Red Velvet Brownies
These red velvet brownies have a dense, fudgy texture with the classic tangy flavor of red velvet cake. They are topped with a thick layer of cream cheese frosting. This recipe is scaled to fit a standard 8x8 inch baking pan.
Ingredients
For the Red Velvet Brownies
- 1 stick Unsalted Butter
- 1 cup Granulated Sugar
- 1/4 cup Light Brown Sugar packed
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/4 cup Vegetable Oil
- 1/4 cup Dutch-Processed Cocoa Powder
- 1 cup All-Purpose Flour
- 1 tbsp White Vinegar
- 1 tsp Red Gel Food Coloring
For the Cream Cheese Frosting
- 1/2 cup Unsalted Butter softened
- 4 oz Cream Cheese softened
- 2 cups Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
- Preheat oven to 350F. Line 8x8 inch pan with parchment paper.
- Melt butter in large microwave-safe bowl.
- Whisk granulated and brown sugars into melted butter, then whisk in eggs and vanilla.
- Add oil and cocoa powder, whisk until smooth and glossy.
- Mix red food coloring with vinegar, add to batter and mix until uniform red.
- Fold in flour until just combined.
- Pour batter into pan and spread evenly.
- Bake 25-30 minutes until toothpick comes out with few moist crumbs.
- Cool brownies completely in pan.
- Beat softened butter and cream cheese until smooth.
- Add powdered sugar gradually, then vanilla. Beat until light and fluffy.
- Spread frosting over cooled brownies.
- Refrigerate 30 minutes before slicing.
Notes
Brownies must be completely cool before frosting to prevent melting.