Beautiful, chewy red velvet brownies topped with cream cheese frosting and white chocolate shavings. These festive brownies have a beautiful presentation with bright color and decorated with white chocolate curls, which makes them a great dessert for any holiday.
Red Velvet Brownies
Red velvet desserts always look so festive and fancy. It could be a simple cookie, cupcake, or a brownie but put it in red velvet flavor and you have a celebration-worthy dessert.
Even simple brownies can be transformed into a holiday dessert by making them red velvet.
What do we need to make these delicious chewy brownies into red velvet version? It’s very simple, all you need is some liquid red food color and just a touch of vinegar. Vinegar helps keep that gorgeous color bright.
And of course, every red velvet dessert needs cream cheese frosting. Cream cheese frosting is simply the best to add moist, creamy texture to every bite.
Tips For Making Red Velvet Brownies:
- My favorite tip for ANY brownies, not just these brownies, is to line the baking sheet with foil. Line it with foil on the bottom and up the sides. Lining the baking pan with foil will make it easy to take them out and cut.
- When preparing the brownie batter, make sure to let the hot butter/chocolate mixture cool for a few minutes before adding eggs, or the eggs will be scalded and start to cook.
- The brownie portion can be prepared ahead of time and then frosted and decorated when ready to serve.
- If needed, everything can be prepared ahead of time. Brownies can be baked, cooled, and frosted the day before. Make sure to cover with saran wrap or foil and refrigerate until ready to serve.
- Make sure to refrigerate any leftover frosted brownies since the frosting is cream cheese based. Brownies are awesome cold because they are even chewier but you can leave them out to get to room temperature before eating if you wish.
FLAVOR TIP: Add 1 cup of white chocolate chips into the brownie batter for more white chocolate flavor and moist texture. You’ll love it!
How To Make Red Velvet Brownies:
One of the reasons I LOVE making brownies is because how easy it actually is! All you need is a whisk and a mixing bowl to make the batter and then, some aluminum foil and a baking pan.
First step is to prepare all your ingredients, preheat the oven, and line the baking pan with aluminum foil. Don’t forget to grease the baking pan.
Then, mix together your ingredients one at a time, starting with the liquids. Don’t overmix, whisk ingredients just until they are incorporated.
Finally, spread your batter evenly in the baking pan and bake! Bake red velvet brownies at 350° for 22-25 minutes.
While your brownies are cooling, make the frosting.
Make sure that the brownies are completely cooled before adding the frosting!!
When choosing a white chocolate bar to shave on to, choose a bar you like to eat. Not a baking bar!
Some More Holiday Dessert Recipes:
Chocolate Cookies – These chocolate cookies are my family’s favorite because they are irresistibly soft, easy to make, rich, and indulgent!
Brownie Pie – A dessert can’t get much easier than pouring brownie batter into a pie shell and baking it until it reaches the best consistency.
Nutella Brownies – Soft and chewy Nutella Brownies is an addicting chocolate treat that no one can resist.
Salted Almond Fudge Truffles – Rich chocolate fudge truffles made with addition of toasted almond and sea salt.
Red Velvet Brownies
Ingredients
Brownies:
- 12 tbsp unsalted butter
- 1 1/2 cups sugar
- 1/3 cup cocoa powder
- 3 eggs room temperature
- 1 tbsp red food coloring liquid
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- 1 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Frosting:
- 6 oz cream cheese softened
- 4 tbsp unsalted butter softened
- 1/2 cup powdered sugar
- 2 oz baking white chocolate melted
- 4 oz white chocolate shaved for topping
Instructions
Brownies:
- Preheat oven to 350° and line 9×13 baking pan with foil.
- Start melting butter in a sauce pot over medium heat. Take off heat once melted and pour it into a mixing bowl. Let it cool for about 5 minutes.
- Add sugar once butter is slightly cooled and mix well.
- Whisk in eggs one at a time, whisking well after each addition.
- Whisk in cocoa powder, food coloring, vanilla extract, and vinegar.
- Add flour, baking powder, and salt. Whisk until everything is completely incorporated.
- Pour batter into the prepared baking pan and make sure it’s spread evenly throughout.
- Bake for 22-27 minutes. Do a toothpick test to make sure the brownies are done. (Remember it's better to slightly under-bake then over-bake brownies or they will be dry.)
- Let brownies cool completely before frosting.
Frosting:
- Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes. Scrape sides and bottom of the bowl and beat for a few more seconds.
- Lower the speed to low and beat in powdered sugar. Turn up the speed back to medium-high and beat for about 2 minutes, until the frosting is light, smooth and fluffy.
- Melt white chocolate in a microwave at half power for 30 seconds, stir and do another 30 seconds, still on half power. (Repeat another 30 seconds if needed.) When chocolate is almost all melted, just keep stirring until it’s all melted.
- On low speed, drizzle in melted white chocolate and mix well, make sure to scrape sides and bottom of the bowl and mix until all even.
- Frost cooled brownies evenly all over the top.
- To decorate with shaved chocolate, I use a large (thicker) cheese grater to make the curls. Slowly run the side of white chocolate bar over the cheese grater to make little curls. (Make sure chocolate is not cold but at room temperature.)
- Sprinkle chocolate curls all over the top of frosting.
Video
Notes
Nutrition
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