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Red Velvet Brownies
John

Red Velvet Brownies With Cream Cheese Frosting

Fudgy, chewy red velvet brownies made from scratch with a tangy cream cheese frosting. This easy one-bowl recipe delivers rich chocolate flavor with that signature red velvet tang.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Brownie Ingredients
  • 1/2 cup Unsalted butter melted
  • 1 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
  • 1 large Egg room temperature
  • 1 teaspoon White vinegar
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Red food coloring liquid or gel
  • 1 cup All-purpose flour
  • 2 tablespoons Unsweetened cocoa powder
  • 1/4 teaspoon Salt
Cream Cheese Frosting
  • 8 ounces Cream cheese softened
  • 1/4 cup Unsalted butter softened
  • 2 cups Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt
  • 1 teaspoon Cornstarch optional, for dairy-free only

Equipment

  • 8x8 inch metal baking pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F. Line an 8x8-inch metal baking pan with parchment paper, leaving excess hanging over two sides.
  2. Melt the butter completely in the microwave or on the stovetop. Pour into a medium mixing bowl and let cool for 1 minute.
  3. Add both sugars to the melted butter and whisk vigorously until the mixture forms a thick paste that pulls away from the bowl sides, about 2 minutes.
  4. Mix in the egg, white vinegar, vanilla extract, and red food coloring until smooth and evenly colored. Add more food coloring if needed for desired shade.
  5. Sift in the flour, cocoa powder, and salt. Fold gently with a spatula until no dry streaks remain. Do not overmix.
  6. Pour the batter into your prepared pan and spread evenly. Bake for 30-40 minutes, checking at 30 minutes. The top should be crackly and a toothpick should come out with moist crumbs, not wet batter.
  7. Remove from oven and let cool completely in the pan, about 2 hours.
  8. While brownies cool, make the frosting: Beat the cream cheese and butter together with an electric mixer until completely smooth and fluffy, about 2 minutes.
  9. Add vanilla extract and salt, then gradually beat in powdered sugar until you reach spreading consistency. If using dairy-free cream cheese, add cornstarch.
  10. Refrigerate the frosting until brownies are completely cool.
  11. Once brownies are cool, spread the cream cheese frosting evenly over the top. Cut into 16 squares and serve.

Notes

Measuring Tip: Use a kitchen scale to weigh flour for best results, or use the scoop-and-level method.
Food Coloring: Gel food coloring provides more vibrant color than liquid. Adjust amount based on your preferred shade.
Storage: Refrigerate frosted brownies in an airtight container for up to 4 days. Unfrosted brownies can be stored at room temperature, covered with foil, for 3-4 days.
Dairy-Free Option: Use plant-based butter and cream cheese. Add cornstarch to frosting for stability.
Doubling: Double all ingredients and bake in a 9x13-inch pan for 20-35 minutes.