Description
Delight in these rich and moist Red Velvet Brownies topped with a smooth and creamy Cream Cheese Frosting. Perfectly balanced with a hint of cocoa and the classic tang of red velvet, these brownies are a luscious treat for any occasion. The recipe combines traditional baking with simple ingredients to create a colorful dessert that’s both indulgent and easy to prepare.
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 and dash of milk or heavy cream
Instructions
- Preheat 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 butter and set it aside to cool while you prepare the other ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and unsweetened cocoa powder until well combined.
- Beat wet ingredients: Using a stand mixer or hand mixer, beat the cooled melted butter, granulated sugar, eggs, and egg yolk together for 60 seconds until the mixture becomes pale yellow and doubles in volume.
- Add remaining wet ingredients: Slowly incorporate the vegetable oil, white vinegar, and vanilla extract into the mixture, mixing on low speed until fully blended.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture and the red gel food coloring to the wet ingredients. Mix until the batter is smooth and homogenous.
- Bake the brownies: Pour the batter into the prepared pan, smoothing the top. Bake in the oven for 35-40 minutes if using a glass pan, or 30-35 minutes if using a metal pan, until a toothpick inserted in the center comes out clean. For chewier brownies, bake for 40-45 minutes. Allow the brownies to cool completely in the pan.
- Prepare cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter on medium speed for 1-2 minutes until whipped and fluffy.
- Add vanilla and powdered sugar: Add the vanilla extract, powdered sugar, and optional salt. Beat on low speed for 1-2 minutes, scraping down the bowl sides until everything is well incorporated.
- Adjust frosting consistency: If the frosting is too thick, add a splash of milk or heavy cream and continue beating until smooth and creamy.
- Frost and chill brownies: Spread the cream cheese frosting evenly over the cooled brownies. For clean slicing, 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 neat slices.
Notes
- Use parchment paper to prevent brownies from sticking and to easily lift them from the pan for cutting.
- Red gel food coloring ensures vivid color without altering the batter's consistency — use a gel or paste food coloring rather than liquid for best results.
- Do not overbake the brownies to maintain moistness; check doneness with a toothpick which should come out with a few moist crumbs.
- For a richer flavor, substitute vegetable oil with light olive oil or canola oil.
- If frosting is too runny, refrigerate briefly before spreading to help it firm up.
- Leftover brownies can be stored airtight in the refrigerator for up to 4 days.
- Freeze unfrosted brownies for up to 3 months; thaw completely before frosting.
Nutrition
- Serving Size: 1 brownie
- Calories: 310 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 70 mg
