Red Velvet Brownies are undeniably one of the best flavored brownies I’ve ever had! They’re super rich in flavor with a bright, vibrant red color; and how could I forget to mention the fudgy and moist texture that every brownie lover cannot resist! These Red Velvet Brownies are filled with white chocolate chips and then topped off with just enough cream cheese frosting that creates the perfect balance.

Red Velvet Brownies in my opinion is like having the best of two worlds at the same time! The guey texture of the brownie paired with the mild red velvet flavor, along with the cream cheese swirls; and how could I forget the white chocolate chips that you’ll get in every bite!

Red Velvet Brownie Video Tutorial

These Red Velvet Brownies are do delicious and very easy to make. Watch the recipe video and make the most delicious Red Velvet Brownies ever!

Ingredients for Red Velvet Brownies

A Red Velvet Brownie is not very different than a regular brownie when it comes on to the ingredients used. It’s basically subtracting the chocolate and using cocoa powder instead. This recipe also calls for vinegar, milk and red food coloring, which makes these brownies red velvet.

• Flour- All purpose flour spooned and leveled.

• Natural Unsweetened Cocoa Powder- It is very important to use unsweetened cocoa powder for a true authentic Red Velvet flavor. Any other cocoa powder will interfere with the flavor of your brownie. Dutch Cocoa is normally recommended, but I used Natural Hershey Cocoa Powder.

• White Distilled Vinegar- Vinegar is required to achieve the authentic red velvet flavor. Some recipe will use buttermilk and omit the vinegar. The acidity of the vinegar also reacts with the coca powder to produce that red color in these red velvet brownies.

• Eggs- Two large eggs a required to help create the fudgy texture of these Red Velvet Brownies. Ensure eggs are taken out ahead of time and are at room temperature.

• Butter- Melted, unsalted butter is recommended. Butter is also used in cream cheese frosting.

• Sugar- I used both both brown sugar and granulated sugar in this recipe. Sugar is needed for the brownie batter, as well as the cream cheese frosting.

• Vanilla Extract- Used both in brownie batter and cream cheese frosting. Elevates the flavor of the brownie.

• Salt- A little salt always goes a long way when baking anything. This will elevate the flavor of your Red Velvet Brownies.

• Cream Cheese- Cream cheese is used to make the cream cheese frosting. One block of cream cheese (8 ounces) is needed for this recipe.

How to Make the Best Red Velvet Brownies

1. Melt Butter: Butter can be melted in the microwave for 30-45 seconds at 15 seconds intervals. Allow butter to cool before using it. Save half the butter for cream cheese frosting.
2. Whisk Eggs: Whisk eggs for just a little bit in a separate bowl, before adding to wet ingredients.
3. Wet Ingredients: Add cooled butter to a bowl, followed by sugars, vanilla extract, milk, vinegar and eggs.
4. Dry Ingredients: Whisk together flour, cocoa powder and salt until well combined.
5. Combine Both Wet and Dry Ingredients: Add dry ingredients to wet ingredients and mix well until everything is fully combined.
6. Add food coloring and chocolate chips and fold in with spatula.
7. Make Cream Cheese Layer: Add ingredients to a separate bowl for cream cheese frosting and beat on high speed until a smooth whipped consistency is formed.
8. Add brownie batter to lined baking pan and smooth down with spatula.
9. Add spoonfuls of cream cheese layer on top of brownie batter and make swirls using a knife or skewer.
10. Bake at 350F for 35-38 minutes if using a glass baking pan. Bake for 30 minutes if using regular aluminum foil pan.

What Other Fillings or Toppings Can Be Used in These Red Velvet Brownies

• Melted White Chocolate Swirl- Add a layer of melted white chocolate instead of the cream cheese frosting, but be sure to add another layer of brownie batter on top so it doesn’t burn.
• Dark or Semisweet Chocolate Chips- These can be substituted for white chocolate chips. Just fold into the batter using your spatula.
• Oreo Chunks- Regular Oreo cookies can be used, by breaking them into halves or quarters and folding into the batter as you would chocolate chips.

FAQ When Making Brownies

Why is my brownie so cakey?

If your brownie turned out cakey, then it could be a number of reasons as to why that happened.

1. Your brownie is cakey because you used too much of a leavening agent, such as baking powder or baking soda- You have to remember that a brownie is not a cake, so it doesn’t really need any of these ingredients to make it rise. Baking powder or soda works by creating air bubbles which causes your batter to expand and that will leave you with a fluffy result; on the other hand, you want your brownie to be rather dense.
2. Your brownie is cakey because you over mixed your batter- Over mixing your brownie batter will for sure leave you with a cakey brownie, simply because too much air was incorporated into the batter. Over mixing a brownie batter will leave you with a chocolate cake instead of a delicious fudgy brownie.
3. Your brownie is cakey because you used too much eggs- The more eggs you add to a brownie batter means the more moisture added, which will basically decrease the density of your final brownie. A normal brownie recipe usually calls for 2 eggs, but of course if you like a cakier brownie than add that extra egg right in.
4. Your brownie batter is cakey because the fat to flour ratio is incorrect- What really determines the texture of your brownie is the fat to flour ratio used in the recipe. A fudgy, aslo a chewy brownie has a higher fat content compared to a cakey brownie.

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