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–+ servings

Red Velvet Brownies

These red velvet brownies are a quick, celebratory treat finished with a tangy cream cheese frosting, perfect for gatherings.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 12 squares

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.

Notes

Best served at room temperature. Refrigerate leftovers in an airtight container for up to 4 days. For a softer crumb, consider using neutral oil instead of butter. You can make mini servings by cutting the brownies into smaller squares.