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Red Velvet Brownies with Cream Cheese Frosting Recipe

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4 from 7 reviews

Delightfully rich and moist Red Velvet Brownies with a luscious cream cheese frosting. These brownies combine the deep cocoa flavor with a vibrant red color and a buttery, tender crumb, topped off with a smooth, tangy cream cheese frosting that melts in your mouth. Perfect for special occasions or a sweet everyday treat.

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 teaspoon salt
  • 1 cup + 3 tbsp (148 g) all-purpose flour

Cream Cheese Frosting

  • 4 oz plain cream cheese, room temperature (see notes for dairy free options)
  • 1/4 cup (53 g) butter, softened (dairy free or regular)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 to 2 cups (180 g) powdered sugar (icing sugar)
  • 2 tablespoons cornstarch (only if dairy free, optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch square baking pan with parchment paper, allowing the edges to hang over the sides for easy brownie removal later.
  2. Melt Butter and Combine Sugars: Melt the butter using a microwave or stovetop. In a medium bowl, whisk together the melted butter, light brown sugar, and granulated sugar until a thick paste forms and pulls cleanly from the sides of the bowl.
  3. Add Wet Ingredients: Whisk in the eggs, white vinegar, vanilla extract, and liquid red food coloring. Adjust food coloring if a deeper red shade is desired.
  4. Add Dry Ingredients: Sift together the cocoa powder, salt, and all-purpose flour. Add these dry ingredients into the wet mixture and whisk gently until just combined, about one minute, ensuring not to overmix.
  5. Pour Batter and Bake: Pour the brownie batter into the prepared baking pan, scraping the bowl thoroughly with a spatula. Bake for 30 to 40 minutes, beginning to check at 30 minutes by inserting a toothpick. The brownies are done when the toothpick comes out with a few moist crumbs but no wet batter and the top is slightly crinkly.
  6. Prepare Cream Cheese Frosting: While brownies cool, beat together cream cheese, softened butter, vanilla extract, and a pinch of salt in a medium bowl or stand mixer until smooth. Gradually add powdered sugar until frosting reaches desired consistency. If using dairy-free cream cheese, add 2 tablespoons of cornstarch to help thicken the frosting.
  7. Cool and Frost: Let brownies cool completely in the pan, then lift out using the parchment edges. Spread the cream cheese frosting evenly over the brownies. Refrigerate until ready to serve. Store frosted or unfrosted brownies in the fridge.

Notes

  • Use liquid red food coloring for the classic red velvet color; adjust quantity to achieve your preferred hue.
  • All-purpose flour is preferred, but you may substitute with a gluten-free all-purpose blend if desired.
  • For dairy-free versions, use dairy-free butter and cream cheese alternatives. Add cornstarch to frosting to improve thickness when using dairy-free cream cheese.
  • Do not overbake brownies to keep them moist and fudgy; check at 30 minutes with a toothpick.
  • Allow brownies to cool fully before frosting to prevent melting the cream cheese frosting.
  • Store brownies in an airtight container in the refrigerator to maintain freshness for up to 5 days.

Find it online: https://recipefeastful.com/red-velvet-brownies-with-cream-cheese-frosting-recipe/