This Red Velvet Brownies Recipe is the best because of its perfect combination of moist and bright red colors. In addition, the cream cheese frosting is used for the perfect topping.
Are you ready for a dessert adventure unlike any other? Presenting my delicious red velvet brownies! These decadent, fudgy brownies are infused with chocolate and a splash of red food coloring, resulting in a gorgeous marbled effect that’s almost too pretty to eat. But trust me, once you get a taste of these heavenly treats, you won’t be able to oppose their irresistible flavor.
With their soft, chewy texture and creamy cream cheese frosting, these red velvet brownies are sure to become a new favorite in your household. So why wait? Preheat your oven and prepare to whip up a batch of these mouthwatering treats!
Ingredients
For the Red Velvet Brownies
- 1 cup unsalted butter, melted and slightly cooled
- 1¾ cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 1½ teaspoons red gel food coloring
- 1½ cups all-purpose flour, spooned and leveled
- ¼ cup natural unsweetened cocoa powder
- ½ teaspoon fine salt
For the Cream Cheese Frosting
- 8 ounces full-fat block cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
1. Prepare the Pan
Preheat the oven to 350°F. Lightly grease a 9 x 13-inch metal baking pan and line it with parchment paper, leaving some overhang for lifting out the brownies.
2. Mix the Wet Ingredients
Whisk the melted butter and sugar in a large bowl until evenly combined and slightly glossy.
Add the eggs one at a time, whisking well after each addition. Mix in the vanilla, vinegar, and red food coloring until the color is even throughout.
3. Add the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, and salt. Add the dry ingredients to the wet mixture and fold gently until no dry streaks remain.
Don’t continue mixing once the batter is combined. Overmixing can make the brownies firm instead of tender.
4. Bake the Brownies
Spread the batter evenly in the prepared pan.
Bake for 25 to 30 minutes. The edges should look set, while a toothpick inserted into the center should come out with a few moist crumbs. Don’t wait for the toothpick to come out completely clean, since that can mean the brownies are overbaked.
Let the brownies cool completely in the pan before frosting.
5. Make the Cream Cheese Frosting
Beat the cream cheese and softened butter until smooth. Add the powdered sugar gradually, mixing on low speed until incorporated.
Add the vanilla and salt, then beat briefly until the frosting is smooth and creamy. Avoid overmixing because cream cheese frosting can become too soft.
6. Frost and Slice
Lift the cooled brownies from the pan using the parchment paper. Spread the cream cheese frosting evenly over the top.
Refrigerate for about 30 minutes to firm the frosting, then cut into 16 large or 24 smaller brownies. Keep the brownies covered in the refrigerator.
