Red Velvet Brownies
Red velvet brownies are ultra fudgy in the center and slightly chewy around the edges. Enjoy them plain, or top them with homemade cream cheese icing for an even more decadent treat!
Ingredients
Red Velvet Brownies
- ¾ cup unsalted butter melted and slightly cooled (1.5 sticks; 170 grams)
- 1 cup granulated sugar (200 grams)
- ½ cup packed light brown sugar (100 grams)
- 2 large eggs at room temperature
- 1 tablespoon liquid red food coloring (15 ml; I use McCormick)
- 2 teaspoons pure vanilla extract
- 1 ¼ cups all-purpose flour spooned & leveled (160 grams)
- ¼ cup unsweetened natural cocoa powder (22 grams)
- ¼ teaspoon salt
Cream Cheese Icing
- 4 ounces brick-style cream cheese softened (113 grams)
- 2 tablespoons unsalted butter softened (30 grams)
- ½ cup powdered sugar (60 grams)
- ½ teaspoon pure vanilla extract
Instructions
- To make the red velvet brownies: Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with aluminum foil or parchment paper, making sure to leave some overhang for easy removal. Spray well with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until well combined. Then, whisk in the eggs, red food coloring, and vanilla extract until fully combined.
- Sift in the flour, cocoa powder, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking pan and spread it around into one even layer.
- Bake for 28 to 33 minutes or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Remove from the oven and allow to cool completely in the pan on a wire cooling rack.
- To make the icing: In a large mixing bowl using a handheld electric mixer, beat the cream cheese until smooth. Add the butter and mix until well combined and smooth.
- Add the powdered sugar and vanilla extract and continue mixing until fully combined, stopping to scrape down the sides of the bowl as needed.
- Spread the cream cheese icing over the cooled brownies. Slice and serve or refrigerate until ready to serve.
Video
Notes
Storage Instructions: Frosted brownies may be stored in an airtight container in the fridge for 4 to 5 days.
Freezing Instructions: Brownies will freeze well for 2 to 3 months, thaw overnight in the fridge.