Red Velvet Brownies

Fall in love with these delicious Red Velvet Brownies topped with cream cheese frosting. They have all the flavours of classic red velvet cake but with a fudgy brownie texture!

Red Velvet Brownies

So here’s the thing, I was going to share these Red Velvet Brownies as a new Valentine’s recipe, BUT they’re that incredibly delicious, it would be a crime not to make them an all-year-round bake!

Imagine the signature flavours of a red velvet cake but with the texture of a fudgy brownie… I know right… heaven! Oh and the cream cheese frosting on top is NOT optional 😅 I really think it pulls the whole bake together and balances out the chocolatey richness. Hope you enjoy them ❤️

About this Red Velvet Brownies recipe:

  • Flavours of a classic red velvet cake – think chocolate and vanilla all wrapped into one bite
  • Fudgy brownie-like texture 
  • Topped with tangy cream cheese frosting
  • The perfect recipe to bake for a loved one
Red Velvet Brownies

What makes them Red Velvet Brownies?

These brownies have all the flavours of red velvet cake but with the fudgy texture of a brownie. Here’s an overview of the ingredients that make them red velvet brownies:

  1. Cocoa powder – used to add a delicate chocolatey flavour.
  2. Melted dark chocolate – to give the brownies a fudgy texture, I’ve also added some melted dark chocolate into the mixture.
  3. Vanilla – red velvet combines vanilla and chocolate, so these brownies are also flavoured with vanilla extract.
  4. White wine vinegar – helps cut through the richness and adds a hint of acidity.
  5. Red food colouring – turn the brownie mixture from brown to red with a concentrated red gel or paste food colouring (read more about this below).
  6. Cream cheese frosting – spread on top of the brownies, the frosting is the perfect finishing touch!
Red Velvet Brownies

Which red food colouring should I use?

The brownie mixture is made using cocoa powder and melted dark chocolate, so a strong red colouring is needed to turn it from brown to red. Liquid food colouring just won’t do the trick so instead use a concentrated gel food colouring. I would highly recommend Sugarflair Red Extra, it’s very intense colour and will definitely make sure your red velvet brownies actually turn out red!

What baking tin should I use?

This recipe makes enough mixture to fill an 8x8inch square baking tin. Using the same tin size is important because otherwise the baking time will be affected.

If you are using a bigger baking tin then the mixture won’t be as thick so decrease the baking time by 3-4 minutes. If your baking tin is smaller then the mixture will be more deep so increase the baking time by 3-4 minutes.

How do I know when the brownies are ready?

It can be tricky to know when your red velvet brownies are ready to come out of the oven. After testing this recipe multiple times, I’ve suggested a baking time of 17-20 minutes at 180°C (fan oven). Set your timer for 17 minutes then check on the brownies, they’re ready if:

  • The top is no longer be shiny or wet
  • Small cracks are visible around the outside edge
  • The brownies wobble slightly if you shake the baking tin
Red Velvet Brownies with cream cheese frosting

5 tips for making the cream cheese frosting for your red velvet brownies

Problems making cream cheese frosting? Does it always turn into a lumpy, runny disaster? Trust me, I’ve been there! Follow these 5 tips to make a thick, spreadable and smooth cream cheese frosting:

  1. Use Full-fat Philadephia Cream Cheese
  2. Beat the butter on its own for 1-2 minutes first.
  3. Sift the icing sugar to remove any lumps.
  4. Add the cream cheese straight from the fridge so it’s still cold.
  5. Gently fold the cream cheese into the mixture. Be really careful not to over-mix as this will loosen the frosting.

Need more help? Check out this detailed Cream Cheese Frosting blog post.

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Red Velvet Brownies with cream cheese frosting

Red Velvet Brownies with Cream Cheese Frosting

Fall in love with these delicious Red Velvet Brownies topped with cream cheese frosting. They have all the flavours of classic red velvet cake but with a fudgy brownie texture!
5 from 1 vote
Course Dessert
Cuisine Baking
Servings 12


Red velvet brownies

  • 150 g Unsalted butter
  • 50 g 70% Dark Chocolate choose a good-quality dark chocolate link Lindt or Menier
  • 20 g Cocoa powder
  • 220 g White caster sugar
  • 2 Large Eggs at room temperature
  • 1 tsp Vanilla extract
  • 0.5 tsp White wine vinegar
  • 130 g Self-raising flour
  • 0.5 tsp Red gel food colouring I used Sugarflair Red Extra

Cream cheese frosting

  • 75 g Salted butter at room temperature. I like to use salted butter to balance the sweetness of the brownies
  • 150 g Icing sugar
  • 75 g Full-fat Philadelphia Cream Cheese cold from the fridge


  • Preheat the oven to 180°C (fan oven).
  • Line an 8x8inch square baking tin with greaseproof paper. Set aside.
  • Place the dark chocolate and unsalted butter in a microwave-safe bowl. Melt in the microwave in 30-second blasts, mixing after each, until completely smooth. Add the cocoa powder and stir until combined.
  • In a separate bowl, whisk the eggs and sugar for 1 minute until pale in colour, thick and foamy. Stir in the vanilla extract and white wine vinegar.
  • Now pour in the melted chocolate mixture and add the self-raising flour into the whisked eggs. Gently fold everything together until combined.
  • Mix in the red food colouring until desired colour is reached. Start with 0.5 teaspoon and add more if needed. Try not to over-mix at this stage, as this can make the brownies cakey.
  • Transfer the mixture to your baking tin, spreading it out into an even layer.
  • Bake for 17-20 minutes until the top is no longer shiny and the edges have started to crack. If you give the tin a gentle shake, the brownies should have a slight wobble.
  • Leave to cool completely for at least 5 hours or overnight for best results (this will give the brownies time to set and turn fudgy). You can speed up the cooling time by putting the brownies in the fridge for 2 hours instead.

Now make the cream cheese frosting

  • Beat the butter until really soft and pale in colour.
  • Sift in half the icing sugar and beat until smooth.
  • Sift in the remaining icing sugar and beat again until smooth and creamy.
  • Now take the cream cheese out of the fridge and add it into the bowl.
  • Gently fold the cream cheese into the frosting until smooth. Be careful not to overdo it, as it can quickly become runny.
  • Spread the frosting on top of the cooled brownies.
  • Slice and enjoy!


Store your Red Velvet Brownes in a cake tin, in the fridge, for up to 3 days. 
Keyword Butter, Chocolate, Cocoa powder, Cream cheese frosting, Eggs

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1 year ago

Hello, Eager to try your recipe but I am vegan. So can you please tell me substitute for eggs. Please

Nneoma Obijiaku
Nneoma Obijiaku
1 year ago

5 stars
Hi, Jessie! Thanks for this recipe, can’t wait to try it. If you’re using AP flour, how much baking powder would you recommend in place of self raising flour?

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