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Red Velvet Brownies
Flona

Red Velvet Brownies

These Red Velvet Brownies feature a fudgy, tender brownie base with classic red velvet flavor, topped with tangy cream cheese frosting. They are made in one bowl without a mixer and can easily be made dairy-free.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Brownies
  • 1/2 cup unsalted butter or dairy-free butter
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 large eggs
  • 1 tablespoon white vinegar
  • 2 teaspoons vanilla extract
  • 1-2 tablespoons red food coloring liquid or gel
  • 2 tablespoons unsweetened cocoa powder not Dutch-processed
  • 1/4 teaspoon salt
  • 1 1/4 cups all-purpose flour
For the Cream Cheese Frosting
  • 8 ounces cream cheese room temperature, can use dairy-free
  • 4 tablespoons unsalted butter softened, or dairy-free butter
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 2-3 cups powdered sugar
  • 1 tablespoon cornstarch or tapioca starch only if using dairy-free cream cheese

Equipment

  • 8x8 inch square baking pan
  • Parchment paper
  • Medium mixing bowls
  • Whisk
  • Spatula
  • Electric mixer or handheld mixer
  • Offset spatula (optional)

Method
 

  1. Prepare Pan: Preheat oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, leaving some hanging over the sides.
  2. Melt Butter: Melt the butter in microwave or on stovetop. Let cool for 1 minute, then transfer to a medium bowl.
  3. Mix Sugars: Add granulated sugar and brown sugar to the butter. Whisk vigorously for 2 to 3 minutes until mixture is thick and paste-like, pulling away from sides of bowl.
  4. Add Wet Ingredients: Add eggs, white vinegar, vanilla extract, and red food coloring. Whisk until smooth and uniform in color. Add more food coloring if desired.
  5. Add Dry Ingredients: Add cocoa powder, salt, and flour to the bowl. Whisk gently just until combined, about 1 minute. Do not overmix.
  6. Bake: Pour batter into prepared pan and spread evenly. Bake for 30 to 40 minutes. Check at 30 minutes by inserting a toothpick in the center. Top should be crinkly and toothpick should come out with moist crumbs, not wet batter.
  7. Cool Completely: Let brownies cool completely in pan on a wire rack, at least 1 hour.
  8. Make Frosting: In a medium bowl with electric mixer, beat cream cheese, butter, vanilla, and salt until smooth, about 2 minutes.
  9. Add Sugar: Add powdered sugar gradually, about 1/2 cup at a time, beating after each addition. Start with 2 cups and add more for desired consistency. If using dairy-free cream cheese, add cornstarch with first addition of sugar.
  10. Chill Frosting: Cover and refrigerate frosting until brownies are completely cool.
  11. Frost and Serve: Spread frosting evenly over cooled brownies using offset spatula or back of spoon. Cut into 16 squares and serve.

Notes

Use room temperature cream cheese and butter for smooth frosting. Do not overbake - toothpick should have moist crumbs, not come out clean. White vinegar is essential for red velvet flavor. Glass pans take 5 to 10 minutes longer to bake than metal pans. Store frosted brownies in refrigerator for up to 5 days.