Description
These Red Velvet Brownies with Cream Cheese Frosting combine the classic rich and fudgy texture of brownies with the vibrant color and subtle cocoa flavor of red velvet. Topped with a luscious cream cheese frosting, they make a perfect dessert for any 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 and 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 for easy removal of the brownies.
- Melt Butter: In a microwave-safe bowl, melt the butter and set it aside to cool while you prepare the dry ingredients.
- Mix Dry Ingredients: 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 on medium speed for 60 seconds until the mixture is pale yellow and has doubled in volume.
- Add Additional Wet Ingredients: Add the vegetable oil, white vinegar, and vanilla extract to the batter and mix on low until combined.
- Combine Dry and Wet Mixtures: Slowly add the dry ingredients and the red gel food coloring to the wet mixture, mixing until just fully combined.
- Bake Brownies: Pour the batter into the prepared pan and bake. For glass pans, bake for 35-40 minutes; for metal pans, bake for 30-35 minutes. To achieve chewier brownies, extend baking to 40-45 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
- Cool Completely: Allow the brownies to cool completely in the pan before frosting.
- Prepare Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter on medium speed for 1-2 minutes until light and fluffy.
- Add Flavor and Sugar: Mix in vanilla extract, powdered sugar, and optional salt on low speed for 1-2 minutes until fully incorporated. Scrape down sides of the bowl as needed.
- Adjust Frosting Consistency: If the frosting is too thick, add a dash of milk or heavy cream and beat until creamy.
- Frost Brownies: Spread the frosting evenly over the cooled brownies.
- Chill and Slice: Place the frosted brownies in the freezer for 15-20 minutes before slicing to get clean cuts. Use a sharp knife and clean the blade after each cut for best results.
Notes
- Use parchment paper with overhang on sides to easily lift brownies out of the pan.
- For deeper red color, add more red gel food coloring as needed.
- Make sure the butter is melted but slightly cooled before mixing to avoid cooking the eggs.
- Do not overmix after adding dry ingredients to keep brownies tender.
- Adjust powdered sugar in frosting based on desired sweetness and consistency.
- For a thinner frosting, add milk or cream gradually to avoid making it too runny.
- Storing brownies in an airtight container keeps them moist for up to 3 days.
- Freezing brownies before slicing prevents the frosting from smudging and helps achieve clean edges.
Nutrition
- Serving Size: 1 brownie
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 140 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: 55 mg
