Red Velvet Brownies

We love experimenting with different brownie flavors. While we’d never turn down a batch of fudgy chocolate brownies, fresh options breathe new life into the classic dessert. Our red velvet brownies recipe is yet another way to take an everyday brownie to the next level.

We transform red velvet cake into the perfect red velvet brownie recipe. Just buy your favorite red velvet cake mix from the store and get started!

Ingredients for Red Velvet Brownies

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• Butter: Melt 10 tablespoons butter in the microwave or a saucepan, and let the butter cool slightly at room temp so it doesn’t cook the eggs when they’re whisked together.
• Eggs: Bring your eggs to room temperature by taking them out of the fridge 30 minutes before beginning these red velvet cake brownies.
• Buttermilk: Buttermilk is a key ingredient to achieve red velvet cake’s signature flavor. We don’t recommend swapping in another type of milk or cream, but you can if you must. I’m all about saving a trip to the store!
• Vanilla extract: A big tablespoon of vanilla extract rounds out the flavors here with its delicate, sweet floral flavor.
• Dark chocolate chips: The best brownies have chocolate chips, even red velvet cake brownies!
• Red velvet cake mix: Grab a box of your favorite red velvet cake mix from the store. Ignore the extra ingredients it calls for on the back.
• Frosting: Our red velvet brownies recipe includes a homemade cream cheese frosting made from butter, confectioners’ sugar, vanilla extract, a touch of salt and a package of cream cheese.

Directions

Step 1: Whisk the wet ingredients

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In a large bowl, add the melted butter, eggs, buttermilk and vanilla extract.

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Whisk together until well combined.

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Whisk in the melted chocolate until the mixture is smooth and creamy.

Step 2: Stir in the dry ingredients

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Next, add the red velvet cake mix and stir it into the wet ingredients until just incorporated.

Editor’s Tip: The batter will be thick and heavy. Take care not to overmix, as you don’t want to overwork the flour and develop the gluten too much. Nobody likes a tough and stodgy brownie.

Step 3: Rest the batter

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Spread the batter evenly into a parchment-lined 9×9-inch baking pan. Then, cover and refrigerate the batter for at least one hour. Ten minutes before you’d like to bake the brownies, preheat the oven to 350°F.

Editor’s Tip: For extra-fudgy brownies with supreme red velvet flavor, let the batter rest, covered, in the fridge for up to 72 hours. Resting the batter improves the flavor and allows the flour to fully hydrate to yield a super decadent brownie.

Step 4: Bake the brownies

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Bake the brownies until the batter is set, 20 to 25 minutes. Rest the brownies in their pan on a wire rack until completely cooled to room temperature. Using the edges of the parchment, lift the brownies from the pan and transfer them to a cutting board.

Step 5: Prepare the frosting

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While the brownies are cooling, prepare the cream cheese frosting. In a large bowl, use a hand mixer or stand mixer to beat the cream cheese until it’s smooth and lump-free, two to three minutes. Add the butter and beat until smooth, another one to two minutes. Gradually add the confectioners’ sugar, vanilla and salt until the frosting is fluffy.

Step 6: Frost and serve

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Spread an even layer of the cream cheese frosting over the top of the brownies. Cut the red velvet cake brownies into squares. Enjoy!

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Recipe Variations

• Try a different frosting or topping: Not a cream cheese frosting fan? Switch it out for a vanilla frosting, the white chocolate frosting from our coconut cake recipe or a simple flurry of confectioners’ sugar.
• Bake in a cream cheese swirl: Omit the cream cheese frosting for a gorgeous cream cheese swirl that gets baked right in! Steal the cream cheese swirl topping from our cream cheese swirl brownies.
• Add mix-ins: If you love extra texture and flavor in your brownies, stir in toasted nuts. You could also swap in white or semisweet chocolate chips for the dark chocolate chips.

How to Store Red Velvet Brownies

An unfrosted red velvet brownies recipe may be stored covered at room temperature for up to four days. Red velvet brownies with cream cheese frosting should be kept refrigerated due to the dairy in the frosting. Store them covered in the refrigerator for up to four days.

Can you freeze red velvet brownies?

Yes, you can freeze red velvet brownies whether they’re frosted or unfrosted. Place them in an airtight container, or keep the brownies in their pan and wrap the pan in a layer of storage wrap followed by a layer of aluminum foil. They can be frozen for up to one month. If they’re frosted, thaw them overnight in the fridge. If they’re unfrosted, thaw them for an hour on the counter.

Red Velvet Brownie Tips

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Should the brownies turn out fudgy or cakey?

This red velvet brownies recipe results in super dense and fudgy red velvet brownies. If you prefer cakey brownies with a lighter, loftier texture, skip resting the batter. You could also experiment with adding one additional egg to the batter.

Can I bake the red velvet brownie recipe in a different pan?

Absolutely! If you don’t have a 9×9-inch square pan, feel free to bake these red velvet cake brownies in an 11×7-inch pan, a 10-inch round cake pan or two 6-inch round cake pans.