Red Velvet Brownies with Cream Cheese Frosting
I’ve been making these red velvet brownies for years when I want something that feels celebratory but comes together fast. They’re a one-bowl, bold-colored twist on classic brownies finished with a tangy cream cheese frosting — perfect for birthdays, potlucks, or a weekend treat when you want a pretty dessert without fuss. If you like chewy, cream-cheese-frosted bars, compare textures with this chewy red velvet brownies recipe I often test against.
Why you’ll love this dish
These brownies hit three sweet spots: quick to make, family-friendly, and visually impressive. The cocoa gives just a whisper of chocolate while the red coloring and tangy frosting create the classic “red velvet” profile without complicated steps. Because the batter is simple and baked in a 9×13 pan, you can scale it up for a crowd or halve it for a smaller batch.
“A show-stopper for holiday gatherings — bright, moist, and everyone asks where I bought them.” — home baker review
You’ll also appreciate that the recipe uses pantry staples and comes together in under an hour from start to finish. If you like swapping frostings or trying similar tray bakes, this method mirrors the technique I use for these carrot cake bars with cream cheese frosting, which also work great for feeding a crowd.
The cooking process explained
Before you start, here’s a quick overview so you know what to expect:
- Melt butter and whisk with sugars.
- Stir in eggs and vanilla.
- Sift together dry ingredients and fold into the wet mix.
- Add red coloring, bake in a 9×13 pan for 25–30 minutes.
- Cool completely, then spread a simple cream cheese frosting.
This approach keeps the brownies moist and prevents overworking the flour — which is the usual culprit behind cakey brownies. If you prefer a cakier finish, bake a few minutes longer; for fudgier squares, remove them at the lower end of the time and let them cool fully.
What you’ll need
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, melted (substitute: neutral oil for a softer crumb)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (substitute: 1:1 gluten-free flour if needed)
- 2 tablespoons cocoa powder (unsweetened)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon red food coloring (or 1–2 teaspoons beet powder for natural color)
Frosting
- 1 cup cream cheese, softened (use dairy-free cream cheese for vegan/dairy-free)
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or dairy-free alternative (adjust for consistency)
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment with overhang for easy removal.
- In a large bowl, whisk together the granulated and brown sugars with the melted butter until smooth and glossy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt until evenly combined.
- Fold the dry ingredients into the wet mixture gently, mixing until just combined — do not overmix. A few streaks of flour are okay.
- Stir in the red food coloring until the batter is uniformly red. Adjust color as desired.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
- Bake 25–30 minutes. Check at 25 minutes: a toothpick inserted should come out with a few moist crumbs for fudgier brownies or clean for more cake-like bars.
- Cool the brownies completely in the pan on a wire rack before frosting. Cooling is crucial; warm brownies will make the frosting slide.
- For the frosting: beat the softened cream cheese until smooth. Add powdered sugar in batches and beat until combined. Gradually add heavy cream until you reach a spreadable consistency. Taste and adjust sweetness.
- Once brownies are completely cool, spread the frosting evenly. Chill briefly to set if needed, then slice into squares.
- Serve at room temperature for best texture.
Best ways to enjoy it
- Slice into 2×2-inch squares and serve on a pretty platter for parties.
- For an indulgent dessert, warm a square for 8–10 seconds in the microwave and top with a scoop of vanilla ice cream.
- Make mini servings by cutting into thirds and piping frosting for bite-sized party favors.
- Pair with strong coffee or a milk latte to balance the sweetness.
Storage and reheating tips
- Refrigerate leftovers in an airtight container for up to 4 days because the frosting contains cream cheese. Let chilled squares rest at room temperature 20–30 minutes before serving.
- To freeze: wrap unfrosted brownies tightly in plastic, then foil; freeze up to 3 months. Thaw overnight in the fridge, bring to room temp, then frost.
- If you need to keep them at room temperature for a party, store in a cool spot and don’t leave out more than 2 hours to avoid dairy spoilage.
Pro chef tips
- Soften the cream cheese fully at room temperature for a silky frosting — cold cream cheese makes lumps.
- Sift powdered sugar to prevent gritty frosting.
- Avoid overmixing the batter after adding flour to keep the brownies tender.
- Use an offset spatula to get a smooth frosting layer.
- If you want a slightly tangier frosting, add 1–2 teaspoons of lemon juice to balance the sweetness. For ideas that play with flavor and texture contrasts, check this inventive pumpkin cake with salted caramel and cream cheese frosting for inspiration on balancing flavors.
Creative twists
- Red velvet swirl: drop spoonfuls of frosting on hot brownies and swirl with a skewer before they finish baking (reduce frosting quantity).
- Chocolate chips or pecans: fold 1/2–3/4 cup into the batter for texture.
- Vegan/dairy-free: use plant-based butter, dairy-free cream cheese, and a non-dairy cream. Also try beet juice as a natural red tint.
- Mini cupcakes: bake in a muffin tin for portable red velvet brownie cupcakes.
- Layered bars: bake a thin ganache layer on top of the frosting for a glossy finish. For a darker, richer approach that pairs well with tangy frostings, explore this chocolate Guinness cake with Baileys buttercream to borrow techniques.
Common questions
Q: Can I make these ahead of time?
A: Yes. Bake the brownies and store unfrosted in the fridge for 1–2 days, or freeze for longer. Frost just before serving for the freshest look, or frost and refrigerate up to 4 days.
Q: The frosting is too runny — how do I thicken it?
A: Chill the frosting 15–30 minutes to firm it up, or add more sifted powdered sugar one tablespoon at a time until it holds shape. Be careful not to over-sweeten.
Q: My brownies are dry — what happened?
A: Overbaking or overmixing can dry them out. Pull at the lower end of the bake time and check for moist crumbs. Use melted butter and don’t overwork the batter.
Q: Can I reduce the food coloring?
A: Yes. You can use less food coloring for a subtler pink hue or replace with natural beet powder/juice. Keep in mind beet-based color may alter flavor slightly.
Q: Is it safe to leave these out at a party?
A: Because of the cream cheese frosting, keep them refrigerated and only leave out for up to 2 hours at room temperature. For outdoor events in heat, keep them chilled until serving.
Conclusion
If you want a bold, festive tray bake that’s both easy and crowd-pleasing, these red velvet brownies with cream cheese frosting are a reliable choice — simple techniques yield a professional-looking result. For another take on this exact flavor profile and to compare ingredient ratios, see Fitwaffle Kitchen’s red velvet brownies with cream cheese frosting. For a slightly different method and presentation ideas, take a look at the Barley & Sage version of red velvet brownies with cream cheese frosting.
Red Velvet Brownies
Ingredients
Brownies
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup unsalted butter, melted Substitute: neutral oil for a softer crumb
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour Substitute: 1:1 gluten-free flour if needed
- 2 tablespoons cocoa powder, unsweetened
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon red food coloring or 1–2 teaspoons beet powder for natural color
Frosting
- 1 cup cream cheese, softened Use dairy-free cream cheese for vegan/dairy-free
- 2 cups powdered sugar, sifted
- 1/4 cup heavy cream or dairy-free alternative Adjust for consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9"x13" baking pan or line it with parchment with overhang for easy removal.
- In a large bowl, whisk together the granulated and brown sugars with the melted butter until smooth and glossy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt until evenly combined.
- Fold the dry ingredients into the wet mixture gently, mixing until just combined — do not overmix. A few streaks of flour are okay.
- Stir in the red food coloring until the batter is uniformly red. Adjust color as desired.
- Pour the batter into the prepared pan and smooth the top with an offset spatula.
Baking
- Bake for 25–30 minutes. Check at 25 minutes: a toothpick inserted should come out with a few moist crumbs for fudgier brownies or clean for more cake-like bars.
- Cool the brownies completely in the pan on a wire rack before frosting.
Frosting
- For the frosting: beat the softened cream cheese until smooth. Add powdered sugar in batches and beat until combined.
- Gradually add heavy cream until you reach a spreadable consistency. Taste and adjust sweetness.
- Once brownies are completely cool, spread the frosting evenly. Chill briefly to set if needed, then slice into squares.
