Name: Red Velvet Brownies with Cream Cheese Frosting Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¼ cups (155g) all-purpose flour; ¼ cup (25g) unsweetened cocoa powder; 1 cup (200g) granulated sugar; ½ cup (115g) unsalted butter, melted; 2 large eggs; 1 tsp vanilla extract; 1 tbsp red food coloring (liquid or gel); ¼ tsp salt; 4 oz (115g) cream cheese, softened; 2 tbsp unsalted butter, softened; 1 cup (120g) powdered sugar, sifted; ½ tsp vanilla extract

Introduction

Red Velvet Brownies with Cream Cheese Frosting combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet cake. Topped with a smooth, tangy cream cheese frosting, this dessert is perfect for any occasion where you want to impress your guests or treat yourself to something special.

The image shows a close-up of square red velvet cake pieces with two visible layers: a thick, rich, dark red bottom layer with a soft, moist texture, topped by a smooth, creamy white frosting layer, slightly thicker than the cake layer. Some small cake crumbs are scattered on the white marbled surface beneath the cake pieces, adding texture to the scene. The background is softly blurred, keeping focus on the single detailed cake square in the front. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¼ cups (155g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

1 cup (200g) granulated sugar

½ cup (115g) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1 tbsp red food coloring (liquid or gel)

¼ tsp salt

4 oz (115g) cream cheese, softened

2 tbsp unsalted butter, softened

1 cup (120g) powdered sugar, sifted

½ tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt until evenly combined. Set aside.

Step 3: In a large bowl, stir the melted butter and granulated sugar until fully incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and red food coloring until the batter is uniform in color.

Step 4: Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Be careful not to overmix to keep the brownies tender.

Step 5: Pour the batter evenly into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Remove brownies from the oven and let them cool completely in the pan on a wire rack.

Step 7: To make the frosting, beat together the softened cream cheese and butter in a bowl until smooth. Gradually add the sifted powdered sugar, mixing well after each addition. Stir in the vanilla extract.

Step 8: Once the brownies are cool, spread the cream cheese frosting evenly over the top. Use the parchment paper to lift the brownies from the pan, then slice into squares and serve.

FAQs

Can I use a different size pan?

Yes, you can use a similarly sized pan, but adjust the baking time accordingly. A larger pan will result in thinner brownies that bake faster, while a smaller pan will make thicker brownies that need more time.

Can I make these without cream cheese?

You can substitute the cream cheese frosting with a simple buttercream or chocolate ganache if you prefer, but cream cheese adds a signature tang and creaminess that complements the red velvet flavor perfectly.