Red Velvet brownies
Ingredients
For the Red Velvet Brownies
¾ stick Butter 85g
1 cup Sugar 200g
¼ cup Light Brown Sugar 55g
3Â Eggs
1Â Egg Yolk
1 teaspoon vanilla
⅓ 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
¾ cup White Chocolate Chips optional
For the Cream Cheese Frosting
4 oz Cream Cheese 114g
¾ stick Butter 85g
4 cups Powdered Sugar 480g
1 teaspoon vanilla
Instructions
Make the Red Velvet Brownies
Line a 9-inch square cake pan with parchment paper and preheat the oven to 335°F / 170°C.
Melt butter in the microwave in 30-second increments until completely melted.
¾ stick Butter
Put the white sugar and light brown sugar in a large mixing bowl, then add the melted butter and whisk together until combined.
1 cup sugar, ¼ cup Light Brown Sugar
Add the eggs, egg yolk, and vanilla and mix together. Be careful not to overmix - we are not trying to add air into the mixture as that will make the brownies cakey.
3 Eggs,1 Egg Yolk,1 teaspoon vanilla
Add the vegetable oil and the cocoa powder to the brownie batter and whisk together gently until completely combined - again, we are not trying to incorporate air.
¼ cup Cocoa Powder
Take a couple of tablespoons of the batter and put them into a small bowl, add your red gel food coloring to this bowl and mix it in until the gel is all incorporated and there are no lumps. Add this mixture into the main bowl of batter and mix until combined.
⅓ cup Vegetable Oil,½ teaspoon Red Food Coloring
Switch from a whisk to a rubber spatula or wooden spoon and fold in the dry ingredients, including flour, cornstarch, and salt.
¾ cup All-purpose Flour,1 tablespoon Cornstarch,¼ teaspoon Salt
When there are no more lumps of flour, add the vinegar and mix in well.
1 tablespoon Vinegar
Optional: If you like, you can add some white chocolate chips at this stage. I decided I liked the brownies better without.
¾ cup White Chocolate Chips
Pour the brownie batter into the prepared cake pan and bake for 20 - 25 minutes or until a skewer comes out with just moist crumbs on it.
Remove from the oven and let cool completely before attempting to frost and slice.
Make the Cream Cheese Frosting
Beat the room temperature butter and cream cheese together until smooth and combined.
4 oz Cream Cheese,¾ stick Butter
Add the powdered sugar and mix in slowly. Once the dust cloud settles, turn your mixer onto high speed and beat for a few minutes until light and fluffy.
4 cups Powdered Sugar
Add the vanilla and beat in for another few seconds.
1 teaspoon vanilla
Spread over the red velvet brownies before slicing.
I've been baking Red Velvet brownies for years, and I've picked up a few tricks along the way to make them absolutely perfect every time. My goal is always that rich, fudgy texture with a gorgeous crackly top, perfectly complemented by the tangy cream cheese frosting. First, let's talk about getting those fudgy Red Velvet brownies just right. You might notice my recipe emphasizes not overmixing the batter – this is crucial! Overmixing develops gluten, which leads to a cakey brownie, and we definitely don't want that here. I usually just mix until everything is just combined. Another secret for fudginess is using both butter and oil, as this recipe does. Butter adds flavor, while oil ensures moisture and a tender crumb. Don't skimp on the sugar either; it contributes to that beautiful chewiness. And for that vibrant red hue, make sure your red food coloring is a good quality gel. I found that liquid colors can thin out the batter too much or give a duller shade. When baking, keep an eye on them! Ovens vary, but pulling them out when a toothpick still has moist crumbs (not wet batter!) is key to avoiding dry brownies. They continue to cook slightly as they cool. Now, for that irresistible cream cheese frosting. It really elevates these brownies from good to absolutely divine! The key to a smooth, lump-free frosting is making sure both your cream cheese and butter are at room temperature. Seriously, this makes all the difference! If they're too cold, you'll end up with lumps, no matter how long you beat them. Beat them together until light and fluffy before gradually adding the powdered sugar. Don't dump it all in at once, or you'll have a powdered sugar cloud decorating your kitchen! Once the sugar is incorporated, beat it on high for a few minutes to get that lovely, airy consistency. If your frosting feels too thick, a tiny splash of milk or cream can help, but add it very sparingly. Too thin? A bit more powdered sugar can fix it. These Red Velvet brownies with cream cheese frosting are always a huge hit, so knowing how to store them is important! Once frosted, they should be stored in an airtight container in the refrigerator because of the cream cheese. They'll stay fresh and delicious for up to 3-4 days. I actually love them chilled, as the frosting firms up slightly, creating a lovely contrast with the fudgy brownie. If you want to make them ahead, you can bake the brownies, let them cool completely, and then store them unfrosted in an airtight container at room temperature for a day or two, or freeze them for up to a month. Just thaw, make your frosting, and assemble! Want to get creative? While these classic Red Velvet brownies are perfect as is, you can always add a personal touch. I sometimes swirl a little extra melted white chocolate on top of the frosting for an extra visual appeal and richness. Or, if you're a fan of nuts, a sprinkle of chopped pecans or walnuts in the batter can add a nice crunch, although I usually prefer to keep mine nut-free to let the red velvet flavor shine. Don't be afraid to experiment and make them your own signature treat!