Red Velvet Brownies with Fluffy Cream Cheese Frosting

I cannot believe it’s already February! How the heck did that happen?!? That means Valentine’s Day is right around the corner.

Red Velvet Brownies with Fluffy Cream Cheese Frosting | The Marvelous Misadventures of a Foodie

Valentine’s Day is one of those holidays that I just don’t get excited about. I think the best part is getting a free pass to eat lots of chocolate and anything red velvet (you do that too, right?). Lance and I have spent 11 Valentine’s Days together…we celebrated when we were first dating but nowadays we normally just plan to spend the evening together at home – we normally aren’t up for battling crowds at restaurants and movie theatres. I guess that makes us boring, but I love it SmileRed Velvet Brownies with Fluffy Cream Cheese Frosting | The Marvelous Misadventures of a Foodie

Let’s chat about red velvet for a second. There are those people that really love red velvet, they go nuts for it – and then there’s everyone else. I think I probably fall into the second category..I like it just fine, but it’s not usually my first choice.

However, I do like my red velvet to be a vibrant red. It’s not always easy to achieve but it’s what makes it so awesome. Then you pair it with stark white cream cheese frosting. So gorgeous – there’s no two ways about it! My secret to the bright red color is to use the Americolor Super Red gel color – it never fails me!

Red Velvet Brownies with Fluffy Cream Cheese Frosting | The Marvelous Misadventures of a Foodie

I made these red velvet brownies for book club last week and they were a huge hit! And Lance was really happy that I had some extras to bring home.

They are dense and chewy with the perfect hint of chocolate. I don’t normally frost my brownies (let’s be honest, they are delicious on their own) but this cream cheese frosting does magical things to these guys. The frosting isn’t too sweet and comes out nice and fluffy, which makes it a wonderful compliment to the brownies.

Red Velvet Brownies with Fluffy Cream Cheese Frosting
For the Brownies:
  • 1 ½ sticks (3/4 cup) unsalted butter
  • 1 ½ cups white sugar
  • 3 eggs
  • 2 teaspoon vanilla extract
  • 1 oz red food coloring or 3-4 drops red gel color
  • 3Tbsp cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
For the Frosting
  • 1 (8oz) pkg cream cheese
  • ¼ cup butter
  • 1 tsp vanilla
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
For the Brownies:
  1. Preheat oven to 350 F°. Grease an 8 inch square pan.
  2. In a large saucepan, melt the butter over medium heat. Remove from heat, and stir in vanilla, eggs, sugar and red food coloring until thoroughly combined. Mix in cocoa powder, flour, baking powder and salt until well blended.
  3. Pour batter into prepared pan, spread with a spatula to smooth out top.
  4. Bake at 350 for 30-45 minutes. Let cool before frosting.
For the Frosting:
  1. In a stand mixer fitted with the paddle, beat the butter and cream cheese at medium-high speed until smooth, about 20 seconds. Beat in extract and salt until well combined about 15 seconds.
  2. Add powdered sugar; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and add heavy cream. Beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high until light and fluffy, about 4 minutes, scraping down bowl once or twice.
  3. Spread frosting over cooled brownies, slice and serve. Store left over frosting in an airtight container and refrigerate.


  1. says

    Can we just talk about how I split mine with Emily, and was immediately regretful. I almost went back for an other one. These were one of my favorite things you’ve made! Perfect soft and gooey texture with just the right amount of perfect cream cheese frosting! YUMMMM.
    Ari recently posted..Chocolate Frosted Orange DonutsMy Profile

    • Carolyn says

      That just sickens me that you and Emily split one! I’d punch both of you to get one! :)
      Just kidding, I love the three of you but this looks scrumptious! Is that even spelled correctly? Oh heck, who cares, is the brownie judging me? :)

    • says

      Brittany I love it too!! My recipe makes lots of extra – there will be plenty to snack on after with graham crackers…or just your finger like I do ;)

  2. Jessica says

    I saw these on Foodgawker and they sounded great. However, they were nothing like brownies and had a cake texture. They also didnt taste like traditional red velvet…must be since they didnt include any tangy ingredients like buttermilk or white vinegar.

    • says

      That’s so strange. I tried them, and they turned out gooey and dense–just like I like my brownies. Are you sure you didn’t over-bake them? Mine came out so soft, and not cakey at all!
      Ari recently posted..Chocolate Frosted Orange DonutsMy Profile

    • says

      Hi Jessica!

      Wow you made those really fast! Haha they’ve only been on Foodgawker for a couple of hours :)

      I’m really sorry they didn’t come out perfect for you! Unfortunately since I wasn’t there with you, I don’t know exactly what went wrong, but brownies are easy to over-bake so that would be my only suggestion. I’ve never seen buttermilk in a brownie before, but I would be interested to see how that would work! I’d love to hear about your successes with it.

      And I totally know what you mean about the vinegar – when I was doing my recipe testing I did a bunch of research on why vinegar gets included in red velvet. I found out that it actually isn’t necessary anymore – it was previously used to create the red color when they used beets back in the day to color the cake (who knew?!). If you’re interested in learning more here is a link to one of the articles I read:

      Thanks so much for your comment!

  3. says

    These brownies are so rockstar, Nicole!! Look how bright that red velvet is–and it’s from scratch! You’re a true Betty Crocker ;) plus, while I agree that brownies are totes awesome on their own, nothing beats a schmear of cream cheese frosting. I mean, come on now. Haha.
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  4. Cat says

    Hi! I was checking out some cake supplies at Fry’s and your mother was our cashier. She and I got to talking about making cakes and about her two daughters. Long story short, here I am at your blog. Hope there is a way to sign up for a newsletter. I’ll be checking the side bar next.

  5. Darcie says

    I found these on Pinterest and was at a loss of what to make for Valentines day. I had all of the ingredients so I made these. They are really good! I cut them out with heart-shaped cookie cutters and intend on taking them to work tomorrow…IF they last that long!

  6. Kelly says

    I’m not quite sure what I did differently ( I followed the recipe exactly) but mine definitely came out more like a cake. Great recipe for cake though!

  7. Lisa says

    Can you double the ingredients for a 9×13 pan, and if so, how long should they cook?

    • says

      Hi Lisa!

      Yes! You can definitely double the recipe! You would need to cook them a little longer than the time listed on the original recipe. I personally haven’t doubled it so I don’t know the exact cooking time, but I would say it would probably be about 45-55 minutes. I would check them after 45 and see where they’re and go from there. Enjoy!

  8. Erin says

    Hi! I don’t know if you’ll even respond to this but I was just wondering if you can melt the butter in the microwave instead of the stovetop

    • says

      Hi Erin! Yep you can definitely melt the butter in the microwave! I normally do it on the stovetop since I mix all the other ingredients into that pot, but you could easily do the same thing with a bowl :) Happy brownie making!


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