These Green Velvet Brownies are fudgy, rich, and topped with the creamiest cream cheese frosting ever. They’ve got that deep cocoa flavor like a classic red velvet, but with a fun green twist.
Perfect for holidays like St. Patrick’s Day or just when you want to bake something that looks as good as it tastes.
These brownies come out super soft in the middle, with just the right chew on the edge, and that cool green color makes them a showstopper.
Why I Love This Recipe
I made these for a little family gathering, just to try something different—and they disappeared in minutes. People were shocked they weren’t red velvet. The green twist was such a hit.
- The color is super fun and festive
- You get the best combo: chocolate + cream cheese
- It’s easy to make, no mixer needed
- They’re so soft and fudgy, even after a day in the fridge
Servings & Time
Servings: 16 brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling & Frosting: 1 hour
Total Time: About 1 hour 45 minutes
What You’ll Need
Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp green gel food coloring
- 1/4 tsp vinegar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup all-purpose flour
Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 cups powdered sugar
- Green sugar sprinkles (optional)
Pro Tips
- Use gel food coloring for a bold green—liquid just won’t be strong enough
- Don’t overbake! Check at 28 minutes. The center should look just barely set
- Line your pan with parchment to lift brownies out cleanly
- Let the brownies cool completely before frosting
- Store in the fridge for cleaner cuts and firmer texture
Tools Needed
- Mixing bowl
- Whisk
- Rubber spatula
- Measuring cups & spoons
- 8×8 baking pan
- Parchment paper
- Hand mixer (optional for frosting)
Substitutions and Variations
- Use red gel food coloring for a classic red velvet version
- Swap cream cheese frosting with chocolate ganache for a deeper flavor
- Add white chocolate chips to the batter for a sweet surprise
- Try peppermint extract instead of vanilla in the frosting for a holiday vibe
Make Ahead Tips
- Bake the brownies a day ahead and frost the next day
- You can make the frosting 2–3 days ahead and store in the fridge—just soften before spreading
Recipe & Instructions
Step 1: Mix Wet Ingredients
In a medium bowl, whisk together 1/2 cup melted butter, 1 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1 tbsp green gel food coloring, and 1/4 tsp vinegar until smooth.
Step 2: Add Dry Ingredients
Add 1/4 cup unsweetened cocoa powder, 1/4 tsp salt, and 3/4 cup all-purpose flour to the bowl. Mix gently with a spatula until combined—don’t overmix.
Step 3: Pour and Bake
Line an 8×8 pan with parchment paper. Pour the batter in and smooth the top. Bake at 350°F for 28–30 minutes. Let cool completely in the pan.
Step 4: Make the Frosting
In a clean bowl, beat 8 oz softened cream cheese, 1/4 cup softened butter, and 1 tsp vanilla extract until smooth. Slowly add 2 cups powdered sugar and beat until creamy and fluffy.
Step 5: Frost and Decorate
Once brownies are fully cooled, spread the frosting evenly on top. Add green sugar sprinkles if you like. Cut into squares.
Leftovers & Storage
- Store frosted brownies in the fridge in an airtight container for up to 5 days
- You can freeze unfrosted brownies for up to 2 months—thaw overnight and frost fresh
Why This Recipe Works (Quick Science)
- Butter + sugar creates a fudgy base when mixed without overbeating
- Vinegar + cocoa powder is key to that classic velvet texture and taste
- Gel coloring keeps color strong during baking
- Cream cheese + butter in the frosting gives balance—tangy, not too sweet
Common Mistakes
- Using too much food coloring: A little gel goes a long way
- Overbaking: The center should still look soft when it comes out
- Frosting too soon: Make sure brownies are completely cool
- Skipping the parchment paper: Makes cutting and removing so much harder
What to Serve With
- A hot cup of coffee or a glass of cold milk
- Fresh berries for a fruity contrast
- A scoop of vanilla or mint chip ice cream
FAQ
Can I double the recipe?
Yes! Use a 9×13 pan and bake for about 35 minutes.
Can I make it without food coloring?
Sure! The brownies will taste the same, just be more of a natural brown color.
Can I use store-bought frosting?
Yep, but homemade gives it that extra creaminess and flavor.
Final Thoughts
These green velvet brownies are a fun, tasty twist on a classic—and they always get people talking. Rich, fudgy, and topped with that smooth cream cheese frosting… what’s not to love? Try them out, and let me know how yours turn out in the comments. I’d love to hear what twist you put on them!
