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Red Velvet Brownies with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 74 reviews

Deliciously moist and rich red velvet brownies topped with a smooth and creamy cream cheese frosting. These brownies combine the classic cocoa flavor with a vibrant red hue, perfect for special occasions or whenever you crave a decadent treat.

Ingredients

Scale

Brownie Batter

  • 3/4 cup (158 g) butter, melted (regular or dairy free)
  • 3/4 cup (150 g) light brown sugar
  • 1 cup (200 g) granulated sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • ½ teaspoon liquid red food coloring
  • 1½ teaspoon white vinegar
  • ¼ cup (22 g) cocoa powder
  • 1/4 tsp salt
  • 1 cup + 3 tbsp (148 g) all-purpose flour

Cream Cheese Frosting

  • 4 oz plain cream cheese, room temperature (or cold if dairy free)
  • ¼ cup (53 g) butter, softened (dairy free or regular)
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1½–2 cups (180 g) powdered sugar (icing sugar)
  • 2 Tablespoons cornstarch (only if dairy free, optional)

Instructions

  1. Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the brownies.
  2. Melt Butter and Mix Sugars: Melt the butter either in the microwave or over the stove. Transfer to a medium mixing bowl and whisk together with the light brown sugar and granulated sugar until the mixture forms a paste that pulls away cleanly from the bowl.
  3. Add Wet Ingredients: Whisk in the eggs, white vinegar, vanilla extract, and red food coloring until fully combined. Adjust the amount of food coloring if you want a more intense red color.
  4. Add Dry Ingredients: Sift or combine the cocoa powder, salt, and all-purpose flour, then add to the wet ingredients. Mix gently with a whisk until just combined, about a minute, being careful not to overmix.
  5. Pour Batter and Bake: Pour the batter into the prepared pan, using a spatula to scrape all of it out evenly. Bake in the preheated oven for 30-40 minutes. Start checking at 30 minutes by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The top will be crinkly when done.
  6. Make Cream Cheese Frosting: While the brownies cool, beat together the cream cheese, softened butter, vanilla extract, and salt in a medium bowl or stand mixer until smooth and combined. Gradually add powdered sugar until the frosting reaches your desired thickness. If using dairy free cream cheese, optionally add cornstarch to thicken the frosting.
  7. Cool and Frost: Allow the brownies to cool completely in the pan before lifting them out using the parchment paper overhang. Spread the cream cheese frosting evenly over the cooled brownies.
  8. Store: Store frosted brownies in the refrigerator. Unfrosted brownies can be stored covered tightly at room temperature for up to 3-4 days. Keep the frosting refrigerated until ready to use.

Notes

  • Use a kitchen scale for the best accuracy with dry ingredients.
  • Measure flour and cocoa powder properly by weighing or using the scoop and level method to avoid dense or dry brownies.
  • Baking times may vary depending on your oven or if using a glass vs. metal baking pan.
  • Liquid or gel red food coloring can be used; adjust quantity as brands vary in color intensity.
  • If using dairy free cream cheese, no need to bring it to room temperature—use it cold from the fridge.
  • Cornstarch is optional and only needed if using dairy free cream cheese to help thicken the frosting.
  • To double the recipe, double all ingredients and use a 9×13-inch baking pan, adjusting baking time to 20-35 minutes.
  • Store frosted brownies refrigerated; unfrosted brownies can be kept covered at room temperature for 3-4 days before frosting.

Keywords: red velvet brownies, cream cheese frosting, chocolate brownies, dessert recipe, homemade brownies

Find it online: https://foodiecara.com/red-velvet-brownies-with-cream-cheese-frosting-recipe/