Description
These Decadent Red Velvet Brownies combine the rich, moist texture of classic brownies with the signature tangy sweetness of red velvet flavor. Topped with a smooth and creamy cream cheese frosting, they make a perfect treat for any occasion. This recipe features a soft, fudgy brownie base enhanced with cocoa powder, a touch of vinegar for the classic red velvet tang, and optional white chocolate chips for extra indulgence.
Ingredients
Scale
Brownie Batter
- 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)
- 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 Pan and Preheat 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 ¾ stick (85g) of unsalted butter in the microwave using 30-second increments until fully melted.
- Mix Sugars and Butter: Combine granulated sugar and light brown sugar in a large bowl, then whisk in the melted butter until well combined.
- Add Eggs and Vanilla: Beat in the 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract gently. Avoid overmixing to prevent incorporating air, which can make the brownies cakey.
- Incorporate Oil and Cocoa: Add the vegetable oil and cocoa powder, whisking gently until the mixture is smooth and combined without overbeating.
- Mix in Red Food Coloring: Transfer a couple of tablespoons of batter to a small bowl, mix in the red gel food coloring until fully incorporated and lump-free, then combine this mixture back into the main batter and mix evenly.
- Fold in Dry Ingredients: Using a rubber spatula or wooden spoon, fold in the flour, cornstarch, and salt until no lumps remain.
- Add Vinegar: Mix in the tablespoon of vinegar thoroughly to help develop the distinctive red velvet flavor.
- Add Optional White Chocolate Chips: If desired, gently fold in white chocolate chips at this stage for added sweetness and texture.
- Bake the Brownies: 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 just moist crumbs.
- Cool Completely: Remove brownies from the oven and allow them to cool fully in the pan before frosting.
- Prepare Frosting: Beat together the room temperature butter and cream cheese until smooth and fully combined.
- Add Powdered Sugar: Gradually mix in the powdered sugar, starting slowly to avoid dust clouds, then beat at high speed for several minutes until the frosting is light and fluffy.
- Mix in Vanilla: Add vanilla extract and beat for a few more seconds to incorporate.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled red velvet brownies before slicing and serving.
Notes
- Do not overmix the batter at any stage to keep the brownies fudgy rather than cakey.
- Using gel food coloring is preferred for vibrant color without thinning the batter.
- Let the brownies cool completely before frosting to prevent melting the frosting.
- White chocolate chips are optional; they add extra sweetness and texture but are not necessary.
- Line the pan with parchment paper for easy removal and neat edges.
- Room temperature cream cheese and butter ensure a smooth frosting without lumps.
