Description
Deliciously rich and moist Red Velvet Brownies with a smooth cream cheese frosting. These brownies combine the classic velvety texture with a hint of cocoa and a vibrant red hue, finished off with a luscious, fluffy cream cheese topping. Perfect for parties or as a sweet treat any time.
Ingredients
Brownie Batter
- 3/4 stick Unsalted Butter (85g)
- 1 cup Granulated Sugar (200g)
- 1/4 cup Light Brown Sugar (55g)
- 3 Large Eggs
- 1 large Egg Yolk
- 1 tsp Vanilla Extract
- 1/3 cup Vegetable Oil (72g / 80ml)
- 1/4 cup Cocoa Powder (25g)
- 3/4 cup All-purpose Flour (90g)
- 1 tbsp Vinegar
- 1 tbsp Cornstarch
- 1/4 tsp Salt
- 1/2 tsp Red Food Coloring (gel or liquid)
- 3/4 cup White Chocolate Chips (optional)
Cream Cheese Frosting
- 4 oz Cream Cheese (114g), room temperature
- 3/4 stick Unsalted Butter (85g), room temperature
- 4 cups Powdered Sugar (480g)
- 1 tsp Vanilla Extract
Instructions
- Prepare Pan and Oven: Line a 9-inch square cake pan with parchment paper and preheat the oven to 350°F (180°C), or 160°C if using a fan-assisted oven.
- Melt Butter: Melt the unsalted butter in the microwave in 30-second increments until completely melted and smooth.
- Mix Sugars and Butter: Combine granulated sugar and light brown sugar in a large mixing bowl, then whisk in the melted butter until the mixture is well combined.
- Add Eggs and Vanilla: Incorporate the eggs, egg yolk, and vanilla extract, mixing gently but thoroughly to avoid incorporating air, which would make the brownies cakey.
- Add Oil and Cocoa Powder: Stir in the vegetable oil and cocoa powder gently until fully combined, still avoiding excess air incorporation.
- Mix Red Food Coloring: Place a couple tablespoons of batter into a small bowl, add the red gel food coloring, and mix until smooth without lumps. Then add this colored mixture back into the main batter and blend until consistent.
- Add Dry Ingredients: Switch to a rubber spatula or wooden spoon to fold in the flour, cornstarch, and salt until no lumps remain.
- Add Vinegar: Mix in the vinegar thoroughly to balance the acidity and enhance the red velvet flavor.
- Optional White Chocolate Chips: Fold in white chocolate chips if desired for added texture and sweetness.
- 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 but no wet batter.
- Cool: Remove from oven and allow the brownies to cool completely before frosting and slicing.
- Make Frosting: Beat the room temperature butter and cream cheese together until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar, mixing slowly to reduce dust, then increase mixer speed and beat until the frosting is light and fluffy.
- Add Vanilla: Mix in vanilla extract for flavor, beating briefly to combine.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies before slicing and serving.
Notes
- Do not overmix the batter to maintain a fudgy texture instead of cakey.
- Using gel food coloring provides a vibrant color without adding liquid that could alter batter consistency.
- Allow brownies to cool completely before frosting to prevent the frosting from melting.
- White chocolate chips are optional but add a nice sweet contrast if included.
- Store frosted brownies in an airtight container in the refrigerator for up to 5 days for best freshness.
