In the quest for a dessert that pleases both kids and adults ends here. These red velvet brownies offer a visually fun treat with a sophisticated, not-too-sweet chocolate depth that everyone at the table will request again.
I remember the first time I tried to make a classic red velvet cake from scratch. It was for a birthday, and between the multiple layers, the cream cheese frosting, and the careful crumb, I spent most of the afternoon in the kitchen. The result was beautiful, but the process? A bit of a project. That’s exactly why I fell in love with the idea of red velvet brownies. All that iconic flavor—the subtle chocolate, the hint of tang, that stunning crimson hue—packed into a simple, one-pan, fudgy square. It’s comfort food, made easy.
These aren’t just brownies dyed red. They’re a perfect marriage of a dense, chocolatey brownie and the tender, slightly tangy soul of a red velvet cake. And that creamy swirl on top? It’s the proverbial cherry on top, a cool, rich contrast to the warm, fudgy base. Whether you’re looking for a standout valentines dessert to share or just a cozy weekend baking project, this recipe delivers. Simple ingredients, warm memories. Let’s bake.
Table of Contents
Red Velvet Brownies
These red velvet brownies are a simple, one-pan dessert that captures the iconic flavor of red velvet cake in a fudgy, chocolatey square. A tangy cream cheese swirl adds the perfect contrast, making them a visually stunning and delicious treat for any occasion.
- Prep Time: 15min
- Cook Time: 40min
- Total Time: 1h 15min
- Yield: 16 brownies 1x
- Category: dessert
- Method: baking
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- ¾ cup unsweetened Dutch-processed cocoa powder
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon red gel food coloring
- 1 teaspoon white vinegar
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 8 ounces full-fat cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk melted butter, 1 ½ cups sugar, and cocoa powder until smooth.
- Add 2 eggs, 1 egg yolk, 2 teaspoon vanilla, red food coloring, and vinegar. Whisk vigorously for 1 minute until glossy and uniformly red.
- Sift flour and salt into the wet ingredients. Fold gently with a spatula until just combined and no dry streaks remain. Pour batter into prepared pan and spread evenly.
- In a medium bowl, beat softened cream cheese until smooth. Add ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla. Beat until creamy and lump-free.
- Drop large dollops of cream cheese mixture over the brownie batter. Use a knife or skewer to gently swirl the two together, creating a marbled effect.
- Bake for 35-40 minutes, until edges are set and a toothpick inserted into the brownie part comes out with a few moist crumbs.
- Let the pan cool completely on a wire rack for 1-2 hours before slicing. For cleanest cuts, chill in fridge for 30 minutes after cooling.
Notes
Use room temperature ingredients for best results. Do not overmix batter once flour is added. For a natural color, substitute gel food coloring with 2-3 tablespoon beet powder. Brownies can be stored in an airtight container at room temp for 2 days, in the fridge for 5 days, or frozen for 3 months.
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 23
- Sodium: 140
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
- Cholesterol: 75
Ingredients List
Red Velvet Brownies start with a foundation of pantry staples, with a few special players that create their signature character. Here’s what you’ll need:
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder (Dutch-processed is ideal for a deeper color)
- 2 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon red gel food coloring (This gives the best, most vibrant color without thinning the batter. Liquid food coloring can work but may require more.)
- 1 teaspoon white vinegar
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
For the Cream Cheese Swirl:
- 8 ounces full-fat cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon pure vanilla extract
Smart Swaps & Notes:
- Cocoa Powder: Natural cocoa works, but Dutch-processed cocoa blends more smoothly with the baking soda-like reaction from the vinegar, giving a richer flavor and darker red color.
- Food Coloring: For a natural alternative, you can use beet powder, though the color will be more muted and earthy.
- Gluten-Free: A 1:1 gluten-free flour blend can be used in place of all-purpose flour with great results.
- Dairy-Free: For the brownie base, use a plant-based butter. For the swirl, a high-quality vegan cream cheese alternative can work, though the texture may be slightly softer.
Timing
One of the best things about these red velvet brownies is how quickly they come together.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: About 1 hour (plus cooling)
- Compared to a layer cake, this is a 75% faster route to that classic red velvet flavor. You get that special valentines day dessert vibe with a fraction of the effort.
Step-by-Step Instructions
Follow these simple steps for perfect, fudgy red velvet brownies every time.
1. Prep and Preheat. Start by preheating your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is a non-negotiable step for clean slices.
2. Make the Brownie Base. In a large mixing bowl, whisk together the melted (and slightly cooled) butter, sugar, and cocoa powder until smooth. It will look thick and sandy at first, but keep whisking. Add the eggs, extra yolk, vanilla, red food coloring, and vinegar. Whisk vigorously for about a minute until the mixture is smooth, glossy, and uniformly red. This is where the magic starts.
3. Incorporate Dry Ingredients. Sift the flour and salt directly into the wet ingredients. Use a spatula to fold gently until just combined and no dry streaks remain. Overmixing leads to tough brownies. Pour this gorgeous red batter into your prepared pan and spread it evenly.
4. Create the Cream Cheese Swirl. In a medium bowl, beat the softened cream cheese with a hand mixer or a sturdy whisk until smooth. Add the sugar, egg yolk, and vanilla, and beat again until creamy and lump-free.
5. Swirl and Bake. Drop large dollops of the cream cheese mixture over the red velvet brownie batter. Use a knife or a skewer to gently swirl the two together, creating a beautiful marbled effect. Don’t over-swirl, or you’ll lose the definition. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the brownie (not cream cheese) part comes out with a few moist crumbs. The center will still look a little soft—it will set as it cools.
6. Cool Completely. This is the hardest part. Let the pan cool on a wire rack for at least 1-2 hours before attempting to slice. For the cleanest cuts, I often pop the whole pan in the fridge for 30 minutes after it’s cooled to room temperature. The fudgy texture of these red velvet brownies is worth the wait.
Nutritional Information
(Per brownie, based on 16 servings)
- Calories: ~280
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 75mg
- Sodium: 140mg
- Total Carbohydrates: 32g
- Dietary Fiber: 1g
- Sugars: 23g
- Protein: 3g
While these are a treat, the cocoa powder provides antioxidants, and using an extra egg yolk adds richness and helps create that desirable fudgy texture. For a slightly lighter option, see the swaps below.
Equipment Needed
You don’t need any fancy gadgets for these red velvet brownies. A regular kitchen will have everything:
- 8x8 or 9x9 inch square baking pan
- Parchment paper
- Large and medium mixing bowls
- Whisk and spatula
- Hand mixer (helpful for the cream cheese swirl, but a strong arm and a whisk can do it)
- Measuring cups and spoons
Why You’ll Love This Recipe
- The Ultimate Crowd-Pleaser: Visually stunning and delicious, these brownies bridge the gap between a simple treat and a fancy valentines dessert ideas fancy, making them perfect for potlucks, parties, or a special family night.
- Fudgy Texture, Balanced Flavor: We achieve a dense, moist crumb with a chocolate depth that isn’t overly sweet, perfectly cut by the tangy cream cheese swirl.
- One-Bowl Simplicity: The brownie base comes together in one bowl with a whisk—minimal cleanup for maximum reward.
- Make-Ahead Friendly: They taste even better the next day and freeze beautifully, taking the stress out of dessert planning.
- Regular Kitchen, Regular Time, Great Results. No special skills required, just a love for good, homemade comfort.
Healthier Alternatives for the Recipe
You can easily adapt these red velvet brownies to fit different dietary needs without sacrificing that essential comfort food feel.
- Gluten-Free: Swap the all-purpose flour for an equal amount of a trusted 1:1 gluten-free baking blend.
- Dairy-Free: Use plant-based butter sticks and a vegan cream cheese alternative. Choose a cocoa powder that is dairy-free.
- Reduced Sugar: You can decrease the sugar in the brownie base by ¼ cup, though the texture may be slightly denser. The cream cheese swirl needs its sugar for structure and flavor.
- Natural Coloring: Replace the gel food color with 2-3 tablespoons of beet powder blended into the wet ingredients. The color will be more rustic.
Serving Suggestions
A square of these red velvet brownies is a complete delight on its own, but a little garnish goes a long way.
- Classic: Serve slightly warm or at room temperature with a cold glass of milk or a hot cup of coffee.
- For a Valentine's Dessert Table: Dust with powdered sugar or drizzle with a simple white chocolate ganache. Add a few fresh raspberries on the side for a pop of color and a tart contrast that pairs wonderfully with chocolate, much like in our Raspberry Chocolate Mousse.
- A La Mode: Top a warm brownie with a scoop of vanilla bean ice cream. The hot-and-cold contrast is heavenly.
- Grown-Up Twist: For a dinner party, pair with a small glass of port or a cream liqueur, similar to the pairing you’d enjoy with our Baileys Chocolate Mousse.
Common Mistakes to Avoid
- Using Cold Ingredients: Room temperature eggs and softened cream cheese are crucial. Cold cream cheese will be lumpy, and cold eggs can cause the melted butter to seize up.
- Overmixing the Batter: Once you add the flour, fold gently until just combined. Overworking the gluten leads to cakey, tough brownies instead of fudgy ones.
- Over-baking: The key to fudgy red velvet brownies is pulling them out while the center is still slightly soft. A toothpick should have moist crumbs, not be clean. They continue to set as they cool.
- Skipping the Cooling Time: Cutting into warm brownies is a recipe for a gooey mess. Patience ensures clean, beautiful squares.
- Skimping on Food Coloring: For that classic, vibrant red velvet color, gel food coloring is best. Liquid coloring can water down the batter and give a pinker result.
Storing Tips for the Recipe
- Room Temperature: Store cooled red velvet brownies in an airtight container at room temperature for up to 2 days.
- Refrigerator: For longer storage (up to 5 days), keep them in the fridge. The texture becomes even more fudgy and dense.
- Freezer: These freeze exceptionally well. Wrap individual squares or the whole block tightly in plastic wrap and then foil, or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or for a few hours at room temperature.
- Reheating: For that fresh-from-the-oven feel, microwave a square for 10-15 seconds.
Conclusion
At the end of the day, the best recipes are the ones that bring people together without wearing the cook out. These red velvet brownies do exactly that. They capture all the romance and flavor of a traditional dessert in a simple, shareable pan. Food that feels like home doesn’t have to be complicated.
Whether you’re baking them for a loved one, for a party, or just for a quiet Tuesday treat, I hope this recipe brings as much joy to your kitchen as it does to mine. The creamy swirl against that deep red, fudgy base is a combination that never fails to delight.
I’d love to hear how your red velvet brownies turn out. Did you add your own twist? Share your experience in the comments below. And if you’re looking for more decadent chocolate desserts, explore our other favorites like the rich Mint Chocolate Brownies or the festive Irish Cream Brownies. For another romantic chocolate treat, check out our Chocolate Covered Strawberry Roses. Don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations. Happy baking.
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FAQs about Red Velvet Brownies
Can I add cream cheese frosting to Red Velvet Brownies?
Yes, cream cheese frosting is a classic pairing with red velvet! Once the brownies have cooled completely, you can frost them with a homemade or store-bought cream cheese frosting.
What makes Red Velvet Brownies red?
Red velvet brownies get their distinctive red color primarily from red food coloring. Some recipes also use a small amount of cocoa powder, which reacts with acidic ingredients like vinegar or buttermilk to enhance the reddish hue.
How do I know when Red Velvet Brownies are done?
The best way to check for doneness is to insert a toothpick into the center of the brownies. It should come out with a few moist crumbs attached, but not wet batter. Avoid overbaking, as this will result in dry brownies.
How do you store Red Velvet Brownies?
Store red velvet brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If you've frosted them with cream cheese frosting, refrigerate them to keep the frosting fresh.
What does red velvet taste like?
Red velvet has a mild chocolate flavor complemented by a slightly tangy taste. The tanginess often comes from buttermilk or vinegar, balancing the sweetness. The overall flavor is subtle and unique.
Can you freeze Red Velvet Brownies?
Yes, you can freeze red velvet brownies. Wrap them individually or in a batch tightly with plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw them at room temperature before serving. It's best to freeze them unfrosted.
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