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Fudgy Red Velvet Brownies with Cream cheese Frosting

Get ready to dive into the scrumptious world of Fudgy Red Velvet Brownies with Cream Cheese Frosting!

These brownies aren’t just your average ones – they’re super chocolatey, fudgy, and downright delicious. Picture rich cocoa goodness and a creamy frosting for a perfect finishing touch.

Great for Valentine’s Day or any time you’re in the mood for a sweet pick-me-up. 

Fudgy Red Velvet Brownies with cream cheese frosting

Ingredients you’ll need for these fudgy brownies

These brownies need simple ingredients, found in any grocery store:

  • All-purpose flour: Gives the brownies structure. Too much makes them cakey, while too little can make them gooey.
  • Cocoa powder: Adds rich chocolate flavor. It also adds depth to the overall taste and texture.
  • Salt: Boosts the chocolate taste and evens out the sweetness.
  • Unsalted butter: Makes the brownies moist and rich. It’s part of why they get their fudgy texture.
  • Granulated sugar: Sweetens things up and plays a big role in getting the right texture. It helps create that nice crust on top.
  • Eggs: Hold everything together and keep the brownies moist.
  • Pure vanilla extract: Adds a sweet and aromatic flavor.
  • Red food coloring: Gel food coloring is preferred over liquid due to its concentrated formula, giving vibrant colors without compromising texture.
  • Chocolate chips: Melty pockets of chocolate that make the brownies extra rich and gooey.
  • Cream cheese: The base for the frosting, bringing a tangy and creamy contrast to the sweet brownies.
  • Powdered sugar: Sweetens and thickens the frosting, making it smooth and easy to spread.

Take a look at the recipe card at the bottom of this post for exact measurements and the full recipe.

How to make these homemade brownies

Brownies

Preheat your oven to 350°F. Line the bottom of an 8-inch round pan with parchment paper, then grease the sides with oil, dust them with cocoa powder, or use cooking spray. Set aside.

In a medium-sized bowl, sift the dry ingredients together and set aside.

Using a large bowl of a stand mixer, beat the sugar and melted butter until the sugar is fully dissolved, around 2-3 minutes at medium-high speed. Let cool before adding the eggs.

Add egg, yolk, vanilla extract, and food coloring, and beat until everything is mixed.

Incorporate the dry ingredients into the wet ingredients and mix at low speed until just combined. Do not overbeat. Use a spatula to fold in the chocolate chips.

Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 

Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.

Start making the frosting while the brownies cool down.

Frosting

Over a large mixing bowl of an electric mixer, (or using a hand mixer) cream the butter at medium speed for 3 minutes, until light and fluffy. 

Incorporate the cream cheese and beat for an extra minute.

Add the sifted powdered sugar, vanilla extract, and salt to the cream cheese mixture and mix for an extra 1-2 minutes, until light and fluffy. Do not overbeat.

Cut the brownies into 12 equally sized slices. Using a piping bag, and Wilton tips 103, 104, 1A, and 1M, pipe each slice separately. Add your favorite sprinkles and enjoy!

Tips for making the best fudgy chocolate brownies

  • Ensure your eggs reach room temperature for the brownies, and do the same for the butter and cream cheese in the frosting. This promotes a seamless mixture with the rest of the ingredients and prevents unwanted lumps in your frosting.
  • Heat butter until the point where it’s hot. This will ensure your sugar completely dissolves when mixed with it.
  • Make sure the butter and sugar are cooled before adding the eggs (unless you want scrambled eggs!)
  • After adding the dry ingredients, beat your brownie mix just until combined. Over-beating the brownie batter will change its texture, and instead of a gooey brownie, you could end up with a tough one.
  • Avoid overbeating the frosting, or it could become too runny to be able to pipe it into your cupcakes.
  • Cool brownies completely before cutting them, and use a very sharp knife. You can also pop your brownies for 30 minutes in the fridge to get extra sharp edges in your brownie slices.
  • The brownies should also be completely cooled before piping the frosting, to avoid a melty mess.
  • Be careful with the baking time! Only 5 extra minutes could dry your brownies out.
Fudgy Red Velvet Brownies with cream cheese frosting

Frequently Asked Questions

Do brownies with cream cheese icing need to be refrigerated?

Yes, brownies with cream cheese frosting need to be refrigerated. 
Cream cheese frosting needs to be refrigerated because cream cheese is a dairy product that is prone to bacterial growth at room temperature. Storing the frosting in the refrigerator helps maintain its freshness, prevents the growth of harmful bacteria, and ensures that you’re able to consume it over a longer period.

How do I store any leftover brownies?

These brownies should be stored in an airtight container in the fridge. They will last for up to a week.

Why is my cream cheese frosting gummy?

Overbeating your cream cheese frosting will result in a gummy and runny consistency. Make sure to beat it just until reaching the desired consistency.

Can I freeze my brownies?

Yes, you can freeze your frosted brownies for up to 3 months, although the cream cheese frosting will become softer as it thaws.

To freeze, follow the next steps:

  1. Get those frosted brownies into the freezer until the frosting becomes nice and hard, usually a few hours. 
  2. Once your brownies are cold with firm frosting, wrap each one up using plastic wrap. 
  3. Place them in a single layer in an airtight container or cake carrier, making sure it’s high enough to keep the frosting intact. You can also use a zip-lock bag, but I prefer the practicality of the container to be able to stack them up in the freezer.
  4. When you’re ready to eat them, get the frozen brownies out of the freezer and take off the wrapping. Put them in the fridge overnight to thaw for best results. After that, let them warm up at room temperature. Don’t panic if the brownies get a bit sweaty – they’ll dry out eventually.
Fudgy Red Velvet Brownies with cream cheese frosting

Follow this link if you’re looking for more Valentine’s Day recipes, or click the links below for some similar recipes you might like:

No bake Red Velvet Cheesecake

Easy Coffee Brownies

Brownie cupcake recipe (with fudge frosting)

Chocolate Chip OREO Brownies

Small Batch Brownie Recipe

If you make this recipe, please be sure to give it a star rating and leave a comment!

Fudgy Red Velvet Brownies with cream cheese frosting
Print Recipe
5 from 2 votes

Fudgy Red Velvet Brownies with Cream cheese Frosting

These brownies aren't just your average ones – they're super chocolatey, fudgy, and downright delicious. Picture rich cocoa goodness and a creamy frosting for a perfect finishing touch.
Prep Time30 minutes
Cook Time35 minutes
Cool time1 hour
Total Time2 hours 5 minutes
Course: Brownies and Bars
Cuisine: American
Keyword: brownie recipe with cream cheese frosting, fudgy brownies recipe, Maria Corcuera, no churn coffee liqueur brownie ice cream sweet fix baker, red velvet brownies recipe, Red Velvet Brownies with Cream cheese Frosting
Servings: 12 slices

Equipment

  • 1 8-inch baking pan
  • 1 Wilton tips 103, 104, 1A, and 1M
  • 1 Electric mixer
  • 4 Piping bags

Ingredients

Red Velvet Brownies

  • 1 ⅓ cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoons salt
  • 3/4 cup unsalted butter melted and hot
  • 1 ½ cups granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ teaspoon red gel food coloring
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips

Cream Cheese Frosting

  • 1/2 cup + 2 tablespoons unsalted butter room temperature
  • 4 ounces full fat cream cheese room temperature
  • 2 cups powdered sugar measured, then sifted
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sprinkles optional

Instructions

Red Velvet Brownies

  • Preheat your oven to 350°F. Line the bottom of an 8-inch round pan with parchment paper, then grease the sides with oil, dust them with cocoa powder, or use cooking spray. Set aside.
  • In a medium-sized bowl, sift the dry ingredients together and set aside.
    1 ⅓ cup all-purpose flour, 1/4 cup cocoa powder, 1/4 teaspoons salt
  • Using a large bowl of a stand mixer, beat the sugar and melted butter until the sugar is fully dissolved, around 2-3 minutes at medium-high speed. Let cool before adding the eggs.
    3/4 cup unsalted butter, 1 ½ cups granulated sugar
  • Add egg, yolk, vanilla extract, and food coloring, and beat until everything is mixed.
    1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract, 1 ½ teaspoon red gel food coloring
  • Incorporate the dry ingredients into the wet ingredients and mix at low speed until just combined. Do not overbeat. Use a spatula to fold in the chocolate chips.
    1/2 cup semi-sweet chocolate chips, 1/2 cup milk chocolate chips
  • Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 
  • Let cool for 20 minutes in the pan, then transfer to a wire rack to cool completely.

Cream Cheese Frosting

  • Over a large mixing bowl of an electric mixer, (or using a hand mixer) cream the butter at medium speed for 3 minutes, until light and fluffy. 
    1/2 cup + 2 tablespoons unsalted butter
  • Incorporate the cream cheese and beat for an extra minute.
    4 ounces full fat cream cheese
  • Add the sifted powdered sugar, vanilla extract, and salt to the cream cheese mixture and mix for an extra 1-2 minutes, until light and fluffy. Do not overbeat.
    2 cups powdered sugar, 1 teaspoon pure vanilla extract, 1/4 teaspoon salt
  • Cut the brownies into 12 equally sized slices. Using a piping bag, and Wilton tips 103, 104, 1A, and 1M, pipe each slice separately. Add your favorite sprinkles and enjoy!
    1/4 cup sprinkles

Notes

Expert Tips:
  • Ensure your eggs reach room temperature for the brownies, and do the same for the butter and cream cheese in the frosting. This promotes a seamless mixture with the rest of the ingredients and prevents unwanted lumps in your frosting.
  • Heat butter until the point where it’s hot. This will ensure your sugar completely dissolves when mixed with it.
  • Make sure the butter and sugar are cooled before adding the eggs (unless you want scrambled eggs!)
  • After adding the dry ingredients, beat your brownie mix just until combined. Over-beating the brownie batter will change its texture, and instead of a gooey brownie, you could end up with a tough one.
  • Avoid overbeating the frosting, or it could become too runny to be able to pipe it into your cupcakes.
  • Cool brownies completely before cutting them, and use a very sharp knife. You can also pop your brownies for 30 minutes in the fridge to get extra sharp edges in your brownie slices.
  • The brownies should also be completely cooled before piping the frosting, to avoid a melty mess.
  • Be careful with the baking time! Only 5 extra minutes could dry your brownies out.

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