Description
These Red Velvet Brownies with Cream Cheese Frosting combine the rich, velvety flavor of classic red velvet cake with the fudgy texture of brownies. Topped with a smooth and creamy cream cheese frosting, these treats are perfect for any occasion. The addition of white chocolate chips adds an optional sweet burst of softness, making these brownies irresistible.
Ingredients
Scale
Brownie Batter
- 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
- â…“ 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)
Cream Cheese Frosting
- 4 oz (115 g) cream cheese
- ¾ stick (85 g) unsalted butter
- 4 cups (480 g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Butter and Mix Sugars: In a medium bowl, melt the unsalted butter. Whisk in the granulated sugar and light brown sugar until the mixture is well combined and smooth.
- Add Eggs and Vanilla: Whisk in the eggs, egg yolk, and vanilla extract until the batter is smooth and glossy, which helps create a tender texture.
- Incorporate Oil, Cocoa, and Food Coloring: Stir in the vegetable oil and cocoa powder until fully incorporated, then mix in the red food coloring evenly to achieve the vibrant red color characteristic of red velvet treats.
- Fold in Dry Ingredients and Vinegar: Gently fold in the all-purpose flour, cornstarch, and salt without overmixing to avoid tough brownies. Add the vinegar and carefully fold in the white chocolate chips if using, adding pockets of creamy sweetness.
- Bake the Brownies: Pour the batter evenly into the prepared pan. Bake for 20–25 minutes, or until a toothpick inserted in the center emerges with a few moist crumbs, ensuring they are moist yet cooked through.
- Cool the Brownies: Allow the brownies to cool completely in the pan, which helps the frosting adhere better and prevents melting.
- Prepare Cream Cheese Frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar on low speed to prevent a sugar cloud, then increase the speed and beat until the frosting is light and fluffy. Finally, mix in the vanilla extract for extra flavor.
- Frost and Serve: Spread the frosting evenly over the cooled brownies. Slice into 16 squares and serve, enjoying the luscious combination of flavors.
Notes
- Be careful not to overmix the batter once the flour is added to maintain a tender brownie texture.
- If you prefer traditional red velvet flavor without the white chocolate, omit the white chocolate chips.
- Ensure the brownies are completely cool before frosting to prevent the frosting from melting.
- You can substitute the vegetable oil with a neutral-flavored oil like canola oil if preferred.
- Store brownies in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
