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Fudgy Red Velvet Brownies with Cream Cheese Drizzle

Dense, chewy, and visually stunning red velvet brownies topped with a tangy and sweet cream cheese glaze. The perfect fusion of cake flavor and brownie texture.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Red Velvet Brownie Batter
  • 0.75 cup unsalted butter melted and slightly cooled
  • 1.5 cups granulated sugar
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tbsp liquid red food coloring
  • 1 tsp white vinegar
  • 1.25 cups all-purpose flour
  • 0.25 cup natural cocoa powder unsweetened
  • 0.5 tsp fine sea salt
Cream Cheese Drizzle
  • 4 oz cream cheese softened
  • 1 cup powdered sugar sifted
  • 0.5 tsp vanilla extract
  • 1-2 tbsp milk or cream to thin

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Whisk and spatula

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Whisk in the eggs one at a time, followed by the vanilla extract, red food coloring, and white vinegar.
  4. Sift the flour, cocoa powder, and salt directly into the wet ingredients.
  5. Using a rubber spatula, gently fold the dry ingredients into the wet until just combined. Do not overmix.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  7. Allow the brownies to cool completely in the pan on a wire rack.
  8. To make the drizzle, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, beating until combined. Add milk 1 tablespoon at a time until you reach a pourable consistency.
  9. Lift the cooled brownies out of the pan. Drizzle the cream cheese glaze over the top, let set briefly, then slice and serve.

Notes

For the cleanest slices, chill the baked and cooled brownie block in the refrigerator for 30 minutes before cutting with a hot, clean knife.