooth.
- Ice, Slice, and Serve: Once your red velvet brownies are completely cooled to room temperature, use an offset spatula or a knife to spread the creamy, tangy cream cheese icing evenly over the top. For neat slices, you can chill the frosted brownies in the refrigerator for about 15-30 minutes before cutting. This helps the icing firm up slightly. Once chilled, slice into squares and serve these delightful red velvet brownies to eager guests or enjoy them yourself!
Creative Recipe Variations to Customize Your Red Velvet Brownies
While this red velvet brownie recipe is absolutely perfect as written, it also serves as a fantastic canvas for your culinary creativity. Feel free to experiment with these ideas to tailor the brownies to your taste or for special occasions:
- Explore Different Icing Options: If you’re looking to change things up or prefer a different flavor profile, the cream cheese icing can easily be swapped. Consider topping your brownies with a rich chocolate buttercream frosting for an even deeper chocolate experience, a glossy chocolate ganache for an elegant touch, or even a classic ermine frosting (also known as boiled milk frosting), which is traditionally paired with red velvet cake. For a simpler approach, a dusting of powdered sugar or a simple vanilla glaze would also be delicious. Of course, you are always welcome to omit the icing entirely and let the fudgy brownie shine on its own.
- Add Delightful Mix-ins: Enhance the texture and flavor of your brownies by folding in up to 1/2 cup of your favorite mix-ins during the final stages of batter preparation. White chocolate chips are a popular choice for red velvet, adding a sweet creamy contrast. Dark or semi-sweet chocolate chips would also be fantastic, intensifying the chocolate notes. For an extra crunch, try adding chopped pecans or walnuts. Mini marshmallows or a swirl of softened cream cheese (for a marbled effect) could also be interesting additions.
- Create a Decadent Cheesecake Layer: For the ultimate indulgence, transform these into red velvet cheesecake brownies! Instead of traditional cream cheese frosting, add a creamy cheesecake layer on top of the brownie batter before baking. You can draw inspiration from my cheesecake brownies recipe, noting that you would need to halve the ingredients for the cheesecake layer to fit this brownie recipe’s scale. This creates a stunning two-layer dessert that’s rich and satisfying.
Storage and Freezing Instructions for Red Velvet Brownies
Proper storage is key to keeping your red velvet brownies fresh and delicious for as long as possible. Given the cream cheese icing, refrigeration is essential:
Once frosted, the brownies should be stored in an airtight container to prevent them from drying out and absorbing odors from the fridge. Place them in the refrigerator, where they will stay fresh and delicious for up to five days. Bringing them to room temperature for about 15-30 minutes before serving can enhance their texture and flavor.
These frosted brownies are also excellent for freezing, allowing you to enjoy them at a later date. They can be frozen for up to three months. To freeze them effectively without ruining the icing, I recommend arranging the sliced brownies in a single layer on a parchment paper-lined baking tray and freezing them until solid (this usually takes 1-2 hours). Once frozen solid, transfer the brownies to a zip-top freezer bag or an airtight freezer-safe container, layering them with parchment paper between slices to prevent sticking. This initial flash-freeze step ensures the icing remains intact and doesn’t stick to the packaging.
You may also choose to freeze the unfrosted brownies and the cream cheese icing separately. To do this, wrap the cooled, unfrosted brownie slab tightly in plastic wrap and then in aluminum foil before freezing. Store the prepared cream cheese icing in an airtight container in the freezer. When you’re ready to serve, thaw the icing in the refrigerator overnight. Let the unfrosted brownies defrost on your counter at room temperature for a few hours. Once both are thawed, whip the icing briefly to restore its creamy texture, then frost the brownies just before slicing and serving for the freshest possible taste and appearance.
Expert Baking Tips for the Best Red Velvet Brownies
Achieving bakery-worthy red velvet brownies is easy with a few simple techniques and considerations. Here are some pro tips to ensure your brownies turn out perfectly fudgy, moist, and visually stunning every time:
- Choosing Your Red Food Coloring: While liquid food coloring is common, gel food coloring provides a much more intense and vibrant red hue with less volume. If you opt for gel food coloring, remember its potency. I recommend starting with about 1 teaspoon of gel food coloring, mixing it thoroughly, and then adding more in tiny increments (e.g., 1/4 teaspoon at a time) until you achieve your desired deep red shade. This prevents over-coloring and ensures your brownies aren’t inadvertently altered in texture.
- The Golden Rule: Don’t Overbake! This is arguably the most critical tip for any fudgy brownie recipe. Overbaking is the quickest way to turn wonderfully moist brownies into dry, cakey ones. Keep a close eye on your brownies during the last few minutes of baking. When testing for doneness with a toothpick inserted into the center, it should come out *mostly clean*, but still have a few moist crumbs clinging to it. These moist crumbs are the secret to that perfectly fudgy center. If the toothpick comes out completely clean, the brownies are likely overbaked.
- Achieving Smooth Icing: Room Temperature Ingredients are Key: For your cream cheese icing to be perfectly smooth, lump-free, and easy to spread, ensure both your brick-style cream cheese and unsalted butter are at true room temperature. This means they should be soft enough to indent with a finger without being greasy or melted. Cold ingredients will not cream together properly, resulting in a lumpy, unappealing frosting.
- For the Frosting Lovers: Thicker Cream Cheese Icing: If you’re someone who believes more frosting is always better, you can easily double the icing recipe or make a half batch of my classic cream cheese frosting recipe for a truly decadent, thicker layer on your brownies. This is particularly satisfying for those who love the tangy contrast of the icing.
- Scaling Up the Recipe: Need to feed a crowd? This red velvet brownie recipe is very forgiving and can easily be doubled. If you double the ingredients, simply bake them in a larger 9×13-inch baking pan. The baking time will remain roughly the same, possibly increasing by just a few minutes, so start checking for doneness around the 28-minute mark with the toothpick test.
- Cooling is Crucial Before Frosting: It cannot be stressed enough: ensure your brownies are *completely* cooled to room temperature before attempting to spread the cream cheese icing. If the brownies are even slightly warm, the icing will melt, create a messy glaze, and lose its beautiful texture. Patience during the cooling process will be rewarded with perfectly frosted brownies.
- Proper Flour Measurement: Always measure your all-purpose flour using the “spoon and level” method. Gently spoon the flour into your measuring cup until it’s overflowing, then use the back of a straight knife or a flat edge to level it off. Scooping flour directly from the bag can compact it, leading you to use too much, which will result in dense, dry brownies.
Red Velvet Brownies
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Ingredients
Red Velvet Brownies
- ¾ cup unsalted butter melted and slightly cooled (1.5 sticks; 170 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup packed light brown sugar (100 grams)
- 2 large eggs at room temperature
- 1 tablespoon liquid red food coloring (15 ml; I use McCormick)
- 2 teaspoons pure vanilla extract
- 1 ¼ cups all-purpose flour spooned & leveled (160 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
- ¼ teaspoon salt
Cream Cheese Icing
- 4 ounces brick-style cream cheese softened (113 grams)
- 2 tablespoons unsalted butter softened (30 grams)
- ½ cup powdered sugar (60 grams)
- ½ teaspoon pure vanilla extract
Instructions
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To make the red velvet brownies: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal. Spray well with nonstick cooking spray and set aside.
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In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until well combined. Then, whisk in the eggs, red food coloring, and vanilla extract until fully combined.
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Sift in the flour, cocoa powder, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
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Pour the batter into the prepared baking pan and spread it around into one even layer.
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Bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
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Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
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To make the icing: In a large mixing bowl using a handheld electric mixer, beat the cream cheese until smooth. Add the butter and mix until well combined and smooth.
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Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
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Spread the cream cheese icing over the cooled brownies. Slice and serve or refrigerate until ready to serve.
Notes
Freezing Instructions: Brownies will freeze well for 2 to 3 months, thaw overnight in the fridge.