Red Velvet Brownies with Cream Cheese Frosting – Decadent Valentine’s Dessert Recipe
These Red Velvet Brownies with Cream Cheese Frosting are rich, fudgy, and irresistibly festive. Perfect for Valentine’s Day, holidays, or anytime you crave a decadent treat. The tangy cream cheese frosting pairs beautifully with the cocoa-kissed red velvet base.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Toothpick or cake tester
- Knife for slicing
Ingredients
For the Brownies:
- ½ cup unsalted butter, melted
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- ¼ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ¼ tsp salt
For the Cream Cheese Frosting:
- 4 oz full-fat cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1½ cups powdered sugar
- ½ tsp vanilla extract
- Optional: lemon zest or pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line pan with parchment paper.
- Mix wet ingredients: In a bowl, whisk melted butter, sugars, eggs, vanilla, and food coloring until smooth.
- Add dry ingredients: Sift in cocoa, flour, and salt. Stir gently until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Cool completely in pan before frosting.
- Make frosting: Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; mix until smooth.
- Spread frosting over cooled brownies.
- Chill briefly, then slice into squares and serve.
Notes
- Use gel food coloring for vibrant red without thinning the batter.
- Add an extra egg yolk for richer texture.
- Chill brownies before slicing for clean edges.
- Store frosted brownies in fridge up to 5 days.
- Freeze unfrosted brownies for up to 2 months; thaw and frost before serving.
- Optional toppings: white chocolate shavings, sprinkles, or raspberry drizzle.