Introduction

Red velvet brownies offer a rich twist on a classic favorite, combining the deep flavors of cocoa with a vibrant red hue. Topped with smooth cream cheese frosting, these brownies are perfect for celebrations or any time you want a special treat. Let’s dive into this deliciously moist and colorful dessert.

A stack of three square red velvet cake pieces is shown, each layer having a deep red moist texture and topped with a thick layer of white creamy frosting. The frosting is smooth with some uneven edges and crumbs sprinkled on top and around the cakes, adding a rustic look. The cakes sit on a white marbled surface, and the red crumbs scattered around highlight the rich color contrast between the red cake and white frosting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ stick Unsalted Butter
1 cup Granulated Sugar
¼ cup Light Brown Sugar
3 Large Eggs
1 Large Egg Yolk
1 tsp Vanilla Extract
⅓ cup Vegetable Oil
¼ cup Cocoa Powder
¾ cup All-purpose Flour
1 tbsp Vinegar
1 tbsp Cornstarch
¼ tsp Salt
½ tsp Red Food Coloring
¾ cup White Chocolate Chips (optional)
4 oz Cream Cheese
¾ stick Unsalted Butter (for frosting)
4 cups Powdered Sugar
1 tsp Vanilla Extract (for frosting)

Instructions

Step 1: Line an 8-inch square cake pan with parchment paper and preheat the oven to 350°F (180°C), or 160°C if fan-assisted.
Step 2: Melt ¾ stick of unsalted butter in the microwave using 30-second increments until fully melted.
Step 3: In a large mixing bowl, combine the granulated sugar and light brown sugar. Add the melted butter and whisk until blended.
Step 4: Add the eggs, egg yolk, and vanilla extract to the bowl. Mix gently to combine without overmixing, as overmixing can make brownies cakey.
Step 5: Add vegetable oil and cocoa powder, whisking gently until smooth and combined without incorporating air.
Step 6: Take a few tablespoons of batter into a small bowl. Stir in the red food coloring until fully incorporated with no lumps, then add this back into the main batter and mix well.
Step 7: Switch to a rubber spatula or wooden spoon to fold in the dry ingredients: flour, cornstarch, and salt, folding until there are no lumps.
Step 8: Stir in the vinegar until evenly combined.
Step 9: If using, fold white chocolate chips into the batter at this stage.
Step 10: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a skewer inserted comes out with moist crumbs but no wet batter.
Step 11: Remove the pan from the oven and let the brownies cool completely before frosting and slicing.
Step 12: For the frosting, beat room temperature butter and cream cheese together until smooth.
Step 13: Gradually add powdered sugar, mixing slowly at first to avoid dust clouds, then beat on high until light and fluffy.
Step 14: Mix in vanilla extract, and beat briefly to combine.
Step 15: Spread the cream cheese frosting evenly over the cooled brownies before slicing and serving.

Tips & Variations

For a deeper red color, feel free to add a little more red food coloring, but avoid adding too much to prevent a metallic taste.
Substituting white chocolate chips with dark chocolate chunks provides a richer bite.
Use gelatin-free food coloring if you prefer a vegetarian-friendly option.
Make sure the cream cheese and butter are at room temperature for a smooth, lump-free frosting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor and texture. You can also freeze the unfrosted brownies wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

The image shows several square pieces of red velvet cake with two layers: a thick, moist deep red bottom layer and a creamy, smooth white frosting layer on top, sprinkled with red cake crumbs. Three pieces are placed on a white marbled surface with scattered crumbs around them, and several more pieces sit neatly on a white cake stand in the background. The overall look is clean and inviting with a simple arrangement. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can use either type of cocoa powder. Regular cocoa tends to be more acidic, so the vinegar in the recipe helps balance the flavor and react with the baking powder or baking soda, if used.

What if I don’t have cornstarch?

Cornstarch helps create a tender texture in brownies, but if you don’t have it, you can omit it or substitute with an equal amount of flour for a slightly denser brownie.