Red Velvet Brownies with Tangy Cream Cheese Frosting 🍫🍰❤️
This recipe yields a batch of dense, fudgy, and intensely red brownies, perfectly complemented by a luscious cream cheese frosting.
Ingredients (for an 8×8 inch / 20×20 cm baking pan)
For the Red Velvet Brownies:
- 115g (1/2 cup) unsalted butter, melted and cooled slightly
- 200g (1 cup) granulated sugar
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature (for extra chewiness)
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (this reacts with the cocoa and baking soda for the red velvet tang)
- 1-2 tablespoons red gel food coloring (use a good quality gel for vibrant color)
- 180g (1 ½ cups) all-purpose flour
- 20g (2 tablespoons) unsweetened cocoa powder (Dutch-processed or natural)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Cream Cheese Frosting:
- 115g (1/2 cup) cream cheese, softened
- 55g (1/4 cup) unsalted butter, softened
- 120g (1 cup) powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (as needed for consistency)
Instructions
- Prepare for Baking:
- Preheat your oven to 175°C (350°F).
- Grease an 8×8 inch (20×20 cm) baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
- Make the Brownie Batter:
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and egg yolk one at a time, whisking well after each addition until the mixture is light and fluffy (about 2-3 minutes with a hand mixer). This helps create that desirable crackly top.
- Stir in the vanilla extract, white vinegar, and red gel food coloring. Mix until the color is evenly distributed and vibrantly red.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix, as this can lead to tough brownies.
- Bake the Brownies:
- Pour the red velvet brownie batter into the prepared baking pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). Overbaking will result in dry brownies.
- Remove the pan from the oven and let the brownies cool completely on a wire rack. This is crucial for fudgy brownies and clean cuts.
- Prepare the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, beating until fully incorporated and lump-free.
- Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until it reaches a smooth, spreadable consistency.
- Assemble and Serve:
- Once the brownies are completely cool, spread the cream cheese frosting evenly over the top.
- Refrigerate the brownies for at least 30 minutes (or longer) to allow the frosting to set, which will make slicing easier.
- Lift the brownies out of the pan using the parchment paper overhang.
- Cut into squares or rectangles and serve!
These Red Velvet Brownies are sure to be a crowd-pleaser with their vibrant color, rich flavor, and irresistible cream cheese topping. Enjoy every fudgy bite!