Description
Delicious red velvet brownies topped with a rich and creamy homemade cream cheese frosting. These brownies are moist, fudgy, and have a stunning red color thanks to red gel food coloring. Perfect for dessert lovers looking for a vibrant twist on classic 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
- Optional: dash of milk or heavy cream
Instructions
- Preheat Oven: 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. Set aside to cool while preparing dry ingredients.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder until combined.
- Beat Wet Ingredients: In a stand mixer or with a hand mixer, beat the melted butter, sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.
- Add Remaining Wet Ingredients: Add the vegetable oil, white vinegar, and vanilla extract to the mixture, continuing to mix on low speed until incorporated.
- Combine Mixtures: Slowly add the dry ingredients and red gel food coloring to the wet mixture. Mix until fully combined and smooth.
- Bake Brownies: Pour the batter into the prepared pan. Bake for 35-40 minutes in a glass pan or 30-35 minutes in a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies, bake for 40-45 minutes.
- Cool Brownies: Allow the brownies to cool completely in the pan before frosting.
- Prepare Frosting: Place softened cream cheese and butter in a mixing bowl. Beat on medium speed for 1-2 minutes until whipped and fluffy.
- Add Sugar and Vanilla: Add vanilla extract, powdered sugar, and optional salt. Beat on low for 1-2 minutes, scraping down the sides, until fully incorporated. If frosting is too thick, add a splash of milk or heavy cream and beat until creamy.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
- Slice Brownies: Place frosted brownies in the freezer for 15-20 minutes to set the frosting before slicing. Use a sharp knife, cleaning the blade after each cut for clean slices.
Notes
- For a more intense red color, add an extra ½ tsp of red gel food coloring.
- If you prefer fudgier brownies, reduce baking time slightly and ensure not to overbake.
- Use parchment paper with overhang for easy removal of brownies from the pan.
- Adjust the powdered sugar in the frosting to your desired sweetness and thickness.
- Leftover brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- To soften the frosting slightly after refrigeration, let it sit at room temperature for 15 minutes before serving.
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: 4 g
- Cholesterol: 60 mg
