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Red Velvet Brownies with Cream Cheese Frosting Recipe

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★★★★★

4.6 from 508 reviews

These red velvet brownies are a decadent twist on the classic brownie with a rich cocoa flavor, a striking red hue, and a smooth cream cheese frosting. Moist and fudgy with a subtle tang from vinegar, they make a perfect dessert for any occasion.

Ingredients

Scale

Brownie Batter

  • 85 g Unsalted Butter
  • 200 g Granulated Sugar
  • 55 g Light Brown Sugar
  • 3 Large Eggs
  • 1 Large Egg Yolk
  • 1 tsp Vanilla Extract
  • 80 ml Vegetable Oil
  • 25 g Cocoa Powder
  • 90 g All-purpose Flour
  • 1 tbsp Vinegar
  • 1 tbsp Cornstarch
  • ¼ tsp Salt
  • ½ tsp Red Food Coloring (gel)
  • 130 g White Chocolate Chips (optional)

Cream Cheese Frosting

  • 115 g Cream Cheese, room temperature
  • 85 g Unsalted Butter, room temperature
  • 480 g Powdered Sugar
  • 1 tsp Vanilla Extract

Instructions

  1. Prepare the Pan and Oven: Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F (180°C) or 160°C if fan assisted.
  2. Melt Butter: Melt 85 g of unsalted butter in the microwave in 30-second increments until fully melted.
  3. Mix Sugar and Butter: In a large mixing bowl, combine 200 g granulated sugar and 55 g light brown sugar, then add the melted butter and whisk until combined.
  4. Add Eggs and Vanilla: Add 3 large eggs, 1 large egg yolk, and 1 teaspoon of vanilla extract to the sugar mixture. Mix gently to combine without incorporating air to avoid cakey texture.
  5. Add Oil and Cocoa: Stir in 80 ml vegetable oil and 25 g cocoa powder with a whisk gently until fully incorporated, maintaining a fudgy texture.
  6. Mix in Food Coloring: Transfer a couple of tablespoons of batter to a small bowl, add ½ teaspoon red gel food coloring, mix until smooth, then fold this back into the main batter until evenly red.
  7. Incorporate Dry Ingredients: Switch to a spatula or wooden spoon and fold in 90 g flour, 1 tbsp cornstarch, and ¼ tsp salt until no lumps remain.
  8. Add Vinegar and Mix: Stir in 1 tablespoon vinegar thoroughly. Optionally, fold in 130 g white chocolate chips if desired for extra sweetness.
  9. Bake: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted into the center comes out with moist crumbs.
  10. Cool: Remove from the oven and allow brownies to cool completely in the pan before frosting.
  11. Make Frosting: Beat 85 g unsalted butter and 115 g cream cheese at room temperature until smooth and creamy.
  12. Add Powdered Sugar: Gradually add 480 g powdered sugar to the cream cheese mixture, mixing slowly first, then beat on high speed for a few minutes until light and fluffy.
  13. Flavor the Frosting: Mix in 1 teaspoon vanilla extract and beat for a few more seconds.
  14. Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
  15. Slice and Serve: Slice into squares and serve. Store leftovers in an airtight container in the refrigerator.

Notes

  • Do not overmix the batter to maintain a fudgy texture instead of cakey.
  • Using gel food coloring provides vibrant color without adding extra liquid.
  • If white chocolate chips are included, fold them in gently to avoid overmixing.
  • Allow brownies to cool fully before frosting to prevent melting the frosting.
  • Store leftover brownies in an airtight container refrigerated for up to 4 days.

Keywords: red velvet brownies, cream cheese frosting, chocolate brownies, homemade brownies, festive dessert, chocolate dessert, red food coloring brownies

Find it online: https://tastewithamy.com/red-velvet-brownies-with-cream-cheese-frosting-recipe/