How to Make Red Velvet Brownies

Name: Recipe for Red Velvet Brownies
Prep time: 5 min
Cook time: 30 min
Ingredients: ½ cup (113g) unsalted butter, melted and cooled; ¾ cup (90g) all-purpose flour; 1 Tablespoon cornstarch; ½ tsp salt; ⅓ cup (28g) unsweetened natural cocoa powder; 1 ¼ cups (248g) granulated sugar; 2 large eggs; 1 large egg yolk; ¼ cup (59ml) vegetable oil; 1 Tablespoon white vinegar; 1 teaspoon vanilla extract; 1 teaspoon red gel food coloring; 4 oz cream cheese (softened); ¼ cup unsalted butter (softened); 1 tsp vanilla extract; 2-4 cups powdered sugar; optional: 1/8 tsp salt and dash of milk or heavy cream

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Making red velvet brownies is all about nailing the balance of cocoa richness, a hint of tang, and just the right sweetness—and after some trial and error, I’ve cracked the code. Skipping the melted chocolate that in my classic brownie recipe lets the red velvet flavor shine, and baking in a metal pan gives you that perfect chewy texture every time.

overhead view of scattered red velvet brownies topped with cream cheese frosting, some in rows, some leaning on others and some on their sides showing the two layers of brownie and frosting

Why you’ll love Red Velvet Brownies

Making red velvet brownies is all about nailing the flavor and texture combo. It’s not just a pretty red color—there’s that slight cocoa richness, a little tang from vinegar, and just the right sweetness. It took me some experimenting (and a few flops), but I’ve figured it out so you don’t have to.

At first, I tried using my go-to homemade brownie recipe with melted chocolate. Big mistake. The melted chocolate made them way too fudgy—almost underbaked—and completely overpowered that classic red velvet flavor. So I ditched the melted chocolate and stuck with cocoa powder instead. Game changer! Suddenly, the red velvet taste came through—rich, tangy, and just sweet enough. And bonus, the red color was way more vibrant without the chocolate dulling it.

I also played around with pans—because yes, it makes a difference. Glass pans? They bake slower and make a denser, fudgier brownie (and you’ll need to bake them 10–15 minutes longer). But a metal pan? It’s the way to go for that chewy, classic brownie texture that bakes up perfectly.

a red velvet brownie on a small white plate topped with cream cheese frosting and red velvet crumbs scattered around and on top of it

Trust me, once you try these red velvet brownies, you’ll never look back.

People pair red velvet with cream cheese frosting because it’s the ultimate flavor match! The slightly tangy, rich flavor of the cream cheese perfectly balances the subtle cocoa and tangy sweetness of red velvet. It’s like they were made for each other!

Plus, the smooth, creamy texture of the frosting is such a good contrast to the soft, slightly dense red velvet brownie. And let’s be real: the color combo is stunning. That vibrant red topped with snowy white frosting? It’s classic for a reason!

overhead view of the ingredients for red velvet brownies including all-purpose flour, granulated sugar, salt, cream cheese, red food coloring, vanilla extract, cocoa powder, eggs, vegetable oil, butter. white vinegar, cornstarch and powdered sugar

Red Velvet Brownie Ingredients

This is one of my favorite red velvet desserts, perfect for Valentine’s Day or any special occasion. Get the full recipe with measurements and ingredients in the recipe card below. Here is a summary of what you’ll need:

Red Velvet Brownies

Unsalted butter, melted and cooled
All-purpose flour
Cornstarch
Salt
Unsweetened natural cocoa powder
Granulated sugar
Eggs
Egg yolk
Vegetable oil
White vinegar
Vanilla extract
Red gel food coloring

Cream Cheese Frosting

Cream cheese, softened
Unsalted butter, softened
Vanilla extract
Powdered sugar
Salt and dash of milk or heavy cream, optional

How to Make Red Velvet Brownies

Follow my easy steps below to make the absolute best red velvet brownies:

Red Velvet Brownies

Prep oven and pan. Preheat the oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment paper for easy brownie removal.
Melt butter. In a microwave safe bowl, melt the butter. Set aside to cool while you prepare the dry ingredients.
Combine dry ingredients. In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder.

eggs, sugar and butter in a clear glass mixing bowl

wet ingredients for red velvet brownies in a clear glass bowl with electric mixers leaning on the inside of the bowl

Begin combining wet ingredients. In a stand mixer or with a hand mixer, beat the melted butter, sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.

wet ingredients for red velvet brownies in a clear glass bowl

Mix in remaining wet ingredients. Add the vegetable oil, vinegar, vanilla extract, continuing to mix on low.

dry ingredients in a clear glass mixing bowl with a whisk

wet and dry ingredients in a clear glass mixing bowl not yet combined

Combine wet and dry ingredients. Slowly add the dry ingredients and the red gel food coloring to the wet mixture, mixing until fully combined.

brownie batter in a clear glass mixing bowl with an electric mixer leaning on the side

batter being poured out of a clear glass bowl into a square baking pan

Bake and cool. Pour the batter into the prepared pan. Bake for 35-40 minutes in a glass pan or 30-35 minutes in a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies (less fudgy), bake for 40-45 minutes. Allow the brownies to cool completely before adding the cream cheese frosting.

overhead view of a square baking pan full of freshly baked red velvet brownies

Cream Cheese Frosting

Mix butter and cream cheese. Place room temperature unsalted butter and cream cheese in a large mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
Add remaining ingredients. Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
Adjust if needed. If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
Spread the frosting over the top of the brownies. To achieve perfectly sliced brownies, place them in the freezer for 15-20 minutes before cutting. Use a sharp knife, and clean the blade after each cut for the best results.

Red Velvet Brownie Recipe Variations and Mix-Ins

These decadent brownies are perfect as-is, but if you want to change them up a little, here are some ideas for flavor variations and mix-ins:

Nutella Swirl – Add dollops of Nutella over the cream cheese frosting and swirl.
Espresso-Infused – Add a teaspoon of espresso powder to intensify the chocolate flavor.
Spiced Red Velvet – Mix in cinnamon, nutmeg, or cayenne for a unique warmth.
Chopped Pecans, Walnuts, or Almonds – If you want to add a crunchy texture to the mix.
Shredded Coconut – For a tropical twist.
M&M’s or Sprinkles – To make them fun and colorful for kids.

scattered red velvet brownies with one leaning on top of another, showing the two even layers of brownie and cream cheese frosting

Red Velvet Brownie FAQs

Is Red Velvet just dyed chocolate?

Not exactly! While red velvet does have cocoa powder, it’s not as chocolatey as traditional chocolate cake or brownies. The flavor of red velvet is more subtle and unique—it’s a mix of mild cocoa, a little tanginess (thanks to vinegar or buttermilk), and just a hint of sweetness. The red color traditionally came from a chemical reaction between natural cocoa and acidic ingredients, but today it’s usually enhanced with food coloring. So, while red velvet has chocolate in it, it’s not just dyed chocolate—it’s its own delicious thing!

close of up a red velvet brownie topped with cream cheese frosting, held in a hand above more brownies in the background

How to store Red Velvet Brownies

Store leftover brownies in an airtight container in the refrigerator. Store these brownies in a single layer because they’ll stick together with the frosting. You could also put parchment paper between the brownies. They will still stick to the paper but easily peel off. Store them in the refrigerator for up to four days.