Description
These Red Velvet Brownies are a decadent fusion of classic red velvet cake and rich, fudgy brownies. Topped with a tangy cream cheese frosting, they offer a delightful combination of flavors and textures. Perfect for special occasions or whenever you’re craving something indulgent, these brownies are as beautiful as they are delicious.
Ingredients
Scale
For the Red Velvet Brownies:
- ¾ stick Butter (85g): Adds richness and moisture to the brownies.
- 1 cup Sugar (200g): Sweetens the batter and helps create a slightly crisp top layer.
- ¼ cup Light Brown Sugar (55g): Adds moisture and a subtle caramel flavor.
- 3 Eggs: Bind the ingredients and contribute to the dense, fudgy texture.
- 1 Egg Yolk: Adds extra richness to the batter.
- 1 teaspoon Vanilla: Enhances the flavor of the brownies.
- ⅓ cup Vegetable Oil (72g): Keeps the brownies soft and moist.
- ¼ cup Cocoa Powder (25g): Provides a subtle chocolate flavor.
- ¾ cup All-purpose Flour (90g): Gives structure to the brownies.
- 1 tablespoon Vinegar: Reacts with the cocoa to enhance the red color and create a slight tang.
- 1 tablespoon Cornstarch: Softens the brownies and prevents them from being too dense.
- ¼ teaspoon Salt: Balances the sweetness and enhances the overall flavor.
- ½ teaspoon Red Food Coloring: Gives the brownies their signature red color.
- ¾ cup White Chocolate Chips (optional): Adds texture and a sweet contrast (optional).
For the Cream Cheese Frosting:
- 4 oz Cream Cheese (114g): The tangy base for the frosting, complements the sweetness of the brownies.
- ¾ stick Butter (85g): Adds smoothness and richness to the frosting.
- 4 cups Powdered Sugar (480g): Sweetens and thickens the frosting.
- 1 teaspoon Vanilla: Adds a warm, sweet note that enhances the cream cheese flavor.
Instructions
Make the Red Velvet Brownies
- Preparation:
- Line a 9-inch square cake pan with parchment paper and preheat your oven to 335°F (170°C).
- Note: Lining the pan with parchment paper ensures easy removal of the brownies after baking.
- Melt the Butter:
- Melt ¾ stick (85g) of butter in the microwave in 30-second increments until fully melted.
- Combine Sugars and Butter:
- In a large mixing bowl, whisk together 1 cup (200g) of sugar, ¼ cup (55g) of light brown sugar, and the melted butter until fully combined.
- Add Eggs, Egg Yolk, and Vanilla:
- Add 3 eggs, 1 egg yolk, and 1 teaspoon of vanilla extract to the sugar mixture. Mix gently, ensuring not to overmix.
- Incorporate Vegetable Oil and Cocoa Powder:
- Add ⅓ cup (72g) of vegetable oil and ¼ cup (25g) of cocoa powder. Whisk gently until fully combined.
- Mix in Red Food Coloring:
- In a small bowl, mix a couple of tablespoons of the batter with ½ teaspoon of red food coloring. Stir until smooth, then mix it back into the main batter until evenly colored.
- Fold in Dry Ingredients:
- Gently fold in ¾ cup (90g) of all-purpose flour, 1 tablespoon of cornstarch, and ¼ teaspoon of salt. Mix until just combined.
- Note: Avoid overmixing to ensure the brownies remain fudgy and not cakey.
- Add Vinegar:
- Stir in 1 tablespoon of vinegar until well incorporated.
- Optional – Add White Chocolate Chips:
- If using, fold in ¾ cup of white chocolate chips.
- Bake the Brownies:
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs.
- Note: Start checking for doneness at 20 minutes to avoid overbaking.
- Cool Completely:
- Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
Make the Cream Cheese Frosting
- Preparation:
- Bring 4 oz (114g) of cream cheese and ¾ stick (85g) of butter to room temperature.
- Beat Butter and Cream Cheese:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and well combined.
- Gradually Add Powdered Sugar:
- Gradually add 4 cups (480g) of powdered sugar, one cup at a time, mixing on low speed to avoid a mess. Increase speed to medium after each addition until fully incorporated.
- Beat Until Fluffy:
- Once all the powdered sugar is added, increase the mixer speed to high and beat until the frosting is light and fluffy.
- Add Vanilla:
- Add 1 teaspoon of vanilla extract and beat for an additional 30 seconds until fully combined.
- Frost the Brownies:
- Spread the cream cheese frosting evenly over the cooled brownies.
- Note: Ensure the brownies are completely cool to prevent the frosting from melting.
Notes
- Room Temperature: Store the brownies in an airtight container at room temperature for up to three days.
- Refrigeration: For longer storage, refrigerate the brownies, where they will keep fresh for up to a week.
- Freezing: To freeze, wrap individual brownies in plastic wrap and store in a freezer-safe container for up to three months. Thaw in the refrigerator or at room temperature before serving.
- Note: Proper storage helps maintain the texture and freshness of both the brownies and the frosting.