The ultimate festive summer dessert – rich red velvet brownies topped with cream cheese frosting and red, white, and blue sprinkles! These Patriotic Red Velvet Sheet Pan Brownies are everything you love about my classic Red Velvet Brownies (9×9), made extra fun for the Fourth of July (or any summer gathering). They bake up fudgy and chocolatey in a big sheet pan, so they’re perfect for feeding a crowd.
I’ve tested this version multiple times, and the combination of the deep red color, fudgy texture, tangy cream cheese frosting, and festive sprinkles makes it a standout dessert that looks impressive but is surprisingly easy to make.
Tips for the Best Patriotic Red Velvet Sheet Pan Brownies
- Use room temperature ingredients. Room temperature eggs, cream cheese, and butter help everything mix smoothly and evenly.
- Do not overmix the batter. Once the flour and cocoa powder are added, mix just until combined. Overmixing can make the brownies less fudgy.
- Do not overbake. The brownies are ready when a toothpick inserted near the center comes out with a few moist crumbs attached. This helps keep the texture rich and fudgy.
- Cool completely before frosting. The cream cheese frosting needs a cool brownie base, so it stays smooth and does not melt.
- Chill before slicing. A short chill in the refrigerator helps the frosting set and makes it easier to get clean, even slices.
Ingredients & Substitutions
- Chocolate Chips: Semisweet chocolate chips give these brownies a rich chocolate flavor and fudgy texture. You can use dark chocolate chips for a deeper chocolate flavor or leave them out if you prefer a more classic brownie texture.
- Cocoa Powder: Dutch-process cocoa powder gives these brownies a smooth, rich chocolate taste and deeper color. For the best results, I recommend using Dutch-process cocoa here.
- Food Coloring: Red liquid food coloring gives these brownies their classic red velvet color. You can adjust the amount slightly depending on how vibrant you want the color.
- Cream Cheese Frosting: Softened cream cheese and butter create a smooth, tangy frosting that pairs perfectly with the rich brownies. Make sure both are softened so the frosting blends smoothly.
- Sprinkles: Red, white, and blue sprinkles make these brownies perfect for patriotic celebrations. Feel free to use different colors for other holidays or occasions.
FAQs
Can I make these ahead? Yes! Bake the brownies and frost them up to 2 days in advance. Store covered in the refrigerator and let sit at room temperature for 20-30 minutes before serving.
Can I use a different pan? This recipe is written for an 18×13-inch half-sheet pan. A smaller pan will make thicker brownies and may need a few extra minutes of bake time.
Can I skip the food coloring? Yes – the brownies will still be rich and chocolatey. They just won’t have the classic vibrant red color.
How do I get clean slices? Chill the frosted brownies for 30 minutes, then use a sharp knife wiped clean between cuts.
Can I use different sprinkles?
Yes! Red, white, and blue sprinkles make these perfect for a Fourth of July dessert, but you can switch up the colors for birthdays, holidays, or any celebration.
How to Store Patriotic Red Velvet Sheet Pan Brownies
Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Because the frosting contains cream cheese, refrigeration is recommended. For the best texture and flavor, let the brownies sit at room temperature for about 20 to 30 minutes before serving. This helps the brownie layer soften and brings back that fudgy texture.
You can also freeze these brownies. For best results, freeze them unfrosted or freeze individual slices on a baking sheet before transferring them to a freezer-safe container. Thaw in the refrigerator, then add frosting and sprinkles before serving if needed.
Patriotic Red Velvet Sheet Pan Brownies
Ingredients
Brownies
- 2 ½ cups (455 g) semisweet chocolate chips, divided
- 1 ½ cups (326 g) vegetable oil
- 4 teaspoons red liquid food coloring
- 2 cups (400 g) granulated sugar
- 1 ⅓ cups (266 g) light brown sugar, packed
- 6 large eggs, room temperature
- 4 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 2 cups (236 g) Dutch-process cocoa powder
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 3 ½ cups (420 g) confectioners' sugar
- 1 teaspoon vanilla extract
- Pinch of kosher salt
Patriotic Topping
- Red, white, and blue sprinkles
Instructions
- Preheat oven to 350°F. Line an 18×13-inch half-sheet pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.
- In a large microwave-safe bowl, combine 1 cup of the chocolate chips, vegetable oil, and red food coloring. Microwave in 20-second intervals, stirring after each, until the chocolate is melted and smooth. Set aside to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar, brown sugar, eggs, and vanilla on medium-high speed for 4 to 5 minutes, or until the mixture is lighter in color and slightly thickened.
- With the mixer on low, slowly pour in the melted chocolate mixture. Mix until combined.
- In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix.
- Fold in the remaining 1 ½ cups chocolate chips.
- Spread the batter evenly into the prepared sheet pan. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Allow the brownies to cool completely in the pan.
Cream Cheese Frosting
- To make the frosting, beat the cream cheese and butter together until smooth and creamy.
- Add the confectioners' sugar, vanilla, and salt. Mix on low until combined, then increase the speed to medium-high and beat for 2 to 3 minutes, until light and fluffy.
- Spread the frosting evenly over the cooled brownies.
- Top with red, white, and blue sprinkles.
- Chill for 30 minutes before slicing for the cleanest cuts.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
