The Best Red Velvet Brownies are a solid addition to any baker’s repertoire. Think fudgy bites of red velvet brownies with a generous amount of cheesecake swirled on top. This all gets baked in one go, giving the sense of a cream cheese frosting but more of a cheesecake vibe. The brownies are packed full of white chocolate chips which give that extra texture.

This recipe starts with my classic brownie base, relying on cocoa powder with red food dye and a splash of white vinegar to give a really bright red shade! The creamy cheesecake swirls give a gorgeous bite when you first dive in! The creaminess breaks through the richness of the brownie, and we all love a cream cheese/red velvet combo!

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller. If serving a crowd, I’ll cut each square into 2 triangles, giving 18 pieces. Plus, the recipe is easily doubled. They keep well in the fridge for a few days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

When it comes to making the best brownies, here are a few tips to keep in mind:

Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you.

Ingredients Required

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

Unsalted Butter
Light Brown Soft Sugar
Granulated Sugar
Medium Free Range Eggs
Vanilla Extract
Plain (All Purpose) Flour
Cocoa Powder
Full Fat Cream Cheese
White Chocolate Chips
White Vinegar

Top Tips for The Best Red Velvet Brownies

Melted Butter: As mentioned above, this contributes to the shiny top!
Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness!
Red Color: The red in a Red Velvet Cake comes from two things. Food dye (the easiest choice) and a reaction between the cocoa powder and vinegar. By using both in this recipe, we get that super vibrant, super Instagrammable shade of red.
Cream Cheese: Make sure to use full fat cream cheese for the best results. Either block or spreadable are fine. That said, I find the whipped spreadable variety gives the smoothest result without having to spend a long time with the mixer on!
White Chocolate Chips: As with all my bakes, these are optional. BUT, highly recommended. If you’re short, dark chocolate are fun too, but white chocolate is always the best combination!

For The Best Red Velvet Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Tiramisu Brownies with Mascarpone Frosting. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!

Storage for The Best Red Velvet Brownies

Because the cheesecake is made using cream cheese, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. It will keep for up to 3 days this way. A cake tin is a great option if you have one. It can sit out while you serve and eat, just keep it in the fridge if it will go a while without being eaten.

Alternatively, you can freeze the brownie itself. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place it in there before freezing. Let thaw in the fridge before serving!