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!

If you&#039;re a lover of all things red velvet but also want to lose weight, these 59 calorie red velvet brownies are the perfect sweet treat for you!

59 calorie red velvet brownies

65 g reduced fat yogurt

ml unsweetened almond milk

tsp red food coloring

65 g plain or all-purpose flour*

g cocoa powder

g sweetener*

½ tsp baking powder

white chocolate chips

Pre-heat oven to 175°C (350°F).

In a medium bowl, combine the egg, yogurt, milk, vanilla and red food coloring until well combined.

Whisk in the flour, cocoa powder, baking powder and salt until well combined.

Fold in the chocolate chips then pour the batter into a prepared 7x7 inch baking tray.

Bake for around 15 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool before slicing.

Decorate the brownies as you like and enjoy!

If you’re a fan of red velvet, cheesecake and brownies, get ready for the ultimate mashup! These Red Velvet Cheesecake Brownies bring the best of all three into one stunning dessert. The rich, fudgy red velvet base is perfectly complemented by a luscious, tangy cheesecake swirl, creating a treat that&#39;s as visually striking as it is delicious!

Moist Red Velvet Cheesecake Brownies

all-purpose flour

cornstarch

cocoa powder (Dutch-processed cocoa will make the brownies too dark)

white granulated sugar

eggs (room temperature)

vegetable oil (I use canola oil)

unsalted butter (melted)

vanilla

tsp white vinegar

tsps liquid red food coloring

cream cheese (room temperature, 8 ounces in the US)

egg (room temperature)

tbsp all-purpose flour

Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease a square 8x8 inch cake tin (I use my homemade cake release). Once greased, line with a piece of parchment paper that is long enough so there is some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done. Set aside.

Sift together flour, cornstarch, cocoa powder and salt. Using a whisk, mix until well combined. Set aside.

In a large bowl combine sugar and eggs. Using a hand or stand mixer on a medium speed, whip for 3 minutes. The mixture should be pale and thick once done. Scrape off any batter from the attachments, as the remainder of the red velvet batter will be mixed by hand.

To the egg mixture, add the oil, butter, vanilla, white vinegar, and red liquid food coloring. Using a spatula, gently fold until well combined and smooth, being careful not to deflate too many air bubbles.

Add the presifted dry ingredients to the batter, and again using a spatula, gently fold until just combined. Avoid overmixing.

Distribute about ⅔ of the batter into the prepared pan and spread out as evenly as you can on the bottom of the pan. Set aside for now and prepare cheesecake batter.

Cheesecake Swirl: In a medium bowl combine cream cheese, sugar, egg, vanilla and flour. Using a hand or stand mixer on a medium speed, whip until well combined and smooth.

Place dollops of the cheesecake batter over the first brownie layer in the pan. Once all the batter is used, use a spatula to gently spread it out as evenly as possible, without mixing it into the red velvet brownie batter. Ideally, it should fully cover the first layer of red velvet brownie batter.

Place dollops of the remaining red velvet brownie batter over the cheesecake layer. Then, using a spatula, gently spread it out as evenly as possible, ensuring it completely covers the cream cheese layer.

Finish by swirling a toothpick through the brownie. This will help create a beautiful swirl when it&#39;s time to cut the brownies.

Lightly tap the cake pan on the counter once to remove any large air bubbles, then bake for 25–28 minutes, or until a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.

Allow the brownie to completely cool in the pan. Once cool, use the parchment paper that&#39;s hanging over the edges to lift the brownie out of the pan. Slice and enjoy!

Made the recipe 1.5x as a loaf cake and it’s SOOO good! Thank you for always posting incredible recipes :)

Lovely recipe MK, why do you add cornstarch? Your other brownie recipe doesn't call for it.

This looks so delicious.  I definitely will be making g this for my next party and for my family they're gonna love them. Thank you for sharing  Maryam

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

If you’re a fan of red velvet, cheesecake and brownies, get ready for the ultimate mashup! These Red Velvet Cheesecake Brownies bring the best of all three into one stunning dessert. The rich, fudgy red velvet base is perfectly complemented by a luscious, tangy cheesecake swirl, creating a treat that's as visually striking as it is delicious!

RECIPE: https://cakesbymk.com/recipe/red-velvet-cheesecake-brownies/
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INGREDIENTS:

🔹Red Velvet Brownie Base

▢⅔ cup (80 g) all-purpose flour
▢3 tbsps (22 g) cornstarch
▢¼ cup (25 g) unsweetened natural cocoa powder - Dutch-processed cocoa will make the brownies too dark
▢¼ tsp salt
▢¾ cup (150 g) white granulated sugar
▢2 large eggs - room temperature
▢¼ cup (53 g) unflavored vegetable oil - I use canola oil
▢½ cup (113 g) unsalted butter - room temperature
▢2 tsps vanilla
▢1 tsp white vinegar
▢2 tsps liquid red food coloring

🔹Cheesecake Swirl

▢1 cup (225 g) cream cheese - room temperature, 8 ounces in the US
▢¼ cup (50 g) white granulated sugar
▢1 large egg - room temperature
▢½ tsp vanilla
▢1 tbsp all-purpose flour


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Combine RED VELVET and CHEESECAKE for the ultimate RED VELVET CHEESECAKE BROWNIES!

Red Velvet Brownies are decadent fudgy brownies with a bright and beautiful red velvet color and taste! Perfect for Valentine&#039;s Day treat, Christmas dessert, or any day of the year!

butter ((1 ½ sticks))

cocoa powder (sifted)

red food coloring

all-purpose flour (sifted)

kosher salt

block cream cheese (room temperature)

butter (room temperature)

milk ((if needed to desired consistency))

Preheat the oven to 350℉. Line an 8-inch square cake pan with parchment paper, with some hanging over each side so that the brownies are easy to remove. If you don&#39;t have parchment pape, spray the entire pan with baking spray or butter or grease pan.

In a large microwave-safe bowl, melt butter in 30-second increments until completely melted. (This can also be done in a 2-3 quart saucepan over low heat.) Add the sugar to the melted butter and whisk together until combined.

Add the eggs in 1 at a time and whisk until each is just incorporated. Then add in vanilla and whisk together. You want the eggs incorporated so don’t be afraid to whisk them in. Just don’t go overboard and overmix as we do not want to add too much air into the mixture as that makes the brownie cakey.

Add the cocoa powder to the brownie batter (I tap through a sieve to avoid lumps) and whisk together gently until completely combined.

Add the liquid red food coloring to the bowl and mix until combined. (If using an alternate gel food coloring, take a couple of tablespoons of the batter and put it into a small bowl. Add your red gel food coloring to this bowl and mix it in until the gel is all incorporated and there are no lumps.) Then, add the mixture to the batter and mix until combined.

Switch from a whisk to a rubber spatula or wooden spoon, and fold the flour and salt into the batter (I tap through a sieve to avoid lumps).

When there are no more lumps of flour, add the vinegar and mix in well.

Pour the brownie batter into the prepared cake pan and bake for 20 - 25 minutes or until a wooden skewer or a cake tester comes out with just moist crumbs on it.

The brownies should be cooled in the pan for 30 minutes. Then, remove them from the pan to cool completely before frosting them with the cream cheese

In a stand mixer or with an electric mixer, beat the room-temperature butter and cream cheese together until smooth and combined.

Add the powdered sugar and mix in slowly, once just combined, turn your mixer onto high speed and beat for a few minutes until light and fluffy.

Add the vanilla and beat until incorporated.

Add 1 to 2 teaspoons milk(optional), if needed, to achieve the desired consistency, and beat until smooth.

Spread the cream cheese icing on the fully cooled brownies and slice to serve.

Cream Cheese Icing

These brownies are insane!!!!! You know you are eating a brownie - they are dense and delicious.  The frosting is perfect.  I made a second batch for my neighbor as a thank you for watching our dog.  She wants to know when she can watch the dog again.

Looking forward to mixing up a batch of these for this coming Valentine Day 2024. 
I plan on using Cream Cheese Flavored Chocolate Chips in mine. 
Thank you!

I am a terrible baker, I made these brownies and followed the exact recipe and they were fantastic! My boys didn’t even believe I made them!! ?? thank you! Saving this recipe!

These brownies where so delicious. Plus, easy and quick to make!

REALLY GOOD! I didn’t add the vinegar because I didn’t have some but they we’re still really good! I definitely recommend and will be making AND adding to my recipe book!

These brownies came out awesome! My daughter made them but didn't melt the butter. I had softened it for her so we just beat it in.  I do have a question. You have white vinegar as an ingredient, but the recipe doesn't it call it out. We added it along with the food coloring?? Just curious. They turned out fantastic!

Ultra fudgy red velvet brownies with silky and luscious vanilla cheesecake and chocolate cheesecake fillings!

Red Velvet Chocolate Cheesecake Brownies Recipe

cream cheese, room temperature (226 grams)

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