Name: Decadent Red Velvet Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (125 g) all-purpose flour; 2 tbsp natural unsweetened cocoa; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup (115 g) unsalted butter, melted; 1 cup (200 g) granulated sugar; 2 large eggs (room temperature); 1 tsp vanilla extract; 1/2 cup (120 ml) buttermilk; 2 tbsp red food coloring; 1 tsp white vinegar; 4 oz (115 g) cream cheese; 2 tbsp butter; 1 cup (120 g) powdered sugar; 1/2 tsp vanilla extract (for frosting)

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These Decadent Red Velvet Brownies are fudgy, slightly tangy, and dressed up with a silky cream cheese frosting — a perfect sweet snack for chocolate and red velvet lovers. I’ve made this batch many times for bake sales and family nights, and it reliably earns compliments without fuss. If you enjoy seasonal red velvet treats, you might also like this festive Red Velvet Christmas Tree Cake for holidays.

Why Make This Recipe

They combine deep chocolate flavor and tangy cream cheese in a compact, portable treat.
Brownies bake quickly and suit both casual snacks and party platters.
The recipe is forgiving — you can mix by hand or with a mixer and still get great results.
You can make them ahead and freeze for busy days or unexpected guests.
Personal insight: I love making these when I want something festive but don’t want to fuss with layers; the color and cream cheese give the same wow factor as a cake without extra work. Also, if you like portable desserts, check out these gooey S’mores Bars for another crowd-pleaser.

Recipe Overview

Prep time: 15 minutes
Cook time: 20–25 minutes (350°F / 175°C)
Total time: 35–40 minutes (plus cooling)
Servings: 9–12 squares (9×9-inch pan)
Difficulty: Easy
Cooking method: Pan-baked, finished with optional cream cheese frosting

My Experience Making This Recipe

I tested this formula several times to balance fudginess and structure so the brownies slice cleanly after chilling. The key discovery was cooling completely before frosting — it keeps the frosting from sliding and gives neater slices. I also experimented with natural vs. Dutch-process cocoa and settled on natural cocoa for the classic red velvet tang.

How to Make Decadent Red Velvet Brownies

You’ll whisk melted butter, sugar, and eggs, then fold in dry ingredients and red food coloring. The dry mix is simple: 1 cup (125 g) all-purpose flour, 2 tbsp natural unsweetened cocoa, 1 tsp baking soda, and 1/4 tsp salt. Wet mix: 1/2 cup (115 g) unsalted butter melted, 1 cup (200 g) granulated sugar, 2 large eggs (room temp), 1 tsp vanilla, 1/2 cup (120 ml) buttermilk, 2 tbsp red food coloring, and 1 tsp white vinegar. Combine wet into dry gently, pour into a greased 9×9-inch pan lined with parchment, and bake at 350°F (175°C) for 20–25 minutes (test with a toothpick — a few moist crumbs is perfect). Cool completely before spreading cream cheese frosting made from 4 oz (115 g) cream cheese, 2 tbsp butter, 1 cup (120 g) powdered sugar, and 1/2 tsp vanilla, whipped smooth.

Expert Tips for Success

Use natural unsweetened cocoa, not Dutch-process, so the baking soda reacts properly with the acidic buttermilk and vinegar for lift and true red velvet flavor. See an example of pairing sweet and savory recipes like Bang-Bang Chicken Sliders for party menus.
Measure flour by spooning it into the cup and leveling with a knife to avoid dense brownies from packed flour.
Use gel food coloring for vibrant color without adding extra liquid; 2 tablespoons gel, or until you reach desired hue.
Line the pan with parchment overhang for easy removal and cleaner edges.
Don’t overbake — pull when a toothpick shows moist crumbs; carryover heat will finish them while cooling.

How to Serve Decadent Red Velvet Brownies

Cut into 9 or 12 squares and serve at room temperature after frosting for clean slices and the best texture.
For a party platter, alternate frosted and unfrosted pieces and garnish with a light dusting of cocoa or white chocolate shavings; pair them with savory sliders like these Bang-Bang Chicken Sliders for contrasts (great for buffet-style gatherings).
Serve warm, unfrosted, with vanilla ice cream and a drizzle of salted caramel for a dessert option.
Pack unfrosted squares in lunchboxes for a portable sweet snack.

Storage and Reheating Guide

Refrigerate frosted brownies in an airtight container for up to 4 days to keep the cream cheese frosting safe and stable.
Unfrosted brownies keep at room temperature in a sealed container for 3–4 days; refrigeration will extend to about 7 days.
To freeze: wrap individual squares tightly in plastic wrap and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Reheat unfrosted squares in a 300°F (150°C) oven for 8–10 minutes or microwave a single piece for 10–20 seconds to revive that just-baked warmth.

Recipe Variations

Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum; bake at the same temp but check doneness a few minutes earlier.
Dairy-free: Use coconut oil (solid measured) or vegan butter and substitute dairy-free cream cheese for frosting. Reduce chill time slightly when frosting to avoid separation.
White chocolate swirl: Drop small dollops of white chocolate ganache on top before baking and swirl with a skewer for a marbled look.
Nutty add-ins: Fold in 1/2 cup chopped pecans or walnuts for texture — press lightly into the batter before baking.

Nutritional Highlights

These brownies are calorie-dense and rich in fat and sugar — enjoy in moderation and cut into smaller squares if watching portions.
They provide a small amount of protein from eggs and dairy, but are primarily an indulgent treat.
Allergen info: contains wheat (gluten), eggs, and dairy; add-ins may introduce nuts. For dietary swaps, see the gluten-free and dairy-free variations above.

Troubleshooting Common Issues

Brownies came out dry: likely overbaked or too much flour. Reduce bake time by 2–4 minutes and measure flour properly.
Texture is gummy or under-set: underbaking or too much liquid; bake a bit longer and test often with a toothpick.
Fading or brown color instead of red: either the batter didn’t have enough gel food coloring or you used Dutch-process cocoa with insufficient acidity; switch to natural cocoa and gel dye.

Frequently Asked Questions

Q1: Can I use boxed cake mix to make red velvet brownies?
A1: Yes — boxed mix shortcuts work. Use a chocolate or red velvet cake mix and reduce liquid slightly; add an extra egg and a couple tablespoons of melted butter for fudgier texture. Watch bake time closely since mixes vary.

Q2: How do I get clean, even Frosting swirls or a flat finish?
A2: For swirls, dollop frosting in the center and pull outward with an offset spatula or skewer in a circular motion. For a flat finish, chill the brownies until fully cool and slightly firm, then spread frosting in thin layers and chill again to set before slicing.

Q3: Can I make these in an 8×8-inch pan instead of 9×9?
A3: Yes — an 8×8 pan will produce thicker brownies and require a few extra minutes of bake time (about 3–6 minutes). Start checking at 20 minutes and follow the toothpick-moist-crumb test.

Q4: My frosting is runny — how can I fix it?
A4: If frosting is too soft, chill it in the fridge for 10–20 minutes and re-whip briefly. For future batches, ensure cream cheese and butter are room temperature (soft but not warm) and gradually add powdered sugar until you reach a spreadable yet stable consistency.

Conclusion

For another take with a whipped buttercream finish, try this recipe for Amazing Red Velvet Brownies with Whipped Buttercream Frosting: Amazing Red Velvet Brownies with Whipped Buttercream Frosting.