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These chewy red velvet brownies are topped with optional cream cheese frosting! They are fudgy and gooey with the perfect crackly top. I’ve tested this recipe with regular dairy ingredients as well as dairy free to make sure it works both ways!

red brownies with frosting on top sliced into squares with one brownie turned upward on its side.

From my Oreo red velvet cookies to these red velvet cheesecake cookies –  I just love red velvet recipes! So I thought it was about time that I made some red velvet cake brownies.

This recipe is easy to make and perfect for the holidays, Valentine’s Day, or just because you’re craving some red velvet brownies!

close up of a red brownie slice with a bite taken out of it, stacked on top another sliced brownie.

These brownies get their decadent red velvet taste thanks to a mixture of white vinegar and cocoa powder, plus the addition of some red food coloring to actually make them red in color.

Red velvet desserts are classically paired with cream cheese frosting, which is why I chose to use cream cheese frosting here. However, if you’re just looking for an unfrosted brownie then feel free to leave them unfrosted. I also sometimes like to add white chocolate into the batter before baking!

Ingredient Notes

Red Velvet Brownies ingredients in small bowls
  • Butter: feel free to use regular butter or dairy-free butter.
  • Cream Cheese: you can use regular, full-fat cream cheese or dairy-free cream cheese. As I mentioned, this recipe has been tested dairy free and regular but there are a few adjustments in the notes section of the recipe card for the dairy free version.
  • Red Food Coloring: you can use liquid or gel food coloring. Every brand has slightly different colors and intensities, so note that your brownies might look a bit different than mine!

How To Make These Brownies

melted butter and sugars whisked together in a white mixing bowl on a pink backdrop.

Whisk melted butter and sugars.

wet ingredients in a white bowl on a pink countertop.

Add remaining wet ingredients.

red brownie batter in a white bowl with a spatula in the bowl.

Mix in dry ingredients and bake!

red brownies on brown parchment paper with a spatula spreading cream cheese on top.

Frost then enjoy!

two red brownie slices stacked on top of each other on a white plate with the one on top missing a bite.

Recipe Developer Expert Tips

  • If your red velvet brownie batter isn’t as red as you would like, you can add a few more drops of food coloring.
  • When lining your baking pan, make sure to have the parchment paper hanging over the sides of the pan. That way you can easily remove the brownies!

More Recipes You’ll Love

Piece of Red Velvet Oreo Cake topped with a whole Oreo on a plate

Red Velvet Oreo Cake
Baking tray of large red velvet cookies with chunks of Oreo pictured from above

Oreo Red Velvet Cookies
Stack of five red velvet cheesecake cookies with the top three broken in half exposing the inside

Red Velvet Cheesecake Cookies
Close-up of freshly baked cookies with dark chocolate chunks and vibrant red dried strawberries, scattered in an inviting pattern on a tray.

Strawberry Chocolate Chip Cookies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Baking FAQ

These are the topics I’m asked about most frequently:

You can get these answers and more in my frequently asked questions post!

red velvet brownies cut into squares with the one in the middle on its side
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Red Velvet Brownies with Cream Cheese Frosting

Gabby Kislanko
These fudgy red velvet brownies are easy to make and topped with an optional cream cheese frosting! They have a perfect crinkle top and are absolutely delicious.
Prep Time: 10 minutes
Bake Time: 35 minutes
Total Time: 45 minutes
Servings: 16 brownies
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Ingredients
 

Red Velvet Brownies

  • 3/4 cup (158 g) butter, melted, (regular or dairy free)
  • 3/4 cup (150 g) light brown sugar
  • 1 cup (200 g) granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ½ teaspoon liquid red food coloring, SEE NOTES
  • 1½ teaspoon white vinegar
  • ¼ cup (22 g) cocoa powder
  • 1/4 tsp salt
  • 1 cup + 3 tbsp (148 g) all-purpose flour, SEE NOTES

Cream Cheese Frosting

  • 4 oz plain cream cheese, room temperature, (SEE NOTES IF DAIRY FREE)
  • ¼ cup (53 g) butter, softened, (dairy free or regular)
  • ½ teaspoon vanilla extract
  • pinch of salt
  • 1½-2 cups (180 g) powdered sugar (icing sugar)
  • 2 Tablespoons cornstarch , (ONLY IF DAIRY FREE, SEE NOTES)

Instructions
 

Red Velvet Brownies

  • Preheat the oven to 350°F and line an 8×8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
  • Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
  • Add in both the sugars and whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
  • Add the eggs, vinegar, vanilla, and red food coloring and mix again. Color may vary depending on the brand of food coloring you use. You can add a little more if desired to make the brownies more red.
  • Pour the dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute).
  • Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
  • Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them hard and tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
  • While the brownies cool, make the cream cheese frosting.

Cream Cheese Frosting

  • In a medium bowl or the bowl of a standing mixer, add the cream cheese, butter, salt, and vanilla extract. Beat until smooth and combined.
  • Add in powdered sugar slowly until the desired consistency is reach. If using dairy free cream cheese, add in the cornstarch (it is optional but helps to thicken the frosting).
  • Store the frosting in the fridge until ready to frost the brownies.
  • Let the brownies cool completely before adding the cream cheese frosting. Store the brownies in the fridge OR store the cream cheese frosting in the fridge and leave the brownies unfrosted until ready to serve.

Equipment

Whisk
8x8 inch Square Baking Pan
8×8 inch Square Baking Pan
Mixing Bowl

Notes

MEASURING FLOUR and COCOA POWDER: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
RED FOOD COLORING: I used liquid but you can also use gel. Note that every brand of food coloring has slightly different colors and tones so you may need more or less than stated in the recipe. Adjust by a few drops if needed. Color may be different from the photos depending on the brand you use.
CREAM CHEESE: If using dairy free cream cheese, there is no need to let it come to room temperature, you can use it cold straight from the fridge.
CORNSTARCH: Only needed if you are using dairy free cream cheese. It is still optional, but helps to thicken the frosting a bit.
Storage Instructions: Refrigerate the brownies if they have already been frosted.
Alternatively, store un-sliced, un-frosted brownies in the pan, covered tightly with tinfoil 3-4 days. Store the cream cheese frosting in the fridge and frost the brownies when ready to serve.
 
Calories: 291kcal, Carbohydrates: 49g, Protein: 3g, Fat: 12g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 162mg, Potassium: 76mg, Fiber: 1g, Sugar: 34g, Vitamin A: 664IU, Calcium: 23mg, Iron: 1mg
Did you make this recipe?Please let us know by leaving a star rating and review!

The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Callan from The Cozy Plum