Easy Red Velvet Brownies with Cream Cheese Frosting
I’ll be honest with you—I used to think red velvet was just chocolate cake with food coloring. Then I actually made it properly, and wow, was I wrong.
These red velvet brownies have become my secret weapon for impressing people. Last Valentine’s Day, I brought a pan to a party and watched them disappear in about fifteen minutes. Three people asked for the recipe before I’d even grabbed a piece for myself. The combination of that subtle cocoa flavor, the tangy undertones, and that ridiculously creamy frosting? It’s addictive.
What I love most about this recipe is how forgiving it is. You don’t need a stand mixer, fancy ingredients, or expert baking skills. Just one bowl, a whisk, and about 45 minutes from start to finish (minus cooling time, because patience is indeed a virtue when frosting is involved).
Key Takeaways
What You'll Learn:
- How to achieve perfectly fudgy red velvet brownies without them turning cakey or dry
- The science behind why vinegar makes red velvet taste better (and why you shouldn’t skip it)
- Foolproof cream cheese frosting that won’t be runny or overly sweet
- Common brownie mistakes and exactly how to avoid them
- Natural food coloring alternatives if you want to skip the artificial dye
Table of Contents
What Makes Red Velvet Brownies Different from Regular Brownies
Here’s the thing that confused me for years: red velvet isn’t just about the color. It’s an entire flavor profile.
Traditional brownies are intensely chocolatey—rich, dark, and packed with cocoa. Red velvet brownies, on the other hand, have this subtle cocoa presence. We’re talking just two tablespoons of cocoa powder instead of the half cup you’d find in a regular brownie recipe. This creates a mild chocolate flavor that doesn’t overpower everything else.
Then there’s the tang. That slight acidic bite from the vinegar reacting with the baking powder creates a flavor complexity you don’t get in standard brownies. It’s not sour—just… brighter. More interesting. If you’ve ever wondered about the difference between red velvet and chocolate, it really comes down to this balance.
The texture is unique too. Red velvet has this namesake “velvety” quality—softer and more tender than the dense fudginess of traditional brownies. It’s like the difference between velvet fabric and leather. Both are luxurious, just in different ways.
Stack of red velvet brownies showing the vibrant red interior and thick cream cheese frosting layer
The Science Behind That Gorgeous Red Color
Let’s talk about the elephant in the room: food coloring.
Traditional red velvet got its reddish hue from a natural chemical reaction between cocoa powder and acidic ingredients. Old-fashioned cocoa powder (non-Dutch processed) contains anthocyanins that turn reddish when exposed to acid. Pretty cool, right? But modern cocoa processing neutralizes this reaction, which is why we need a little help from food coloring these days.
I use gel food coloring because it’s concentrated—you need less, and it doesn’t add extra liquid to your batter. Start with one tablespoon and add more if you want that deep, vibrant red. Some people prefer a more subtle burgundy color, which is totally fine. Your brownies, your rules.
Now, if artificial dyes aren’t your thing, I get it. You can use beetroot powder (2-3 tablespoons) for a more natural reddish-brown color. The flavor isn’t noticeable at all, and you get the bonus of sneaking in some vegetables. I’ve done this for friends with food sensitivities, and honestly? Still delicious. For more natural coloring options, my guide to red food coloring alternatives has you covered.
Why This Recipe Creates Perfectly Fudgy Texture
I’ve tested this recipe more times than I care to admit because I was obsessed with nailing that fudgy-not-cakey texture.
The secret? It’s all in the ratios and technique.
First, we’re using more butter and sugar relative to flour than you’d find in a cake recipe. This higher fat content is what creates that dense, moist, almost truffle-like center. When people ask me how to make red velvet fudgy brownies, this is the key right here.
Second—and this is crucial—we’re not overmixing. Once you add your dry ingredients, you want to fold them in gently just until combined. Overmixing develops gluten in the flour, which makes brownies tough and cakey instead of tender and fudgy. Think of it like folding in whipped cream—gentle, deliberate motions.
Third, we’re slightly underbaking. I know it feels wrong to pull brownies out when the toothpick has a few moist crumbs on it, but trust me. They’ll continue cooking as they cool in the hot pan. If you wait for a completely clean toothpick, you’ll end up with dry brownies, and nobody wants that.
The texture question comes up a lot in baking. If you’re curious about the broader differences, understanding what makes brownies fluffy versus fudgy comes down to egg-to-fat ratios and baking time.
Close-up of a brownie being cut, showing the fudgy, moist interior with slight crackly top
The Role of Vinegar (And Why You Shouldn’t Skip It)
I know adding vinegar to brownies sounds weird. The first time I saw it in a red velvet recipe, I thought it was a typo.
But here’s what that one teaspoon of white vinegar actually does: it reacts with the baking powder to create carbon dioxide bubbles. This reaction gives your brownies a lighter, more tender crumb—that signature velvety texture. Without it, they’d be denser and heavier.
The vinegar also adds a subtle tang that balances the sweetness. Red velvet is supposed to have this slight complexity, not just be aggressively sweet. The acid brightens all the other flavors, kind of like how a squeeze of lemon makes fruit taste more vibrant.
Plus, vinegar enhances the cocoa flavor in a way that’s hard to explain until you taste it. It brings out deeper, more complex chocolate notes without making the brownies taste more chocolatey, if that makes sense.
If you absolutely don’t have white vinegar, you can substitute with the same amount of lemon juice. Apple cider vinegar works too, though it adds a very faint apple note (which honestly isn’t bad with cream cheese frosting).
Creating the Perfect Cream Cheese Frosting
This is where red velvet brownies go from good to “I need the recipe immediately.”
The cream cheese frosting is non-negotiable for me. It’s tangy, creamy, not-too-sweet, and creates this incredible contrast with the brownie base. I’ve tried these with buttercream, and while nice, it just wasn’t the same.
Here’s my hard-learned lesson about cream cheese frosting: temperature is everything. Your cream cheese and butter need to be truly softened—not melted, not cold, but room temperature. If they’re too cold, you’ll have lumps no amount of beating will fix. If they’re too warm, your frosting will be runny.
I leave mine on the counter for about an hour before I start. Impatient? Cut the cream cheese into small cubes and the butter into tablespoons—they’ll soften faster.
When mixing, start with just the cream cheese and butter until they’re completely smooth and fluffy. Then add your powdered sugar gradually. This prevents the dreaded sugar cloud that will coat your entire kitchen (ask me how I know).
The milk or cream at the end is for consistency control. Add it one tablespoon at a time until you reach a spreadable but not runny texture. Think thick frosting that holds its shape but spreads smoothly—not glaze, not concrete.
Hand spreading cream cheese frosting over cooled red velvet brownies with an offset spatula
Common Red Velvet Brownie Mistakes (And How to Avoid Them)
After making these about fifty times and troubleshooting for friends, I’ve seen every possible mistake. Let me save you some frustration.
Mistake #1: Overbaking This is the big one. Red velvet brownies continue baking in the hot pan even after you remove them from the oven. Pull them out when there are still moist crumbs on the toothpick. Yes, even though it feels wrong. Set a timer for 25 minutes and check them—better to check early than overbake.
Mistake #2: Frosting warm brownies I know waiting is torture, but if you frost warm brownies, the frosting will melt into a sugary puddle. Let them cool completely—I’m talking at least an hour. Put them in the fridge if you’re in a hurry. Cold brownies, then frosting. In that order.
Mistake #3: Overmixing the batter Once you add the flour, your mixing days are over. Fold gently with a spatula just until you can’t see dry flour streaks anymore. Those few extra stirs you’re tempted to do? They’re developing gluten and making your brownies tough. Stop earlier than you think you should.
Mistake #4: Using old baking powder If your baking powder is more than six months old, it’s probably lost its oomph. This means less rise and less of that tender texture we’re after. Test it by adding a teaspoon to hot water—if it doesn’t bubble vigorously, buy new baking powder.
Mistake #5: Skimping on the cooling time Cutting into hot brownies gives you a crumbly mess instead of clean squares. The brownies need time to set up and firm. I know this from repeated experience trying to sneak an early taste and ending up with delicious brownie rubble.
For more common pitfalls across all brownie types, understanding typical brownie mistakes can really level up your baking game.
Storage Tips for Maximum Freshness
Here’s something that surprised me: these brownies actually taste better the day after you make them.
The flavors meld together overnight, and the texture becomes even more fudgy and cohesive. I usually make them the night before I need them, frost them the next morning, and they’re absolutely perfect by serving time.
Refrigerator storage: Because of the cream cheese frosting, these need to be refrigerated. Store them in an airtight container, and they’ll keep beautifully for up to five days. Layer parchment paper between brownie layers if you’re stacking them to prevent frosting transfer.
Room temperature serving: While they must be stored cold, I prefer serving them at cool room temperature. The brownies are fudgier and the frosting is creamier when they’re not refrigerator-cold. Take them out about 20-30 minutes before serving.
Freezing: These freeze surprisingly well—up to three months. I freeze the brownies unfrosted, individually wrapped in plastic wrap and then in a freezer bag. Thaw them in the fridge overnight, then frost before serving. The frosting doesn’t freeze as well, so I always make it fresh.
The container trick: Use a container with a tight seal, not just plastic wrap. The brownies will dry out quickly if exposed to air. I learned this after bringing dried-out brownies to a potluck and being mortified.
If you’re planning to transport these or save them for later, my detailed guide on storing red velvet brownies has additional tips.
Airtight container with stacked red velvet brownies separated by parchment paper
Variations and Creative Twists
Once you’ve mastered the basic recipe, the fun begins.
Cheesecake swirl version: Drop spoonfuls of cream cheese filling (cream cheese, sugar, egg, vanilla) onto the batter before baking, then swirl with a knife. It’s like red velvet cheesecake swirl brownies and absolutely decadent.
Mini brownie bites: Bake these in a mini muffin tin for about 15-18 minutes. They’re perfect for parties and you can frost them with a piping bag for a fancy presentation. My mini brownies guide has exact timing and tips.
White chocolate chunks: Fold in ½ cup of white chocolate chips before baking. The sweetness pairs beautifully with the tangy frosting. If you love this combination, you might also enjoy white chocolate brownies as a standalone treat.
Gluten-free adaptation: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve tested this for friends with celiac disease, and it works perfectly. Check out my gluten-free brownies post for more tips.
Holiday themed: Add peppermint extract to the frosting for Christmas, or press conversation hearts into the frosting for Valentine’s Day. These Valentine brownies are a hit every February.
Brownie cake layers: Double the recipe, bake in two 8-inch round pans, and stack them with frosting in between for an impressive brownie cake that looks like you spent hours on it.
Making Red Velvet Brownies with Box Mix
Look, I’m not going to judge if you want to use a box mix. Sometimes convenience wins, and there’s no shame in that.
If you’re going the box mix route, here’s how to make it taste more like authentic red velvet: use a chocolate or fudge brownie mix (not devil’s food), and add 1-2 tablespoons of red food coloring to the batter. Mix in 1 teaspoon of white vinegar and ½ teaspoon of vanilla extract to add that tangy complexity.
Reduce the oil by 2 tablespoons and replace it with melted butter for a richer flavor. The recipe on my brownie mix modifications page has more detailed instructions.
Then top with homemade cream cheese frosting—don’t use store-bought for this part. The frosting is what really makes these special, and it only takes five minutes to whip up from scratch.
Honestly though? This from-scratch recipe is nearly as easy as a box mix and tastes significantly better. But I get it—we all have those weeks where every shortcut helps.
Pairing Ideas and Serving Suggestions
These brownies are pretty spectacular on their own, but here are some ways to take them over the top.
Ice cream pairing: Serve slightly warm with vanilla bean ice cream melting over the top. The hot-cold contrast is incredible, and the vanilla complements the subtle chocolate flavor perfectly.
Brownie trifle: Layer cubed brownies with whipped cream, cream cheese mousse, and fresh berries in a glass dish for a stunning brownie trifle that serves a crowd.
Brownie sandwiches: Slice the brownies thin, remove the frosting layer, and sandwich vanilla ice cream between two pieces. Wrap in plastic wrap and freeze for homemade brownie sandwiches that rival any ice cream shop.
Coffee pairing: The tang in red velvet pairs beautifully with coffee. A medium roast with caramel or vanilla notes is my go-to. The slight bitterness of the coffee balances the sweetness perfectly.
Berry garnish: Top each frosted square with a fresh raspberry or strawberry slice before serving. The fruit adds a pop of color and a tart contrast that makes these feel fancy.
Dessert board: Include these on a dessert spread with crinkle brownies, frosted red velvet bars, and fresh fruit for variety.
Dessert plate with a red velvet brownie square, vanilla ice cream scoop, and fresh raspberries
Healthier Alternatives and Dietary Modifications
I’m a firm believer that dessert should be enjoyed without guilt, but I also understand different dietary needs.
Lower sugar version: You can reduce the sugar to ¾ cup instead of 1 cup in the brownie batter. They’ll be less sweet and slightly less fudgy, but still delicious. The frosting is harder to modify since cream cheese frosting needs that sugar for structure.
Vegan adaptation: This requires more changes, but it’s doable. Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), vegan butter, and make the frosting with vegan cream cheese. My vegan red velvet brownies recipe has the exact measurements.
Natural coloring: As I mentioned earlier, beetroot powder works great. You can also use freeze-dried raspberry powder for a pink-red hue. These no-dye brownies still taste like red velvet without any artificial coloring.
Reduced fat: You can replace half the butter with unsweetened applesauce, though you’ll sacrifice some of that fudgy texture. It’s a trade-off—healthier but less indulgent.
Buttermilk addition: For a more traditional Southern red velvet flavor, replace the vinegar with ¼ cup buttermilk (reduce the amount of other liquids slightly). Buttermilk adds moisture and tang while creating an incredibly tender crumb. It’s a staple in traditional Southern recipes for good reason.
The reality is that these are brownies—they’re meant to be a treat. I’d rather eat a smaller portion of the really good version than try to make them “healthy” and be disappointed.
Troubleshooting Common Issues
Even with the best recipe, things can go sideways. Here’s how to fix the most common problems.
Problem: Brownies are dry and cakey This usually means overbaking or too much flour. Double-check that you’re measuring flour correctly (spoon it into the measuring cup, then level—don’t pack it). Next time, reduce baking time by 5 minutes.
Problem: Frosting is runny Your cream cheese or butter was too warm, or you added too much milk. Pop it in the fridge for 15 minutes, then beat again. If it’s still runny, add more powdered sugar ¼ cup at a time until it thickens.
Problem: Frosting has lumps The cream cheese wasn’t softened enough. Try pushing the frosting through a fine-mesh strainer to remove lumps, or beat it on high speed for several minutes. Prevention is easier—next time, make sure everything is truly room temperature.
Problem: Color is brown instead of red You might have used Dutch-processed cocoa (which is darker) or not enough food coloring. Natural cocoa powder is lighter and works better here. Don’t be shy with the food coloring—start with 1 tablespoon and add more if needed.
Problem: Brownies stuck to the pan Always line your pan with parchment paper with overhang on two sides. This creates “handles” to lift the entire brownie slab out of the pan easily. Greasing alone isn’t enough for these fudgy brownies.
Problem: Uneven baking Your oven might have hot spots. Rotate the pan 180 degrees halfway through baking. Also, make sure your oven rack is in the center position—too close to the top or bottom element causes uneven baking.
Frequently Asked Questions
What flavor is red velvet exactly?
Red velvet is essentially a mild chocolate flavor with a unique tangy twist from buttermilk and vinegar. The cocoa is subtle—just enough to add depth without being overly chocolatey. It's this balance of slight cocoa, tang, and vanilla that creates that distinctive red velvet taste we all crave.
Why add vinegar to red velvet brownies?
The vinegar reacts with the baking powder to create a lighter, more tender crumb. It also enhances the tangy flavor profile that makes red velvet unique. Plus, it activates the cocoa powder in a way that brings out richer flavor notes. Don't skip it—even though it seems odd, that teaspoon makes a real difference.
Is red velvet just chocolate cake?
Not quite! While red velvet contains cocoa powder, it uses much less than traditional chocolate cake—usually just 1-2 tablespoons. The result is a subtle cocoa flavor rather than an intensely chocolatey taste. The addition of vinegar and buttermilk (or the acidic reaction) also creates a different texture and tang that you won't find in regular chocolate cake.
What makes brownies more fudgy than cakey?
The fudgy versus cakey texture comes down to ratios. Fudgy brownies have more fat (butter) and sugar relative to flour and eggs. Less flour means less structure, creating that dense, moist texture. Also, slightly underbaking helps—remove them when a toothpick has a few moist crumbs rather than coming out clean.
What is the secret to gooey brownies?
Three things: don't overbake (seriously, set a timer for the minimum time), use enough fat (don't reduce the butter), and avoid overmixing once you add the flour. Overmixing develops gluten, which makes brownies tough instead of gooey. Fold just until you can't see dry flour streaks anymore.
Does red velvet have caffeine?
Yes, but very minimal. The small amount of cocoa powder contains trace amounts of caffeine—roughly 2-5mg per brownie compared to 95mg in a cup of coffee. It's so little that it won't affect most people, even those sensitive to caffeine.
What happens if you don't put vinegar in red velvet cake?
You'll lose some of the signature tang and the texture won't be quite as tender. The chemical reaction between vinegar and baking powder also helps create rise and a velvety crumb. That said, if you're in a pinch, the brownies will still be delicious—just slightly different in flavor and texture.
Can I make these without food coloring?
Absolutely! The brownies will taste exactly the same—they just won't have that iconic red color. For a natural alternative, you can use beetroot powder (about 2-3 tablespoons) which gives a reddish-brown hue, or check out my [natural red velvet brownie recipe](https://www.jimlog.com/no-dye-brownies) for more options.
Conclusion
After all the testing, tweaking, and taste-testing (tough job, but someone’s gotta do it), these red velvet brownies have earned a permanent spot in my dessert rotation.
They’re not complicated—you don’t need special equipment or advanced baking skills. What you do need is good ingredients, proper technique, and the patience to let them cool before frosting (I know, I know, it’s the hardest part).
The beautiful thing about this recipe is its versatility. Make them for Valentine’s Day with heart-shaped cutters. Bring them to Christmas dinner with peppermint frosting. Serve them at a summer barbecue with vanilla ice cream. They work for every occasion because they’re just that good.
Whether you’re team natural ingredients or don’t mind a little food coloring, prefer fudgy or slightly cakey, want to make them from scratch or doctor up a box mix—there’s a version of this recipe that’ll work for you.
Now grab your whisk and let’s make some brownies. Your kitchen is about to smell absolutely amazing, and your friends are going to think you’re a baking genius. Don’t worry, your secret’s safe with me.
Baking Made Easy
Are you new to this website? This free email series is a great place to start. I’ll walk you through a few of my most popular recipes.
Description
These fudgy red velvet brownies combine the best of classic red velvet cake with rich, dense brownie texture. Topped with tangy cream cheese frosting, they’re perfect for Valentine’s Day, holidays, or any occasion that calls for a show-stopping dessert.
Equipment
Ingredients
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons red gel food coloring (or liquid, adjusted to preference)
- 1 teaspoon white vinegar
- 2 tablespoons unsweetened cocoa powder
- ¾ cup (95g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- **For the Cream Cheese Frosting:**
- 4 oz (113g) cream cheese, softened to room temperature
- 3 tablespoons unsalted butter, softened
- 1½ cups (180g) powdered sugar, sifted
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk or heavy cream (as needed for consistency)
Instructions
- 1
Preheat oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper and grease lightly.
- 2
In a large bowl, whisk together melted butter and granulated sugar until combined.
- 3
Add eggs and vanilla extract, whisking until smooth and glossy.
- 4
Stir in red food coloring and white vinegar (if using) until evenly distributed.
- 5
Sift in cocoa powder, flour, salt, and baking powder. Fold gently until just combined; do not overmix.
- 6
Pour batter into prepared pan and spread evenly.
- 7
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 8
Remove from oven and let cool completely in the pan on a wire rack.
- 9
Meanwhile, make the cream cheese frosting: Beat softened cream cheese and butter together until fluffy.
- 10
Add powdered sugar and vanilla extract, beating until smooth. Add milk if needed to reach spreading consistency.
- 11
Once brownies are completely cool, spread frosting evenly over the top.
- 12
Cut into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
Temperature matters: Make sure your cream cheese and butter are truly softened for the frosting—not melted, but soft enough to press your finger into easily. This prevents lumps.
Don’t overbake: For fudgy brownies, err on the side of slightly underbaked. The toothpick should have a few moist crumbs, not come out completely clean.
Food coloring options: Gel food coloring gives the most vibrant red with less liquid. If you prefer natural alternatives, check out my guide on making brownies without artificial dye using beetroot.
Make-ahead tip: These brownies actually taste better the next day after the flavors have melded. Frost them a few hours before serving for best results.
FILED UNDER:
NUTRITION FACTS (PER SERVING)
285
CALORIES
14
FAT
3
PROTEIN
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
