Red Velvet Brownies with Classic Cream Cheese Frosting

red velvet brownies beauty
  • Yield : 10-12
  • Servings : 10-12
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 60m

These ultra moist brownies can be cut into squares, or whatever shape you’d like. In this case, Valentine’s Day is a couple days away so it only seemed appropriate to use a 2″ heart cookie cutter. Classic cream cheese frosting creates the tie that binds two hearts together. How tasty.



  • 6 oz dark chocolate chips (about 3/4 cup if you don't have a scale)
  • 6 TB unsalted butter
  • 3/4 cup granulated sugar
  • 1/8 tsp salt
  • 2 large eggs
  • 3 TB buttermilk powder (Bob's Red Mill)
  • 2 tsp red food gel paste
  • 1 tsp distilled (white) vinegar
  • 1/2 cup all purpose flour
  • Classic Cream Cheese Frosting:
  • 1 8 oz pkg cream cheese, room temperature
  • 4 TB (1/2 stick) unsalted butter, room temperature
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract


Step 1

Preheat oven to 325 degrees. Spray an 8" square baking pan with non stick spray. If you want to use cookie cutters, wrap a 1/4 sheet pan in foil then spray with non stick spray.

Step 2

Melt the chocolate chips and butter together in a large saucepan set over medium heat. Once chips and butter have melted, stir in sugar, and salt.

Step 3

Beat each egg in one at a time until fully incorporated. Then stir in buttermilk powder, gel paste, and vinegar.

Step 4

Finally, stir in the flour. Pour batter into prepared pan.

Step 5

Bake for 25-30 minutes, or until sides pull away from foil. Center will be firm when pressed. Remove from oven and allow to cool before cutting.

Step 6

To prepare frosting, beat together cream cheese, and butter with a hand mixer until smooth. Gradually beat in powdered sugar. Add extract and incorporate. Spread frosting onto brownies. If using cookie cutters, use a piping bag to apply frosting then sandwich two hearts together.


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