Red Velvet Brownies with Cream Cheese Frosting
Deliciously rich red velvet brownies topped with a creamy cream cheese frosting, perfect for any occasion.
Ingredients
Brownie Ingredients
- 4 tablespoons unsalted butter
- 1/3 cup semisweet chocolate
- 1/3 cup dark chocolate
- 1/4 cup neutral oil (canola or vegetable)
- 1/3 cup light brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/3 cup cocoa powder (dutch process)
- 1 3/4 teaspoons red gel food coloring
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
Frosting Ingredients
- 2 tablespoons unsalted butter (for frosting) Should be at room temperature.
- 4 tablespoons cream cheese Should be at room temperature.
- 1 1/4 cups powdered sugar
- 1 tablespoon heavy cream (or milk)
- 1/2 teaspoon vanilla extract (for frosting)
- pinch salt (for frosting)
Instructions
Preparation
- Preheat your oven to 350 degrees.
- In a nonstick pot, add your cubed butter and melt over low heat.
- Add semisweet and dark chocolate, stirring until melted. Remove from heat and stir in oil, then let cool slightly.
- In a large bowl, whisk together eggs and both sugars until foamy.
- Add vanilla and whisk for another 30 seconds.
- Pour the cooled chocolate mixture into the egg mixture and stir to combine.
- Using a spatula, fold in cocoa powder and red food coloring.
- Gradually add flour and salt, mixing slowly.
Baking
- Line a 9×9 inch square pan with parchment paper and pour in the batter. Spread evenly.
- Bake for 18-21 minutes, until the top is shiny and the center is set.
- Cool for about an hour.
Frosting
- Mix room temperature butter until smooth, then incorporate cream cheese until fully combined.
- Add powdered sugar, heavy cream, vanilla, and salt. Mix until smooth.
- Spread the frosting on cooled brownies.
- Chill for at least an hour before slicing.
Notes
Store in an airtight container in the fridge for about 5 days or freeze for later. Make sure butter and cream cheese are at room temperature for smooth frosting. Use high-quality chocolate for the best flavor. Don’t overmix the batter; fold in flour gently to keep brownies fudgy. Let brownies cool completely before frosting.