Description
These red velvet brownies are rich, fudgy, and topped with a smooth, tangy cream cheese frosting. With deep cocoa flavor and a vibrant red color, they make an indulgent and beautiful dessert for any occasion.
Ingredients
¾ stick (85 g) unsalted butter
1 cup (200 g) granulated sugar
¼ cup (55 g) light brown sugar
3 large eggs
1 large egg yolk
1 teaspoon vanilla extract
⅓ cup (80 ml) vegetable oil
¼ cup (25 g) cocoa powder
¾ cup (90 g) all-purpose flour
1 tablespoon vinegar
1 tablespoon cornstarch
¼ teaspoon salt
½ teaspoon red food coloring
¾ cup (130 g) white chocolate chips (optional)
4 oz (115 g) cream cheese
¾ stick (85 g) unsalted butter (for frosting)
4 cups (480 g) powdered sugar
1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- Melt the butter in a medium bowl, then whisk in the granulated sugar and light brown sugar until well combined.
- Add the eggs, egg yolk, and vanilla extract, whisking until smooth and glossy.
- Stir in the vegetable oil and cocoa powder until fully incorporated. Mix in the red food coloring until evenly colored.
- Fold in the flour, cornstarch, and salt without overmixing. Stir in the vinegar and gently fold in the white chocolate chips if using.
- Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar on low speed, then increase speed and beat until light and fluffy. Mix in the vanilla extract.
- Spread the frosting evenly over the cooled brownies. Slice into 16 squares and serve.
Notes
For a marbled effect, swirl a small amount of sweetened cream cheese into the batter before baking.
Substitute dark chocolate chips for white chocolate chips for a deeper chocolate flavor.
Add lemon zest or a pinch of salt to the frosting to balance sweetness.
Store in an airtight container in the refrigerator for up to 5 days. Let sit at room temperature 20–30 minutes before serving.
Freeze unfrosted brownies tightly wrapped for up to 2 months, then thaw and frost before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 420 kcal
- Sugar: 48 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg
