Red Velvet Brownies
These Red Velvet Brownies with Cream Cheese Frosting are the best way to get that iconic red velvet flavor with the texture of a fudgy brownie! While it uses a boxed cake mix for convenience, I’ve adjusted the method so that it bakes up dense and rich, not fluffy like a traditional cake. It’s a perfect treat for any occasion that combines the best of brownies and that signature red velvet goodness.
Red velvet is known for its slight cocoa flavor and stunning red color, and by changing up how we mix this cake box, you get a fudgier, more indulgent dessert. This recipe is great for parties, holidays, or even just because you’re in the mood for something decadent. Plus, that cream cheese frosting on top is the perfect complement!
Why you’ll love these Red Velvet Brownies with Cream Cheese Frosting
Two Desserts in One? Yes, Please!
These brownies are perfect for when you want that red velvet flavor but with a little twist. By changing up a few ingredients, you get a dense, fudgy texture instead of the traditional cake. And let’s not forget that luscious cream cheese frosting on top—it ties everything together and makes each bite irresistible. You might even find yourself sneaking an extra piece!
Ingredients Needed for Red Velvet Brownies with Cream Cheese Frosting
- Red Velvet Cake Mix: This is the base, but by adjusting how it’s made, you’ll get a fudgy brownie instead of a fluffy cake.
- Unsalted Butter: Adds moisture and richness, making these brownies dense and soft.
- Eggs: Helps to bind the ingredients and give the brownies a chewy texture.
- Vanilla Extract: A little extra flavor that enhances the red velvet.
- Water: Just a touch to bring the batter together.
- Cream Cheese: The star of the frosting, adding that classic tangy flavor.
- Powdered Sugar: Sweetens and gives the frosting its smooth, fluffy texture.
- Butter (again): Makes the frosting creamy and easy to spread.
- Vanilla Extract (again): Just enough to add a touch of sweetness to the frosting.
How to make Red Velvet Brownies with Cream Cheese Frosting
**For more detailed instructions, please refer to the printable recipe card below.**
Mix the red velvet cake mix, melted butter, eggs, vanilla, and water in a large bowl until smooth.
Spread the batter evenly into the pan and bake for 25-30 minutes,
In another bowl, beat the cream cheese, powdered sugar, vanilla, and butter until smooth.
Spread the frosting over the cooled brownies.
Cut the Brownies into 9 squares.
Sprinkle some crumbs on top.
Variations
- Chocolate Chip Swirl: Add a swirl of melted chocolate chips into the brownie batter for some extra chocolatey goodness.
- Nutty Crunch: Fold in some chopped pecans or walnuts for a bit of crunch in each bite.
- Espresso Boost: Add a teaspoon of instant espresso powder to the batter for a subtle coffee flavor that enhances the cocoa.
- Peppermint Frosting: Swap out the vanilla extract in the frosting for a few drops of peppermint extract for a festive twist.
- Layer It: Double the recipe and bake in two pans for a layered brownie dessert with extra frosting in between!
Serving Suggestions
- Plain and Simple: Cut them into squares and serve them as they are—the frosting makes them feel fancy enough!
- Topped with Ice Cream: Serve with a scoop of vanilla or even chocolate ice cream for a more indulgent dessert.
- Drizzle with Chocolate: A drizzle of melted white or dark chocolate on top of the frosting adds a little something extra.
- Fresh Berries: Add a handful of raspberries or strawberries on the side for a pop of color and flavor.
- Crushed Cookies: Top the frosting with crushed Oreos or another favorite cookie for added texture and fun.
Storage and Freezing
- How should I store Red Velvet Brownies with Cream Cheese Frosting?
Keep the brownies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For the best flavor, let refrigerated brownies come to room temperature before serving.
- Can I freeze Red Velvet Brownies with Cream Cheese Frosting?
You can freeze the unfrosted brownies for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw them in the fridge overnight, then frost and serve once they’ve fully thawed.
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Tips & Tricks
- Use Softened Butter and Cream Cheese: Make sure both are at room temperature to ensure smooth, lump-free frosting.
- Don’t Overbake: Start checking for doneness at 25 minutes. You want a few moist crumbs to stick to the toothpick for that fudgy texture.
- Cool Completely Before Frosting: Frosting warm brownies will cause the frosting to melt and slide off, so be patient!
- Double the Frosting: If you’re a frosting fan, feel free to double the recipe to make sure every bite is covered in a thick layer.
- Line the Pan: Use parchment paper for easy removal and to prevent sticking.
Recommended
More Delicious Desserts
FAQ
Red Velvet Brownies
Equipment
- 8×8-inch baking pan
- Mixing bowls
- Whisk or electric mixer
Ingredients
For the Red Velvet Brownie Cake:
- 1 box red velvet cake mix
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup water
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a large bowl, combine the red velvet cake mix, melted butter, eggs, vanilla extract, and water. Stir until smooth and fully combined.
- Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownie cake cool completely in the pan.
For the frosting:
- In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue beating until fluffy and spreadable.
- Spread the frosting evenly over the cooled red velvet brownie cake.
- Cut into squares and sprinkle some of the crumbs on top!