Description
Delight in these rich Red Velvet Brownies topped with a creamy layer of smooth cream cheese frosting. Moist and fudgy with a hint of cocoa and classic red velvet flavor, these brownies are perfect for special occasions or any time you crave something sweet and indulgent.
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 the oven: 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 once baked.
- Melt the butter: In a microwave-safe bowl, melt the unsalted butter and set it aside to cool while you prepare the dry ingredients.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, salt, and unsweetened cocoa powder until well combined.
- Combine 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 is pale yellow and has doubled in volume.
- Add oil, vinegar, and flavor: Slowly add vegetable oil, white vinegar, and vanilla extract to the wet mixture and continue mixing on low speed to incorporate fully.
- Incorporate dry ingredients and color: Gradually add the dry ingredient mixture along with the red gel food coloring to the wet mixture, stirring until just combined and evenly colored.
- Bake the brownies: Pour the batter into the prepared pan and bake in the preheated oven. Bake for 35-40 minutes for glass pans or 30-35 minutes for metal pans. For chewier brownies, bake for 40-45 minutes. Use a toothpick inserted in the center; it should come out clean when the brownies are done.
- Cool completely: Allow the brownies to cool completely in the pan before adding the frosting. This may take about 1 hour.
- Prepare the cream cheese frosting: In a mixing bowl, beat softened cream cheese and unsalted butter on medium speed with an electric mixer until whipped and fluffy, about 1-2 minutes.
- Add vanilla and sugar: Mix in vanilla extract and powdered sugar (start with 2 cups and add up to 4 cups depending on desired sweetness and consistency), and optional salt. Beat on low for 1-2 minutes, scraping down the sides of the bowl as needed until fully combined.
- Adjust frosting consistency: If the frosting is too thick, add a splash of milk or heavy cream and continue beating until creamy and smooth.
- Frost the brownies and chill: Spread the cream cheese frosting evenly over the cooled brownies. For clean, perfect slices, place the frosted brownies in the freezer for 15-20 minutes before cutting. Use a sharp knife and wipe the blade clean after each cut for best results.
Notes
- Use parchment paper with overhangs on the sides to easily lift brownies out of the pan.
- Adjust powdered sugar in frosting for preferred sweetness and consistency.
- Freezing brownies slightly before cutting helps create clean slices and prevents the frosting from smearing.
- The red gel food coloring gives vibrant color without thinning the batter.
- Baking times may vary based on oven type and pan material; check doneness early to avoid overbaking.
- For a fudgier texture, slightly underbake and let brownies cool completely for best consistency.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 27 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 60 mg
