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

Scale

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