Best Homemade Red Velvet Brownies Recipe

Introduction

These Best Homemade Red Velvet Brownies combine the rich, smooth flavor of chocolate with the classic tangy sweetness of red velvet. Topped with a luscious cream cheese frosting, they make an irresistible treat perfect for any occasion.

Ingredients

• 2 1/4 sticks unsalted butter (cut into chunks)
• 3 1/2 cups Ghirardelli Milk Chocolate Chips
• 5 large eggs (room temperature)
• 1/2 cup granulated sugar
• 1 1/4 cups packed brown sugar
• 1 teaspoon salt
• 1 1/4 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 3 tablespoons Ghirardelli unsweetened cocoa powder
• 4 ounces cream cheese (softened)
• 5 tablespoons unsalted butter (room temperature)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 or 3 cups confectioners sugar
• 1-2 tablespoons heavy cream or milk of choice

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with foil or parchment paper and lightly grease it.
2. Step 2: Melt the butter and milk chocolate chips together. You can do this in the microwave or on the stovetop over very low heat, stirring constantly until smooth. Let the mixture cool to avoid curdling the eggs.
3. Step 3: In a large bowl, whisk the eggs, granulated sugar, brown sugar, vanilla extract, and red food coloring until well combined.
4. Step 4: Gradually whisk the cooled chocolate mixture into the egg and sugar mixture until smooth and fully combined.
5. Step 5: In a separate bowl, sift together the flour, baking powder, salt, and cocoa powder. Stir these dry ingredients into the wet mixture using a silicone spatula until completely incorporated.
6. Step 6: Pour the batter into your prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool on a rack for 15 minutes.
7. Step 7: Cover and refrigerate the brownies until fully cooled and firm, or let them come to room temperature before frosting.
8. Step 8: For the cream cheese frosting, beat together the softened cream cheese, unsalted butter, vanilla extract, salt, confectioners sugar, and heavy cream or milk on medium-high speed until smooth and creamy.
9. Step 9: Spread the frosting evenly over the cooled brownies. Slice and serve.

Tips & Variations

• For a more intense red color, use gel-based food coloring which won’t affect batter consistency as much as liquid.
• Try adding a handful of white chocolate chips into the batter for extra sweetness and texture.
• If you prefer a less sweet frosting, reduce the confectioners sugar slightly and add a splash of lemon juice for a tangy edge.
• To make these gluten-free, substitute the all-purpose flour with an equal amount of a gluten-free flour blend.

Storage

Store the brownies tightly covered in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture and flavor. You can also freeze frosted brownies in an airtight container for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Ghirardelli?

Yes, you can substitute regular unsweetened cocoa powder, but Ghirardelli tends to provide a richer and more consistent chocolate flavor.

Do the brownies need to be refrigerated because of the cream cheese frosting?

Yes, because the frosting contains cream cheese and butter, it’s best to refrigerate the brownies to keep them fresh and safe to eat.

Best Homemade Red Velvet Brownies Recipe

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★★★★★

4.8 from 121 reviews

Delight in these rich and moist homemade Red Velvet Brownies featuring a lush cream cheese frosting. Combining the classic flavors of red velvet with the fudgy texture of brownies, this recipe yields a decadent treat perfect for any occasion. Made with melted milk chocolate, cocoa powder, and vibrant red food coloring, these brownies are sure to impress with every bite.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12 to 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownies

• 2 1/4 sticks unsalted butter (cut into chunks)
• 3 1/2 cups Ghirardelli Milk Chocolate Chips
• 5 large eggs (room temperature)
• 1/2 cup granulated sugar
• 1 1/4 cups packed brown sugar
• 1 teaspoon salt
• 1 1/4 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 2 cups all purpose flour
• 1 teaspoon baking powder
• 3 tablespoons Ghirardelli unsweetened cocoa powder

Cream Cheese Frosting

• 4 ounces cream cheese (softened)
• 5 tablespoons unsalted butter (room temperature)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 to 3 cups confectioners sugar
• 1–2 tablespoons heavy cream or milk of choice

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
2. Prepare Baking Pan: Line a 9×13 inch baking pan with foil or parchment paper and lightly grease it to prevent sticking.
3. Melt Chocolate and Butter: Melt the milk chocolate chips and butter together. You can do this either in the microwave by heating in short bursts until smooth, or slowly melt butter in a small saucepan over the lowest heat, then add chocolate chips and whisk constantly until fully melted and smooth. Let the mixture cool to avoid curdling eggs later.
4. Mix Eggs and Sugars: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and salt until well combined. Then whisk in the red food coloring thoroughly.
5. Combine Chocolate Mixture: Slowly whisk the cooled melted chocolate and butter into the egg and sugar mixture until the batter is smooth and even.
6. Add Dry Ingredients: Sift together the flour, baking powder, salt, and unsweetened cocoa powder. Fold these into the wet mixture using a silicone spatula until no streaks remain and the batter is fully combined.
7. Bake the Brownies: Pour the batter into the prepared baking pan and bake for 35 to 40 minutes. Insert a toothpick into the center—if it comes out clean, the brownies are done.
8. Cool the Brownies: Remove the pan from the oven and transfer it to a cooling rack. Let cool for about 15 minutes. After that, either refrigerate covered until ready to frost or allow to come to room temperature.
9. Prepare the Cream Cheese Frosting: In a mixing bowl, combine softened cream cheese, unsalted butter, vanilla extract, salt, confectioners sugar, and heavy cream or milk. Using a mixer, beat on medium-high speed until the frosting becomes smooth, creamy, and spreadable.
10. Frost the Brownies: Once the brownies are fully cool, evenly spread the cream cheese frosting over the top. Cut into squares and serve.

Notes

• Ensure the melted chocolate and butter mixture has cooled to avoid cooking the eggs when mixing.
• Room temperature eggs help achieve a smoother batter.
• For more intense red color, additional red food coloring can be added cautiously.
• If you prefer a thicker frosting, add more confectioners sugar; for a thinner consistency, add more cream or milk.
• Brownies can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
• For easier slicing, chill the brownies after frosting before cutting.

Keywords: red velvet brownies, homemade brownies, cream cheese frosting, chocolate brownies, dessert recipe