Description
These Red Velvet Brownies with Cream Cheese Frosting combine the rich, fudgy texture of classic brownies with the distinctive flavor and vibrant color of red velvet. Topped with a smooth, tangy cream cheese frosting, this dessert is perfect for any occasion, offering a delightful twist on traditional brownies.
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 brownie removal.
- Melt butter: In a microwave-safe bowl, melt the butter. Set 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, sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.
- Add remaining wet ingredients: Add the vegetable oil, white vinegar, and vanilla extract. Continue mixing on low speed until incorporated.
- Combine wet and dry ingredients: Slowly add the dry ingredients and the 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 minutes if using a glass pan or 30 minutes if using a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies, bake for up to 45 minutes. Let the brownies cool completely before frosting.
- Prepare 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 sugar to frosting: Add the vanilla extract and powdered sugar (along with optional salt). Beat on low speed for 1-2 minutes, scraping down the sides, until fully incorporated. If the frosting is too thick, add a splash of milk or heavy cream and beat until creamy.
- Frost the brownies: Spread the cream cheese frosting evenly over the cooled brownies. For clean slices, place brownies in the freezer for 15-20 minutes before cutting. Use a sharp knife, wiping the blade clean after each cut for best results.
Notes
- Using parchment paper in the pan ensures easy removal of brownies without sticking.
- For a richer cocoa flavor, ensure using natural unsweetened cocoa powder.
- Adjust powdered sugar in the frosting to your preferred sweetness and consistency.
- Adding a small amount of vinegar enhances the red velvet flavor and helps leaven the brownies.
- Let brownies cool completely before frosting to prevent frosting from melting.
- Freezing the frosted brownies before cutting helps achieve clean slices and prevents the frosting from smearing.
- Use a sharp knife and clean it after each slice to keep edges neat.
