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Sliced red velvet brownies with cream cheese frosting on plate

Red Velvet Brownies with Cream Cheese Frosting

Fudgy red velvet brownies topped with a smooth and tangy cream cheese frosting. Easy homemade recipe that tastes better than bakery versions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
For the Cream Cheese Frosting
  • 8 oz cream cheese softened
  • ½ cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Equipment

  • 1 9x13-inch Baking Pan
  • 1 Mixing Bowls
  • 1 Whisk,
  • 1 Spatula
  • 1 Wire cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper.
  2. In a large bowl, whisk melted butter and sugar until smooth.
  3. Add eggs, vanilla extract, and red food coloring. Mix well until the color is vibrant.
  4. In a separate bowl, combine flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 28–32 minutes. The brownies are done when a toothpick comes out with a few moist crumbs.
  8. Allow the brownies to cool completely before frosting.
  9. In a bowl, beat cream cheese and butter until creamy and smooth.
  10. Add powdered sugar, vanilla extract, and salt. Beat until light and fluffy.
  11. Spread the cream cheese frosting evenly over the cooled brownies.
  12. Cut into squares and serve.

Notes

- Use gel food coloring for a brighter red color.
- Do not overbake the brownies.
- Chill the brownies for 1 hour before cutting for clean slices.
- Store in the refrigerator for up to 5 days.