Recipe for Red Velvet Brownies

close up of a red velvet brownie topped with cream cheese frosting with a bite missing out of it, sprinkled with red velvet crumbs that are also scattered around

5 from 2 ratings

Recipe for Red Velvet Brownies

Making red velvet brownies is all about nailing the balance of cocoa richness, a hint of tang, and just the right sweetness—and after some trial and error, I’ve cracked the code. Skipping the melted chocolate that in my classic brownie recipe lets the red velvet flavor shine, and baking in a metal pan gives you that perfect chewy texture every time.

Prep Time5

Cook Time30

Cooling Time1

Course: Dessert

Cuisine: American

Keyword: red velvet brownies

Servings: brownies

Author: Beth

Equipment

Red Gel Food Coloring

Ingredients

Red Velvet Brownies

½ cup (113g) unsalted butter, melted and cooled
¾ cup (90g) all-purpose flour
1 Tablespoon cornstarch
½ tsp salt
⅓ cup (28g) unsweetened natural cocoa powder
1 ¼ cups (248g) granulated sugar
2 large eggs
1 large egg yolk
¼ cup (59ml) vegetable oil
1 Tablespoon white vinegar
1 teaspoon vanilla extract
1 teaspoon red gel food coloring

Cream Cheese Frosting

4 oz cream cheese softened
¼ cup unsalted butter softened
1 tsp vanilla extract
2-4 cups powdered sugar
optional: 1/8 tsp salt and dash of milk or heavy cream

Instructions

Red Velvet Brownies

Preheat the oven to 350°F. Line an 8×8 or 9x9-inch pan with parchment paper for easy brownie removal.
In a microwave safe bowl, melt the butter. Set aside to cool while you prepare the dry ingredients.
½ cup (113g) unsalted butter, melted and cooled
In a medium bowl, whisk together the flour, cornstarch, salt, and cocoa powder.
¾ cup (90g) all-purpose flour, 1 Tablespoon cornstarch, ½ tsp salt, ⅓ cup (28g) unsweetened natural cocoa powder
In a stand mixer or with a hand mixer, beat the melted butter, sugar, eggs, and egg yolk for 60 seconds until pale yellow and doubled in volume.
1 ¼ cups (248g) granulated sugar, 2 large eggs, 1 large egg yolk
Add the vegetable oil, vinegar, vanilla extract, continuing to mix on low.
¼ cup (59ml) vegetable oil, 1 Tablespoon white vinegar, 1 teaspoon vanilla extract
Slowly add the dry ingredients and the red gel food coloring to the wet mixture, mixing until fully combined.
1 teaspoon red gel food coloring
Pour the batter into the prepared pan. Bake for 35-40 minutes in a glass pan or 30-35 minutes in a metal pan, or until a toothpick inserted in the center comes out clean. For chewier brownies (less fudgy), bake for 40-45 minutes. Allow the brownies to cool completely before adding the cream cheese frosting.

Cream Cheese Frosting

Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.
4 oz cream cheese, ¼ cup unsalted butter
Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated.
1 tsp vanilla extract, 2-4 cups powdered sugar
If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.
optional: 1/8 tsp salt and dash of milk or heavy cream
Spread the frosting over the brownies. To achieve perfectly sliced brownies, place them in the freezer for 15-20 minutes before cutting. Use a sharp knife, and clean the blade after each cut for the best results.

Nutrition