Introduction

These fudgy red velvet brownies combine the rich, chocolatey flavor of traditional brownies with the vibrant color and subtle tang of red velvet cake. Topped with a creamy, swirling layer of cream cheese frosting, they make an irresistible treat for any occasion.

The image shows three square pieces of red velvet cake with a cream cheese swirl on top, stacked on a white plate. Each cake piece has two layers: a thick, dark red base that looks moist and soft, and a creamy white layer swirled in a wavy pattern on the top. The cake pieces are neatly cut, showcasing the contrast between the rich red color and the smooth cream cheese layer. The plate sits on a white marbled surface near a window with natural light shining, highlighting the cake's texture and color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, melted
1 3/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon red food coloring (or more for deeper color)
1 tablespoon white vinegar
1/2 teaspoon baking soda
1/2 cup buttermilk
1/2 cup white chocolate chips (optional)

For the Cream Cheese Frosting:

4 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar, sifted
1/2 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until combined.
Step 3: Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
Step 5: In a small bowl, mix the buttermilk, red food coloring, and 1 tablespoon of white vinegar.
Step 6: Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined.
Step 7: In a small cup, mix the remaining 1 tablespoon of white vinegar with the baking soda until it foams slightly. Immediately add this mixture and the buttermilk mixture to the batter, mixing until just incorporated. Do not overmix.
Step 8: Fold in the white chocolate chips, if using.
Step 9: Pour the batter into the prepared pan and spread evenly.
Step 10: Prepare the cream cheese swirl: In a bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
Step 11: Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl the frosting into the batter to create a marbled effect.
Step 12: Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
Step 13: Let the brownies cool completely in the pan on a wire rack. This is important for clean cutting.
Step 14: Once cool, lift the brownies out using the parchment overhang. Cut into squares.
Step 15: If you prefer a thicker frosting layer, you can spread a thin layer of the prepared cream cheese frosting over the cooled brownies before slicing.

Tips & Variations

For a deeper red color, add more red food coloring to the batter.
White chocolate chips add a subtle sweetness but can be omitted if you prefer a more traditional red velvet flavor.
Use full-fat buttermilk for the best texture and flavor.
To make the frosting easier to swirl, keep it chilled but still spreadable.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If refrigerated, bring to room temperature before serving for the best texture. Leftovers can also be frozen; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

How to Serve

The image shows three thick slices of red velvet cake with a creamy white layer swirled on top, stacked on a simple white plate. Each cake piece has a rich red color for the bottom two layers that look soft and moist, contrasted by a smooth, creamy white layer on top with a swirling pattern where the two colors meet. The cake texture looks dense yet fluffy, with clean, sharp edges. The plate sits on a surface with a white marbled texture, and soft natural light comes from a nearby window, highlighting the details of the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t provide the same tang or react with the baking soda as buttermilk does. You can substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup milk and letting it sit for 5 minutes to mimic buttermilk.

How do I know when the brownies are done?

Look for set edges and a toothpick inserted near the center that comes out with moist crumbs but no wet batter. This ensures a fudgy texture without being underbaked.