Red velvet brownies are moist fudgy brownies with a delicious red velvet color and flavor. They’re filled with white chocolate and topped with luscious cream cheese frosting. This is the perfect easy dessert recipe for Christmas and Valentine’s Day!
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Red velvet brownies with cream cheese frosting are hinted with red velvet flavor and have a gorgeous red color! You’ll love biting into their fudgy middles filled with white chocolate.
These brownies are topped with luscious cream cheese frosting just like my fancy red velvet cupcakes!
You’ll definitely want to include these brownies to your holiday baking list along with my Christmas M&M blondies and snickerdoodle cookie bars.
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Why We Love This Recipe
- The festive red color makes this red velvet brownies recipe perfect for the holidays. You’ll also love peppermint chocolate brownies this time of the year too!
- The brownie batter is quick and easy to mix up without a mixer!
- Cream cheese frosting makes the most luscious topping.
- Chocolate fans will love that these are made with both cocoa powder and white chocolate! For another decadent chocolate recipe, try my mini chocolate cheesecakes.
Ingredients
Below are some useful notes about some of the ingredients for this red velvet brownie recipe.
- Butter–Use unsalted butter for the brownies and the frosting. We’re using melted butter for the brownies and room temperature butter for the frosting.
- White chocolate-Use a bar of good quality white chocolate. You can find white chocolate the baking aisle of most grocery stores.
- Sugar–Granulated sugar for the brownies and powdered sugar for the frosting.
- 2 eggs-Use 2 large eggs. Make sure eggs are room temperature so they best incorporate into the batter.
- Cocoa powder-I used unsweetened natural cocoa powder.
- Red food coloring-Use either gel or liquid food coloring. I prefer gel food coloring because it gives the most vibrant red color. Leave out the food coloring or add more or less of it. For another red velvet dessert, try my red velvet donuts!
See recipe card for full list of ingredients and their quantities.
Substitutions & Variations
- Instead of chopped white chocolate, use white chocolate chips.
- Swap in semi-sweet or dark chocolate chips in place of white chocolate.
- I haven’t made these brownies gluten free, but many of my recipes work well using a 1:1 gluten free flour. For a naturally gluten free chocolate dessert, try my flourless chocolate cake!
Instructions
Step 1 (Photo 1 above). Whisk together the sugar and melted butter til smooth and combined.
Step 2 (Photo 2 above): Whisk in the eggs, food coloring, vinegar and vanilla.
Step 3 (Photo 3 above): Stir the flour, cocoa powder, salt and white chocolate in til just combined.
Step 4 (Photo 4 above): Pour the batter into a square 8 inch pan. Bake at 350 F for 27-31 minutes.
Step 5 (Photo 5 above): Beat the butter til creamy. Mix in the cream cheese til creamy and combined with the butter. Add the powdered sugar 1/2 cup at a time along with the vanilla and salt.
Step 6 (Photo 6 above): Frost the cooled brownies. Slice and enjoy!
Recipe FAQs
I recommend an 8 inch square metal pan. These brownies can also be made using a 9 inch square pan. They will be a little thinner, but equally delicious!
Warm brownies are so delicious, but it’s best to cut brownies when they have cooled completely. This allows the brownies to set and makes it easier to cut them.
Store unfrosted red velvet white chocolate brownies at room temperature in an airtight container for up to 4 days. Once frosted, store leftover brownies in the fridge for up to 4 days. To freeze unfrosted brownies, wrap brownies in plastic wrap or place in an airtight container for up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Expert Tips
Avoid overmixing! Overmixing lets more air into the batter and gives you cakey brownies. For fudgy brownies, mix with a spatula until dry ingredients just disappear.
Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
Allow brownies to cool before frosting and before slicing.
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Red Velvet Brownies
Ingredients
Red Velvet Brownies
- 11 tablespoons (154 g) unsalted butter melted
- 1¼ cups (250 g) granulated sugar
- 2½ teaspoons (2.5 teaspoons) vanilla extract
- 2 (2) large eggs room temperature
- 1 tablespoon (1 tablespoon) red food coloring optional, gel or liquid, adjust amount as you like
- 1¼ teaspoons (1.25 teaspoons) white vinegar
- 1 cup plus 2 tablespoons (142 g) all purpose flour
- ¼ cup (15 g) unsweetened cocoa powder
- ½ teaspoon (½ teaspoon) salt
- 3½ ounces (99.22 g) white chocolate chopped, or between 1/2 cup to 1 cup white chocolate chips
Cream Cheese Frosting
- 3 tablespoons (42 g) unsalted butter room temperature
- 3 ounces (85.05 g) cream cheese
- 1¼ cups (150 g) powdered sugar sifted, add an extra 1/4 cup if needed
- 1 teaspoon (1 teaspoon) vanilla
- ⅛ teaspoon (⅛ teaspoon) salt
Instructions
Red Velvet Brownies
- Butter or spray an 8 inch square pan with baking spray and line with parchment paper. Leave an overhang on at least two sides. Lightly spray the parchment paper with baking spray. Set aside.
- Preheat oven to 350 Fahrenheit. Melt the butter in the microwave.
- Add the sugar to a large mixing bowl. Whisk the melted butter into the sugar and whisk til well combined.
- Whisk in the eggs, vanilla, vinegar and food coloring. Whisk til completely combined.
- Use a spatula to fold in the flour, cocoa powder and salt til just combined. Stir in the chopped white chocolate or white chocolate chips til just combined. Avoid overmixing.
- Pour the batter into the prepared pan. Smooth the top with an offset spatula. Bake for 27-31 minutes or til a toothpick comes out clean or with a few wet crumbs.
- Remove from oven and cool completely in pan. Once cooled, frost with cream cheese frosting.
Cream Cheese Frosting
- In a large mixing bowl, beat the room temperature butter til smooth. Add the room temperature cream cheese and mix til smooth and combined with the butter.
- Mix in the vanilla and salt. Turn the mixer to low. Mix in the powdered sugar 1/2 cup at a time.
- Frost the cooled brownies.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Sam
Who doesn’t love Oreo cookies? Oreo cookies and red velvet? Yes please. This red velvet Oreo brownie is the perfect combination of brownie and cookie with slight creaminess and oh so delicious.
Natalie
Thank you Sam! So happy you enjoyed these Red Velvet Oreo Brownies!!