Red Velvet Brownies

Red Velvet Brownie Batter

Red Velvet Brownies 1

Red Velvet Brownies 2

Red Velvet Brownies 3

We’ve all had red velvet cake.  Especially around this time of year, red velvet cake makes an appearance at almost every holiday party. Now I love some red velvet cake, but I wanted to do something a little (but not a lot) different.  I love how the red velvet looks so festive and matches all the Christmas colors.  But I didn’t want to do the same ol’ cake.  So BAM!  These red velvet brownies fit the bill.  They’re still red and festive looking, but they’re brownies instead of cake!  These things are SO RICH.  They’re very dense and moist and oh-so-delicious!  We LOVED these, and they were a big hit at our family Christmas party!  Oh, and another bonus:  I made these using only one bowl!  Hooray for less dishes to wash!

As you can see, these brownies are a lot thicker than your typical ones.  So we cut ours pretty narrow just to ensure that we had enough to go around.  And besides, they’re so rich, you don’t really need a big one!  If you want yours to be thinner, like the height of regular brownies, you could use a bigger baking dish to spread out the dough.  Plus, that would increase the number of brownies you could serve as well!  I know the next time I make these, I’ll be using a bigger dish (or splitting the batter between two dishes) to make these a little thinner and make more individual servings.  I would definitely recommend that you take these to your next Christmas party!

Red Velvet Brownies

Yields: 16 large brownies

Red Velvet Brownies


  • Brownies
  • 1 (4-oz.) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 (1-oz.) bottle red liquid food coloring
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • Cream Cheese Frosting
  • 1 (8-oz.) package cream cheese, softened
  • 3 Tbsp butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract


  1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
  3. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely.
  4. While brownies are cooling, make the frosting. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
  5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

Source:  Plain Chicken


5 thoughts on “Red Velvet Brownies

  1. Pingback: Valetine’s Day Extravaganza! « normalcooking

Leave a Reply

Your email address will not be published.