Red Velvet Brownies

Indulge in rich, fudgy red velvet brownies topped with a creamy, tangy frosting.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 18 Brownies

Course: Dessert

Cuisine: American

Calories: 392

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Red Velvet Brownies

85 g Unsalted Butter for a rich creamy texture
200 g Granulated Sugar provides sweetness and structure
55 g Light Brown Sugar adds moisture and a subtle caramel flavor
3 Large Eggs binds the batter and adds moisture
1 Large Egg Yolk enriches the texture
1 teaspoon Vanilla Extract adds flavor depth
80 ml Vegetable Oil creates a moist and tender crumb
25 g Cocoa Powder adds richness and depth of flavor
90 g All-purpose Flour gives structure to the brownies
1 tablespoon Cornstarch helps with texture keeping the brownies fudgy
¼ teaspoon Salt balances the sweetness and enhances flavor
½ teaspoon Red Food Coloring provides the signature red color
127 g White Chocolate Chips optional for added sweetness and texture

For the Cream Cheese Frosting

114 g Cream Cheese adds tang and smoothness
85 g Unsalted Butter creates a smooth creamy base for the frosting
480 g Powdered Sugar sweetens and thickens the frosting
1 teaspoon Vanilla Extract enhances the flavor of the frosting

Equipment

1 8-inch Square Cake Pan For baking the brownies.
2 Mixing bowls One large for the brownie batter and one for the frosting.
1 Whisk For smoothly combining the wet ingredients.
1 Rubber Spatula or Wooden Spoon For folding in the dry ingredients without overmixing.
1 Electric Mixer Makes the frosting smooth and fluffy. A hand whisk could be used but takes more effort and time.
1 Parchment paper For lining the pan to make it easier to remove the brownies.

Method

Preheat the oven to 350°F (180°C) and line a 9-inch square cake pan with parchment paper.
Melt the butter in the microwave, heating in 30-second intervals until fully melted.
In a large mixing bowl, combine the granulated sugar and light brown sugar. Add the melted butter and whisk until fully combined.
Crack the eggs and egg yolk into the bowl, then stir in the vanilla extract. Mix well, being careful not to overmix.
Stir in the vegetable oil and cocoa powder, mixing gently until fully incorporated.
In a separate bowl, combine a couple of tablespoons of batter with the red food coloring and stir until smooth. Add this mixture to the main bowl and mix to combine.
Switch to a spatula or wooden spoon, then fold in the flour, cornstarch, and salt. Fold until no lumps of flour remain.
Add the vinegar to the batter and stir well.
(Optional) If you want to add white chocolate chips, fold them in now.
Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a skewer inserted comes out with moist crumbs.
Allow the brownies to cool completely before frosting.
Beat the room temperature butter and cream cheese together until smooth and well combined.
Slowly add the powdered sugar and mix until combined, then increase the mixer speed and beat for 2–3 minutes until light and fluffy.
Add the vanilla extract and beat for another few seconds.
Spread the frosting over the cooled brownies and slice into squares.

Nutrition

Serving: 1gCalories: 392kcalCarbohydrates: 59gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 78mgSodium: 154mgPotassium: 88mgFiber: 1gSugar: 53gVitamin A: 430IUVitamin C: 0.05mgCalcium: 40mgIron: 1mg

Notes

These red velvet brownies are delightfully fudgy with a perfect balance of chocolate and tangy cream cheese frosting. They're a real treat for any occasion, and the key to making them perfect is weighing your ingredients for accuracy!

Tried this recipe?

Let us know how it was!