Red Velvet Brownies
These luscious red velvet brownies are chewy, moist, and topped with cream cheese frosting! Perfect for Valentine's Day or special occasions.
Servings 16 , approximately
Equipment
- mixing bowls
- hand mixer (or stand mixer)
- an 8x8 inch (20X20 cm) or 9x9 inch (23x23 cm) baking pan
- parchment paper
Ingredients
For the brownies
- 2 cups (250g) all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (25 g / 0.9 oz) unsweetened cocoa powder
- 1 cup (226g / 8 oz) unsalted butter, melted
- 1 ¼ cups (250g) sugar
- 2 teaspoons vanilla
- 2 medium eggs, at room temperature
- 1 tablespoon white vinegar
- 1 ½ teaspoons red gel food coloring (I use Wilton Red Red Gel Food Coloring)
For the cream cheese frosting
- 4 oz / 113g cream cheese, full-fat
- ¼ cup (57 g) unsalted butter, at room temperature
- 2 ½-3 cups (300g-400g) powdered sugar
- 1 teaspoon vanilla
Instructions
Make the brownies
- Preheat the oven to 350°F / 180°C.
- Line the pan with parchment paper. Set it aside.
- Whisk together the flour, cocoa powder, salt and baking soda in a large mixing bowl. Set it aside.
- In another bowl, beat the sugar and the melted butter together until well combined.
- Add the vanilla, eggs, vinegar and food coloring and mix until everything is well incorporated.
- Add the dry ingredients and mix until everything is thoroughly combined and there are no more streaks of flour. Don't overmix.
- Spread the batter into the prepared pan and even out the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Let the brownies cool completely before cutting into squares.
Make the cream cheese frosting
- Beat the butter on high speed until it's light, fluffy and smooth.
- Gradually add the powdered sugar in 3 batches. Beat on high for a few minutes until the mixture is light and creamy. Scrape the bowl a few times in between as needed.
- Add the cream cheese and vanilla and beat until it's combined. Don't beat it too long, or it could get runny.
- Use a small spoon or a pastry bag to frost the cooled brownies.
- Enjoy!
Notes
Storage Tips
Store these brownies in an airtight container at room temperature for about 2 days or in the refrigerator for up to about 5 days.
Freezing Instructions
These brownies freeze well, with or without the cream cheese frosting! Wrap them in plastic wrap and then place them in freezer bags. They can be frozen for up to about 2 months. To thaw, let them sit in the refrigerator overnight.
Picture Tutorial & Tips
I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
Baking Measurements
I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!
©Pastry Wishes
