Red Velvet Brownies Recipe with Creamy Frosting

Let me tell you, the aroma of freshly baked red velvet brownies filling my kitchen is enough to make anyone stop in their tracks. That rich chocolate scent with a hint of tangy sweetness—it’s like pure magic wafting through the air. The first time I made these brownies, I was instantly hooked. Picture this: a fudgy, vibrant red brownie topped with the creamiest frosting you’ve ever tasted. It’s the kind of dessert that makes you pause, close your eyes, and savor every bite. Honestly, I wish I’d stumbled upon this recipe years ago—it would’ve saved me from countless mediocre attempts at red velvet treats.

My family couldn’t stop sneaking pieces before I even had a chance to plate them. I caught my kids hovering around the cooling rack more times than I could count. And can you blame them? These brownies are dangerously easy to love. Perfectly balanced with a slight tang from the buttermilk and cocoa, topped with a luscious cream cheese frosting that melts in your mouth—it’s pure, decadent perfection. Whether it’s a special holiday dessert or just because you’re craving something sweet, these brownies are a showstopper. You’re going to want to bookmark this recipe because it’ll become a staple in your dessert rotation.

Why You’ll Love This Recipe

• Quick & Easy: You can whip up these brownies in under an hour, making them ideal for last-minute gatherings or spontaneous baking sessions.
• Simple Ingredients: Everything you need is either already in your pantry or easy to find at the grocery store.
• Perfect for Every Occasion: From birthdays to holidays, these red velvet brownies are the perfect treat to impress your guests.
• Fudgy Texture: These brownies strike the perfect balance between dense and moist. You’ll love how they practically melt in your mouth.
• Creamy Frosting: The tangy cream cheese frosting takes these brownies to a whole new level of indulgence.

What sets this recipe apart is the combination of a rich, vibrant red velvet base and the silky frosting that complements it perfectly. The buttermilk adds that classic tang you expect from red velvet, while the cocoa powder gives it just enough chocolatey depth without overpowering the flavor. It’s the kind of recipe that feels nostalgic but elevated—comfort food at its absolute finest. These brownies aren’t just good—they’re the kind of good that makes you close your eyes, sigh, and go back for seconds.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Here’s what you’ll need:

• For the Brownie Base:
• 1 cup (226g) unsalted butter, melted and slightly cooled
• 1 1/4 cups (250g) granulated sugar
• 1/2 cup (100g) packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1/4 cup (20g) unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1/2 cup (120ml) buttermilk, room temperature
• 1 1/2 cups (190g) all-purpose flour
• 1/4 teaspoon salt
• For the Frosting:
• 8 ounces (226g) cream cheese, softened
• 1/4 cup (56g) unsalted butter, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon vanilla extract

If you’re out of buttermilk, don’t worry—you can make your own by combining 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice. Let it sit for 5 minutes before using. For a lighter version, you can also swap out some of the butter in the frosting for Greek yogurt.

Equipment Needed

Here’s what you’ll need to make these red velvet brownies:

• Mixing bowls (at least two)
• Whisk and rubber spatula
• 9×13-inch baking pan (or two smaller pans for thicker brownies)
• Parchment paper (helps with easy removal)
• Electric mixer (for the frosting)
• Offset spatula or butter knife (to spread the frosting)

If you don’t have an electric mixer, you can mix the frosting by hand—it just takes a bit of elbow grease. For budget-friendly options, check out silicone spatulas and reusable parchment paper liners, which are great investments for frequent bakers.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving some overhang for easy removal later.
2. Mix the wet ingredients: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking until well combined.
3. Add the cocoa and food coloring: Stir in the cocoa powder and red food coloring until the mixture is evenly red and chocolatey.
4. Incorporate the buttermilk: Gradually mix in the buttermilk, ensuring the batter stays smooth and creamy.
5. Combine the dry ingredients: In a separate bowl, sift together the flour and salt. Fold this mixture into the wet ingredients, being careful not to overmix.
6. Bake: Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let it cool completely before frosting.
7. Prepare the frosting: Beat the cream cheese and butter together until creamy. Gradually add powdered sugar, beating until smooth, then mix in the vanilla extract.
8. Frost the brownies: Spread the frosting evenly over the cooled brownies. Slice into squares and serve!

Pro tip: If your brownies sink slightly in the middle, don’t panic—it just means they’re extra fudgy!

Cooking Tips & Techniques

Here are some tips to ensure your red velvet brownies turn out perfectly every time:

• Don’t skip the parchment paper: It makes removing the brownies from the pan so much easier, and you won’t have to worry about them sticking.
• Use room-temperature ingredients: Eggs and buttermilk blend better when they’re not cold, creating a smoother batter.
• Don’t overmix: Overmixing the batter can make the brownies dense instead of fudgy.
• Chill the frosting: If your frosting feels too soft, pop it in the fridge for 10 minutes before spreading it on the brownies.

One of my early mistakes was using cold cream cheese for the frosting—it resulted in lumps that were impossible to smooth out. Lesson learned!

Variations & Adaptations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a celiac-friendly treat.
• Seasonal Twist: Add some crushed candy canes on top during the holidays for a festive touch.
• Extra Chocolatey: Stir in 1/2 cup of chocolate chips to the batter for pockets of melted chocolate.
• Dairy-Free: Use vegan butter and dairy-free cream cheese for an entirely plant-based version.
• Nutty Crunch: Sprinkle chopped pecans or walnuts over the frosting for added texture.

Personally, I love adding a drizzle of melted white chocolate on top—it’s the perfect finishing touch!

Serving & Storage Suggestions

These brownies are best served at room temperature, allowing the frosting to remain soft and creamy. Pair them with a glass of cold milk or a cup of hot coffee for the ultimate indulgence.

Store any leftovers in an airtight container in the refrigerator for up to five days. If you want to freeze them, wrap each brownie individually in plastic wrap and place them in a freezer-safe container—they’ll keep for up to three months. To reheat, let them thaw in the fridge overnight and bring them to room temperature before serving.

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown for one brownie (based on a 9×13-inch pan yielding 16 brownies):

• Calories: 210
• Fat: 11g
• Carbohydrates: 28g
• Protein: 3g

Red velvet brownies offer a balance of indulgence and satisfaction, with the cream cheese frosting providing a good dose of calcium. They’re not overly sweet, making them a great choice for dessert lovers who enjoy a more nuanced flavor profile.

Conclusion

If you’re looking for a dessert that’s both stunning and delicious, these red velvet brownies with creamy frosting are a must-try. They’re easy to whip up, endlessly adaptable, and guaranteed to impress your family and friends. I love how they bring a pop of color to any dessert table and how the combination of flavors feels like a warm hug in dessert form.

So, what are you waiting for? Give this recipe a go and let me know how it turns out in the comments below. I’d love to hear about your tweaks and creations. Don’t forget to share this recipe with your friends—it’s too good to keep to yourself!

FAQs

Can I make these brownies ahead of time?

Absolutely! Bake the brownies and frost them the day before serving. Just keep them refrigerated until ready to enjoy.

What can I use if I don’t have buttermilk?

Make a homemade buttermilk substitute by mixing 1/2 cup of milk with 1 1/2 teaspoons of white vinegar or lemon juice.

Can I use natural food coloring instead of synthetic?

Yes, beetroot powder is a great natural alternative for red food coloring.

How do I keep the frosting from being too runny?

Ensure your cream cheese and butter are softened but not melted, and chill the frosting briefly if needed.

Can I double this recipe?

Definitely! Use a larger pan or split the batter into two pans for even baking.

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