red velvet brownies

Red Velvet Brownies with Cream Cheese Frosting is a tasty dessert perfect for Christmas, Valentine’s Day, and special occasions. Get the easy recipe and find out how to make the best red velvet brownies from a box cake mix and homemade cream cheese frosting. These scrumptious brownies are moist, cakey and sure to be a hit.

Red Velvet Brownies

box Red Velvet Cake Mix

vegetable oil

eggs

cream cheese (softened)

butter (softened)

vanilla extract

sugar

sprinkles (optional)

Preheat oven to 350 degrees.

In a large mixing bowl, beat cake mix, oil, and eggs together. Pour into an 8x8 cake pan that has been lined with parchment paper.

Bake for 20-23 minutes or until a toothpick comes out clean. Remove from pan and allow the brownies to cool.

Brownie directions

Prepare frosting by beating cream cheese, butter, and vanilla together with a mixer until fluffy.

Add half of powdered sugar and mix well.

Add remaining powdered sugar and beat until uniform.

When the brownies have cooled add the frosting, and top with sprinkles if desired.

Cream cheese frosting directions

Intensely fudgy and indulgent red velvet brownies that are made in just ONE BOWL and guaranteed to impress!

Easy One Bowl Velvet Brownies - Printable Recipe

20cm (8″) Square Baking Tin

Mixing Bowl

Spatula

Piping Bag (optional)

(1 Cup) Unsalted Butter

(1 + 2/3 Cup) Caster Sugar

tbsp Cocoa Powder

x Eggs

Vanilla Extract

1.5 tsp Strong Red Food Colouring Gel

(1 + 2/3 Cup) Plain Flour

Salt

tsp White Wine Vinegar

(1.8 oz) White Chocolate (optional)

Preheat your oven to 180ºC/Fan 170ºC/356ºF and grease...

Preheat your oven to 180ºC/Fan 170ºC/356ºF and grease and line your tin. Melt the butter in a mixing bowl in the microwave in 10 second intervals.

Beat in the sugar and cocoa powder with...

Beat in the sugar and cocoa powder with a spatula until it's no longer grainy on the bottom of the bowl.

Add the eggs, vanilla and food colouring and...

Add the eggs, vanilla and food colouring and beat until smooth and evenly coloured.

Gently fold in the flour and salt, just...

Gently fold in the flour and salt, just until you can't see any more streaks of flour.

Lastly, carefully stir through the white wine vinegar...

Lastly, carefully stir through the white wine vinegar until evenly blended.

Smooth the batter out into your prepared tin...

Smooth the batter out into your prepared tin and bake for 23-25 mins until crisp on top. Allow to cool completely in the tin before removing and slicing.

Melt white chocolate in the microwave in 10...

Melt white chocolate in the microwave in 10 second intervals. Once two thirds melted, stir until completely melted. Pour into a piping bag, snip the end and drizzle zig zags over each brownie. Allow to set on a cooling rack.

https://www.youtube.com/watch?v=l4uG5pUiik0

If you're looking for a super fudgy red velvet brownies recipe that's easy to make with guaranteed results, you're in the right place! Made in just one bowl these gloriously indulgent brownies are sure to impress your friends and family.

Click for the easy step by step picture recipe, helpful tips and your FREE e-cookbook!

https://kitchenmason.com/easy-one-bowl-fudgy-red-velvet-brownies-recipe/

Easy ONE BOWL Fudgy Red Velvet Brownies Recipe

Red Velvet Cheesecake Swirl Brownies are made from scratch but so easy! A rich, red velvet brownie topped with a creamy cheesecake topping - swirled together for a dessert that is as pretty as it is delicious!

Red Velvet Cheesecake Swirl Brownies

unsalted butter

white sugar

cocoa powder

salt

Tablespoon red food coloring (scant)

vinegar

eggs (beaten)

all purpose flour

cream cheese (at room temperature)

egg (at room temperature)

Preheat the oven to 375° and line an 8x8 baking dish with parchment paper or lightly spray it with non-stick spray and set aside.

To a large microwave safe bowl, melt the butter then add in the sugar and stir until fully incorporated.

Add in the vanilla, cocoa powder, salt, food coloring, and vinegar. Stir until combined.

Add in the beaten eggs and stir to combine.

Fold in the flour until fully incorporated. Reserve ¼ cup of the batter and set aside. Pour the remaining batter into the prepared pan and smooth until even.

To a medium mixing bowl, add the softened cream cheese, sugar, egg, and vanilla and mix with a hand mixer on medium until smooth and cream.

Carefully pour the cream cheese layer onto the red velvet layer and gently spread so it is even.

Dollop the reserve red velvet batter onto the cream cheese layer and gently swirl with a skewer.

Bake for 30-35 minutes or until just golden the center is set and no longer jiggly.

Remove from the oven and allow to fully cool before slicing.

To make the cheesecake layer

These red velvet brownies have the same sweet, rich, buttery flavor as classic red velvet cake, yet they’re really moist and chewy with the perfect fudge-like brownie texture. Chocolate chips and a little extra cocoa in the batter amplify the chocolate notes, creating an irresistible combination in these fun dessert bars. They’re perfect for Valentine’s Day — or any day you’re craving dessert! They’ll keep for at least 5 days (if not longer!) if stored in an airtight container in the refrigerator.

Healthier Red Velvet Brownies

tbsp (14 grams) unsalted butter or coconut oil, melted

tsp vanilla extract

½ tsp butter extract ((see Notes!))

tsp liquid red food coloring ((see Notes!))

(111

(144 grams) coconut sugar

tbsp (15 milliliters) unsweetened vanilla almond milk, room temperature

+ 2 tbsp (135 grams) oat flour

tbsp (30 grams) unsweetened cocoa powder

¼ tsp baking powder

tbsp (42 grams) miniature chocolate chips ((divided))

Preheat the oven to 300°F, and coat an 8”-square pan with nonstick cooking spray.

In a medium bowl, stir together the butter or coconut oil, vanilla extract, butter extract, and salt. Stir in the red food coloring. Stir in the unsweetened applesauce. Stir in the coconut sugar. Stir in the milk. Pour in the oat flour and cocoa powder, and sprinkle the baking powder over the top (to prevent it from clumping!). Stir in the oat flour, cocoa powder, and baking powder all at the same time until just incorporated. Stir in 2 ½ tablespoons of miniature chocolate chips.

Spread the mixture into the prepared pan. Gently press the remaining miniature chocolate chips on top. Bake at 300°F for 16-20 minutes (16 minutes for the fudgiest and most gooey brownies, 20 minutes for firmer brownies). Cool completely to room temperature in the pan. Once they’ve reached room temperature, refrigerate the brownies for 24 hours for the best taste and texture before slicing and serving. (See Notes!)

These red velvet brownies are fudgy bars swirled with cheesecake and baked to perfection. An easy, yet elegant dessert offering!

red gel food coloring

white vinegar

cooking spray

brownie batter

water

Preheat the oven to 350 degrees F.

Coat an 8-inch square baking pan with cooking spray. Cut two lengths of parchment paper, 8-inches wide and long enough to overhang the pan. Use the sheets of parchment to line the pan laying one piece over the other at 90 degrees.

Sieve the flour, cocoa and salt into a bowl and use a whisk to combine.

In a separate bowl, beat the slightly cooled melted butter and sugar together with a mixture until combined.

Add the eggs and beat for 1-2 minutes until the mixture is thick and pale and the beaters leave a trail in the mixture.

Add the vanilla extract, red food coloring and vinegar, then beat until combined.

Stir the dry ingredients into the wet ingredients until fully combined. Transfer most of the batter into the prepared pan, reserving three tablespoons to make the swirl.

For the brownie batter

To make the cheesecake filling, beat the cream cheese, sugar, vanilla extract, and egg together in a separate bowl until smooth.

Top the brownie batter with spoonfuls of cheesecake filling, then spread over the top with an off-set spatula.

For the cheesecake layer

To create the swirl, add 2 teaspoons of hot water to the reserved batter to loosen it. You can add one more teaspoon of water if you feel that your batter is still to thick to swirl.

Drop teaspoons of the reserved batter onto the cheesecake layer and swirl the mixtures together with a skewer.

Bake for 30-35 minutes until risen and slightly wobbly. A toothpick inserted in the center should come out with a few moist crumbs. Remove from the oven and place the pan on a cooling rack to cool completely.

Once cooled, transfer to the refrigerator to chill for 2-3 hours or overnight.

To cut into bars, use the parchment to lift the chilled brownie slab from the pan and transfer it to a cutting board. Dip a chef’s knife into hot water, wipe the blade dry and cut into 9 squares. For neat slices, dip and wipe the blade after each cut. Serve and enjoy.

For the swirl

These are so gorgeous and absolutely decadent!

Just what I am looking for! Bookmarked to make for Valentine's Day! Thanks so much for sharing!

These brownies are so gorgeous! I am loving that swirl- so pretty. :)

I made a batch of these brownies after dinner tonight and they were amazing! So delicious and festive for Valentine's Day!

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The most viewed red velvet brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine