These Red Velvet Brownies are fudgy, rich, and have a beautiful red velvet color contrasted with a white Cream Cheese Whipped Cream Frosting. The fudgy brownies pair beautifully with the light (in texture and sweetness) frosting. You are going to fall in love with this combination!  

Fall in love with more of my amazing red velvet recipes by making my Oreo Red Velvet Cake, Red Velvet Donuts, and my Red Velvet Waffles

Red Velvet Brownies with cream cheese frosting on a white background.

Why This Recipe Works

  • Combination chosen by readers! This recipe is special because readers like YOU gave me feedback on making a cream cheese frosting for these red velvet brownies. 
  • Cream cheese whipped cream frosting. Using a whipped cream frosting base for the cream cheese frosting was a perfect idea! The fudgy and dense chocolate flavored brownies pairs beautifully with the lighter and less sweet frosting.
  • Best red velvet brownies recipe. You will love this red velvet brownie recipe because of the bright red color, red velvet flavor, and the delicious pairing with the light cream cheese frosting. No cake mixes here! All from scratch homemade brownies. 
  • Perfect holiday brownies. These red velvet brownies taste just like Red Velvet Cake and are perfect to serve for Valentine’s Day, Christmas, the Fourth of July or any special occasions due to their deep red color!

Ingredient Notes

Red Velvet Brownies ingredients portioned into glass bowls on a light gray background.
  • Unsalted Butter: Brownies are different from cookies in that you typically want vegetable oil or melted butter. Brownies are fudgy and this helps to give us a fudgy red velvet brownies recipe!
  • Unsweetened Cocoa Powder: Did you know red velvet flavor is chocolate! Yep. Delicious chocolate flavor with white vinegar and red food coloring. 
  • Granulated Sugar: The granulated sugar will sweeten the brownies. 
  • White Vinegar: Typically red velvet recipes will use white vinegar. This add an acidic component that gives the classic red velvet flavor.
  • Gel Red Food Color: I use gel food color because it is more condensed so you only need a few drops to achieve a beautiful red color.
  • Cream Cheese: You want cold cream cheese to make the cream cheese and whipped cream frosting. 
  • Powdered Sugar: The beauty of a whipped cream frosting is that there aren’t heaps of powdered sugar! There is just 1/2 cup of powdered sugar in this cream cheese frosting recipe. 
  • Heavy Cream: Since we are making a whipped cream cheese frosting, the base is cream cheese and heavy cream. This will give us a light whipped cream texture to the frosting. 

Step-by-Step Instructions

  1. Combine butter, cocoa power and sugar. Preheat the oven to 350ºF. Add 1/2 cup melted butter to a medium sized bowl. Add 1/4 cup unsweetened cocoa powder and stir to combine. Add 1 cup granulated sugar and whisk until incorporated.
  2. Add the remaining wet ingredients. To the chocolate mixture add 2 large eggs, 1 tsp vanilla extract, 1/2 tsp white vinegar, and 2 tsp red gel food coloring. Whisk to combine.
  3. Add the dry ingredients. Add 2/3 cup all-purpose flour and 1/2 tsp salt. Using a rubber spatula, stir to combine.
Four images showing how to make Red Velvet Brownie batter, adding cocoa powder, butter, eggs, and flour.
  1. Spread into a prepared dish. Line an 8×8-inch square pan lined with parchment paper and then lightly spray with nonstick cooking spray. Spoon the red velvet brownie batter into the pan. Gently spread into an even layer
  2. Bake the red velvet brownies. Bake for 23-25 minutes or until a toothpick inserted in the center of the red velvet brownies comes out with a few moist crumbs. Remove and let the brownies cool before frosting.
Red Velvet Brownie batter in a glass bowl, then two images showing Red Velvet Brownie batter in a square pan unbaked, and baked.
  1. Make the cream cheese whipped cream frosting. Add 4 oz cold cream cheese to a stand mixer bowl. Beat until smooth. Add 1/2 cup powdered sugar and 1/2 tsp vanilla extract. Beat to combine. While mixing on low slowly pour in 1 cup cold heavy cream. Increase to medium-high speed and beat until the frosting thickens (about 30 seconds).
  2. Frost the red velvet brownies with cream cheese frosting. Take the frosting and spread it over the room temperature brownies. Slice and serve. Enjoy! 
Three images, left image shows cream cheese whipped cream frosting in a bowl, right two images show Red Velvet Brownies topped with whipped cream cream cheese frosting over the brownies.

Recipe Tips

Don’t over mix the brownie batter. We want these fudgy so we don’t want to add any extra air by mixing too much. 

Remove the brownies from the oven when the top is crackly and the toothpick in the center of the pan comes out with moist crumbs. These are brownies! You want them fudgy so if the toothpick is clean or only has a few moist crumbs, they are over baked. 

You can use an electric mixer and a large mixing bowl to make the cream cheese frosting, but a stand mixer is faster, easier, and will usually produce stiffer peaks. 

You’ll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its’ peak. If yours hasn’t reached this stage, mix in 15 second intervals and test again.

Chill the stand mixer bowl or large bowl you use to make the frosting to get a better result. 

For a chocolate frosting, I would recommend my chocolate cream cheese frosting in my Chocolate Cake with Chocolate Cream Cheese Frosting recipe. 

Make Ahead, Storing, and Freezing

Make these brownies ahead of time and store in the fridge in an airtight container or tightly wrapped for a few days prior to serving. You can also freeze the pan by tightly wrapping in plastic wrap then aluminum foil. 

Store any frosted red velvet brownies in an airtight container or covered in the fridge. This is due to the cream cheese whipped cream frosting on top. The brownies will keep for 4-5 days.

Store the frosting in an airtight container in the fridge for up to 5 days. 

Red Velvet Brownies with cream cheese frosting on a white background.

Recipe FAQs

Can I use liquid food coloring?

Yes you can. The reason I like using gel food coloring is because it is condensed so you don’t have to use as much to get a deep color. It also doesn’t add extra liquid to the recipe. 

I don’t have vinegar. Can I use something else?

I would stick to white vinegar so you don’t affect the flavor. 

Can I freeze these red velvet brownies?

You can freeze them yes! If you want to freeze them with the frosting on, I would flash freeze them uncovered until the frosting is firm. Then you can wrap them in plastic wrap and store in an airtight container or freezer safe bag. They will keep in the freezer for up to 3 weeks (due to the frosting). Remove and let thaw unwrapped but in a covered container in the fridge overnight. 

Can I add white chocolate chips?

Sure! Fold in the white chocolate chips prior to pouring the batter into the pan. 

A Red Velvet Brownie topped with cream cheese whipped cream frosting.

More Red Velvet Desserts

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A Red Velvet Brownie square topped with a whipped cream frosting, laying on its side.
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4.34 from 3 votes

Red Velvet Brownies

These Red Velvet Brownies are so perfect! They are fudgy and flavorful, and of course deep velvet red in color. My favorite aspect to these brownies has to be the cream cheese whipped cream frosting. It pairs perfectly with the red velvet flavor!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 9 servings


Red Velvet Brownies

Cream Cheese Whipped Cream Frosting

  • 4 oz cream cheese - cold
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream - cold


Red Velvet Brownies

  • Preheat oven to 350°F. Line an 8"x8" square pan with parchment paper. Lightly spray the parchment with nonstick cooking spray. Set aside.
  • In a medium sized bowl add the warm melted butter. Stir in the cocoa powder. Next add the sugar and whisk to combine. 
  • Whisk in the eggs, vanilla, vinegar, and red food coloring. Using a rubber spatula, stir in the flour and salt until just combined. Spoon the batter into the prepared pan, spread into an even layer.
  • Bake for 23-25 minutes or until toothpick inserted in center comes out with moist crumbs. Remove from the oven and let brownies cool completely before frosting them.

Cream Cheese Whipped Cream Frosting

  • In a bowl of a stand mixer fitted with a whisk attachment, mix the cold cream cheese on medium speed for 1 minute. Add the powdered sugar and vanilla extract and mix on medium speed for 2 minutes, scraping down the sides of the bowl to make sure everything is combined.
  • With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
  • You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.


For making the frosting, yes you can use a hand mixer, but a stand mixer just works better. Makes it faster, easier, and with stiffer peaks. 
Store any frosted brownies (and the frosting) in the fridge. 


Calories: 393kcal (20%)Carbohydrates: 39g (13%)Protein: 4g (8%)Fat: 26g (40%)Saturated Fat: 16g (80%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 111mg (37%)Sodium: 194mg (8%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 30g (33%)Vitamin A: 933IU (19%)Vitamin C: 0.2mgCalcium: 44mg (4%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
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