These White Chocolate Fudge Red Velvet Brownies are an upgrade from the classic cake. Rich, fudgy and decadent red velvet brownies, topped with a chewy white chocolate fudge and a drizzle of cream cheese icing for the perfect finishing touch!
All hail the Fudge Brownie! I’ve shared a few variations of these devilish bars already, and now it’s time for another one.
The fudge brownie/blondie recipes I’ve shared were all themed/flavoured for the holiday. With Valentines Day on the way, it only made sense to make a red velvet version of my most delicious creation!
White Chocolate Fudge Red Velvet Brownies
These White Chocolate Fudge Red Velvet Brownies are an easy and delicious alternative to the classic cake. The red velvet brownie is perfectly dense, chewy and fudgy and the same could be said for the white chocolate fudge topping. Oh, and the sweet and tangy cream cheese drizzle ties everything together perfectly!
Red Velvet Brownies
The red velvet brownie is the perfect balance of chocolate AND vanilla flavour. It has all the moistness and fudgy-ness of a brownie along with the classic flavour and red appearance of red velvet cake! What more could you ask for? Other than a chewy white chocolate fudge topping and a silky cream cheese drizzle.
Ok, I’m getting ahead of myself. Let’s talk brownies!
The recipe for the red velvet brownies is pretty much the same as my regular fudgy brownie recipe. The only difference is that I added less chocolate (since this isn’t purely a chocolate brownie), removed the cocoa powder, then added about 1-2 tablespoons of red food colouring for a gorgeous red velvet appearance!
The brownie is super simple to make and requires 1 bowl and no mixer! We start by melting the butter and chocolate together in a medium stainless steel mixing bowl over a saucepan of simmering water. Then we’ll need to add the sugar while the mixture is still hot, so it will dissolve.
Allow the mixture to cool a bit so the eggs don’t curdle when you add them. Next we add the red food colouring. You can use liquid or gel food colouring to tint the brownies, I just find it easier to use liquid since we need quite a bit.
Even though I added less chocolate, the batter was pretty dark so I had to add about 2 tablespoons of red food colouring to get a nice red appearance. They’re not as red as I’d like them to be, but they’re still red enough for people to easily identify it as a red velvet dessert.
White Chocolate Fudge
Once the brownies are cooled, top with a thick layer of decadent white chocolate fudge! I’m 1000% serious when I tell you this fudge is completely fool-proof. Only 2 ingredients are required: white chocolate chips and sweetened condensed milk. Simply melt those 2 ingredients together and spread it over the brownie.
With these brownies being Valentines Day themed, I decided to top them with some adorable chocolate hearts. If you aren’t making these for Valentine’s, simply leave them out.
Cream Cheese Drizzle
I was gonna stop there, but then I realized there wasn’t an ounce of cream cheese in this red velvet dessert, *gasp* BLASPHEMY! Red Velvet and Cream Cheese, Peanut Butter and Jelly, Ying and Yang — you just can’t have one without the other!
Just like every other part of these bars, the cream cheese drizzle so, so, so easy to whip up. Using an electric hand mixer, beat some butter and cream cheese together. Wanna hear a secret? I used margarine and a cream cheese spread, but that stays between you and me, got it? Great!
Next we’ll add 1 cup of powdered sugar, vanilla and about 1-2 tablespoons of milk to make the frosting thin enough to drizzle. That’s it! Easy.
Once the fudge layer is set, lift the brownies out of the pan, cut into even slices, then drizzle the smooth and silky cream cheese frosting on top!
Here’s a great idea if you plan on making these for Christmas instead. Divide the cream cheese frosting between 2 bowls and dye one red and the other green, then drizzle both onto the fudge bars for a fun and festive twist!
There you go! The perfect red velvet dessert for Valentine’s Day, Christmas or any day of the year. If you’re a red velvet lover, these fudge brownies are a MUST try! Enjoy!
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Let’s get baking!
Red Velvet Brownies:
- 4 oz. bittersweet chocolate, chopped
- 3/4 cup unsalted butter, cubed
- 1 and 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk
- 1 and 1/2 teaspoons pure vanilla extract
- 1-2 Tbsp red liquid or gel food colouring
- 3/4 cup all-purpose flour
- 1/8 tsp salt
White Chocolate Fudge:
- 1 and 1/4 cup (14 oz) sweetened condensed milk
- 4 cups white chocolate chips
Cream Cheese Drizzle:
- 1/4 cup unsalted butter, softened
- 4 oz. cream cheese, softened
- 1 cup powdered sugar
- 1/2 tsp pure vanilla extract
- 1-2 Tbsp milk
- Chocolate Hearts (optional)
For the Red Velvet Brownies:
- Preheat the oven to 350F (325F for dark pans) (180C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
- Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
- Remove bowl from heat and immediately add sugar, whisk until sugar is dissolved and mixture is smooth. Use your fingertip to check the temperature of the batter to make sure it's not too hot--it should be warm. If it is too hot, let it cool for a few minutes before proceeding. This is so the eggs don't curdle when added.
- Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Mix in red food colouring.
- Add flour and salt and stir with a rubber spatula until well blended.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 25-30 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack.
For the White Chocolate Fudge:
- Add sweetened condensed milk and white chocolate chips to a medium bowl over a saucepan of simmering water and heat on medium-low, stirring constantly until chocolate is fully melted and mixture is combined and smooth. Remove from heat and spread over cooled brownies.
- Place a heart candy in the centre of where you think each square will be cut. Place in the refrigerator to set, about 2 hours.
For the Cream Cheese Drizzle:
- In a medium mixing bowl using a handheld mixer, beat beat butter and cream cheese until light and fluffy, 2-3 minutes.
- Add powdered sugar and mix on low until combined. Add vanilla and beat until combined and smooth. Add milk 1 tablespoon at a time until a thin consistency is reached.
- Once fudge layer is set, lift out of the pan and drizzle with the cream cheese icing. Slice and enjoy!
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