Rich and flavorful red velvet brownies are slathered in an ultra creamy marshmallow and cream cheese frosting, then decorated with holiday sprinkles!
A fun and festive twist on a traditional brownie, these red velvet brownies are rich and cake-like. I love to slather the top with a smooth and creamy marshmallow cream cheese frosting, then sprinkle it with fun holiday sprinkles!
This time of year I start finalizing my baking list for the upcoming holidays, and I swear it gets longer every year! Usually it’s a mix of cookies and cupcakes, but this year, I’m definitely adding these red velvet brownies!
These brownies aren’t fudgy like some brownies can be… they’re a bit more cake-like, yet still dense, like a brownie should be. I was nervous about how they would turn out, as the original recipe called for the batter to be baked in an 15×10″ pan, which I know most people probably don’t have.
So I did some testing to see how it would work in a standard 13×9″ pan, and it worked just fine!
One of my favorite things about these red velvet brownies is the frosting! Oh yes, the glorious marshmallow cream cheese frosting.
Usually frostings are soooo sweet and heavy that just a little bit is enough for me, but this frosting is super creamy and spreads on like a dream! It’s reminiscent of the classic cream cheese frosting, like on this carrot cake, but with a fluffy marshmallow back note!
Obviously these red velvet brownies are decorated for Christmas, but with some minor changes, you could adapt these for nearly any holiday!
Holiday Adaptations:
- Use pink and red sprinkles for Valentine’s Day
- Use green dye instead of red, and use green and yellow sprinkles for St. Patricks Day
- Try a purple dye instead of red and use pastel sprinkles for Easter
- Use red white and blue sprinkles for Independence Day
- Try an orange dye and use black and orange sprinkles for Halloween
- Don’t use any dye and use Fall themed sprinkles for Thanksgiving
I hope you add these red velvet brownies to your holiday baking list… your mouth will thank you!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
BROWNIES
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter (2 sticks)
- 1 cup water
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 Tbsp red food coloring (I used 2 – 0.5oz bottles)
FROSTING
- 1/2 cup softened unsalted butter
- 8 oz softened cream cheese
- 1/2 tsp vanilla extract or vanilla bean paste
- 13 oz jar of marshmallow creme sometimes called marshmallow fluff
- 1 1/2 – 2 cups powdered sugar sifted
- 1/4 tsp salt
- assorted holiday sprinkles/decorations
Instructions
BROWNIES
- Preheat oven to 350 degrees and spray a 13×9″ baking pan with non-stick baking spray. In the bowl of a stand mixer, combine flour, sugar, baking soda and salt. Whisk to combine.
- To a medium sized saucepan, add butter and water. Heat over MED heat until butter is melted into the water. Add cocoa powder and whisk to combine. Bring to a boil while stirring very often, then remove from heat and let cool slightly.
- Add melted cocoa mixture to the flour mixture and beat on MED speed until combined.Add eggs, buttermilk, vanilla and red food coloring and beat an additional minute or until just combined.
- At this point the batter will be thin. Transfer batter to prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with very few moist crumbs on it.
- Cool completely on a wire rack.
FROSTING
- To the bowl of a stand mixer, add softened butter, salt, and cream cheese and beat until light and fluffy. Add vanilla and beat 20 seconds.
- Add powdered sugar and beat until incorporated. Slow beat in marshmallow creme.
- Spread frosting over cooled brownies in the pan, sprinkle with desired sprinkles/decorations and serve.
- Keep refrigerated for up to 3-4 days.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- Recipe adapted from Better Homes and Gardens
- Handmixer can be used instead of a stand mixer
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Erin says
Can you make these into cupcakes?
The Chunky Chef says
I haven’t tested making this recipe into cupcakes. Since they’re a brownie (albeit a cake-y one), without testing and retesting it myself, I can’t say for certain how well that would work. If you try it, I’d love to know how it turns out!
Stephanie A. says
I’m leaving 5 stars because this was incredibly delicious but I did have some difficulty with it. I followed the recipe and the consistency turned out more like a super moist cake and nothing at all like brownies. I’m sure this was probably on my end, as I’m pretty new to cooking in general and even newer to baking, so how can I fix this? Either way, this was definitely the best red velvet flavored dessert that I have ever had, hands down! I made a simple cream cheese frosting to go with it. Lovely.
Karris M says
If you refrigerate them the texture changes. Idk why but it’s more like a brownie, just let them sit for like 30 mins b4 eating and it will be perfect. We’d dont care, we eat them however….lol
Laura says
Anyone tried this as a cupcake?
Karris M says
I’m sure it would be amazing as a cupcake
m says
These looked so good that I did make them.
They were delicious! The only problem I have with this recipe is that my frosting was really runny. Did anyone else have that problem? I’d like to make them again….I’m just wondering if you have any suggestions as to how to thicken the frosting or make it less runny? Yes, I did refrigerate them. Thanks 🙂
The Chunky Chef says
I’m glad you loved the flavor! This frosting is meant to be thinner than regular cake icing, but shouldn’t be runny. Since things like humidity can effect how much powdered sugar needs to be added, it sounds like you likely need more than the called for amount. Adding more powdered sugar, 1/2 cup at a time, should help get it to a consistency you’d like.
Jamie says
I also found the frosting very soft. In the future, I will use 7 ounces of marshmallow cream and a little extra powdered sugar.
Karris M says
I only use like 2 tablespoons of butter, not the whole stick. Also if you refrigerate it helps hold together better b4 cutting so it won’t be runny
Nicole says
These are delicious! They were a hit at our family Christmas and the frosting is now our go to favorite! SO GOOD!
Tori Koon says
Hi Amanda! Do you refrigerate the brownies before slicing to serve?
The Chunky Chef says
I usually do because of the cream cheese in the frosting.
April says
I made these for Christmas and they were excellent! I plan on making these tomorrow for my son’s Cub Scout banquent making them blue velvet with gold sprinkles to fit the theme.
Jay says
Look amazing!
Although I love the red color, could the food coloring be omitted and get the same results?
The Chunky Chef says
Thanks Jay! The brownies would taste the same, but obviously wouldn’t be red velvet.
Taylor Kerns says
To keep refrigerated, is that for the frosting itself or the brownies with the frosting?
The Chunky Chef says
I usually keep the whole panful of frosted brownies refrigerated.
Ashleigh says
Hi,
Hope someone can help!
I’d like to make these for a charity event so would need to take out of pan and cut into pieces and transport. Will it completely fall apart if I do that? It’s hard to tell how sturdy it is
The Chunky Chef says
Hi Ashleigh 🙂 These are fairly sturdy, since they have a brownie base versus cake. If you’re really worried, you could slice into bars while still in the pan, so you can just transport the pan itself, then set them out individually once you’re there.
Arty Smallman Smallman says
Hello…quick question…salt is listed as an ingredient in the frosting, but it is not included in the instructions…do you add with the butter and cream cheese or at another point?
The Chunky Chef says
Hi Arty 🙂 You can add it at any point during the frosting, but I usually add it to the butter and cream cheese. Thanks for bringing it to my attention that it’s not in the instructions, I’ll go edit the recipe now 🙂
Carrie @Frugal Foodie Mama says
I just love how festive these brownies are! 🙂 Perfect for Christmas.
Angie | Big Bear's Wife says
Those are so pretty!! Just perfect! I love the red of the brownie and the frosting! Brownies with frosting are the best.
Renee - Kudos Kitchen says
Oh my goodness. These look absolutely festive and delicious!
Karly says
Wow. Just wow. I mean seriously, how could you not have a smile on your face all day after eating one of these!? They look incredible!!
katerina @ diethood.com says
The perfect holiday dessert that the whole family can enjoy!! LOVE!!!
Dee says
I’m all about the frosting, and I just love these brownies!
Amy Stafford says
The cake, the frosting and the sprinkles make this cake look amazing!
Julia @ HappyFoods Tube says
Amanda, these brownies look sooo festive! Never tried marshmallow cream cheese frosting.but like the fact it’s not too sweet! 🙂
Krista says
Best brownie ever! I love this so much!