Description
These Decadent Red Velvet Brownies combine the rich, smooth flavors of classic red velvet cake with the fudgy, dense texture of a brownie. Topped with a luscious cream cheese frosting, they offer a perfect balance of tangy sweetness and indulgence, ideal for any special occasion or a delightful treat.
Ingredients
Scale
Brownie Ingredients
- 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 Ingredients
- 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 the Pan and Oven: Line a 9-inch square cake pan with parchment paper. 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 fully liquid.
- Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar, light brown sugar, and melted butter. Whisk together until thoroughly combined.
- Add Eggs and Vanilla: Add the three eggs, one egg yolk, and vanilla extract to the sugar mixture. Mix gently to combine, careful not to overmix to avoid adding air that could make the brownies cakey.
- Add Oil and Cocoa: Stir in the vegetable oil and cocoa powder gently until fully combined without incorporating air.
- Incorporate Red Coloring: Take a couple of tablespoons of batter into a small bowl, mix in the red gel food coloring thoroughly until smooth. Then pour back into the main batter and mix until uniform in color.
- Fold in Dry Ingredients: Switch to a rubber spatula or wooden spoon and fold in the all-purpose flour, cornstarch, and salt carefully until no flour lumps remain.
- Add Vinegar: Mix the vinegar into the batter well to activate the red velvet characteristic texture and flavor.
- Add White Chocolate Chips (Optional): Stir in white chocolate chips if using, folding gently to distribute.
- Bake the Brownies: Pour the batter into the prepared pan and bake for 20 to 25 minutes. Check doneness by inserting a skewer; it should come out with moist crumbs but not wet batter.
- Cool Completely: Remove the brownies from the oven and allow to cool fully in the pan before frosting.
- Make the Cream Cheese Frosting: Beat cream cheese and room temperature butter together until smooth and combined.
- Add Powdered Sugar: Gradually add the powdered sugar while mixing slowly to avoid a sugar cloud, then increase mixer speed and beat for several minutes until fluffy and light.
- Flavor the Frosting: Add vanilla extract and mix briefly to incorporate.
- Frost the Brownies: Spread the cream cheese frosting evenly over the cooled brownies.
- Slice and Serve: Slice into 12 portions and serve.
Notes
- Do not overmix the batter to keep brownies fudgy rather than cakey.
- Red gel food coloring provides better color without affecting batter consistency.
- Vinegar enhances the classic red velvet flavor and tender crumb.
- White chocolate chips are optional but add a lovely sweetness when included.
- Ensure brownies are fully cooled before frosting to prevent melting the cream cheese frosting.
- Use room temperature ingredients for the frosting to achieve smooth consistency.
