Description
Indulge in these decadent red velvet brownies topped with a smooth and creamy cream cheese frosting. Perfectly moist and rich with a hint of cocoa and a vibrant red hue, these brownies combine the classic flavors of red velvet cake with the fudgy texture of brownies, finished off with a luscious cream cheese frosting. Ideal for parties, special occasions, or simply a luxurious treat.
Ingredients
Scale
Red Velvet Brownies
- ¾ stick Unsalted Butter (85g)
- 1 cup Granulated Sugar (200g)
- ¼ cup Light Brown Sugar (55g)
- 3 large Eggs
- 1 large Egg Yolk
- 1 teaspoon Vanilla Extract
- â…“ cup Vegetable Oil (72g)
- ¼ cup Cocoa Powder (25g)
- ¾ cup All-purpose Flour (90g)
- 1 tablespoon Vinegar
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- ½ teaspoon Red Food Coloring (gel-based)
- ¾ cup White Chocolate Chips (optional)
Cream Cheese Frosting
- 4 oz Cream Cheese (114g), room temperature
- ¾ stick Unsalted Butter (85g), room temperature
- 4 cups Powdered Sugar (480g)
- 1 teaspoon Vanilla Extract
Instructions
- Prepare the Pan and Preheat Oven: Line a 9-inch square cake pan with parchment paper and preheat your oven to 350°F (180°C) or 160°C fan assisted.
- Melt Butter: Melt the ¾ stick of unsalted butter using the microwave in 30-second increments until completely melted without burning.
- Mix Sugars and Butter: In a large mixing bowl, combine granulated sugar and light brown sugar. Add the melted butter and whisk together until well combined.
- Add Eggs and Vanilla: Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Mix gently, avoiding overmixing to prevent adding air, which would make the brownies cakey.
- Add Oil and Cocoa: Pour in the vegetable oil and cocoa powder. Whisk gently until fully incorporated without introducing air.
- Incorporate Red Food Coloring: Transfer a couple of tablespoons of batter into a small bowl, mix in the red gel food coloring thoroughly to avoid lumps. Stir this colored batter back into the main batter until evenly combined.
- Fold in Dry Ingredients: Switch to a rubber spatula or wooden spoon and fold in the all-purpose flour, cornstarch, and salt until no lumps remain.
- Add Vinegar: Stir in the vinegar thoroughly to balance flavors and enhance the texture.
- Add White Chocolate Chips (Optional): If desired, gently fold in white chocolate chips now for extra sweetness and texture. The original recipe author prefers without.
- Bake: Pour the batter evenly into the prepared pan. Bake for 20–25 minutes or until a skewer inserted comes out with just moist crumbs.
- Cool: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
- Make Cream Cheese Frosting: Beat room temperature butter and cream cheese together until smooth and combined.
- Add Powdered Sugar: Gradually add powdered sugar while mixing slowly to avoid dust clouds. Once incorporated, beat on high speed for several minutes until the frosting is light and fluffy.
- Add Vanilla: Mix in vanilla extract for flavor, beating for a few more seconds.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies before slicing and serving.
Notes
- Do not overmix the batter to keep the brownies fudgy rather than cakey.
- Use gel-based red food coloring to avoid altering the batter consistency.
- The white chocolate chips are optional but add a nice contrast if desired.
- Ensure the brownies are completely cooled before frosting to prevent melting the cream cheese frosting.
- Store brownies in an airtight container refrigerated for up to 4 days; bring to room temperature before serving.
