Go Back Email Link
Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting
Print Recipe
No ratings yet

Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

These rich, decadent red velvet brownies are all decked out with a lovely, creamy vanilla bean cream cheese frosting!  Made with the best home-made love, these are a Valentine's Day sweet treat sure to get some attention!
Course: Dessert
Keyword: brownies, cream cheese frosting, red velvet, red velvet dessert, vanilla bean
Author: Kim Lange


Red Velvet Brownies

  • 10 tablespoons unsalted butter, cut into chunks
  • 1 ¾ cups Ghirardelli Milk Chocolate Chips
  • 2 large eggs + 1 egg yolk room temp
  • 5 tablespoons granulated sugar
  • ½ cups + 1 tablespoon packed brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup all purpose flour
  • ½ teaspoon powder
  • 1 ½ tablespoons Ghirardelli unsweetened cocoa powder

Vanilla Bean Cream Cheese Frosting

  • 8 ounces cream cheese room temp, I use Philadelphia Cream Cheese
  • ¼ cup unsalted butter room temp
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1 or 2 teaspoon vanilla bean paste I used Nielsen-Massey


  • Preheat oven to 350 degrees.
  • Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

  • In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
  • Turn off heat and let set.
  • In a large mixing bowl, add the eggs into the bowl and lightly whisk.
  • Add in the brown sugar, granulated sugar and salt and whisk it all together.
  • Whisk in the melted chocolate into the egg/sugar mixture until just combined.
  • Add in the vanilla and red food coloring.
  • In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
  • Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
  • Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
  • Refrigerate, covered until cooled to frost.
  • Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
  • Make frosting.

Vanilla Bean Cream Cheese Frosting

  • Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
  • Using a mixer, beat on medium high until well combined.
  • Add confectioners sugar and mix until smooth and creamy.
  • Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
  • Add sprinkles, chocolate shavings, etc.
  • Put back in fridge until ready to serve.


I prefer to trim the brownies edges to get nice looking edges on all the brownies, before I cut them into mini brownies. It's best do to this when the brownies are refrigerated to get a nice looking cut.