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Red Velvet Brownies
Yield: 16 brownies
Red velvet cake lovers will absolutely love these red velvet brownies. These fudgy brownies have delicious red velvet flavor and are smothered in sweet and tangy cream cheese frosting.
Ingredients
Red Velvet Brownies
- ½ cup (114 g) unsalted butter
- ½ cup (110 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 (2) large eggs room temperature
- 1 (1) egg yolk room temperature
- ¼ cup (55 g) vegetable oil
- 2 tsp (2 tsp) vanilla extract
- 2 tsp (2 tsp) red gel food coloring
- 1 cup (125 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- ½ tsp (0.5 tsp) salt
Cream Cheese Frosting
- ½ cup (114 g) unsalted butter room temperature
- 4 oz (113 g) cream cheese room temperature
- 2 cups (240 g) powdered sugar
- 1 tsp (1 tsp) vanilla extract
- ¼ tsp (0.2 tsp) salt
Instructions
Red Velvet Brownies
- Preheat the oven to 350℉ (176℃). Spray a 9x9 inch baking pan with nonstick cooking spray and line the bottom and sides of the pan with parchment paper.
- In a microwave-safe bowl, combine the unsalted butter and brown sugar. Microwave for 90 seconds until the butter is melted, and then whisk until the mixture is well combined and smooth. Set aside.
- In a large mixing bowl, combine the granulated sugar, eggs, and egg yolk. Use an electric hand mixer to whip the eggs and sugar for 2 to 3 minutes until light and pale. While mixing on low speed, slowly drizzle in the brown sugar mixture to temper the egg mixture. Add in the vegetable oil, vanilla extract, and red gel food coloring and mix until well combined.
- Add in the all-purpose flour, cocoa powder, and salt, and mix on low speed until combined and smooth. Scrape the sides and bottom of the bowl.
- Pour the red velvet brownie batter into the prepared baking pan and spread evenly with an offset spatula. Bake the brownies for 24-26 minutes until set. An inserted toothpick in the center of the brownies should come out with moist crumbs. Remove the pan from the oven and cool the brownies to room temperature.
Cream Cheese Frosting
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream the room temperature unsalted butter and cream cheese until smooth.
- Add in the powdered sugar, vanilla extract, and salt, and mix on low speed until well combined. Turn the mixer to medium speed and whip the frosting for 2 to 3 minutes until the frosting is light, smooth, and creamy.
- Spread the cream cheese frosting onto the cooled red velvet brownies using an offset spatula. Cut the brownies into 16 squares.
Notes
Store the red velvet brownies in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for the best taste and texture.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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