Description
Deliciously rich red velvet brownies topped with creamy, fluffy cream cheese frosting. These fudgy brownies combine the classic flavors of red velvet cake with a dense, chewy texture, perfect for dessert or any special occasion.
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 pan: Preheat the oven to 350°F. Line an 8×8 or 9×9-inch pan with parchment paper to ensure easy brownie removal after baking.
- Melt butter and mix dry ingredients: In a microwave-safe bowl, melt the butter and set it aside to cool. In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder until well combined.
- Beat wet ingredients: Using a stand mixer or hand mixer, beat the melted butter, granulated sugar, eggs, and egg yolk together for 60 seconds until the mixture becomes pale yellow and doubles in volume.
- Add oil, vinegar, and vanilla: Slowly add the vegetable oil, white vinegar, and vanilla extract to the batter while mixing on low speed, combining all ingredients evenly.
- Incorporate dry ingredients and food coloring: Gradually add the dry flour mixture and red gel food coloring to the wet mixture, mixing until fully combined and smooth.
- Bake the brownies: Pour the batter into the prepared pan. Bake for 35-40 minutes in a glass pan or 30-35 minutes in a metal pan until a toothpick inserted in the center comes out clean. For chewier, less fudgy brownies, bake for 40-45 minutes.
- Cool completely: Allow the brownies to cool completely in the pan before frosting to ensure the frosting spreads smoothly without melting.
- Prepare cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter on medium speed for 1-2 minutes until fluffy and whipped.
- Add vanilla and powdered sugar: Add the vanilla extract, 2 cups of powdered sugar, and optional salt. Beat on low for 1-2 minutes, scraping down the sides of the bowl, then gradually add up to 2 more cups of powdered sugar to reach desired frosting consistency.
- Adjust frosting consistency: If the frosting is too thick, add a splash of milk or heavy cream and beat until creamy and spreadable.
- Frost the brownies: Spread the cream cheese frosting evenly over the cooled brownies. For clean slices, place the frosted brownies in the freezer for 15-20 minutes before cutting. Use a sharp knife and wipe the blade clean between cuts for best results.
Notes
- Use parchment paper to easily lift brownies from the pan without breaking.
- Adjust baking time depending on pan type and desired fudginess; longer baking yields chewier brownies.
- For a consistent red color, use gel food coloring instead of liquid dyes.
- Allow brownies to cool completely before frosting to prevent melting and sliding.
- If frosting becomes too soft, refrigerate for 10-15 minutes before spreading.
- Store brownies in an airtight container in the fridge for up to 4 days.
- For a vegan version, substitute eggs with flax eggs and use dairy-free cream cheese and butter alternatives.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
