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Red Velvet Brownies with Cream Cheese Frosting Recipe

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4.8 from 25 reviews

Deliciously rich and moist Red Velvet Brownies with a creamy, tangy cream cheese frosting. This classic dessert combines the deep cocoa flavor with a vibrant red color, perfect for any occasion. Dairy-free options are included for a versatile treat everyone can enjoy.

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

Cream Cheese Frosting

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

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F and line an 8×8 inch square baking pan with parchment paper, leaving overhang on the sides to easily lift brownies out later.
  2. Melt Butter: Melt the butter in the microwave or on the stove, then transfer to a medium bowl.
  3. Mix Sugars and Butter: Add both sugars to the melted butter and whisk until the mixture becomes a thick paste that pulls away cleanly from the sides.
  4. Add Wet Ingredients: Mix in the eggs, white vinegar, vanilla extract, and red food coloring until evenly combined. Adjust food coloring for desired redness.
  5. Add Dry Ingredients: Sift together cocoa powder, salt, and flour. Gradually add them to the wet mixture and whisk until just combined, about one minute.
  6. Transfer Batter: Pour the batter into the prepared pan and smooth the top using a spatula, scraping all batter out of the bowl.
  7. Bake: Bake for 40 minutes, starting to check doneness at 30 minutes by inserting a toothpick into the center. The toothpick should have a few moist crumbs but no wet batter; the top should be crinkly. Avoid overbaking.
  8. Make Frosting: While brownies cool, beat cream cheese, softened butter, vanilla extract, and salt in a medium bowl or stand mixer until smooth. Gradually add powdered sugar until desired thickness, adding cornstarch if dairy free to help thicken.
  9. Cool and Frost: Let brownies cool completely before spreading frosting over the top. Store frosted brownies in the fridge or keep frosting chilled and frost just before serving.

Notes

  • Use liquid red food coloring for the best color intensity; adjust amount for desired redness.
  • All-purpose flour is best for texture; measure by weighing for accuracy.
  • Dairy-free cream cheese and butter alternatives work well; add cornstarch to frosting if using dairy free to improve consistency.
  • Do not overbake brownies to keep them moist and fudgy; check frequently starting at 30 minutes.
  • Store unfrosted brownies at room temperature in an airtight container for up to 2 days if not refrigerating immediately.

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