Red velvet brownies stole my heart the moment I first baked them. The recipe started as a happy accident when I couldn’t decide between making classic brownies or red velvet cake for a friend’s birthday. That indecision led to what’s now become my signature dessert these gorgeously rich, crimson-hued treats that combine the best of both worlds.

Every time I pull a batch from the oven, that warm chocolate aroma mixed with vanilla takes me back to that first experimental baking session.These brownies have since graced countless celebrations, potlucks, and late-night cravings, always drawing oohs and aahs when I lift the lid of my serving container.

They’re a perfect balance of fudgy and cakey, with a taste that’s pure chocolate heaven wrapped in that classic red velvet charm.

What are Red Velvet Brownies?

The most perfect marriage between a rich chocolate brownie and classic red velvet cake that’s what these red velvet brownies deliver. Unlike traditional brownies that lean heavily on dark chocolate, these beauties feature that signature red velvet combination of cocoa and vanilla, with just enough food coloring to create that stunning crimson shade.

The texture hits the sweet spot between fudgy and cakey, creating something entirely unique in the brownie world. What makes them truly special is the subtle tang from cream cheese that’s marbled throughout, adding another layer of flavor that plays perfectly with the chocolate notes.

They’re less sweet than regular brownies but more indulgent than cake, making them perfect for those times when you want something a little different from the usual chocolate dessert.

Key Ingredients

For the Brownie Base:

2 cups all-purpose flour
1/3 cup unsweetened cocoa powder (I use Dutch-processed for deeper color)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
2-3 tablespoons red food coloring
1 tablespoon white vinegar

For the Cream Cheese Swirl:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract

Recommended Equipment

9×13-inch metal baking pan: My go-to for even heat distribution metal outperforms glass for crisp edges and consistent baking.
Parchment paper sling: Fold sheets to overhang the pan’s sides, creating a “handle” for effortless brownie removal and clean slicing.
Stand mixer/hand mixer: Essential for velvety batter and smooth cream cheese swirls (though a whisk and elbow grease work in a pinch).
Precision tools: Measuring cups, spoons, and multiple mixing bowls keep ingredients organized and ratios flawless.
Rubber spatula: Scrapes every last bit of batter from the bowl no waste, no mess.
White spatula hack: Reserved for red velvet recipes; the pale surface reveals hidden flour streaks or unmixed cocoa instantly.

Instructions

Prep:

Preheat oven to 350°F (175°C)
Line 9×13-inch pan with parchment paper, creating overhang
Lightly spray parchment with cooking oil

For the Brownie Batter:

Mix dry ingredients:
- Whisk flour, cocoa powder, baking powder, and salt
- Set aside
Create wet mixture:
- Cream butter and sugar until fluffy (3-4 minutes)
- Add eggs one at a time, beating well after each
- Mix in vanilla extract, red food coloring, and vinegar
Combine mixtures:
- Gradually add dry ingredients to wet
- Mix until just combined – avoid overmixing

For the Cream Cheese Swirl:

Beat together until smooth:
- Softened cream cheese
- Sugar
- Egg
- Vanilla extract

Assembly:

Layer in pan:
- Pour 2/3 of brownie batter
- Add dollops of cream cheese mixture
- Top with remaining brownie batter
Create swirls:
- Use knife to make figure-eight patterns
- Don’t overwork the swirls

Baking:

Bake 30-35 minutes at 350°F
Cool completely before cutting

Success Tips:

Watch for set edges and slightly soft center
Let cool entirely for clean slices
Don’t overbake – a few moist crumbs on toothpick is perfect

Variations & Substitutions

Flavor Twists

Minty Fresh: Add ½ tsp peppermint extract to the cream cheese layer perfect for holiday trays or pairing with hot cocoa.
Chocolate Lover’s Boost: Fold ¾ cup dark chocolate chips into the batter for gooey pockets and extra decadence.

Dietary Adjustments

Dairy-Free: Swap cream cheese and butter with plant-based alternatives (e.g., Miyoko’s or Kite Hill). Note: The texture will be slightly denser but still fudgy.
Natural Coloring: Replace artificial red dye with 2–3 tsp beet powder. Start with 1 tsp, mix into wet ingredients, and adjust for vibrancy.

Sugar And Sweetness

Less Sweet: Reduce granulated sugar by ¼ cup. The brownies stay moist but let the cocoa and tanginess shine.

Pro Tips

Test adjustments in small batches first major changes (like sugar swaps) may require +5 minutes of bake time.
Keep notes! Track tweaks in your recipe margins (I scribble mine in pencil for easy edits).

How To Storage

Refrigeration:
- Store in an airtight container (glass works best!) in the fridge for up to 1 week.
- Pro Tip: Place wax paper between layers to protect the cream cheese swirls from smudging.
Freezing:
1. Cut cooled brownies into squares.
2. Wrap each tightly in plastic wrap, then seal in a freezer bag.
3. Freeze for up to 3 months.
- Thawing: Move to the fridge overnight or let sit at room temp for 1 hour.
Serving After Storage:
- Let refrigerated brownies rest at room temp for 30 minutes before serving this revives their fudgy texture.

Recipe Tips

Room Temp Rules:
- Let eggs, butter, and cream cheese soften for 1 hour before mixing. Cold ingredients = lumpy batter.
Flour Measuring Hack:
- Use the spoon-and-level method: Lightly spoon flour into a measuring cup, then level with a knife. No compacting!
Vinegar’s Magic:
- The 1 tsp white vinegar isn’t optional! It enhances the cocoa’s color and gives that classic red velvet tang.
Cream Cheese Swirl Success:
- Beat softened cream cheese until silky smooth before adding sugar. Lumps here won’t bake out!
Bake-Time Test:
- Insert a toothpick near the center. Perfect bake = moist crumbs (not wet batter). If unsure, underbake slightly they firm up as they cool.
Color Boost:
- For vibrant red hues without artificial dye, try 1 tbsp beet juice mixed into wet ingredients.

Frequently Asked Questions

Why did my brownies turn out more pink than red?
The key to achieving that deep red color lies in using the right amount of food coloring and cocoa powder. I prefer gel food coloring as it’s more concentrated than liquid. Also, make sure you’re using natural cocoa powder rather than Dutch-processed if you want the brightest red color. The alkalinity of Dutch-processed cocoa can affect the final color.
How do I know when they’re done baking?
This is probably the most common question I get! The edges should be set and slightly pulled away from the pan, while the center should still be slightly soft but not liquid. A toothpick inserted in the center should come out with a few moist crumbs completely clean means they’re overbaked, while wet batter means they need more time.
Can I make these ahead for a party?
Absolutely! These brownies actually taste better the next day, once the flavors have had time to meld. I often make them a day ahead and store them in the refrigerator. Just remember to bring them to room temperature before serving for the best texture and taste.