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Red Velvet Brownies

Indulge in Red Velvet Brownies with Creamy Frosting Bliss

Chewy Red Velvet Brownies topped with tangy cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 3/4 cup Butter Can be substituted with dairy-free butter.
  • 3/4 cup Light Brown Sugar Could substitute with coconut sugar.
  • 1 cup Granulated Sugar
  • 2 large Eggs Flax eggs work well as a vegan alternative.
  • 1 tablespoon Vanilla Extract
  • 1/2 teaspoon Liquid Red Food Coloring Try gel color for a more vibrant hue.
  • 1.5 teaspoons White Vinegar
  • 1/4 cup Cocoa Powder Dark cocoa can create a richer profile.
  • 1/4 teaspoon Salt
  • 1 cup All-Purpose Flour Can be exchanged for a gluten-free flour mix.
For the Cream Cheese Frosting
  • 4 oz Plain Cream Cheese Dairy-free cream cheese can be used.
  • 1/4 cup Butter Dairy-free butter can replace it.
  • 1/2 teaspoon Vanilla Extract
  • 1 pinch Salt
  • 1.5 to 2 cups Powdered Sugar
  • 2 tablespoons Cornstarch Optional for a dairy-free frosting.

Equipment

  • mixing bowl
  • whisk
  • Rubber spatula
  • 8x8 inch baking pan
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8x8 inch baking pan with parchment paper.
  2. Melt 3/4 cup of butter in a mixing bowl. Add 3/4 cup of light brown sugar and 1 cup of granulated sugar. Mix until smooth.
  3. Incorporate 2 eggs, 1.5 teaspoons of white vinegar, 1 tablespoon of vanilla extract, and 1/2 teaspoon of liquid red food coloring. Mix until even.
  4. Sift in 1/4 cup of cocoa powder, 1 cup plus 3 tablespoons of all-purpose flour, and 1/4 teaspoon of salt. Fold until just combined.
  5. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 40 minutes until the top is crinkly and a toothpick comes out with moist crumbs.
  6. Cool the brownies in the pan for 15 minutes, then lift them out using the parchment and cool completely on a wire rack.
  7. For the frosting, beat together 4 oz of cream cheese, 1/4 cup of butter, a pinch of salt, and 1/2 teaspoon of vanilla until smooth. Gradually sift in 1.5 to 2 cups of powdered sugar until desired consistency is reached.
  8. Spread the cream cheese frosting over the cooled brownies evenly. Cut into squares and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Store leftover brownies covered at room temperature for 3-4 days or refrigerate for longer freshness. Freeze individual squares for up to 3 months.

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