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These chewy red velvet brownies are topped with the best cream cheese frosting! If you’re a red velvet lover like me, then you have to try these brownies. Plus, you can easily make these red velvet brownies dairy-free so they’re perfect if you have food allergies!

red velvet brownies cut into squares with the one in the middle on its side

I think it’s pretty clear that I love anything red velvet! From red velvet Oreo cake to Oreo red velvet cookies to red velvet cheesecake cookies –  I just love red velvet recipes! So I thought it was about time that I made some red velvet brownies.

To me, red velvet has to be paired with cream cheese frosting. It’s a classic for a reason! We get that decadent red velvet taste thanks to a mixture of white vinegar, cocoa powder and some red food coloring.

Why You’ll Love My Red Velvet Brownies

  • These red velvet brownies are super easy to make, and the brownies are made in one bowl without a mixer!
  • You get that classic red velvet flavor thanks to the addition of cream cheese frosting. 
  • You can easily make both the brownies and the frosting dairy-free. 
  • These red velvet brownies are perfect for the holidays, but also Valentine’s Day, bake sales, or just because!

Ingredients Needed

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.
  • Cornstarch: cornstarch is going to help thicken up the cream cheese frosting if you’re using non-dairy cream cheese! You can also use tapioca starch.
  • 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!
  • White Vinegar: adding a dash of white vinegar to the brownie batter is going to give us that classic red velvet taste! 

Step by Step Instructions

Red Velvet Brownies process in four steps

Step 1: Preheat your oven to 350°Fahrenheit and line an 8×8 square baking pan with parchment paper. 

Step 2: Melt the butter in a small pan on the stove or in the microwave. Pour into a medium bowl.

Step 3: Add the granulated sugar and light brown sugar and whisk together. Keep whisking until the mixture looks like a paste that pulls away from the sides of the bowl.

Step 4: Add the egg, white vinegar, vanilla extract, and red food coloring and mix again. If the mixture isn’t as red as you would like, you can add a few more drops of red food coloring.

Step 5: Pour in the cocoa powder, salt and flour and whisk until just combined. 

Step 6: Pour the brownie batter into your prepared baking pan.

Step 7: Bake in the preheated oven for 30-40 minutes. Check at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should come out with some wet crumbs.

Step 8: Let the brownies cool completely while you make the cream cheese frosting.

Step 9: In a medium bowl with a handheld mixer, or in a stand mixer, beat the cream cheese with the butter, salt and vanilla extract.

Step 10: Add the powdered sugar slowly until you have your desired consistency. If you’re using dairy-free cream cheese, add the cornstarch.

Step 11: Store the frosting in the fridge until the brownies have cooled and you’re ready to frost them.

Step 12: Frost the brownies with the cream cheese frosting and enjoy!

two red velvet brownies stacked on top of each other on a plate with the one on top missing a bite

Expert Tips

  • I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour or cocoa powder, giving you dry and dense brownies. If you don’t have a kitchen scale, make sure you use the scoop and level method to weigh out your flour and cocoa powder.
  • If your red velvet brownie batter isn’t as red as you would like, you can add a few more drops of food coloring. Every brand has a slightly different color intensity, so you’ll just need to adjust it!
  • If you’re using dairy-free cream cheese, make sure to use it cold straight out of the fridge, instead of letting it come to room temperature.
  • You only need to add cornstarch to the cream cheese if you’re using non-dairy cream cheese.
  • 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!

Storage Instructions

Refrigerate the frosted brownies, or store unsliced and unfrosted brownies in the pan, covered with foil for 3-4 days at room temperature. Store the cream cheese frosting in the fridge and frost the brownies when ready to serve.

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!

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

Gabby Kislanko
These chewy red velvet brownies are topped with the best cream cheese frosting! Plus, you can easily make these red velvet brownies dairy-free so they’re perfect if you have food allergies!
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 use a whisk to 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

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
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.
BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.
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.
Doubling Instructions: To double the recipe, double all ingredients and bake the brownies in a 9×13 pan for 20-35 minutes.
 
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
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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