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Red Velvet Brownies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting

Charlotte Hancey
Classic red velvet flavors in a thick, fudgy scratch-made brownie. The cream cheese frosting is a perfect balance of tangy and sweet to the soft, decadent brownies.
5 from 3 votes
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 12 servings


  • 2 1/4 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cup unsalted butter, room temperature softened
  • 3 cups granulated sugar
  • 6 eggs
  • 4 oz bittersweet chocolate, melted
  • 2 teaspoons vanilla
  • 2-3 tablespoons liquid red food coloring

For the Cream Cheese Frosting:

  • 6 oz cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • pinch salt
  • 1 teaspoon vanilla


  • Preheat oven to 350°. Prepare a 9x13 baking dish by spraying inside bottom and sides with cooking spray. Set aside.
  • Sift dry ingredients together-flour, cocoa powder, baking powder and salt. Set aside.
  • Using a stand mixer (or whisked by hand), cream together butter and sugar. Add eggs one at a time. Drizzle in melted chocolate (make sure it isn't too hot). Once combined, add vanilla and food coloring.
  • Slowly add in dry ingredients until just combined. Add more food coloring if needed to reach desired redness but be careful not to overmix.
  • Pour batter into prepared baking dish and bake for 35-45 minutes or until cooked through. Let cool completely before frosting.
  • Make frosting by beating cream cheese, powdered sugar, butter, salt and vanilla until smooth. Spread over cooled brownies and serve.


  1. This makes a huge pan of very thick brownies but can easily be halved if desired.
  2. If you overmix the brownie batter, or beat too fast, the middle will sink when baking. Be very gentle with the batter.
  3. Gel food coloring can be used as well. Just add as much as you need to reach desired redness.
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