Description
Rich and decadent Red Velvet Brownies topped with a smooth and creamy cream cheese frosting, perfect for dessert lovers who enjoy a tangy 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 Oven: Preheat the oven to 350°F and line an 8×8 or 9×9-inch pan with parchment paper for easy removal of brownies.
- Melt Butter: In a microwave-safe bowl, melt the butter and set it aside to cool while preparing dry ingredients.
- Mix Dry Ingredients: Whisk together the flour, cornstarch, salt, and cocoa powder in a medium bowl until well combined.
- Beat Wet Ingredients: Using a stand mixer or hand mixer, beat the melted butter, granulated sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.
- Add Liquids and Flavorings: Slowly mix in the vegetable oil, white vinegar, and vanilla extract on low speed to combine thoroughly.
- Combine Batter: Gradually add the dry ingredients and red gel food coloring to the wet mixture, mixing until fully incorporated into a smooth batter.
- Bake Brownies: Pour 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, bake for 40-45 minutes. Insert a toothpick in the center to check for doneness; it should come out clean.
- Cool Brownies: Allow the brownies to cool completely in the pan before frosting, approximately 1 hour.
- Prepare Frosting: Beat softened cream cheese and unsalted butter together in a mixing bowl on medium speed for 1-2 minutes until fluffy and smooth.
- Add Sweeteners and Flavor: Add vanilla extract, powdered sugar, and optional salt, then beat on low speed for 1-2 minutes, scraping sides as needed until fully combined.
- Adjust Consistency: If the frosting is too thick, add a dash of milk or heavy cream and beat until creamy and spreadable.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
- Chill and Slice: For clean, perfect slices, place frosted brownies in the freezer for 15-20 minutes. Use a sharp knife and clean it between cuts to serve.
Notes
- Use glass or metal pans as specified for best baking time results.
- For chewier brownies, bake a little longer as instructed.
- Red gel food coloring gives the classic red velvet color without adding too much liquid.
- Softening cream cheese and butter ahead ensures a smoother frosting.
- Adjust powdered sugar quantity to achieve desired frosting sweetness and thickness.
- Freezing brownies before slicing helps create neater pieces for presentation.
- Clean knife between cuts prevents the frosting from sticking and smudging slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
