Red Velvet Brownies with Cream Cheese Frosting Recipe
Introduction
These Red Velvet Brownies with Cream Cheese Frosting combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet. Topped with a smooth, tangy cream cheese frosting, they make a delightful treat for any occasion.
Ingredients
- 1 ¼ cups (155g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (liquid or gel)
- ¼ tsp salt
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ tsp vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, and salt until thoroughly combined. Set aside.
- Step 3: In a large mixing bowl, stir the melted butter and granulated sugar until well mixed. Add the eggs one at a time, beating well after each. Stir in the vanilla extract and red food coloring until the batter is a consistent bright red.
- Step 4: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently until just combined to keep the brownies tender.
- Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
- Step 6: While the brownies cool, prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating well after each addition, then stir in vanilla extract.
- Step 7: Spread the cream cheese frosting evenly over the cooled brownies. Use the parchment paper to lift the brownies out of the pan, slice into squares, and serve.
Tips & Variations
- For extra fudgy brownies, try adding a tablespoon of vegetable oil to the melted butter.
- If you don’t have red food coloring, beet juice or powder can be a natural substitute.
- Chill the cream cheese and butter before mixing to ensure a smoother, creamier frosting.
- Add chopped walnuts or pecans to the batter for a nutty crunch.
Storage
Store leftover brownies in an airtight container in the refrigerator for up to 4 days. The cream cheese frosting means refrigeration is necessary. Before serving, bring brownies to room temperature or warm slightly in the microwave for 10–15 seconds for a soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure it contains xanthan gum for the best texture.
Can I freeze Red Velvet Brownies?
Yes, you can freeze the unfrosted brownies wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting. Once frosted, freezing is not recommended as the texture of the cream cheese frosting may change.
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Red Velvet Brownies with Cream Cheese Frosting Recipe
- Total Time: 40 minutes
- Yield: 16 brownies 1x
Description
Deliciously rich and moist Red Velvet Brownies topped with a smooth and creamy cream cheese frosting. These baked treats combine the classic flavor of red velvet cake with the fudgy texture of brownies, perfect for dessert or a special occasion.
Ingredients
Brownies
- 1 ¼ cups (155g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- 1 cup (200g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp red food coloring (liquid or gel)
- ¼ tsp salt
Cream Cheese Frosting
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar, sifted
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to easily lift out the brownies after baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until fully combined. Set this mixture aside.
- Combine the Wet Ingredients: In a large bowl, stir the melted unsalted butter and granulated sugar until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and red food coloring until the batter turns a uniform red color.
- Create the Batter: Gradually fold the dry ingredients into the wet ingredients using a spatula, mixing gently until just combined. Take care not to overmix to keep the brownies tender.
- Bake the Brownies: Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Make the Frosting: While the brownies cool, combine the softened cream cheese and butter in a mixing bowl and beat until smooth and creamy. Gradually add the sifted powdered sugar, beating well after each addition. Stir in the vanilla extract to finish the frosting.
- Frost and Serve: Once the brownies have completely cooled, spread the cream cheese frosting evenly over the top. Use the parchment paper overhang to lift the brownies out of the pan, then slice into squares and serve.
Notes
- Ensure the brownies are completely cooled before frosting to prevent the frosting from melting.
- Use gel food coloring for a more vibrant red color without adding extra liquid.
- For easier slicing, refrigerate the frosted brownies for 30 minutes before cutting.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Red velvet brownies, cream cheese frosting, dessert recipe, baked brownies, chocolate brownies, festive brownies
