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Close-up of a fudgy Red Velvet Cheesecake Brownie with a cream cheese swirl and pecans on a marble plate.

Decadent Red Velvet Pecan Brownies with Tangy Cream Cheese Frosting

These rich, fudgy red velvet brownies are studded with toasted pecans and crowned with a luscious, tangy cream cheese frosting, offering a sophisticated twist on a classic treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Baked Goods, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Red Velvet Pecan Brownies
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 2 tbsp red food coloring liquid or gel, adjust for desired color
  • 1/2 tsp white vinegar
  • 1/2 tsp baking soda
  • 1 cup all-purpose flour
  • 1/2 tsp salt
  • 1 cup chopped pecans lightly toasted
For the Cream Cheese Frosting
  • 4 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1/2 tsp vanilla extract
  • Pinch salt

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large mixing bowls
  • Medium Saucepan
  • Whisk
  • Rubber Spatula
  • Electric Mixer
  • Measuring cups and spoons
  • Cooling rack

Method
 

For the Red Velvet Pecan Brownies:
  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting. Lightly grease the parchment.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined.
  3. Add the eggs one at a time, whisking well after each addition until the mixture is light and fluffy. Stir in the vanilla extract.
  4. In a small bowl, combine the cocoa powder, red food coloring, and white vinegar. Mix until a smooth paste forms. Add this mixture to the wet ingredients and mix until the color is evenly distributed.
  5. Sprinkle the baking soda over the wet mixture and stir gently until just combined.
  6. In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula until just combined. Be careful not to overmix.
  7. Fold in the toasted chopped pecans.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake.
  10. Let the brownies cool completely in the pan on a wire rack before frosting. This is crucial for the frosting to set properly.
For the Cream Cheese Frosting:
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the sifted powdered sugar, about 1/2 cup at a time, beating on low speed until incorporated, then increasing to medium speed until smooth.
  3. Stir in the vanilla extract and pinch of salt. Beat for an additional minute until the frosting is light and fluffy.
Assembly:
  1. Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang and transfer them to a cutting board.
  2. Evenly spread the cream cheese frosting over the cooled brownies.
  3. Cut into 16 squares.
  4. Serve immediately or chill for the frosting to firm up slightly.

Notes

Toasting the pecans beforehand enhances their flavor significantly. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, watching closely to prevent burning.
For a deeper red color, use gel food coloring. Start with 1 tablespoon and add more if needed.
Ensure all ingredients for the frosting are at room temperature for a smooth, lump-free frosting.
Store leftover brownies in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Bring to room temperature before serving for best flavor and texture.