Christmas Red Velvet Brownies with Cream Cheese Frosting

Christmas Red Velvet Brownies

These red velvet brownies have a dense, fudgy cocoa center under a thick layer of cream cheese frosting. The deep red brownie and white frosting give the squares their Christmas look without extra decorations.

Bake them in an 8-inch square pan, then let the slab cool completely before frosting. Begin checking at 24 minutes: a few moist crumbs on a toothpick are the cue to take the brownies out, rather than waiting for a clean tester. Allow about 2 hours overall, including cooling.

Ingredients for Christmas Red Velvet Brownies

For the brownies

• 1/2 cup unsalted butter, melted and cooled slightly (115g)
• 3/4 cup granulated sugar (150g)
• 1/4 cup packed light brown sugar (50g)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 to 2 teaspoons red gel food coloring, adjusted to its strength
• 1 cup all-purpose flour (125g)
• 1/4 cup unsweetened cocoa powder (20g)
• 1/4 teaspoon fine salt

For the cream cheese frosting

• 4 ounces full-fat brick cream cheese, softened (115g)
• 2 tablespoons unsalted butter, softened (30g)
• 1 1/2 cups powdered sugar (180g)
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons additional powdered sugar, only if needed

How to Make Christmas Red Velvet Brownies

1. Prepare the pan: Heat the oven to 350°F (175°C) with a rack in the center. Line an 8-inch square metal pan with parchment, leaving overhang on two opposite sides. Lightly grease the exposed sides.
2. Mix the wet ingredients: Whisk the melted butter and both sugars together. Whisk in the eggs, vanilla, and red gel coloring until glossy and evenly colored. The butter should be melted but not hot when you add the eggs.
3. Add the dry ingredients: Whisk the flour, cocoa, and salt in a separate bowl. Fold into the wet mixture just until no dry flour remains. The batter will be thick.
4. Bake: Spread the batter evenly in the pan and bake uncovered for about 24 to 30 minutes. Start checking at 24 minutes. The edges should be set, the center should no longer look liquid, and a toothpick inserted near the center should come out with a few moist crumbs, not wet batter.
5. Cool completely: Let the brownies cool in the pan for at least 1 hour, until the center is fully cool. Lift the slab out with the parchment sling if convenient. Do not frost warm brownies.
6. Frost: Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat until thick and creamy. If the frosting is too loose to hold soft swirls, beat in the additional powdered sugar a little at a time. Spread it generously over the cooled brownies.
7. Chill and cut: If the frosting is soft, refrigerate the slab for 10 to 20 minutes. Cut into 9 squares with a long, sharp knife, wiping the blade clean between cuts.

How to Tell When the Brownies Are Done

A few moist crumbs on the toothpick are right for a fudgy center; waiting for a completely clean tester can leave the brownies dry or cake-like. They will firm further as they cool. The 24-to-30-minute window is an estimate for an 8-inch square pan, so use the set edges and center test to decide when to remove them. A dark pan may brown the edges faster than a light-colored metal pan.

Frosting and Color Notes

Softened cream cheese and butter beat together more smoothly than cold ingredients. Use full-fat brick-style cream cheese for a thick frosting; spreadable or reduced-fat cream cheese may make it softer. If the frosting smears when you slice, chill the brownies briefly and clean the knife between cuts.

Red gel food coloring varies in strength by brand, and cocoa type can shift the finished shade toward burgundy or brown. Liquid coloring can be used, but add it gradually rather than substituting the same amount for gel; it may produce a softer red.

How to Store Christmas Red Velvet Brownies

Store the frosted squares in an airtight container in the refrigerator for up to 5 days. Let a portion sit briefly at room temperature before serving if you prefer a softer bite. You can bake the brownie slab ahead and frost it once completely cool.

For another chocolate holiday dessert, try Hot Chocolate Cookies with Marshmallow Topping.

Nutrition

Approximate nutrition per serving, based on 1 of 9 squares: 395 calories, 4g protein, 19g fat, and 56g carbohydrates. Approximate nutrition per 100g: 420 calories, 5g protein, 20g fat, and 60g carbohydrates. Values vary with ingredient brands and portion size.