Description
Deliciously rich and indulgent Red Velvet Brownies topped with smooth and creamy cream cheese frosting. These brownies offer a perfect balance of cocoa and red velvet flavors with a moist, slightly fudgy texture. Ideal for dessert or a special treat, this recipe guides you through baking decadent brownies and preparing a luscious cream cheese frosting.
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: Preheat the oven to 350°F. Line an 8×8 or 9×9-inch baking pan with parchment paper to ensure easy removal of the brownies.
- Melt Butter: In a microwave-safe bowl, melt the ½ cup unsalted butter and set it aside to cool while preparing the dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together ¾ cup all-purpose flour, 1 Tbsp cornstarch, ½ tsp salt, and ⅓ cup unsweetened natural cocoa powder until combined.
- Beat Wet Ingredients: Using a stand mixer or hand mixer, beat the melted butter, 1 ¼ cups granulated sugar, 2 large eggs, and 1 large egg yolk on medium speed for 60 seconds until the mixture is pale yellow and has doubled in volume.
- Add Remaining Wet Ingredients: Mix in ¼ cup vegetable oil, 1 Tbsp white vinegar, and 1 tsp vanilla extract slowly on low speed until well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients and 1 tsp red gel food coloring into the wet mixture, mixing until everything is fully combined and the batter is smooth.
- Bake the Brownies: Pour the batter into the prepared pan. Bake in the preheated oven for 35-40 minutes if using a glass pan or 30-35 minutes if using a metal pan. For less fudgy brownies, bake for 40-45 minutes. Test doneness with a toothpick; it should come out clean.
- Cool: Remove brownies from oven and allow them to cool completely in the pan before frosting, approximately 1 hour.
- Prepare Frosting: Place 4 oz softened cream cheese and ¼ cup softened unsalted butter in a mixing bowl. Beat on medium speed for 1-2 minutes until the mixture is whipped and fluffy.
- Add Flavor and Sugar: Add 1 tsp vanilla extract and 2 to 4 cups powdered sugar (depending on desired sweetness). Add optional 1/8 tsp salt if used. Beat on low speed for 1-2 minutes while scraping sides to fully incorporate all ingredients.
- Adjust Consistency: If the frosting is too thick, add a splash of milk or heavy cream and beat until smooth and creamy.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
- Chill and Slice: To get clean brownie slices, chill the frosted brownies in the freezer for 15-20 minutes. Use a sharp knife, wiping the blade clean after each cut for best results.
Notes
- Use parchment paper for easy removal and clean edges when slicing brownies.
- For chewier brownies, increase baking time to 40-45 minutes.
- The amount of powdered sugar in the frosting can be adjusted to your preferred sweetness and consistency.
- If frosting becomes too runny, chill it before spreading.
- Use gel food coloring for vibrant red color without thinning the batter.
- Allow brownies to cool fully before frosting to prevent melting.
- Cleaning the knife between cuts helps in achieving cleaner brownie slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
