Red Velvet Brownies with Cream Cheese Frosting Recipe
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5 from 3 reviews
Deliciously rich and moist Red Velvet Brownies topped with a smooth cream cheese frosting. These brownies boast a perfect balance of cocoa and tangy red velvet flavor, creating a beautiful and indulgent dessert suitable for any occasion.
Total Time:55 minutes
Yield:16 servings
Ingredients
Red Velvet Brownies
3/4 cup (158 g) butter, melted, (regular or dairy free)
3/4 cup (150 g) light brown sugar
1 cup (200 g) granulated sugar
2 eggs
1 tbsp vanilla extract
1/2 teaspoon liquid red food coloring
1 1/2 teaspoon white vinegar
1/4 cup (22 g) cocoa powder
1/4 tsp salt
1 cup + 3 tbsp (148 g) all-purpose flour
Cream Cheese Frosting
4 oz plain cream cheese, room temperature
1/4 cup (53 g) butter, softened (dairy free or regular)
1/2 teaspoon vanilla extract
Pinch of salt
1 1/2-2 cups (180 g) powdered sugar (icing sugar)
2 Tablespoons cornstarch (only if dairy free)
Instructions
Preheat and Prepare: Preheat your oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, leaving overhang on the sides for easy removal of the brownies later.
Melt Butter and Combine Sugars: Melt the butter in the microwave or on the stove. Transfer to a medium bowl and whisk in the light brown sugar and granulated sugar until the mixture becomes a paste that pulls away cleanly from the sides of the bowl.
Add Wet Ingredients: Whisk in the eggs, white vinegar, vanilla extract, and liquid red food coloring until evenly combined. Adjust the amount of red food coloring to achieve desired redness.
Incorporate Dry Ingredients: Sift or add the cocoa powder, salt, and all-purpose flour to the wet mixture. Whisk gently until just combined, about one minute, being careful not to overmix.
Pour and Bake: Pour the batter into the prepared pan, scraping the bowl clean with a spatula. Bake for 40 minutes, checking with a toothpick at 30 minutes; the toothpick should come out with moist crumbs but no wet batter. The top should be crinkly.
Make the Frosting: While the brownies cool, beat together the cream cheese, softened butter, vanilla, and salt until smooth. Gradually add powdered sugar until the frosting reaches the desired thickness. If using dairy-free cream cheese, add cornstarch to help thicken.
Cool and Frost: Allow the brownies to cool completely before spreading the cream cheese frosting evenly on top. Store frosted brownies in the refrigerator or keep the frosting refrigerated and frost just before serving.
Notes
Using parchment paper with overhang makes removing brownies from the pan easier.
Adjust red food coloring amount depending on brand or desired intensity.
Do not overbake brownies to keep them moist and tender.
Dairy-free substitutions for butter and cream cheese work well; add cornstarch to frosting to thicken if dairy-free.
Store frosted brownies in the fridge to keep frosting firm and fresh.
