Outrageous Red Velvet Brownies, a classic cake is made into rich, dense and delicious brownies. Smother them in cream cheese frosting and they’re dessert perfection.
This is the ultimate brownie!
Rich. Sinful. Decadent. Awesome.
Great for Christmas.
A MUST for Valentine’s Day!
Scary goodness on Halloween.
Outrageous Red Velvet Brownies
This may just be the perfect brownie. It’s rich, chewy, and has that beautiful, festive red color.
You’ll fall in love with red velvet more and more with each bite. Red Velvet is not quite chocolate and not quite vanilla. It’s a heavenly mixture of both. Think dense vanilla cake with a slight chocolate flavor. Then, when red velvet is paired with sweet, tangy cream cheese frosting, well be prepared to be blown away with this combo!
This is a simple recipe to make. The hardest part is waiting for the brownies to cool before frosting them.
For the Cream Cheese Frosting go here. If you don’t want a lot of frosting, you may consider cutting this recipe in half.
For tips on Melting Chocolate click here.
For kitchen tips, go here
Outrageous Red Velvet Brownies
A classic cake is made into rich, dense and delicious brownies. Smother them in cream cheese frosting and they're dessert perfection.
Servings: 12 servings
Calories: 371kcal
Ingredients
- 4 -ounces bitter-sweet chocolate baking bar chopped (like this)
- ¾ cup butter salted or unsalted, I use this
- 2 cups granulated sugar
- 4 large eggs at room temperature
- 1 and ½ cups all-purpose flour I use this
- 1 -ounce red food coloring I use this
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract recommended
- 1/8 tsp salt
Instructions
- Preheat oven to 350 degrees. Line the bottom of a 9x13 inch cake pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease or spray foil with non-stick spray. (For thicker brownies, use an 8x11.5 cake pan and add an additional 5 minutes to cook time.)
- Melt chocolate and butter in a large microwave-safe bowl (for melting chocolate tips read here). Whisk in sugar until all combined. Stir in eggs one at a time until just blended. Stir in flour and next 4 ingredients. Pour mixture into prepared pan.
- Bake at 350 degrees for 25 to 30 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours) before frosting.
- Lift brownies from pan using foil as handles. Gently remove foil. Spread Cream Cheese Frosting* on top of brownies. Cut into squares. Store in refrigerator.
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories: 371kcal | Carbohydrates: 51g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 154mg | Potassium: 150mg | Fiber: 1g | Sugar: 37g | Vitamin A: 461IU | Calcium: 44mg | Iron: 2mg
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jemima says
hi just to let you know, saw your red velvet brownies image cropped and used as a front for a different recipe in a class.
Paula says
Where? Thanks!
Paula says
There is a glitch in some of my posts, I have corrected the Red Velvet Brownies. Can you let me know any other that you tried and couldn’t pin.
Dawn says
Sorry, I found it! Cannot wait to try these. 🙂
Dawn says
I want to make these today, but do not see the recipe for the cream cheese frosting. Can you please attach the link?
Kimberly Pickens says
I just made these today for my church’s Memorial Day cookout. Best Red Velvet Brownie recipe EVER! I omitted the cream cheese frosting because of time constraints. However, I added two tablespoons of buttermilk and half of bag of white chocolate chips.
Sandyrchartrand says
Where is the recipe for the frosting?
Sandy in Canada
Sandyrchartrand says
Where is the recipe for the cream cheese frosting?
Sandy in Canada
Ken Topham says
I saw this recipe noting it using butter and bittersweet chocolate instead of the usual vegetable oil and cocoa so I had to make it. I’m a huge fan of Trader Joe’s 70% chocolate and had a fresh bar so I had to make it this morning. WOW! Absolutely the BEST Red Velvet Brownie’s by far. I have made lots of them but this made a perfect dense but moist, almost cake but better brownie. I’m looking forward to your posts to try other recipes but this one is definitely a keeper!
Paula says
Thanks so much Ken. I, too, tried all the other RV brownies and wasn’t happy. I adapted this from my Rocky Road brownies, which are my favorite. Real chocolate makes a world of difference.
Vicki says
I just made these tonight because one of my grandson’s really likes Red Velvet cake. These are absolutely delicious! Thank you for sharing your recipe for both the brownies and the cream cheese frosting. I’m going to try freezing them since I will have too many to share now but would like to also be able to put them out for New Year’s Eve and Day. I hope that will work. Have you ever tried freezing them before? I probably should have frozen some without the frosting as I’m not sure what will become of the texture of the frozen frosting. I guess I’ll find out!
Paula says
I’m so happy you liked them. Reminds me my son wanted me to make more of them. I haven’t frozen these before, but I have frozen cakes with cream cheese frosting and it worked fine. I thawed it in the refrigerator. Have a great holiday, Vicki!
Janette @ The 2 Seasons says
Hi Paula,
Just wanted to let you know that we are featuring this recipe on our weekly Seasons’ Saturday Selections tomorrow. Please feel free to share this info with your readers.
Janette and Jordan
The 2 Seasons
Meijun says
Sooooo looking forward to trying this!!!!!!! They look oh so delicious yums omnomnomnom omg I can’t wait will be buying the ingredients RIGHT NOW
Paula says
I haven’t made these in a while, I think i”ll make them this weekend too. I hope you love them, they don’t last a day here.
Jacqueline Marshall says
Your recipe calls for 4 oz. bitter-sweet chocolate baking bar and I just want to confirm it needs bitter-sweet and not unsweetened. It just seems like it would be super sweet with 2 cups of sugar too, but perhaps that’s the way they are meant to be! Thanks!
Paula says
Hi Jacqueline, yes, I do use bitter-sweet. They are really rich and sweet brownies. I haven’t made them with unsweetened before, but I think they would be good, as you mentioned just not as sweet. I tend to like really (REALLY) sweet desserts.
Pary Moppins says
I have never seen red velvet brownies before. What a great idea! Thanks for sharing!
Diane Roark says
You know I love RED VELVET. I just had to feature these today at
Blessings,
Diane Roark
Diane Roark says
Paula,
I love Red Velvet. I think it is so delicious and pretty. Maybe, because I am from the south. These Red Velvet brownies would make a great Valentine’s dessert.
Blessings and thanks for linking up with Saturday Dishes,
Diane Roark