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 these 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!
Some more desserts to try:
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Red Velvet 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
- 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
- Preheat oven to 350° and line 9x13 baking pan with foil.
- Start melting butter in a sauce pot over medium heat. Add sugar once butter is melted. Whisk slowly and cook for about 5 minutes. Take off heat.
- Whisk in cocoa powder and pour the mixture into a large mixing bowl. Let the mixture cool for a few minutes.
- Whisk in eggs one at a time, whisking well after each addition.
- Whisk in 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 25-30 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.
- 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.