These made-from-scratch Frosted Red Velvet Brownies are rich and fudgy. The gorgeous color and the dreamy cream cheese frosting turns them into a feast for the senses. While the origin of red velvet cake isn't clear, this fact remains: it's not just about the color but, the flavor as well. Make these brownies for your sweetheart or any occasion when you want to "wow" your family and friends with a spectacular hand-held dessert.
Frosted Red Velvet Brownies Recipe
I've often heard red velvet described as chocolate cake with food coloring. While it's true, there are both components in red velvet, these fudgy brownies do have a different texture. Even though I can't fully explain it, the taste of red velvet in these brownies is simply amazing. In the South, we love red velvet anything, but the story regarding the origin is nowhere near the South. In fact, it's believed to have been originally created by the pastry chefs at the Waldorf Astoria in New York. Southerners have gladly adopted it, and it has become a quintessential Southern delicacy filled with charm.
How to Make the Best Frosted Red Velvet Brownies Recipe
These rich brownies will make a decadent addition to your handheld desserts. Serve them for the baby and bridal showers, graduation parties, Mother's Day, Christmas goodies, Valentine's Day, picnics, game day snacking and tailgating.
- Ingredients needed to make easy cream cheese frosted Red Velvet Brownies: Roughly chopped bittersweet chocolate, butter, granulated sugar, eggs, red food coloring, vanilla extract, all purpose flour, baking powder and salt.
- Frosting ingredients you'll need: 1 block of plain cream cheese, ½ cup butter, powdered sugar, vanilla extract and heavy cream to thin as needed for frosting consistency.
- Chopped bittersweet chocolate and cocoa powder aren't interchangeable in this brownie recipe.
- If you'd like to add pecans to the tops of these brownies, you can. When doing so, I highly recommend toasting them for added flavor. To toast them, spread ½ cup of roughly chopped pecan pieces on a baking pan. Toast for 6-8 minutes in a 350°F oven or until fragrant. Sprinkle on top of the cream cheese frosted brownies.
- Store these frosted red velvet brownies in an airtight container in the refrigerator or up to 5 days.
- Freeze unfrosted brownies for up to 1 month. Ice the tops with the cream cheese frosting just before serving.
More Southern Red Velvet Desserts to Make
There are many ways to add red velvet flavor to your desserts menu. You may also like to try these recipes:
- A single layer Red Velvet Snack Cake is perfect for those times that you need a smaller dessert to serve.
- Red Velvet Chess Bars a.k.a. gooey butter cake melt in your mouth!
- Red Velvet White Chocolate Cheesecake Trifle is a beautiful centerpiece for the holidays.
- Easy creamy Red Velvet Ice Box Pie.
- Red Velvet Buttercream Frosting from Simple Joy
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Helpful Kitchen Items:
Frosted Red Velvet Brownies
- 6 oz bittersweet chocolate roughly chopped
- 1 cup butter 2 sticks
- 2 ½ cup granulated sugar
- 4 large eggs
- 1 1 oz bottle red food coloring
- 1 teaspoon pure vanilla extract
- 2 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt ¼ teaspoon if using salted butter
- 1 8 oz cream cheese, softened
- ½ cup salted butter softened
- 1 teaspoon pure vanilla extract
- 2 cups powdered sugar
- Heavy cream
- Preheat the oven to 350°F. Spray a 13 x 9-inch pan with baking spray. Set aside.
- In a medium-size microwave safe bowl melt together the chocolate and butter. Melt at 50% power in 45 second increments stopping to stir each time. Repeat until smooth. Whisk in the sugar mixing until fully combined.
- Add the eggs one at a time mixing well after each addition. Use a large spoon or spatula to mix-in the food coloring and vanilla. Mix well.
- Sift together the flour, baking powder and salt. Gradually stir into the wet ingredients. Stir until fully moistened. Spread evenly into the prepared pan.
- Bake for 40-50 minutes OR until a toothpick inserted into the center shows moist crumbs. Cool completely in the pan on a cooling rack.
- To make the cream cheese frosting: Use a mixer to beat together the cream cheese, butter and vanilla. Add the powdered sugar continuing to beat until smooth. Add cream 1 tablespoon at a time to thin to spreading consistency, if needed. Spread over cooled brownies.
- Store chilled. Dust with powdered sugar before serving, if desired.
How much powder chocolate would I use in stead of 6oz. solid chocolate?
Those two ingredients aren't really interchangeable in this recipe. I can't tell you with certainty as I haven't tested that major substitution. If you try it, let us know how it goes.
Why the bittersweet chocolate? Would other types not work?
Bittersweet chocolate has a higher amount of cacao.
Red velvet brownies?? Life just got better.