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!
As a foodie, I subscribe to quite a few food magazines, yet I still find myself drawn to the magazine rack at the grocery store. One magazine I LOVE to pick up, is Better Homes and Gardens special interest publications. They have all the great Better Homes and Gardens quality, but with a seasonal focus. This issue is all about Christmas Cookies/Baking. Let me tell you, there are some amazing recipes in there!
The one that jumped out at me the most, was these red velvet brownies. They’re not 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, I’m not a frosting fan. I’m that crazy person at birthday parties that takes the back of their fork and slides most of the frosting off of their piece of cake and onto the plate. I can’t tell you how many side-eyed glances I’ve gotten from people when they see my practically naked piece of cake.
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!
- 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!
- 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)
- 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
- Preheat oven to 350 degrees and spray a 13x9" 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.
- 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.
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- Recipe adapted from Better Homes and Gardens
- Handmixer can be used instead of a stand mixer
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.