Red velvet cake meets brownies with these red velvet brownies. These brownies start with a fudgy red velvet brownie layer. On top of the brownies we add a layer of vanilla bean cream cheese topping. It all gets dusted with a little bit of cocoa powder. It’s all the best parts of a brownie and red velvet cake rolled into one.

Components of the red velvet brownies:

Red velvet brownie base
Cream cheese vanilla bean topping
Cocoa powder dusting

Frequently Asked Questions

Can I use regular cocoa powder instead of red cocoa powder?

Yes, you can use regular cocoa powder if you cannot find red cocoa powder. However, the brownies may not be as red in color.

Is there a substitute for mascarpone cheese?

f you can’t find mascarpone, you can substitute it with a mixture of cream cheese and heavy cream. But we find that mascarpone produces the best results. It is usually within the speciality cheese section at most grocery stores and is very worth it.

How should I store these brownies?

These brownies are best stored in an airtight container in the refrigerator. They will stay fresh for up to 4 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them tightly in plastic wrap and before freezing.

Can I make the cream layer ahead of time?

Yes, you can prepare the cream a day in advance. Just store it in the refrigerator in an airtight container. Give it a quick whisk before spreading it over the brownies to ensure it’s smooth and fluffy

How do I know when the brownies are done baking?

The brownies are done when the top is slightly cracked and feels soft to the touch. A toothpick test won’t work here as there should still be crumbs attached. Avoid overbaking to ensure they stay fudgy.

Have additional questions?

We’re here to help. Send us an email

thekitchenbythesea@gmail.com

Red Velvet Brownies

Prep Time 1

Cook Time 30

Cooling 30

Total Time 2

Servings 15

Ingredients

Red Velvet Brownies:

1 cup salted butter 227 g
14 ounces 70% bittersweet chocolate coarsely chopped
1/2 cup red cocoa powder 60 g
1 cup all-purpose flour 120 g
5 large eggs
1 cup packed dark brown sugar 140 g
1 cup granulated sugar 200 g
1 teaspoon salt ½ teaspoon if iodized
1 tablespoon vanilla extract
2 ounces red food dye

Cream Cheese Topping:

8 oz cream cheese softened
1 cup heavy cream 240 ml
1/2 cup powdered sugar
¼ teaspoon salt
1 tablespoon vanilla bean

Dusting:

3 tablespoons red unsweetened cocoa powder

Instructions

Brownies

Preheat the oven to 350F.
Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
In a small saucepan, melt the butter over low heat.
Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
Set chocolate mixture aside to cool.
Sift the flour and cocoa powder into a small mixing bowl. Set aside.
In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
Using a rubber spatula, fold the cooled chocolate into the egg mixture.
Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
Pour the batter into the prepared dish and smooth the top with a spatula.
Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
Let cool completely on a wire rack before topping with cream.

Cream:

In a large bowl, combine the cream, cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
Add the sugar, salt, and vanilla bean paste. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.

Assembly:

Top the cooled brownies with the cream. Use a spatula evenly distribute the cream into an even layer
Using a fine mesh sieve dust the top of the cream topped brownies with cocoa powder
Cut into pieces and serve or store in the fridge until ready to serve