Red Velvet Brownie Torte

This multilayered treat is the Valentine’s Day dessert we all need.

Red Velvet Almond Brownie Torte

Victor Protasio

Prep Time:
55 mins
Total Time:
4 hrs

Rich and decadent, this is the dessert to make on Valentine’s Day or any other day you want a special treat. It’s like a brownie and a slice of red velvet cake got married and had this torte-like baby. As in red velvet cake, the brownie batter is spiked with red food coloring and the chocolatey result is almost fudgy. A tangy cream cheese frosting officially takes the dessert over-the-top. Sprinkles are optional, but highly recommended. Pro tip: for clean slices, wipe the knife between cuts. 



  • Cooking spray

  • 1 1/4 cups (21⁄2 sticks) unsalted butter

  • 1 3/4 cups granulated sugar

  • 2/3 cup packed light brown sugar

  • 4 tsp. red food coloring gel

  • 2 tsp. pure vanilla extract

  • 5 large eggs, at room temperature

  • 1 1/4 cups all-purpose flour

  • 1 cup unsweetened cocoa powder

  • 1 tsp kosher salt

  • 3/4 tsp baking powder


  • 12 oz. cream cheese, softened

  • 3/4 cup (1 1/2 sticks) unsalted butter, softened

  • 2 tsp. pure vanilla extract

  • 3/4 tsp almond extract

  • 1/4 tsp. kosher salt

  • 5 2/3 cups confectioners’ sugar

  • Sprinkles, for decorating


  1. Make brownie: Preheat oven to 350°F. Coat a 13-by-9-inch baking pan with cooking spray. Line with parchment paper, leaving a 2-inch overhang on long sides.

  2. Melt butter in a large saucepan over medium. Remove from heat and whisk in both sugars, food coloring, and vanilla. Whisk in eggs, 1 at a time.

  3. Whisk flour, cocoa powder, salt, and baking powder in a medium bowl. Gradually stir flour mixture into sugar mixture until just combined.

  4. Spread batter in baking pan. Bake until a wooden pick inserted in center comes out with a few moist crumbs, 28 to 30minutes. Let cool in pan on a wire rack for 15 minutes. Remove from pan, using parchment as handles, and let cool completely on wire rack, 2 to 3 hours.

  5. Make frosting: Beat cream cheese, butter, vanilla, almond extract (if using), and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually add sugar, beating on low speed. Increase speed to medium-high and beat until fluffy, about 2 minutes.

  6. Trim edges of cooled brownie to create a 12-by-8 1/2-inch rectangle; cut cross-wise into 3 (8 1/2-by-4-inch) rectangles. Place 1 rectangle on a plate and spread top with 3/4 cup frosting. Place a second rectangle over frosting and spread top with 3/4 cup frosting. Place remaining rectangle over frosting. Refrigerate, uncovered, for 30 minutes.

  7. Spread remaining frosting evenly over top and sides of brownie layers. Top with sprinkles. Store, covered, in refrigerator for up to 3 days.

Nutrition Facts (per serving)

829 Calories
43g Fat
110g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 829
% Daily Value *
Total Fat 43g 55%
Saturated Fat 25g 125%
Cholesterol 125mg 42%
Sodium 265mg 12%
Total Carbohydrate 110g 40%
Dietary Fiber 2g 6%
Total Sugars 93g
Protein 5g
Vitamin C 0mg 0%
Calcium 67mg 5%
Iron 3mg 18%
Potassium 84mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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