Fudgy red velvet brownies loaded with dark chocolate, rich buttermilk, and topped with silky cream cheese frosting—your next sweet craving sorted.
So, let me tell you how these Red Velvet Brownies with Cream Cheese Frosting almost didn’t happen. It was a random Sunday—gray skies, laundry piling up, and me, standing in the kitchen, bored. You know that feeling when you’re craving something sweet, but the idea of making an entire cake feels like running a marathon? Yeah, that was me.
I had a box of red velvet cake mix in the pantry—probably from a holiday baking spree that never happened—and a block of cream cheese in the fridge. And I thought, what if I turned this into brownies? Fudgy, chewy brownies with that signature red velvet vibe. But wait—what’s red velvet without cream cheese frosting? Exactly.
Here’s the kicker—my husband, who’s more of a “savory snack” kinda guy, took one bite and literally said, “Okay, these are dangerous.” And my kid? Frosting all over his face, asking for another piece before he was even done chewing. That’s when I knew these weren’t just any brownies—they were the brownies.
Why You’ll Love This Red Velvet Brownies with Cream Cheese Frosting Recipe?
Alright, I get it. There are a million brownie recipes out there. But these? They hit different.
First off, they’re ridiculously easy—like, “I-made-these-while-binge-watching-Netflix” easy. You don’t need to be a pro baker or even have all the fancy gadgets. And the result? Fudgy, chewy, slightly tangy red velvet brownies topped with the smoothest cream cheese frosting you’ve ever had. It’s that perfect balance between rich cocoa and that creamy, sweet-tangy topping.
Plus, they’re pretty. I know we’re not supposed to judge desserts by their looks, but c’mon—these red velvet squares with that thick layer of white frosting? Total showstoppers at any party. And yes, they taste as good as they look.
Ingredient Notes:
Okay, before we dive into the recipe, let’s break down why each ingredient matters—because they all pull their weight here.
- Red Velvet Cake Mix – It’s the ultimate shortcut. Gives you that classic red velvet flavor and color without needing a whole science kit of food coloring and cocoa powder.
- Dark Chocolate Chips – Melted right into the batter for that extra fudgy texture. It’s that hidden chocolatey kick that makes people go, “What’s in this?!”
- Buttermilk – Adds a slight tang and keeps the brownies soft and moist. Plus, it gives that subtle red velvet bite.
- Unsalted Butter – Because every good brownie needs fat for that chewy texture. Melted butter = dense, fudgy goodness.
- Cream Cheese – The star of the frosting show. Softened cream cheese makes it creamy and spreadable. No lumpy frosting here.
- Confectioners’ Sugar – Sweetens the frosting while keeping it silky smooth.
- Pure Vanilla Extract – Adds warmth and depth. It’s like the glue that ties the flavors together.
- Salt – Just a pinch in the frosting to balance out the sweetness. Because sweet-on-sweet is… well, too sweet.
Pro Tip: Forgot to leave your cream cheese out to soften? Microwave it for 10 seconds—just don’t overdo it, or you’ll end up with a goopy mess. (Been there.)
How To Make Red Velvet Brownies with Cream Cheese Frosting?
If you’re someone who reads recipes and thinks, “Okay, but what does that actually mean?”—this section’s for you.
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Mix the Wet Ingredients:
In a big bowl, whisk together the melted butter, eggs, buttermilk, and vanilla. Think of it like building the flavor base. The buttermilk adds tang, the butter adds fat, and the eggs hold it all together. -
Melt the Chocolate:
Microwave your dark chocolate chips in 30-second bursts (because no one has time to stand over a double boiler) until they’re smooth. Stir them into your wet mix. The batter starts looking glossy—that’s when you know you’re on the right track. -
Cake Mix Magic:
Dump in the red velvet cake mix and fold it in. The batter will be thick—like, “is this right?” thick. Totally normal. Just don’t overmix it. We want dense, chewy brownies, not rubbery bricks. -
Chill Out:
This is the part everyone hates, but it’s crucial. Spread the batter into a parchment-lined 9×9 pan and refrigerate for an hour. Trust me, it helps the brownies bake up thick and fudgy. (I once skipped this step—big mistake. Huge.)Want To Save This Recipe?
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Bake Time:
Preheat your oven to 350°F (175°C). Bake for 20-25 minutes until the edges look set but the center is still a bit soft. You want that chewy middle, not a dry crumbly mess. -
Cool Completely (I Know, Ugh):
Let them cool in the pan. Yes, it’s annoying. Yes, it’s worth it. If you frost them too soon, you’ll have cream cheese soup sliding off your brownies. -
Make That Dreamy Frosting:
Beat softened cream cheese and butter until fluffy, then slowly mix in the confectioners’ sugar, vanilla, and salt. It should be smooth, not gritty. -
Frost & Slice:
Once the brownies are cooled, slather on the frosting, cut into generous squares, and try not to eat one before the rest hit the table. Good luck with that.
Storage Options:
- Room Temp: Okay for a few hours if you’re serving them the same day.
- Fridge: Store in an airtight container for up to 5 days. The frosting firms up, and honestly, they taste even better cold.
- Freezer: Planning ahead? Freeze (frosted or unfrosted) for up to 2 months. Just thaw in the fridge overnight before diving in.
Quick Tip: If you’re freezing them frosted, freeze the squares uncovered first until the frosting’s solid. THEN wrap them up. Keeps everything intact.
Variations and Substitutions:
Not into following recipes to the letter? I got you.
- Swirl in Cream Cheese: Before baking, swirl dollops of sweetened cream cheese into the batter for a cheesecake vibe.
- Nutty Crunch: Toss in some chopped pecans or walnuts for texture.
- Go All-In on Chocolate: Add white chocolate chips for that pop of sweetness in every bite.
- DIY Red Velvet: Not a fan of cake mixes? Make your own red velvet brownie base from scratch.
- Skip the Red: If food coloring’s not your thing, swap in a classic brownie mix and keep the cream cheese frosting. Still killer.
What to Serve with Red Velvet Brownies with Cream Cheese Frosting?
I mean, they’re perfect solo—but if you’re feeling extra:
- Vanilla Ice Cream: Warm brownie, cold ice cream. Enough said.
- Fresh Berries: Strawberries or raspberries balance out the sweetness.
- Chocolate Drizzle: Because, why not?
- Crushed Pecans: Sprinkle on top of the frosting for crunch.
- Hot Coffee or Iced Milk: Two classic pairings that’ll never let you down.
Frequently Asked Questions:
Can I make these ahead of time?
Totally! In fact, they taste even better the next day. That chill time lets the flavors deepen, and the frosting firms up perfectly.
Do I really need to chill the batter before baking?
I know, I know—it’s a pain. But chilling the batter makes the brownies denser and chewier. You want that bakery-style texture? Chill the batter.
How can I tell if they’re done without overbaking?
Edges should look firm, but the center should still be soft. Stick a toothpick in—if it comes out with a few moist crumbs, they’re perfect. Clean toothpick? You’ve gone too far.
So, what do you think? Are these Red Velvet Brownies with Cream Cheese Frosting calling your name yet? If you give them a go, let me know how they turned out—or if your family inhaled them before you even grabbed a slice. (It happens.) Happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Red Velvet Brownies with Cream Cheese Frosting
Ingredients
Brownies:
- 432 grams red velvet cake mix
- 140 grams unsalted butter melted
- 2 large eggs room temperature
- 30 grams buttermilk room temperature
- 1 tbsp pure vanilla extract
- 135 grams dark chocolate chips melted
Cream Cheese Frosting:
- 226 grams cream cheese softened to room temperature
- 85 grams unsalted butter room temperature
- 300 grams confectioners’ sugar
- 1 tbsp pure vanilla extract
- 1/8 tsp salt
Instructions
- To make the brownie base start by whisking melted butter, room-temperature eggs, buttermilk and vanilla extract, in a bowl until they are well combined.
- Next, add the chocolate to the mixture and stir it until it becomes smooth.
- Gradually fold in the red velvet cake mix making sure not to overmix. The batter will be thick.
- Take a 9x9 inch baking pan. Line it with parchment paper. Spread the batter evenly across the pan.
- Put the pan with the batter in the refrigerator for an hour to allow it to set.
- Preheat your oven to 350°F (175°C).
- Bake the brownie base for around 20 to 25 minutes. Until you notice that the edges have set.
- Once done let the brownies cool completely while they are still in the pan.
- For the cream cheese frosting take another bowl. Beat together some room-temperature cream cheese and butter until they become light and fluffy.
- Gradually add confectioners' sugar, vanilla extract and salt into this mixture while continuing to beat until everything's smooth.
- After your brownies have cooled down completely spread a layer of frosting over their surface.
- Finally cut them into squares.
- Enjoy these Red Velvet Brownies, with Cream Cheese Frosting!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
