Super chocolatey, Red Velvet Brownies have that fantastic fudgy brownie goodness and that hallmark red color! Cream cheese icing tops them off perfectly!

Red Velvet Brownies with Cream Cheese frosting, on a plate

Red Velvet Brownies take the classic chocolate cake and transforms it into a decadent, rich brownie. ‘Velvet’ cake was developed in the late 1800’s. It boasted a smoother texture than traditional cake. Red Velvet Cake came on the scene with the creation of red food coloring in the 1930’s. Many product names incorporate the name “Red Velvet”, including everything from candles to cookies to donuts and of course, brownies!

Like the Red Velvet Brownies allrecipes lists, I’ve traded out the fiddly traditional frosting for an easy, smooth cream cheese frosting. There’s no need to make Red Velvet Brownies from cake mix. That said, if the red velvet brownies Betty Crocker box route is your thing, you can’t go wrong. My easy Red Velvet Brownies are from scratch and utterly delish! Besides being beautifully red, they’re chocolatey, chewy and everything that a proper brownie should be! The cream cheese frosting is the perfect finishing touch!


  •  The super moist texture of the brownie.
  •  The tang of the cream cheese frosting.
  •  Every bite is a delicious indulgence.
  •  The deep rich color contrasted with the white icing- so pretty!

What Are Red Velvet Brownies?

Red Velvet Brownies are the brownie version of the classic Red Velvet Cake. Made with bittersweet chocolate, fudgy Red Velvet Brownies preserve the decadent taste of the cake version while adding a dense, moist brownie texture.  

Red Velvet Brownies with Cream Cheese frosting, on a plate




What Ingredients Do You Need To Make Red Velvet Brownies?

This Red Velvet Brownies recipe calls for butter, sugar, eggs, flour, vanilla, baking powder, and salt. The chocolate in this recipe is bittersweet chocolate– which isn’t the same as dark or unsweetened baking chocolate! You’ll also need red food coloring. The frosting requires butter, cream cheese, powdered sugar, vanilla, and salt.

How Do You Make Red Velvet Brownies?

Making these chewy Red Velvet Brownies is quite simple. First melt the chocolate and butter together and add in the sugar and eggs. Mix in the dry ingredients, food coloring, and vanilla to complete the brownies. Whip together all of the ingredients for the frosting. After the brownies have cooled, top with the frosting and dig in!

The Red Velvet Revolution

If your a fan of Red Velvet, Red Velvet Brownies are one of many options! If you want to go down the traditional cake route, my Red Velvet Bundt Cake is decadently rich and has a generous layer of cream cheese frosting. My Red Velvet Cake Balls burst with chocolatey flavor and are simply adorable- bite-sized treasures!

Of course, I’ve got cookies covered too! Tender and chewy, my Red Velvet White Chocolate Chip Cookies are visually stunning and completely delish! Red Velvet Crinkle Cookies with their eye-catching red and white cracked coating will make folks do a double-take, and their rich, fudgy taste will bring them back for seconds!

Red Velvet Brownies with Cream Cheese frosting, on a plate
5 from 1 vote

Red Velvet Brownies

Our Red Velvet Brownies are dense, chewy with just the right amount of Red Velvet tang and chocolate then topped with luscious Cream Cheese Frosting. 

Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 16 People
Calories 384 kcal
Author Kathleen



  • 4 Ounces Bittersweet Chocolate Chopped
  • 3/4 Cup Unsalted Butter
  • 2 Cups Sugar
  • 4 Large Eggs
  • 1 1/2 Cups All Purpose Flour
  • 1 -1 Ounce Bottle Red Liquid Food Coloring
  • 1 1/2 Teaspoons Baking Powder
  • 1 Teaspoon Vanilla Extract
  • 1/8 Teaspoon Salt

Cream Cheese Frosting:

  • 8 Ounces Cream Cheese at Room Temperature
  • 3 Tablespoons Unsalted Butter Softened
  • 1 1/2 Cups Powdered Sugar
  • 1/8 Teaspoons Salt
  • 1 Teaspoon Vanilla Extract


  1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

  3.  Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
  4. When brownies are cool make frosting. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
  5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Icing on top of brownies, and cut into 16-20 squares. Garnish, if desired.

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Nutritional Information

Nutrition information will vary based on the specific products. To be safe, check the nutrition facts labels of your products. Optional object listed above have been left out of nutritional data.

Nutrition Facts
Red Velvet Brownies
Amount Per Serving (1 /16 of the recipe)
Calories 384 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 85mg 28%
Sodium 100mg 4%
Potassium 127mg 4%
Total Carbohydrates 49g 16%
Sugars 39g
Protein 3g 6%
Vitamin A 11.7%
Calcium 4.6%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.


Red Velvet Brownies with Cream Cheese frosting, on a plate

Recipe Notes For Red Velvet Brownies:

Melting Chocolate- When you melt chocolate, it should never get too hot to touch. However, if your chocolate does gets a little hot when you’re melting, make sure you let it cool down before you mix in the eggs. Scrambled eggs don’t mix with brownies at all!

Red Food Coloring- The red coloring doesn’t do anything for the taste of the brownies. It is for visual appeal, so if you don’t have it or have someone with a red dye allergy, you can leave it out. Trust me- you don’t want to miss out on this delicious dessert just because it can’t be red!

Fold in the flour Sifting or sprinkling your flour in batches into your batter and folding it in will prevent excessive gluten formation. Gluten is the enemy of tender, chewy brownies! Be gentle and mix until the flour and dry ingredients are incorporated.

Don’t over-bake- Brownies become crumbly and dry if they over-bake. Keep a close eye on them and pull them out when you still get a few moist crumbs on the tester. If the tester is squeaky clean, they’ve been in too long.

Be Patient- I know it’s tough to wait, but let the brownies cool before you frost and dig in! While they cool, brownies finish setting and the flavors fully develop. Resist temptation 🙂 The final product is worth it!

Can You Make Red Velvet Brownies Ahead Of Time?

Red Velvet Brownies hold well for a couple of days. If you aren’t going to serve them right away, hold off on frosting them until you’re ready to serve. For storing leftover frosted brownies, store them in a well-sealed container in the fridge to safely preserve the cream cheese frosting.

How Do You Freeze Red Velvet Brownies?

Red Velvet Brownies freeze fantastically! You can freeze them frosted or unfrosted, uncut in the pan or in individual pieces. Remember to wrap well with a couple of layers of cling wrap and foil for the pan or in a freezer bag for the pieces. They’ll keep well for about three months.

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