Description
Deliciously rich and moist red velvet brownies topped with a creamy, fluffy cream cheese frosting. Perfectly balanced with a hint of cocoa, tang from vinegar, and vibrant red color, these brownies make a crowd-pleasing 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 brownie removal.
- Melt Butter: In a microwave-safe bowl, melt the butter and set aside to cool while preparing the dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder until well combined.
- Combine Wet Ingredients: Using a stand mixer or hand mixer, beat the melted butter, granulated sugar, eggs, and egg yolk on medium-high speed for 60 seconds until pale yellow and doubled in volume.
- Add Remaining Wet Ingredients: Mix in the vegetable oil, white vinegar, and vanilla extract on low speed until fully incorporated.
- Add Dry Ingredients and Coloring: Slowly add the dry ingredients and red gel food coloring to the wet mixture, mixing until just combined and smooth.
- Bake: Pour the batter into the prepared pan and bake for 35-40 minutes if using a glass pan, or 30-35 minutes if using a metal pan, until a toothpick inserted into the center comes out clean. For chewier brownies, bake 40-45 minutes.
- Cool: Allow the brownies to cool completely in the pan before frosting.
- Prepare Frosting: In a mixing bowl, beat room temperature cream cheese and unsalted butter on medium speed for 1-2 minutes until fluffy and smooth.
- Add Flavor and Sugar: Add vanilla extract, powdered sugar, and optional salt. Beat on low speed for 1-2 minutes, scraping sides as needed, until fully combined and creamy.
- Adjust Consistency: If 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 cooled brownies.
- Chill and Slice: Place frosted brownies in the freezer for 15-20 minutes before cutting for clean, perfect slices. Use a sharp knife and wipe the blade after each cut.
Notes
- For extra fudgy brownies, bake for the shorter time recommended.
- Use gel food coloring to achieve vibrant red without extra liquid affecting batter consistency.
- Allow brownies to cool fully to prevent frosting from melting.
- If you don’t have cornstarch, you can substitute with an equal amount of flour.
- Optional salt in frosting helps balance sweetness.
- Refrigerate frosted brownies if not eaten within a few hours to keep frosting fresh.
- Use parchment paper overhangs to easily lift brownies out of the pan after baking.
Nutrition
- Serving Size: 1 brownie (approx. 60g)
- Calories: 280 kcal
- Sugar: 28 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: 55 mg
