Description
These Easy Red Velvet Brownies with Cream Cheese Frosting combine the rich, tender texture of classic brownies with the signature flavors of red velvet cake. Featuring a subtle cocoa undertone, vibrant red color, and a luscious cream cheese frosting, this recipe is perfect for dessert lovers looking for a visually stunning and delicious treat. The addition of white chocolate chips adds a delightful crunch that enhances the overall experience.
Ingredients
Scale
Brownie Batter
- 4 oz unsalted butter (preferably Kerrygold for richer flavor)
- 1 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 large eggs, room temperature (about 70°F)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1/3 cup vegetable oil
- 1/3 cup cocoa powder (Hershey’s Special Dark recommended)
- 3/4 cup all-purpose flour
- 1 tbsp vinegar (white or apple cider)
- 1 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp red food coloring
- 3/4 cup white chocolate chips (optional)
Cream Cheese Frosting
- 4 oz cream cheese (Philadelphia full-fat recommended)
- 3 oz unsalted butter, softened to room temperature
- 4 cups powdered sugar, sifted
- 1 1/2 tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a square baking pan (8×8 inches recommended) with parchment paper for easy removal.
- Melt Butter and Mix Sugars: In a microwave-safe bowl or on the stovetop, melt the unsalted butter. Stir in the granulated sugar and brown sugar until combined and slightly dissolved.
- Add Eggs and Flavorings: Beat in the three eggs and one egg yolk one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract and vegetable oil until smooth.
- Sift Dry Ingredients: In a separate bowl, sift together the cocoa powder, flour, cornstarch, and salt. Gradually add this to the wet ingredients, folding gently to combine without overmixing.
- Add Vinegar and Food Coloring: Stir in the vinegar and red food coloring until the batter has a consistent vibrant red hue.
- Fold in White Chocolate Chips: If using, gently fold in the white chocolate chips to distribute evenly throughout the batter.
- Bake the Brownies: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
- Cool the Brownies: Remove from the oven and allow the brownies to cool completely in the pan on a wire rack before frosting.
- Prepare the Cream Cheese Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until light and fluffy. Gradually add the sifted powdered sugar and continue to beat until smooth and creamy. Mix in the vanilla extract for flavor.
- Frost the Brownies: Once the brownies are fully cooled, spread the cream cheese frosting evenly over the top. For best results, refrigerate for 30 minutes to set the frosting before slicing.
- Serve and Enjoy: Cut into 4 large squares or smaller pieces if preferred. Serve chilled or at room temperature and enjoy your delicious red velvet brownies with cream cheese frosting.
Notes
- Ensure eggs are at room temperature to allow smooth blending into the batter.
- Sifting the powdered sugar for the frosting prevents lumps and results in a silky texture.
- Use full-fat cream cheese for the best frosting texture and flavor balance.
- If you prefer a more intense red color, a few extra drops of food coloring can be added cautiously.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, sprinkle additional white chocolate chips or red velvet crumbs on the frosting before chilling.