Who doesn’t love red velvet? Although I can find any excuse to makes these babies anytime of the year, their beautiful red hue makes them a delicious, festive (and easy) way to indulge this time of year!
These red velvet brownies are very similar to making fudge brownies. You have your chocolate and butter (always a good way to start) lots of sugar, some eggs, a little vanilla, and your typical dry ingredients: flour, baking powder, and salt. There’s only one ingredient (one very unique ingredient) that set these apart from your everyday brownie: red food coloring! Red velvet anything is known for its beautiful red color, and these brownies have a bright red complexion.
Just look at that thick, red center! These bars are so incredibly moist and chewy. They practically melt in your mouth. They have that perfect brownie texture; firm-yet-soft outside with a dense, moist center.
And what’s the other part of red velvet that we all love?! The cream cheese frosting of course. When you take these moist, flavorful brownies and top them with a generous helping of sweet cream cheese frosting it’s pure heaven. Red velvet brownies and cream cheese frosting really are a perfect pair.
This made-from-scratch cream cheese frosting is smooth and sweet, with that addictive “tang” from the cream cheese. The cream cheese flavor isn’t over powering, but isn’t subtle…it’s just right!
Sprinkles are totally optional but always encouraged 🙂
Red Velvet Brownies with Cream Cheese Brownies
Rich, moist, red velvet brownies with an unbelievably dense, chewy center. Top them off with a rich cream cheese frosting…it’s the perfect pairing!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 12 1x
For the brownies
- 1 and 1/4 cup All Purpose Flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup semi sweet chocolate chips
- 2 eggs
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 and 1/2 tablespoons red food coloring
For the Frosting
- 1/2 cup (1 stick) unsalted butter – softened to room temperature
- 8 oz cream cheese – softened to room temperature
- 2 cups powdered sugar
- 1/4 cup or less of heavy cream (depends on desired consistency)
- 2 teaspoons clear vanilla imitation
- Preheat oven to 350 degrees. Lightly grease an 8×8 inch baking dish with cooking spray and line with parchment paper. Also set aside a stick of butter and cream cheese on the counter to soften while you do everything else.
- In a regular sized mixing bowl, combine flour, baking powder and salt. Whisk a few times to combine dry ingredients.
- In a large microwave safe bowl combine butter and chocolate chips. Heat butter and chocolate chips in microwave for about 30-45 seconds at a time, stirring together in between heating. From my experience I only had to do this twice until the butter and chocolate chips melted completely.
- Once butter and chocolate is completely melted, give them one final stir to ensure a smooth consistency. Add in eggs one at a time stirring completely before adding in the next one. Add in sugar and vanilla extract. Stir until combined. Add in red food coloring and stir until combined. Now slowly add your dry ingredients (flour, baking powder, and salt) into the chocolate mixture. As you stir in the flour the red color will really start to pop. Once everything is thoroughly combined the batter should have a deep red hue and smooth consistency.
- Pour batter into the prepared baking dish and bake in the oven for 30 minutes. Make sure to test the brownies by inserting a toothpick or a knife into the center to make sure it comes out clean, if it does the brownies are done! Make sure to let your brownies cool in the pan for at least 30 minutes before transferring them to a cooling rack. Giving them time to set is crucial.
For the frosting
- In a large mixing bowl, cream butter and cream cheese together with an electric mixer on medium speed. Add in powdered sugar a little at a time with a splash of heavy cream. You may not need to use all the heavy cream depending on how thick or thin you like your frosting. For the frosting in the photographs I used about an 1/8 cup (half of 1/4 cup) of heavy cream. Add in vanilla imitation (and a pinch of salt – optional) and mix a few more times and done!
- Make sure that brownies are completely cooled before frosting. Place any leftovers in an airtight container.
- The recipe for the cream cheese frosting makes a lot of frosting. Chances are you will have leftovers. Store in an airtight container and keep refrigerated.