Description
These Chewy Red Velvet Brownies combine the rich, chocolate flavor of classic brownies with the vibrant color and tangy notes of red velvet, topped with a smooth, creamy cream cheese frosting. Perfectly chewy and indulgent, these brownies offer a delightful twist on traditional red velvet cake with the added convenience of being baked in a single pan.
Ingredients
Red Velvet Brownies
- 2/3 cup unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon white vinegar (optional)
- 1 tablespoon red food coloring (or 1 teaspoon red food gel coloring)
Cream Cheese Frosting
- 1/3 cup unsalted butter (room temperature)
- 1 8-ounce package cream cheese (room temperature)
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch fine sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8″x8″ square baking dish to prepare for the batter.
- Melt Butter: Melt 2/3 cup of unsalted butter in a microwave-safe container and set aside to cool slightly.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 cup all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon fine sea salt; set aside.
- Combine Wet Ingredients: In a large bowl, whisk the 2 room-temperature eggs. Add 1 cup granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon white vinegar (optional), and 1 tablespoon red food coloring. Using a handheld mixer or wooden spoon, mix on medium speed until well combined.
- Add Butter to Wet Mixture: Slowly pour the melted butter into the wet ingredients while continuously mixing to incorporate.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed just until combined, being careful not to overmix.
- Bake the Brownies: Pour the batter evenly into the prepared baking dish, spreading to the edges. Bake for about 28 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the Brownies: Remove the baking dish from the oven and transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer in a large bowl, beat 1/3 cup room temperature butter and 8 ounces room temperature cream cheese until smooth. Gradually add 1/2 cup powdered sugar and beat on medium-high speed until well combined.
- Flavor the Frosting: Add 1 teaspoon vanilla extract, a pinch of fine sea salt, and optionally some red food coloring, then mix briefly until evenly incorporated.
- Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies using a spatula.
- Serve: Cut the frosted brownies into 9 squares, serve, and enjoy this delicious dessert.
Notes
- For best texture, ensure eggs and butter are at room temperature before mixing.
- The white vinegar is optional but helps intensify the red velvet flavor and aids in leavening.
- Use gel food coloring for more vibrant color without adding extra liquid.
- Allow brownies to cool completely before frosting to prevent the frosting from melting.
- Store leftover brownies covered in the refrigerator for up to 4 days.
- To soften the cream cheese and butter faster, leave them out at room temperature for about 1 hour prior to mixing.
