Indulge in the rich, vibrant delight of these incredible Red Velvet Brownies! Imagine a perfect fusion: the deep, subtle cocoa flavor of red velvet cake meets the dense, fudgy chewiness of a classic brownie. Crowned with a swirl of irresistible tangy cream cheese frosting, these striking treats are perfect for any celebration or simply to brighten your everyday. Get ready to bake pure deliciousness!
Table of Contents
Why You’ll Love These Red Velvet Brownies
These Red Velvet Brownies are more than just a dessert; they’re a baking experience you’ll adore.
- Enjoy the ultimate hybrid of fudgy brownie texture and the iconic taste of red velvet cake.
- They create a stunning, vibrant dessert that impresses at any gathering, big or small.
- The irresistibly creamy and tangy cream cheese frosting perfectly complements the rich brownie base.
- This recipe is surprisingly simple to make from scratch, even for beginner bakers.
- You’ll build confidence in the kitchen by creating a showstopping treat with ease.
Ingredients
Gather your ingredients for these delightful Red Velvet Brownies! Precise measurements are key to success.
For the Red Velvet Brownies
- Unsalted Butter: 85 g, melted for a rich base.
- Granulated Sugar: 200 g, provides sweetness and a crisp top.
- Light Brown Sugar: 55 g, adds moisture and helps achieve that fudgy texture.
- Large Eggs + Egg Yolk: 3 large eggs and 1 large egg yolk, bind the batter and add richness.
- Vanilla Extract: 1 tsp, an essential flavor enhancer.
- Vegetable Oil: 80 ml, ensures gooey, incredibly moist brownies.
- Dutch-processed Cocoa Powder: 25 g, gives a subtle chocolate flavor and deepens the red hue.
- All-purpose Flour: 90 g, provides structure; measure precisely.
- Vinegar: 1 tbsp, a classic red velvet component for tanginess and color activation. The signature color and texture of red velvet cake are often attributed to specific chemical reactions between ingredients, as explained by the science behind red velvet cake.
- Cornstarch: 1 tbsp, contributes to a wonderfully chewy texture.
- Salt: ¼ tsp, balances the sweetness.
- Red Gel Food Coloring: ½ tsp, crucial for that vibrant red color.
- White Chocolate Chips (optional): 130 g, for an added textural element.
For the Cream Cheese Frosting
- Cream Cheese: 115 g, softened, for classic tanginess.
- Unsalted Butter: 85 g, softened, for richness and smooth texture.
- Powdered Sugar: 480 g, gives the frosting its structure and sweetness.
- Vanilla Extract: 1 tsp, complements all the flavors beautifully.
Notes & Substitutions
Accurate ingredient measurement is crucial for perfect results; a kitchen scale is highly recommended. Dutch-processed cocoa powder creates a darker, less acidic flavor profile. Understanding the distinctions between natural and Dutch-processed cocoa is crucial for achieving the desired flavor and color in baked goods, with natural vs. Dutch-processed cocoa powder playing different roles.
If unavailable, natural cocoa powder works but may yield a slightly different color and taste. For vegetable oil, canola or sunflower oil are good alternatives. Always opt for gel food coloring for the most vibrant, concentrated red color without thinning the batter. Use full-fat block cream cheese, like Philadelphia, for the best frosting consistency. Feel free to swap white chocolate chips for dark or milk chocolate if preferred, or omit them entirely.
Equipment
Having the right tools makes baking these Red Velvet Brownies a breeze.
- 8-inch square cake pan
- Parchment paper
- Large mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- Electric mixer (optional, but great for frosting)
- Kitchen scale (highly recommended for accuracy)
Instructions
Follow these simple steps to create your perfect batch of Red Velvet Brownies with luscious cream cheese frosting.
Prepare the Red Velvet Brownie Batter
Start by preheating your oven to 350°F / 180°C (160°C fan assisted). Line an 8-inch square cake pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
Melt the unsalted butter in the microwave in 30-second bursts until it’s completely liquid. In a large mixing bowl, combine the granulated sugar and light brown sugar. Pour the melted butter over the sugars and whisk them together until just combined.
Next, add the large eggs, egg yolk, and vanilla extract to the mixture. Whisk gently until everything is incorporated, being careful not to overmix. Overmixing can incorporate too much air, which can lead to cakey rather than fudgy brownies. Add the vegetable oil and cocoa powder to the batter. Whisk gently again until these ingredients are fully combined, still avoiding incorporating excess air.
Now, it’s time for the vibrant color! Take a couple of tablespoons of the batter and place them into a small separate bowl. Add the red gel food coloring to this small portion and mix it thoroughly until the gel is completely dissolved and there are no lumps. This helps ensure an even, vibrant red hue throughout your Red Velvet Brownies. Add this colored mixture back into the main bowl of batter and mix until the color is uniformly distributed.
Switch from a whisk to a rubber spatula or wooden spoon. Fold in the dry ingredients: all-purpose flour, cornstarch, and salt. Continue folding gently until there are no visible lumps of flour remaining. Once the flour is mostly incorporated, add the vinegar and mix it in just until combined. If you’re adding white chocolate chips, gently fold them into the batter at this stage.
Bake the Brownies
Pour the vibrant Red Velvet Brownie batter evenly into your prepared 8-inch square cake pan. Place the pan in the preheated oven and bake for 20 to 25 minutes. You’ll know they are done when the edges are set, but the center still appears slightly moist and a skewer inserted comes out with moist crumbs attached, not wet batter. Crucially, avoid overbaking, as this is the secret to maintaining that irresistible fudgy texture. Remove the pan from the oven and allow the brownies to cool completely on a wire rack before you even think about frosting them.
Make the Cream Cheese Frosting
While the brownies cool, prepare the dreamy cream cheese frosting. In a medium mixing bowl, beat the room temperature cream cheese and softened unsalted butter together until the mixture is smooth and well combined. This is where an electric mixer comes in handy for speed and smoothness.
Gradually add the powdered sugar, starting on low speed to prevent a “sugar cloud.” Once the initial dust settles, increase the mixer speed to high and beat for a few minutes until the frosting becomes light, fluffy, and perfectly creamy. Finally, add the vanilla extract and beat for just another few seconds to incorporate it fully.
Assemble & Serve
Once your Red Velvet Brownies are completely cool, gently spread the prepared cream cheese frosting evenly over the top using an offset spatula or the back of a spoon. For neat slices, chill the frosted brownies in the refrigerator for about 30 minutes to firm up the frosting. Then, lift the brownies out of the pan using the parchment paper overhang and slice them into squares. For an optional decorative touch, crumble a small piece of brownie or some extra red cake crumbs over the top.
Pro Tips & Troubleshooting
- Accurate Measuring: Use a kitchen scale for all dry ingredients and butter. This guarantees the correct texture for your Red Velvet Brownies.
- Don’t Overmix: Mixing too much develops gluten, leading to a cakey texture instead of fudgy. Mix just until ingredients are combined.
- Avoid Overbaking: This is the golden rule for fudgy brownies. Pull them from the oven when a skewer still has moist crumbs, not wet batter, for perfect centers.
- Room Temperature Ingredients: Ensure cream cheese and butter are at room temperature for the frosting to achieve a smooth, lump-free consistency.
- Red Food Coloring: Gel food coloring is concentrated and yields the most vibrant, true red without adding excess liquid to your batter.
- Cool Completely: Always allow the brownies to cool entirely before frosting and slicing. Warm brownies will melt the frosting and make slicing messy.
Serving, Storage & Variations
Serving Suggestions
These Red Velvet Brownies are a showstopper on their own.
- Serve them slightly chilled for a firm frosting that holds its shape beautifully.
- They pair wonderfully with a tall glass of cold milk.
- Enjoy them alongside a warm cup of coffee or comforting hot chocolate.
- These are perfect for holiday dessert platters, birthday parties, or any festive occasion.
Storage Instructions
Proper storage keeps your treats fresh.
- Store frosted Red Velvet Brownies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting.
- Unfrosted brownies can be kept in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze unfrosted brownie squares in an airtight container for up to 2-3 months. Thaw at room temperature before frosting.
Variations
Get creative with your Red Velvet Brownies!
- Red Velvet Cheesecake Swirl Brownies: Swirl a simple cheesecake mixture (cream cheese, sugar, egg yolk) through the batter before baking for an extra layer of decadence.
- Chocolate Chips: Experiment with different types of chocolate chips. Milk chocolate or dark chocolate chips offer a lovely contrast to the red velvet flavor.
- Flavor Boost: Add a hint of almond extract to your cream cheese frosting for a slightly different aromatic dimension.
Nutrition
Enjoying these delightful Red Velvet Brownies means treating yourself to a truly special dessert. Here’s a general nutritional breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 367 kcal |
| Carbohydrates | 57 g |
| Protein | 3 g |
| Fat | 15 g |
| Saturated Fat | 9 g |
| Trans Fat | 0.4 g |
| Cholesterol | 75 mg |
| Sodium | 149 mg |
| Fiber | 1 g |
| Sugar | 51 g |
Frequently Asked Questions (FAQ)
- What makes these brownies fudgy?
The fudgy texture comes from a higher fat-to-flour ratio, using both butter and oil, and avoiding overmixing. It also relies on precise baking to keep the center moist. - Can I make these brownies without food coloring?
Absolutely! They will still be delicious and have a lovely deep chocolate hue from the cocoa powder. The iconic red color just won’t be as prominent. - How do I prevent my brownies from being cakey?
The key is not to overmix the batter once the flour is added. Also, ensure you measure your flour accurately, preferably by weight, and do not overbake the brownies. - Can I use liquid food coloring instead of gel?
While possible, gel food coloring is highly recommended. Liquid coloring is less concentrated, so you’d need to add more, which could thin the batter and affect the texture of your Red Velvet Brownies. - Can these brownies be made ahead of time?
Yes! You can bake the unfrosted brownies a day ahead, let them cool completely, then cover and store at room temperature. Frost them just before serving for best results.
Conclusion
You’ve just discovered the ultimate recipe for decadent Red Velvet Brownies! This perfect marriage of rich, chocolatey red velvet and undeniably fudgy brownies, all topped with tangy cream cheese frosting, is truly a treat for the senses. Simple to prepare yet stunning in presentation, these delightful squares are sure to become a cherished recipe in your kitchen. So go ahead, whip up a batch, and share the joy of these gorgeous Red Velvet Brownies with loved ones, or savor them all yourself! Enjoy every single bite.
The Best Fudgy Red Velvet Brownies with Cream Cheese Frosting
Equipment
- 8-inch square cake pan
- Parchment Paper
- Microwave
- Large mixing bowl
- Whisk
- Small bowl
- Rubber spatula
- Wooden spoon
- Electric mixer
- Skewer
Ingredients
Brownies
- 85 g Unsalted Butter
- 200 g Granulated Sugar
- 55 g Light Brown Sugar
- 3 Large Eggs
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 80 ml Vegetable Oil
- 25 g Cocoa Powder
- 90 g All-purpose Flour
- 1 tbsp Vinegar
- 1 tbsp Cornstarch
- ¼ tsp Salt
- ½ tsp Red Food Coloring
- 130 g White Chocolate Chips optional
Cream Cheese Frosting
- 115 g Cream Cheese
- 85 g Unsalted Butter
- 480 g Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Red Velvet Brownies
- Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F / 180°C (160°C fan assisted).
- Melt the butter in the microwave in 30-second intervals until fully melted.
- In a large bowl, whisk together the white sugar, light brown sugar, and melted butter until combined.
- Add the eggs, egg yolk, and vanilla extract; mix gently without overmixing to avoid a cakey texture.
- Incorporate the vegetable oil and cocoa powder into the batter, whisking gently until just combined.
- Take a small amount of batter, mix in the red food coloring until smooth, then add this colored mixture back into the main batter and combine.
- Switch to a rubber spatula or wooden spoon and fold in the dry ingredients: flour, cornstarch, and salt.
- Once no flour lumps remain, mix in the vinegar thoroughly.
- Optionally, fold in white chocolate chips at this stage.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted comes out with moist crumbs.
- Remove the brownies from the oven and allow them to cool completely before frosting and slicing.
Cream Cheese Frosting
- Beat the room temperature butter and cream cheese together until smooth.
- Slowly mix in the powdered sugar, then beat on high speed for a few minutes until light and fluffy.
- Add the vanilla extract and beat for a few more seconds.
- Spread the finished frosting evenly over the completely cooled red velvet brownies before slicing.