Red velvet desserts have long been celebrated for their rich flavor, velvety texture, and striking red color. Originating in the early 20th century, red velvet cake quickly became a beloved treat, known for its subtle chocolate undertones balanced by a tangy cream cheese frosting. This iconic dessert is often associated with special occasions and indulgent moments, where its luxurious appearance and taste take center stage.

However, red velvet isn’t just limited to cakes. The classic flavors of red velvet have inspired a variety of desserts, including cupcakes, cookies, and now, brownies. Red velvet brownies are a unique twist on the traditional brownie, combining the best of both worlds: the dense, fudgy texture of a brownie with the signature flavor profile of red velvet. This fusion results in a dessert that is both familiar and novel, offering a new way to enjoy the beloved red velvet taste.

What makes red velvet brownies particularly appealing is the way they marry the richness of chocolate with the distinct tang of cream cheese frosting. This combination creates a harmonious blend of flavors and textures, making red velvet brownies a delightful treat for any occasion. Whether enjoyed on their own or with a scoop of vanilla ice cream, these brownies are sure to satisfy any sweet tooth.

Ingredients Breakdown

For the Red Velvet Brownies:

• Butter: Butter plays a crucial role in creating a rich and moist texture in these brownies. By melting the butter before mixing it with the sugars, it ensures that the fat is evenly distributed throughout the batter, resulting in a dense, fudgy consistency that is characteristic of brownies. The butter also adds a depth of flavor, enhancing the overall taste of the brownies.
• Sugars (White and Brown): The combination of white and light brown sugar adds complexity to the sweetness of the brownies. White sugar provides the bulk of the sweetness and contributes to a crisp top layer, while the light brown sugar, with its molasses content, adds a subtle caramel note and extra moisture, keeping the brownies soft and chewy.
• Eggs and Egg Yolk: Eggs are essential for binding the ingredients together and providing structure. The additional egg yolk adds extra fat, which contributes to a richer, creamier texture in the brownies. This richness helps to balance the flavors and ensures that the brownies are dense rather than cakey.
• Vanilla: Vanilla extract is used to enhance the overall flavor profile of the brownies. It complements the chocolate and red velvet flavors, adding a warm, sweet note that rounds out the taste.
• Vegetable Oil: Vegetable oil is key to keeping the brownies soft and moist. Unlike butter, which can solidify when cool, oil remains liquid, ensuring the brownies maintain a tender texture even after they’ve cooled.
• Cocoa Powder: Cocoa powder is the key ingredient that gives these brownies their subtle chocolate flavor. In red velvet recipes, the amount of cocoa is usually less than in typical chocolate brownies, allowing the other flavors to shine while still providing that essential hint of chocolate.
• All-purpose Flour: Flour is the primary structural ingredient in the brownies. It provides the necessary gluten to hold the brownies together while keeping them tender. The amount used is just enough to give structure without making the brownies too dense.
• Vinegar: Vinegar is an important ingredient in traditional red velvet recipes. It reacts with the baking soda (if used) and cocoa powder to help enhance the red color and create a slight tang in the flavor, which is a hallmark of red velvet.
• Cornstarch: Cornstarch is added to the batter to soften the texture of the brownies. It helps to prevent the brownies from becoming too dense by tenderizing the flour’s gluten.
• Salt: A small amount of salt is crucial in balancing the sweetness of the brownies and enhancing the flavors of the other ingredients. It prevents the brownies from tasting flat.
• Red Food Coloring: Red food coloring is what gives red velvet its signature color. It’s essential for achieving the vibrant red hue that distinguishes these brownies from regular chocolate brownies.
• Optional: White Chocolate Chips: Adding white chocolate chips provides a delightful contrast in both texture and flavor. The sweetness of the white chocolate chips pairs well with the slightly tangy and chocolatey brownie base, adding a bit of extra indulgence.

For the Cream Cheese Frosting:

• Cream Cheese: Cream cheese serves as the base for the frosting, providing a creamy and tangy counterbalance to the sweetness of the brownies. Its smooth texture is perfect for spreading, and its flavor is a classic complement to red velvet desserts.
• Butter: Butter is added to the frosting for richness and to create a smooth, creamy texture. It helps to bind the frosting and ensures that it is easy to spread over the brownies.
• Powdered Sugar: Powdered sugar sweetens the frosting while also providing structure. It dissolves easily into the cream cheese and butter, creating a smooth, fluffy consistency that is ideal for frosting.
• Vanilla: Vanilla extract enhances the flavor of the cream cheese frosting, adding a sweet and fragrant note that pairs beautifully with the tang of the cream cheese.

Step-by-Step Instructions for Red Velvet Brownies

Preparation

1. Preheat the Oven and Prepare the Cake Pan:
   • Start by preheating your oven to 335°F (170°C). It’s important to set the right temperature to ensure even baking.
   • While the oven is heating, line a 9-inch square cake pan with parchment paper. This step is crucial as it prevents the brownies from sticking to the pan, making it easier to remove them once they are baked. If you don’t have parchment paper, you can lightly grease the pan with butter or non-stick spray, but parchment is recommended for the cleanest release.

Mixing the Ingredients

2. Melt the Butter and Combine it with Sugars:
   • Place ¾ stick (85g) of butter in a microwave-safe bowl. Melt the butter in the microwave in 30-second increments, stirring in between, until fully melted. This should take about 1 minute.
   • In a large mixing bowl, add 1 cup (200g) of white sugar and ¼ cup (55g) of light brown sugar. Pour the melted butter over the sugars and whisk together until fully combined. The mixture should be smooth and slightly thickened. This step helps to dissolve the sugars, which contributes to a smooth texture in the final brownies.
3. Add Eggs and Vanilla, Ensuring Not to Overmix:
   • Crack 3 eggs and 1 egg yolk into the sugar-butter mixture. Add 1 teaspoon of vanilla extract.
   • Gently whisk the mixture just until the eggs are fully incorporated. It’s important not to overmix at this stage, as overmixing can incorporate too much air into the batter, leading to a cakey rather than fudgy texture. The goal is to create a smooth, homogenous mixture without making it frothy.
4. Incorporate Vegetable Oil and Cocoa Powder:
   • Slowly add ⅓ cup (72g) of vegetable oil into the mixture, whisking gently as you pour. The oil helps to keep the brownies moist and soft.
   • Once the oil is mixed in, add ¼ cup (25g) of cocoa powder. Continue to whisk gently until the cocoa is fully incorporated and the batter is a deep, rich brown color. Make sure there are no lumps of cocoa powder left.
5. Mix in the Red Food Coloring to Achieve Even Color:
   • In a small bowl, take a couple of tablespoons of the brownie batter and add ½ teaspoon of red food coloring. Stir well to ensure the food coloring is fully dissolved into the batter.
   • Pour this colored batter back into the main mixing bowl and stir until the color is evenly distributed throughout the entire mixture. This technique ensures that the red color is well-mixed and vibrant without overmixing the batter.
6. Fold in Dry Ingredients Gently:
   • Switch from a whisk to a rubber spatula or wooden spoon. Add ¾ cup (90g) of all-purpose flour, 1 tablespoon of cornstarch, and ¼ teaspoon of salt to the batter.
   • Gently fold the dry ingredients into the wet mixture. Folding involves a slow, circular motion to combine the ingredients without deflating the batter. Continue folding until there are no more visible streaks of flour, but avoid overmixing to maintain the desired fudgy texture.
7. Add Vinegar to the Mixture:
   • Finally, add 1 tablespoon of vinegar to the batter and stir it in. The vinegar reacts with the cocoa powder and any residual baking soda, enhancing the red color and contributing to the traditional red velvet flavor.
8. Optional: Mix in White Chocolate Chips:
   • If you’re adding white chocolate chips, now is the time to fold in ¾ cup (about 120g). This step is optional, but it adds a delightful sweetness and texture contrast to the brownies.

Baking

9. Pour Batter into the Pan and Baking Tips:
   • Pour the prepared batter into the lined cake pan. Use a spatula to spread the batter evenly across the pan, ensuring that it reaches all the corners.
   • Smooth the top with the spatula to create an even surface, which helps the brownies bake evenly.
10. Testing for Doneness and Cooling:
    • Place the pan in the preheated oven and bake for 20 to 25 minutes. Start checking for doneness at the 20-minute mark.
    • To test if the brownies are done, insert a skewer or toothpick into the center. It should come out with a few moist crumbs but not wet batter. This ensures the brownies are fudgy rather than underbaked.
    • Once done, remove the pan from the oven and let the brownies cool completely in the pan before attempting to frost and slice them. Cooling is crucial as it allows the brownies to set, making them easier to cut and ensuring the frosting doesn’t melt on top.

Step-by-Step Instructions for Cream Cheese Frosting

Preparation

1. Bringing Butter and Cream Cheese to Room Temperature:
   • Start by setting out 4 oz (114g) of cream cheese and ¾ stick (85g) of butter at room temperature for about 30 minutes to an hour before you begin making the frosting. This step is crucial because both the butter and cream cheese need to be soft in order to blend smoothly. If they are too cold, the frosting will be lumpy and difficult to spread.

Mixing the Ingredients

2. Beating Butter and Cream Cheese Until Smooth:
   • Once the butter and cream cheese are at room temperature, place them in a large mixing bowl. Using an electric mixer on medium speed, beat the butter and cream cheese together until they are completely smooth and well combined. This process usually takes about 2 to 3 minutes. The mixture should be creamy and free of any lumps, which is essential for creating a smooth frosting.
3. Gradually Adding Powdered Sugar to Avoid Mess:
   • With the mixer on low speed, gradually add 4 cups (480g) of powdered sugar, one cup at a time, to the butter and cream cheese mixture. Be sure to mix slowly at first to prevent the sugar from creating a cloud of dust. After each addition, increase the mixer speed to medium and beat until the sugar is fully incorporated before adding the next cup.
4. Beating Until the Frosting is Light and Fluffy:
   • Once all the powdered sugar has been added, increase the mixer speed to high and beat the frosting for an additional 2 to 3 minutes. This step is important as it helps to aerate the frosting, making it light, fluffy, and easy to spread. The frosting should have a smooth, creamy consistency that holds its shape when spread.
5. Adding Vanilla for Flavor:
   • Finally, add 1 teaspoon of vanilla extract to the frosting and beat for another 30 seconds until it is fully incorporated. The vanilla adds a warm, sweet note that enhances the tanginess of the cream cheese, giving the frosting its classic flavor.

Tips for Perfect Red Velvet Brownies

1. Avoiding Overmixing to Prevent Cakey Texture:
   • One of the key factors in achieving the perfect fudgy texture in red velvet brownies is to avoid overmixing the batter. When you overmix, you incorporate too much air into the batter, which can cause the brownies to rise too much and become cakey instead of dense and chewy. After adding the dry ingredients, gently fold them into the wet mixture just until combined. This careful handling will keep your brownies moist and fudgy.
2. Ensuring Even Red Color Without Streaks:
   • To achieve a consistent, vibrant red color throughout your brownies, it’s important to mix the food coloring thoroughly. Start by mixing a small amount of batter with the food coloring in a separate bowl until the color is smooth and even. Then, fold this colored mixture back into the main batter. This method ensures that the red color is evenly distributed without streaks or patches.
3. Adjusting Baking Time for Different Pan Sizes:
   • The size of your baking pan can significantly affect the baking time. If using a different pan size than the recommended 9-inch square pan, adjust the baking time accordingly. A larger pan will result in thinner brownies, requiring a shorter baking time, while a smaller pan will make thicker brownies that may need additional time in the oven. Keep a close eye on the brownies and start checking for doneness a few minutes before the suggested time.
4. Cooling Brownies Completely Before Frosting:
   • It’s essential to allow the brownies to cool completely before frosting. If the brownies are even slightly warm, the cream cheese frosting can melt, making it difficult to spread and causing the frosting to lose its structure. Patience is key—let the brownies cool in the pan to room temperature before adding the frosting to ensure a smooth and professional-looking finish.

Variations and Additions

1. Chocolate Chip Variations:
   • Using Dark or Milk Chocolate Instead of White Chocolate: While white chocolate chips add a sweet contrast to the rich brownie base, you can easily switch them out for dark or milk chocolate chips for a different flavor profile. Dark chocolate chips provide a more intense, slightly bitter taste that pairs wonderfully with the sweet and tangy red velvet, while milk chocolate chips offer a creamier, sweeter option. These variations can enhance the chocolatey richness of the brownies and cater to different taste preferences.
2. Nut Variations:
   • Adding Pecans or Walnuts for Added Crunch: Incorporating nuts into your red velvet brownies is a great way to add texture and a layer of flavor. Pecans and walnuts are popular choices due to their buttery, slightly sweet taste and satisfying crunch. Simply fold in about ½ cup of chopped nuts into the batter before baking. The nuts not only provide a delightful contrast to the smooth, fudgy brownies but also add a bit of nutritional value.
3. Swirled Cream Cheese:
   • Creating a Marbled Effect with Cream Cheese in the Brownie Batter: For a visually stunning and flavorful twist, consider swirling cream cheese directly into the brownie batter before baking. To achieve this, prepare a simple cream cheese mixture by beating together 4 oz of softened cream cheese, ¼ cup of sugar, and 1 egg. Drop spoonfuls of this mixture onto the brownie batter in the pan, then use a knife to gently swirl the cream cheese into the batter, creating a marbled effect. This technique not only adds a beautiful pattern but also infuses every bite with the tangy taste of cream cheese.
4. Gluten-Free Option:
   • Substituting All-Purpose Flour with Gluten-Free Flour: To make these brownies gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Use a 1:1 ratio to ensure the same texture and consistency as the original recipe. Many gluten-free flour blends are designed to mimic the properties of wheat flour, so your brownies will still be dense, fudgy, and delicious without the gluten.
5. Alternative Frostings:
   • Using Buttercream or Whipped Cream Instead of Cream Cheese Frosting: While cream cheese frosting is the classic choice for red velvet desserts, you can opt for other frostings to suit your taste. A rich buttercream frosting, made by beating butter with powdered sugar and a splash of milk or cream, offers a sweeter, more traditional topping. For a lighter option, consider using whipped cream frosting, which is airy and less sweet, allowing the flavors of the red velvet brownie to shine through. Both alternatives provide a different texture and flavor, allowing you to customize the brownies to your liking.

Serving Suggestions and Storage

Serving Suggestions

1. Pairing with a Scoop of Vanilla Ice Cream:
   • For an indulgent dessert experience, serve your red velvet brownies warm with a scoop of vanilla ice cream. The creamy, cold ice cream complements the rich, fudgy texture of the brownies, creating a perfect balance of flavors and temperatures.
2. Serving with Fresh Berries or a Drizzle of Chocolate Sauce:
   • Enhance the flavor of your red velvet brownies by adding a handful of fresh berries like raspberries or strawberries on top. Their natural tartness pairs beautifully with the sweet brownies. Alternatively, drizzle some warm chocolate sauce over the brownies for an extra layer of decadence.

Storage Tips

1. Storing in an Airtight Container at Room Temperature or in the Fridge:
   • Store your red velvet brownies in an airtight container at room temperature for up to three days. For longer storage, place them in the refrigerator, where they will keep fresh for up to a week. The cold temperature will help maintain the texture of both the brownies and the frosting.
2. How to Freeze for Longer Storage:
   • To freeze the brownies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. This method prevents freezer burn and preserves the brownies for up to three months. When ready to eat, thaw the brownies in the refrigerator or at room temperature before serving.

Frequently Asked Questions (FAQ)

1. Why do you add vinegar to red velvet brownies?
   • Vinegar is added to red velvet brownies as it reacts with the cocoa powder and any leavening agents to enhance the texture and color of the brownies. It helps create a slightly tangy flavor, which is a signature characteristic of red velvet, and contributes to the vibrant red hue when combined with food coloring.
2. Can I make these brownies without red food coloring?
   • Yes, you can make these brownies without red food coloring. The absence of food coloring will not affect the taste, but the brownies will have a more natural, chocolatey-brown color instead of the traditional red. You can still enjoy the rich flavor and texture of the brownies without the red color.
3. What can I use instead of cream cheese frosting?
   • If you prefer something different from cream cheese frosting, you can use buttercream frosting or whipped cream as alternatives. Buttercream frosting offers a sweeter and richer topping, while whipped cream provides a lighter, less sweet option. Both are excellent complements to the red velvet brownies.
4. How do I prevent my brownies from being too cakey?
   • To prevent your brownies from becoming too cakey, be careful not to overmix the batter after adding the dry ingredients. Overmixing incorporates too much air, leading to a cakier texture. Additionally, stick to the recommended proportions of ingredients, particularly the eggs and flour, to maintain a fudgy consistency.
5. Can I use natural cocoa powder instead of Dutch-processed?
   • Yes, you can use natural cocoa powder instead of Dutch-processed cocoa powder. However, keep in mind that natural cocoa powder is more acidic and may slightly alter the flavor and color of the brownies. The brownies might have a more pronounced chocolate flavor and a less vibrant red color.
6. How long do these brownies last?
   • These brownies can last up to three days at room temperature when stored in an airtight container. If refrigerated, they can stay fresh for up to a week. For longer storage, you can freeze them for up to three months.

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