Fudgy Red Velvet Brownies

These fudgy red velvet brownies are super dense, soft, vibrant, and SO hard to put down. The decadent flavor is a combination of chocolate, vanilla, and that signature tang that makes it red velvet. The cream cheese glaze is the perfect complement to these easy brownies without making them overly sweet.

I'm not one to pass up brownies, whether they're classic, no butter brownies, or vegan pumpkin brownies.

But these made-from-scratch red velvet brownies are my new favorite. They combine the light cocoa flavor of red velvet with a rich and fudgy brownie texture. They're one-bowl, so easy, and guaranteed to be a hit wherever you serve them.

Jump to:

• ⭐️ Why These Brownies are the Best
• 🥚 Ingredient Notes
• 📝 Variations & Substitutions
• 🥣 How to Make Red Velvet Brownies
• 👩🏼‍🍳 Expert Tips and Tricks
• 💬 Frequently Asked Questions
• 🍽 More Brownie and Cookie Recipes
• Red Velvet Brownies Recipe

⭐️ Why These Brownies are the Best

• Rich, fudgy, chewy, soft, and dense red velvet brownies that are made from scratch
• The cream cheese glaze is the perfect complement to the brownies without making them overly sweet
• Red and vibrant brownies that are perfect for Valentine's Day
• Quick and easy brownie recipe, so no need to use store-bought brownie mix

🥚 Ingredient Notes

• Unsalted butter - Using unsalted butter helps you control the amount of salt in your baking
• Red gel food coloring - I recommend using gel food coloring as opposed to liquid, as it won't alter the texture of your brownies by adding moisture.
• Unsweetened cocoa powder - Use unprocessed/natural cocoa powder. This will give your brownies a chocolatey flavor while still allowing the red color to shine through, whereas Dutch processed cocoa powder will result in a less chocolatey flavor and a less vibrant red color.
• Vanilla extract - Adds warm vanilla flavor that is associated with red velvet cake
• White vinegar - Gives the brownies that signature tangy flavor
• Eggs - Make sure your eggs are room temperature, which will help them incorporate air when whisked together.
• Cream cheese - Use full-fat cream cheese for the best flavor and texture

📝 Variations & Substitutions

• Use 1 tablespoon of green food coloring and make them for St. Patrick's Day
• Use a heart-shaped cookie cutter to cut them into heart shapes for Valentine's Day
• White chocolate: Mix in 1 cup of white chocolate chips after the flour has been added, and bake per instructions.

🥣 How to Make Red Velvet Brownies

Make the red velvet brownies:

Preheat the oven to 350 degrees F. Line a metal 8"x8" baking pan with parchment paper and set aside.

In a medium microwave-safe bowl, melt the butter in 30-second increments until melted. Whisk in the granulated sugar.

Add the red gel food coloring, cocoa powder, vanilla extract, white vinegar, and salt, and whisk until well combined. Add eggs and whisk for 1 minute. Use a rubber spatula to mix in the flour. Stir just until combined.

Pour the brownie batter into the prepared pan and spread out evenly using a rubber spatula or spoon. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs.

Let your brownies cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.

Make the cream cheese glaze:

While your brownies are cooling, make the glaze. Add softened cream cheese and powdered sugar to a small bowl and whisk until smooth and no lumps remain.

Pour in the milk and vanilla extract, and whisk until smooth. The consistency should be thick enough to hold its shape after you've drizzled it over your brownies. Use a spoon or fork to drizzle on top of brownies, making a zigzag pattern. Brownies can be stored at room temperature for up to 4 days.

👩🏼‍🍳 Expert Tips and Tricks

• Storage: Layer your brownies with parchment paper in an airtight container, and store at room temperature for up to 4 days.
• How to freeze brownies: Let brownies cool completely, then wrap individual slices in wax paper, and transfer to a freezer-safe container. They can be stored in the freezer for up to 3 months, and thawed overnight in the refrigerator.
• Use a metal or aluminum pan. Metal heats up faster than glass, so it creates crisper edges, even baking, and a better rise. If you use a glass pan, you might have to add a few more minutes to the bake time.
• Don't overmix. This only applies to after you've added the dry ingredients. Overworking the gluten will create tough brownies, so mix just until combined.
• Don't overbake brownies. To test doneness, insert a toothpick into the center of brownies. It should have a few wet crumb pieces.
• Use unprocessed/natural cocoa powder. This will give your brownies a chocolatey flavor while still allowing the red color to shine through, whereas Dutch processed cocoa powder will result in a less chocolatey flavor and a less vibrant red color. Read more about the best cocoa to use for red velvet cake!
• Use red gel food coloring. Or more specifically, avoid liquid food coloring, as the extra moisture will throw off the brownie recipe, and you will end up with brownies that are not great.
• Let brownies cool completely. To make for cleaner brownie slices, make sure that they are cooled completely before cutting them.
• Use parchment paper. This makes for very easy removal from the pan!

💬 Frequently Asked Questions

🍽 More Brownie and Cookie Recipes

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