Looking for a rich, chocolatey dessert with a vibrant twist? These Red Velvet Brownies with Frosting bring the drama with their deep red hue, ultra-fudgy base, and a generous layer of tangy cream cheese frosting. This recipe is perfect for Valentine’s Day, holiday platters, birthdays—or anytime you’re craving a bakery-style brownie with a little extra elegance.
❤️ Why You’ll Love These Red Velvet Brownies with Frosting
- ✨ Fudgy, not cakey – Thanks to butter, brown sugar, and a touch of cornstarch
- 🎨 Bold red velvet color – Made with just a hint of red food gel for that signature look
- 🎂 Cream cheese frosting – Smooth, tangy, and spreads like a dream
- 🧁 Beginner-friendly – No mixer needed for the batter
- 🎉 Make-ahead magic – These keep beautifully for days or freeze without frosting
🛒 Ingredients Breakdown
For the Brownie Base
- Butter – Unsalted is best so you can control the salt
- Granulated + Brown Sugar – Combo adds moisture and a slight caramel flavor
- Eggs + Yolk – The yolk adds richness and chew
- Cocoa Powder – Use Dutch-processed for a darker hue and deeper flavor
- Red Food Coloring Gel – Just a small amount for vibrant color
- Vegetable Oil – Adds softness and shine
- Cornstarch + Flour – Cornstarch is the secret to a soft chew
- White Vinegar – Essential for that classic red velvet tang
- Salt – To balance the sweetness
- White Chocolate Chips (optional) – For pockets of creamy sweetness
For the Cream Cheese Frosting
- Cream Cheese – Full-fat, softened
- Butter – Also softened, for a light texture
- Powdered Sugar – Sifted for lump-free frosting
- Vanilla Extract – Enhances the tang and balances the sweetness
👩🍳 How to Make Red Velvet Brownies with Frosting
Step 1: Preheat and Prep
- Heat your oven to 350°F (180°C) or 160°C fan.
- Line a 9-inch square pan with parchment, leaving overhang for easy removal.
Step 2: Make the Brownie Batter
- Melt ¾ stick of butter in the microwave.
- In a large bowl, whisk melted butter with 1 cup granulated sugar and ¼ cup light brown sugar until glossy.
- Add in 3 eggs + 1 yolk, one at a time, stirring gently.
- Stir in 1 tsp vanilla, ⅓ cup oil, and ¼ cup cocoa powder.
- In a small bowl, mix ½ tsp red food coloring gel with 2 tbsp of the batter. Stir until smooth, then fold it back in.
- Gently fold in ¾ cup flour, 1 tbsp cornstarch, and ¼ tsp salt until no streaks remain.
- Add 1 tbsp vinegar, stir again. Fold in white chocolate chips if using.
Step 3: Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 20–25 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
- Cool completely before frosting.
🧁 Make the Cream Cheese Frosting
- In a large bowl, beat 4 oz cream cheese and ¾ stick butter (both softened) until smooth—about 2 minutes.
- Slowly mix in 4 cups powdered sugar, scraping the bowl as needed.
- Add 1 tsp vanilla extract and beat until fluffy and spreadable.
🍓 How to Serve These Brownies
- Cut into 16 even squares for perfect portions.
- Serve at room temperature for the ideal creamy frosting texture.
- Top with a dusting of cocoa powder, fresh raspberries, or mini chocolate chips for a decorative touch.
🥶 Storage & Freezing Tips
- Refrigerator: Store frosted brownies in an airtight container for up to 5 days.
- Freezer (unfrosted): Wrap individual squares in plastic and foil. Freeze for up to 3 months. Frost after thawing.