If you’re caught between the craving for rich, gooey brownies and the allure of a tangy, vibrant red velvet cake, these Red Velvet Fudge Brownies have got you covered! They combine the best of both worlds: a decadent brownie texture with the signature red velvet flavor. Finished with a dreamy cream cheese frosting, these brownies are a delicious treat for any occasion.
A stack of these fudgy red velvet brownies, topped with a smooth layer of cream cheese frosting and a sprinkle of red crumbs, is sure to impress. Perfect for Valentine’s Day, a festive gathering, or simply satisfying a sweet craving, this recipe delivers on every front. After multiple experiments to perfect the texture, I can confidently say these brownies offer the ideal balance of gooey and cakey—no more choosing between two great desserts!
Why This Recipe Will Win Your Heart
These Red Velvet Brownies are the best of both worlds. They blend the lusciousness of a classic brownie with the tangy, vibrant flavor of red velvet cake. Whether you’re making them for a special occasion or just because, they are a guaranteed hit. The cream cheese frosting adds a touch of indulgence, elevating the overall flavor.
Ingredients
To create these stunning brownies, you’ll need a blend of traditional red velvet cake ingredients, plus a few tweaks for the perfect brownie texture. Here’s what you’ll need:
- Butter: For a rich flavor, unsalted butter is the best choice. It helps you control the amount of salt in the recipe.
- Sugar: Regular white sugar sweetens the brownies, while caster sugar (extra fine sugar) ensures a smooth, delicate texture.
- Light Brown Sugar: This not only adds sweetness but also brings a deep, caramel-like flavor that enhances the gooeyness of the brownies.
- Eggs: Using whole eggs with an extra yolk gives the brownies richness and helps them stay moist.
- Vanilla: A touch of vanilla extract or vanilla bean paste adds a lovely depth to the flavor
- Oil: Vegetable oil ensures the brownies stay moist and gooey—feel free to use other flavorless oils like sunflower or canola.
- Cocoa Powder: Dutch-processed cocoa powder is a must for that smooth, chocolatey flavor that complements the tang of red velvet.
- Flour: All-purpose flour works best in this recipe, but you’ll want to measure it carefully to avoid overloading the batter with too much flour, which could make the texture too cakey.
- Vinegar: White or white wine vinegar adds the characteristic tang that makes red velvet so special. It’s also important for activating the baking soda in the recipe
- Cornstarch: A small amount of cornstarch is added to give the brownies a chewy, fudgy texture.
- Food Coloring: For that vibrant red color, you need gel food coloring. It provides the best, most intense hue, so skip the liquid food coloring.
- Chocolate Chips (Optional): You can mix in white chocolate chips if you want an extra pop of sweetness, but it’s entirely optional.
- Cream Cheese: A rich, thick cream cheese is the base for the frosting. Go for a brand like Philadelphia for the best consistency.
- Powdered Sugar: This is a key ingredient for creating that smooth, fluffy cream cheese frosting.
TIME TO MAKE THE RED VELVET BROWNIES!
Start by preheating your oven to 350°F (180°C). Prepare your 8-inch square pan by lining it with parchment paper, making it easy to remove the brownies once they’re baked.
Melt the butter in the microwave, using 30-second intervals until it’s completely liquid. In a large bowl, mix the melted butter with both white sugar and light brown sugar, whisking them together until smooth. This step can be done by hand—no need for an electric mixer here.
Add in the whole eggs, extra yolk, and vanilla extract, whisking gently until they’re incorporated, but don’t overmix. Once these wet ingredients are blended, stir in the vegetable oil and cocoa powder, ensuring everything is smooth and well combined.
In a small bowl, take a couple of tablespoons of the batter and mix in the red gel food coloring. Stir it well until the color is completely blended, then pour this mixture back into the main batter and mix everything together. Your batter should now be a deep, dark red. Don’t worry, it’ll turn that signature red hue after baking!
Now, sift in the flour, cornstarch, and salt, and fold it into the wet ingredients using a spatula. Add the vinegar and give it a final gentle mix. This helps achieve that signature red velvet flavor.
If you want to add white chocolate chips, now’s the time to fold them into the batter.
Transfer the batter to your prepared pan, smoothing it out evenly. Bake for 20–25 minutes. The brownies are ready when the top appears set and a toothpick comes out with just a few moist crumbs.
Allow the brownies to cool in the pan for about an hour, then move them to a cooling rack to cool completely. This ensures that the texture sets just right before frosting.
Whip Up the Cream Cheese Frosting
While the brownies are cooling, it’s time to prepare the cream cheese frosting. In a stand mixer or using an electric hand mixer, beat together softened butter and cream cheese until smooth.
Add powdered sugar gradually, starting on low speed to prevent a sugary cloud, then increase the speed to high. Beat until the frosting is fluffy and creamy. If it’s too thin, add a little more powdered sugar until it reaches your desired consistency.
Mix in the vanilla extract and beat it for just a few more seconds.
Once the brownies are fully cooled, spread a generous layer of frosting on top. You can add a fun touch by crumbling some brownie pieces and sprinkling them over the frosting for a pop of red color.
Finally, cut the brownies into 16 squares and serve!
Achieving the Ideal Brownie Texture
To get that perfect texture, be precise with your measurements. Using a scale instead of measuring cups ensures you don’t accidentally add too much flour, which could ruin the fudgy texture.
I tested this recipe multiple times, tweaking the quantities slightly to get the balance just right. The key to the ideal brownie texture is a mix of fudginess and chewiness. Adding too much flour makes the brownies cakey, while not enough gives them an overly gooey texture. With this recipe, you’ll hit the sweet spot every time!
Fun Twists
Want to try something different? You can mix up the frosting by adding a cheesecake swirl instead of the cream cheese frosting. Blend 8oz cream cheese, 1 egg, and ⅓ cup sugar together, then swirl it into the brownie batter before baking. It creates a beautiful marbled effect and adds an extra layer of flavor.
If you’re a fan of extra sweetness, feel free to fold in white, milk, or dark chocolate chips. I prefer mine without chips, but it’s entirely up to you!
Gear Up
Here’s what you’ll need for making the best red velvet brownies:
- An 8-inch square pan (for the perfect brownie size)
- A scale (not essential, but recommended for precise measurements)
- A big mixing bowl (for all those ingredients!)
- A whisk or electric mixer (to make mixing a breeze)
- A rubber spatula (to fold everything together easily)
FAQ
Can I make red velvet brownies gluten-free?
Yes, you can! Simply swap the all-purpose flour for a gluten-free 1:1 flour blend. Make sure it includes a binder like xanthan gum to maintain the right texture.
How do I get that vibrant red color in my red velvet brownies?
To achieve the bold red color, use gel food coloring. Gel coloring is much stronger than liquid food dyes, so you’ll get that bright, beautiful hue without needing as much.