Description
Delight in these luscious Red Velvet Brownies topped with a creamy, smooth cream cheese frosting. Combining the rich flavors of cocoa and classic red velvet with the fudgy texture of brownies, this dessert is perfect for any occasion. The recipe includes a simple step-by-step process to achieve perfectly moist, vibrant red brownies complemented by a sweet and tangy frosting.
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 Oven and Prepare Pan: Preheat your oven to 350°F. Line an 8×8 or 9×9-inch baking pan with parchment paper to ensure easy removal of the brownies after baking.
- Melt Butter: In a microwave-safe bowl, melt the unsalted butter and allow it to cool while you prepare the dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and cocoa powder until fully combined.
- Beat Wet Ingredients: Using a stand mixer or hand mixer, beat the melted butter, granulated sugar, eggs, and egg yolk on medium-high speed for 60 seconds until the mixture is pale yellow and has doubled in volume.
- Add Remaining Wet Ingredients: Add vegetable oil, white vinegar, and vanilla extract to the mixture, blending on low speed until incorporated.
- Combine and Add Coloring: Gradually add the dry ingredient mixture and red gel food coloring to the wet ingredients, mixing until smooth and fully combined.
- Bake the Brownies: Pour the batter into the prepared pan and bake in the preheated oven for 35-40 minutes if using a glass pan, or 30-35 minutes if using a metal pan. For chewier brownies with less fudginess, bake for 40-45 minutes. Check doneness with a toothpick inserted in the center; it should come out clean.
- Cool Completely: Allow the brownies to cool fully in the pan before frosting to ensure the topping does not melt.
- Prepare Cream Cheese Frosting: Place softened cream cheese and unsalted butter in a mixing bowl. Beat on medium speed for 1-2 minutes until the mixture is light and fluffy.
- Add Vanilla and Powdered Sugar: Add vanilla extract, powdered sugar, and optional salt to the frosting. Beat on low speed for 1-2 minutes, scraping the bowl sides to combine completely. If frosting is too thick, add a small splash of milk or heavy cream and beat until creamy.
- Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies for a smooth finish.
- Chill and Slice: Place the frosted brownies in the freezer for 15-20 minutes before slicing. Use a sharp knife and clean the blade after each cut to achieve clean, perfect slices.
Notes
- Use parchment paper for easy removal and cleaner sides.
- Adjust powdered sugar quantity in frosting to desired sweetness and thickness.
- For a deeper red color without altering texture, use high-quality gel food coloring.
- Allow brownies to cool completely before frosting to prevent melting.
- Freezing brownies briefly before slicing ensures neat pieces.
- Substitute vegetable oil with light olive oil for a subtly different flavor if desired.
- Store brownies covered at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
