Description
Deliciously rich and moist red velvet brownies topped with a creamy, smooth cream cheese frosting. These brownies blend the classic red velvet flavor with a fudgy texture, perfect for any occasion or dessert craving.
Ingredients
Scale
Red Velvet Brownies
- ½ cup (113g) unsalted butter, melted and cooled
- ¾ cup (90g) all-purpose flour
- 1 Tbsp cornstarch
- ½ tsp salt
- ⅓ cup (28g) unsweetened natural cocoa powder
- 1 ¼ cups (248g) granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¼ cup (59ml) vegetable oil
- 1 Tbsp white vinegar
- 1 tsp vanilla extract
- 1 tsp red gel food coloring
Cream Cheese Frosting
- 4 oz (114g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 1 tsp vanilla extract
- 2-4 cups (227-454g) powdered sugar
- optional: 1/8 tsp salt
- optional: dash of milk or heavy cream
Instructions
- Preheat and Prepare: Preheat the oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment paper for easy brownie removal.
- Melt Butter: In a microwave-safe bowl, melt the butter and set aside to cool while preparing dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder evenly.
- Combine Wet Ingredients: Using a stand mixer or hand mixer, beat the melted butter, granulated sugar, eggs, and egg yolk on medium speed for 60 seconds until pale yellow and volume doubles.
- Add Liquids and Flavor: Add vegetable oil, white vinegar, and vanilla extract to the wet mixture, mixing on low to combine.
- Add Dry Ingredients and Coloring: Slowly incorporate the dry ingredient mix and red gel food coloring into the wet batter, mixing until fully combined with no streaks.
- Bake: Pour the batter into the prepared pan. Bake in a glass pan for 35-40 minutes or in a metal pan for 30-35 minutes, until a toothpick inserted in the center comes out clean. For a chewier texture, bake for 40-45 minutes.
- Cool: Allow the brownies to cool completely, approximately 1 hour, before frosting.
- Prepare Frosting: In a mixing bowl, beat softened cream cheese and unsalted butter on medium speed for 1-2 minutes until fluffy.
- Add Remaining Frosting Ingredients: Add vanilla extract, powdered sugar, and optional salt. Beat on low speed for 1-2 minutes, scraping the bowl as needed until fully incorporated. If frosting is too thick, add a small splash of milk or heavy cream and beat until creamy.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
- Chill for Cutting: To achieve clean slices, place frosted brownies in the freezer for 15-20 minutes before cutting. Use a sharp knife and clean the blade after each cut.
Notes
- Use parchment paper to easily lift brownies out of the pan without breaking.
- For a deeper red color, adjust the amount of red gel food coloring as desired.
- Baking times may vary slightly based on oven type and pan material; monitor doneness by toothpick test.
- If frosting is too sweet, reduce powdered sugar gradually to taste.
- For a dairy-free version, substitute vegan cream cheese and butter alternatives.
- Let brownies cool completely before frosting to prevent frosting from melting.
- Store brownies in an airtight container for up to 4 days, refrigerated to keep frosting fresh.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
