Ingredients
Scale
- For the Red Velvet Brownies:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
- 1 3/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk (or 1/4 cup milk + 1/2 tsp white vinegar, let sit 5 mins)
- 1 tablespoon white vinegar
- 2-3 tablespoons red food coloring (gel works best for vibrant color)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk (optional, for desired consistency)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the brownies later. Grease the parchment paper lightly.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, combine the melted butter and granulated sugar. Whisk until well combined. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, buttermilk, white vinegar, and red food coloring until the mixture is uniformly red.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few streaks of flour are okay.
- Pour the brownie batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. Do not overbake.
- Allow the brownies to cool completely in the pan on a wire rack before frosting. This is crucial for the frosting to set properly.
- While the brownies cool, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and softened butter with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated and smooth. Stir in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
- Once the brownies are completely cool, spread the cream cheese frosting evenly over the top. For a decorative touch, use the back of a spoon to create swirls in the frosting.
- Lift the brownies from the pan using the parchment paper overhang. Cut into 16 squares and serve immediately. Enjoy your indulgent treat!
Notes
For the most vibrant red color, opt for a gel food coloring over liquid. Ensure both your cream cheese and butter are at room temperature for a truly smooth, lump-free frosting. Overbaking will result in dry brownies, so keep a close eye on them during the last few minutes of baking. These brownies are best stored in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 420
- Sugar: 48g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg