Red Velvet Cake, But Make It a Brownie—and Don't Hold Back on the Cream Cheese Frosting (2025)

For the Brownies:

• 6 ounces unsalted butter (170g; 12 tablespoons)

• 4 ounces (113g) white chocolate

• 7 ounces granulated sugar (200g; 1 cup)
  

• 1 3/4 ounces light brown sugar (50g; 1/4 cup)

• 3 large eggs, at room temperature

• 1 1/2 teaspoons vanilla extract

• 1 teaspoon red gel food coloring, optional (see notes)

• 3 1/4 ounces all-purpose flour (94g; 3/4 cup)
  

• 1 ounce unsweetened natural cocoa powder (25g; 1/4 cup)

• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
  

• 1 teaspoon distilled white vinegar

For the Cream Cheese Frosting:

• 4 ounces (113g) cream cheese, softened

• 2 ounces unsalted butter (57g; 1/4 cup), softened

• 1/2 teaspoon vanilla extract

• 1/8 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

• 8 ounces confectioners sugar (227g; 2 cups)

1. Adjust oven rack to middle position and preheat to 350ºF (175ºC). Line an 8- by 8-inch baking pan with parchment paper.

   

2. For the Brownies: In a medium microwave-safe bowl, combine butter and chocolate, and microwave on medium power until melted and smooth, stirring every 30 seconds, about 2 minutes.

   

3. Add granulated sugar and brown sugar to butter-chocolate mixture, and whisk until just combined. Whisk in eggs, vanilla, and food coloring (if using) until smooth. Add flour, cocoa powder, and salt; using a flexible spatula, fold dry ingredients into chocolate mixture until smooth and no streaks of flour remain. Add vinegar, and fold until incorporated. (If you plan to serve the brownies without the frosting, whisk the eggs and sugar together in a separate bowl before incorporating it into chocolate and butter mixture, which will ensure your top is shiny and crackly.)

   

4. Transfer batter to prepared baking pan and bake until top is crackly and a toothpick inserted into the center has some moist crumbs attached, 28 to 32 minutes. Remove from oven and let brownies cool completely in pan on a wire rack, about 2 hours.

   

5. For the Cream Cheese Frosting: In a large bowl, combine cream cheese and butter and, using an electric hand mixer, beat on low speed until smooth and fluffy, about 1 minute. Add vanilla and salt, and beat until fully combined, about 10 seconds. Add confectioners' sugar, 1/4 cup at a time, beating after each addition until incorporated. Increase speed to medium and beat until fluffy and smooth, about 20 seconds. (Alternatively, frosting can be prepared in the bowl of a stand mixer fitted with the paddle attachment.)

   

6. Using an offset spatula or flexible spatula, spread frosting evenly across cooled brownies. Refrigerate until frosting is set, about 15 minutes.

   

Special Equipment

8- by 8-inch baking pan, medium microwave-safe bowl, wire rack, electric hand mixer or stand mixer, offset spatula

Notes

Brownies made without the food coloring won’t have the signature hue of red velvet cake.

Make sure to use natural cocoa, and not Dutch processed cocoa in this recipe. The higher acidity in natural cocoa reacts with the vinegar to produce a mahogany hue.

Make-Ahead and Storage

The frosting and brownies can be made up to 3 days ahead before assembling and serving. Store the frosting in an airtight container in the refrigerator. Tightly wrap the brownies in plastic or transfer them to an airtight container and refrigerate them. Before serving, let frosting come to room temperature for 15 to 20 minutes, then use an electric hand mixer or stand mixer to beat until smooth and creamy.

Frosted brownies can be refrigerated in an airtight container for up to 3 days.