RED VELVET BROWNIES Recipe
If you are a dessert lover looking to impress with something equally rich, fudgy, and strikingly beautiful, these RED VELVET BROWNIES are your new best friend. Imagine the classic cream cheese frosting meeting the deep, velvety texture of a brownie infused with a vibrant red hue that looks as delightful as it tastes. This recipe perfectly balances sweetness, a hint of cocoa, and that signature tang that only a red velvet dessert brings, making every bite irresistible and utterly memorable.
Ingredients You’ll Need
With just a handful of simple ingredients, this RED VELVET BROWNIES recipe delivers tremendous flavor and texture. Each component plays a vital role, from moisture to richness, to that gorgeous red color that turns heads before the first bite.
- Butter: Unsalted butter is best for controlling the salt level and adds a luscious richness to the brownies.
- Sugar: White sugar provides essential sweetness; using extra fine sugar like caster helps it dissolve smoothly.
- Light Brown Sugar: This adds moisture and depth of flavor for that classic fudgy brownie texture.
- Eggs: Large whole eggs plus one extra yolk boost richness and help the brownies hold together beautifully.
- Vanilla: Extract or paste enhances the overall flavor with a warm, aromatic touch.
- Oil: Vegetable oil keeps the brownies moist and gooey, preventing dryness.
- Cocoa Powder: Dutch-processed cocoa powder contributes a smooth, subtly chocolatey taste without bitterness.
- Flour: All-purpose flour provides structure; measuring carefully avoids a cakey brownie.
- Vinegar: White or wine vinegar adds that signature tang that defines red velvet.
- Cornstarch: This ingredient makes the brownies extra chewy and tender.
- Food Coloring: Gel food coloring gives your RED VELVET BROWNIES their bold, eye-catching red color without changing the batter’s consistency.
- Chocolate Chips (Optional): White chocolate chips bring a touch of extra sweetness and texture if you want a twist.
- Cream Cheese: Thick, quality cream cheese is essential for the luscious frosting.
- Powdered Sugar: Also called icing sugar, it sweetens and smooths the cream cheese frosting perfectly.
How to Make RED VELVET BROWNIES
Step 1: Prepare Your Pan and Preheat Oven
Start by preheating your oven to 350°F (180°C). Line an 8-inch square pan with parchment paper to ensure your RED VELVET BROWNIES come out clean and easy to slice. This prep step is crucial for that smooth finish.
Step 2: Melt Butter and Combine Sugars
Gently melt the butter in 30-second increments in the microwave until it’s fully liquefied but not browned. In a mixing bowl, whisk together the melted butter, white sugar, and light brown sugar until you have a smooth, slightly thick mixture full of promise for fudgy brownies.
Step 3: Add Eggs and Vanilla
Whisk in the large eggs, the extra yolk, and vanilla extract or paste carefully until just combined. You want a luscious batter that isn’t overworked, which helps keep your brownies tender and moist.
Step 4: Stir in Oil and Cocoa Powder
Next, blend the vegetable oil and Dutch-processed cocoa powder into the batter. This brings that unmistakable velvety chocolate depth that pairs so beautifully with the vibrant red color you’re about to add.
Step 5: Add the Red Coloring
Mix a few tablespoons of batter with your gel food coloring separately, then stir this vivid red mixture back into the full batch. This method ensures your RED VELVET BROWNIES have a bold, even color without the risk of streaks.
Step 6: Fold in Dry Ingredients
Carefully fold in the combined flour, cornstarch, and salt with a spatula until just smooth. Avoid overmixing as you want these brownies scrumptiously dense, not cakey.
Step 7: Add Vinegar and Optional Chocolate Chips
Stir in the vinegar — this subtle but necessary tang gives the batter its classic red velvet charm. If you want an extra layer of sweetness, gently fold in white chocolate chips now.
Step 8: Bake to Perfection
Pour your batter into the prepared pan, smooth the top, and bake for 20 to 25 minutes. Check for doneness by inserting a toothpick; it should come out with just a few moist crumbs attached, never wet. This balance is what makes RED VELVET BROWNIES so wonderfully fudgy yet set.
Step 9: Cool Completely Before Frosting
Let the brownies cool in the pan for an hour. Then transfer to a wire rack and allow them to cool completely before adding the creamy frosting and slicing. Patience here is key to perfect presentation and texture.
How to Serve RED VELVET BROWNIES
Garnishes
Top your RED VELVET BROWNIES with classic cream cheese frosting for the ideal sweet and tangy contrast. Sprinkle with a few white chocolate shavings or fresh berries for a stunning finish that complements the deep red and creamy topping.
Side Dishes
Pair these brownies with a scoop of vanilla bean ice cream or a dollop of whipped cream to create a decadent dessert experience. A cup of rich coffee or a slightly tart berry compote also balances the richness beautifully.
Creative Ways to Present
Cut your RED VELVET BROWNIES into bite-sized squares and serve on a decorative platter with colorful napkins for parties. For a more upscale vibe, layer small brownie cubes in dessert glasses with frosting and berries to make elegant parfaits.
Make Ahead and Storage
Storing Leftovers
Keep your leftover RED VELVET BROWNIES airtight at room temperature for up to three days or in the refrigerator for up to a week. This preserves their luscious texture and prevents them from drying out.
Freezing
You can freeze unfrosted brownies by wrapping them tightly in plastic wrap and placing them in a freezer bag for up to three months. Frost them after thawing for the freshest taste and texture.
Reheating
Warm individual brownie slices gently in the microwave for about 10 seconds to bring back their soft, ooey-gooey goodness. Avoid overheating to keep them moist and tender.
FAQs
Can I use liquid food coloring instead of gel?
Gel coloring is preferable because it provides a more concentrated color without adding extra liquid to the batter, which could affect the texture of your RED VELVET BROWNIES. Liquid coloring might dilute the batter, leading to less ideal results.
What if I don’t have Dutch-processed cocoa powder?
While Dutch-processed cocoa smooths the chocolate flavor, you can use natural cocoa powder, but your brownies might be slightly more acidic and less mellow in taste. Adjusting the vinegar amount is recommended in that case.
Can I make these brownies gluten-free?
Yes! Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum. This swap will keep your RED VELVET BROWNIES chewy and delicious without compromising texture.
Why is vinegar used in red velvet brownies?
Vinegar reacts with the baking soda and cocoa powder to create that signature tangy but balanced flavor and enhances the red hue of the batter. It is a small but crucial ingredient in authentic RED VELVET BROWNIES.
How thick should I frost the brownies?
A generous layer of cream cheese frosting about ¼ to ½ inch thick adds the perfect creamy finish without overpowering the dense brownie. Adjust according to your taste but don’t be shy to pile it on!
Final Thoughts
Making RED VELVET BROWNIES at home is an absolute joy — from mixing the bright red batter to tasting the first heavenly bite, it’s a recipe that brings happiness and a touch of indulgence to any occasion. I can’t wait for you to try this and share it with those you love. Trust me, once you make these, they will become your go-to dessert for celebrations and cozy nights in.
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RED VELVET BROWNIES Recipe
- Total Time: 1 hour 40 minutes (including cooling)
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Delight in these rich and fudgy Red Velvet Brownies, combining the classic flavors of red velvet cake with the dense, chewy texture of brownies. Topped with a luscious cream cheese frosting, these treats are perfect for any occasion requiring a touch of indulgence and vibrant color.
Ingredients
Brownie Batter
- 6 tbsp unsalted butter
- 1/2 cup white sugar (extra fine/caster sugar preferred)
- 1/2 cup light brown sugar
- 2 large whole eggs + 1 egg yolk
- 1 tsp vanilla extract or vanilla paste
- 2 tbsp vegetable oil
- 2 tbsp Dutch-processed cocoa powder
- 3/4 cup all-purpose flour
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 tsp white or wine vinegar
- 2 tsp red gel food coloring
- 1/3 cup white chocolate chips (optional)
Cream Cheese Frosting
- 4 oz thick, quality cream cheese, softened
- 1 cup powdered (icing) sugar
- 1/2 tsp vanilla extract (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper for easy removal and clean edges.
- Melt Butter: Melt 6 tablespoons of unsalted butter in short 30-second bursts in the microwave, ensuring it doesn’t burn.
- Mix Sugars and Butter: In a mixing bowl, combine the melted butter with 1/2 cup white sugar and 1/2 cup light brown sugar. Whisk by hand until well combined and smooth.
- Add Eggs and Vanilla: Beat in 2 whole large eggs and 1 additional egg yolk along with 1 teaspoon vanilla extract or paste. Whisk gently just until combined to maintain moisture and softness.
- Incorporate Oil and Cocoa: Stir in 2 tablespoons vegetable oil and 2 tablespoons Dutch-processed cocoa powder until the batter is silky and even.
- Color the Batter: Mix a few tablespoons of the batter with 2 teaspoons red gel food coloring in a separate bowl to achieve the classic vibrant red. Then fold this colored batter back into the main mixture for even distribution.
- Add Dry Ingredients: Sift together 3/4 cup all-purpose flour, 2 tablespoons cornstarch, and 1/4 teaspoon salt. Fold these dry ingredients into the wet batter gently with a spatula until smooth and just combined.
- Add Vinegar and Optional Chips: Stir in 1 teaspoon white or wine vinegar to enhance the characteristic tang of red velvet. If using, fold in 1/3 cup white chocolate chips now.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool: Let the brownies cool in the pan for 1 hour to set, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: In a bowl, beat together 4 ounces softened cream cheese, 1 cup powdered sugar, and 1/2 teaspoon vanilla extract until smooth and fluffy.
- Frost and Slice: Spread the cream cheese frosting evenly over the cooled brownies. Slice into squares and serve for a rich, decadent treat.
Notes
- Use gel food coloring instead of liquid to avoid altering batter consistency.
- Measure flour accurately by spooning into the cup and leveling it off to prevent cakey brownies.
- For extra fudginess, slightly underbake the brownies by checking at 20 minutes.
- Store leftover brownies in an airtight container in the refrigerator for up to 4 days.
- Allow brownies to cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (approx. 2-inch square)
- Calories: 310 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: red velvet brownies, fudgy brownies, cream cheese frosting, chocolate dessert, baked brownies, red velvet dessert
