Red Velvet Brownies Recipe

Fudgy red velvet brownies covered in a cream cheese glaze.

5 from 3 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: brownies

Calories: 323kcal

Author: MaryAnne

Equipment

8"x8" metal pan
parchment paper

Ingredients

For the red velvet brownies:

¾ cup unsalted butter, melted
1 ¼ cups granulated sugar
1 Tablespoon red gel food coloring
¼ cup unsweetened cocoa powder
2 teaspoons vanilla extract
1 teaspoon white vinegar
½ teaspoon sea salt
2 large eggs, room temperature
¾ cup all-purpose flour

For the cream cheese glaze:

2 ounces cream cheese, softened
¼ cup powdered sugar
1-2 Tablespoons whole milk
½ teaspoon vanilla extract

Instructions

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 23-28 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 glaze on top of brownies, making a zigzag pattern. Brownies can be stored at room temperature for up to 4 days.

Video

Notes

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.
Inspired by Olives + Thyme

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