Red Velvet Brownies

If you love red velvet cake but want something a little fudgier, these Red Velvet Brownies are your answer. They’ve got that rich cocoa flavour, a hint of tang, and a gorgeous deep red colour, all baked into chewy, fudgy squares. Topped with a sweet cream cheese glaze, they’re posh enough for Valentine’s Day or Christmas, but easy enough for a casual weekend treat.

I love this recipe because it gives you the best of both worlds – the soft, velvety texture of a brownie with that classic red velvet flavour. Plus, the cream cheese glaze makes them look so pretty without the need for piping or layering.

Why You’ll Love This Recipe

• Perfectly fudgy and rich with a hint of cocoa.
• A simple cream cheese glaze adds that classic red velvet tang.
• Bakes in one tin – no need for mixers or multiple bowls (so less washing up!!).
• Freezes well, so you can make them ahead for parties or gifting.

Ingredients Breakdown

• Butter – adds richness and that classic brownie chew.
• Caster sugar – keeps them sweet but not overly so.
• Cocoa powder – just enough for that mild chocolate flavour red velvet is known for.
• Red food colouring – use a gel or oil-based colour for a vibrant result.
• Eggs – give structure and richness.
• Plain flour – for the perfect dense, fudgy texture.
• White vinegar and vanilla extract – bring out the red velvet flavour and balance the sweetness.
• Cream cheese and icing sugar – make a smooth, sweet glaze to drizzle over the top.

How to Make Red Velvet Brownies

1. Melt the butter and mix it with sugar and cocoa powder until smooth.
2. Whisk in the eggs one at a time, then stir in vanilla, vinegar, and red food coloring.
3. Fold in the flour until just combined – don’t overmix.
4. Pour into a lined 8-inch square tin and bake until the edges are set but the middle is still slightly soft.
5. Cool completely before drizzling with the cream cheese glaze.

Tips for Success

• Don’t overbake – red velvet brownies should stay soft in the middle.
• For a deeper red, use gel or concentrated food colouring.
• Allow the glaze to set slightly before slicing for clean edges.
• These brownies taste even better the next day once the flavours settle.
• I bake my brownies in an 8 inch cake tin, and slice them into 9 generous portions. You could get 12 or 16 smaller portions if you prefer.

FAQ

Can I make these ahead of time?
Absolutely. Store them in an airtight container for up to 3 days or freeze them (unglazed) for up to 3 months.

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Red Velvet Brownies with Cream Cheese Glaze

These Red Velvet Brownies are rich, fudgy, and perfectly festive, with that classic red velvet tang and a creamy drizzle of cream cheese glaze. Baked in an 8-inch square tin, they’re easy to slice and share – perfect for holidays, date nights, or whenever you fancy something indulgent.

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Prep Time:10 minutes mins

Cook Time:30 minutes mins

Cooling Time:1 hour hr

Total Time:1 hour hr 40 minutes mins

Course: Dessert

Cuisine: American

Keyword: Brownies, Brownies From Scratch, Cream Cheese Glaze, Homemade Brownies, Red Velvet Brownies, Valentine’s Day Baking, Valentine’s Day Brownies, Valentine’s Day Treats

Servings: 9

Equipment

• Weighing Scales
• Mixing Bowls
• Whisk
• 8 inch cake tin (square)
• Greaseproof Paper
• Wire Rack
• Piping Bag optional, for the drizzle

Ingredients

For the Brownies

• 170 grams unsalted butter melted ¾ cup
• 250 grams caster sugar 1 ¼ cups
• 2 tablespoons cocoa powder 2 tbsp
• 2 large eggs 2 large
• 1 teaspoon vanilla extract 1 tsp
• 1 teaspoon white vinegar 1 tsp
• 1 tablespoon red food colouring gel or oil-based preferred
• 125 grams plain flour 1 cup
• ¼ teaspoon salt ¼ tsp

For the Cream Cheese Glaze

• 100 grams cream cheese softened 3 ½ oz
• 200 grams icing sugar sifted ¾ cup + 2 tbsp
• 1 teaspoon vanilla extract 1 tsp
• 1-2 tablespoons milk as needed for drizzling consistency
• 50 grams softened butter

Instructions

• Preheat the oven to 170°C (340°F). Grease and line an 8-inch square tin with baking parchment.
• In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth and glossy.
• Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract, vinegar, and red food colouring.
• Fold in the flour and salt with a spatula until just combined. The batter should be thick and smooth.
• Pour into the tin and spread evenly. Bake for 25-30 minutes or until the edges are set but the middle is slightly soft. A few moist crumbs on a skewer are perfect.
• Cool completely in the tin before glazing.
• To make the glaze, beat cream cheese and butter until smooth, then add icing sugar, vanilla, and enough milk or water to reach a drizzling consistency.
• Drizzle over cooled brownies, then slice into neat squares once the glaze has set slightly.