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Slices of red velvet brownies with cream cheese frosting
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Red Velvet Brownies

Our red velvet brownies are dense, chewy with just the right amount of red velvet tang and chocolate then topped with luscious cream cheese frosting.
Course Dessert
Cuisine American
Keyword How Do I Make Red Velvet Brownies, How To Make Red Velvet Brownies, Red Velvet Brownies, Red Velvet Brownies Recipe
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 16 people
Calories 384kcal
Author Kathleen

Ingredients

Brownies:

  • 4 ounces bittersweet chocolate chopped
  • 3/4 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 (1-ounce) bottle red liquid food coloring
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Cream Cheese Frosting:

  • 8 ounces cream cheese at room temperature
  • 3 tablespoons unsalted butter softened
  • 1 1/2 cups powdered sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Preheat oven to 350°F (177ºC). Line a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; spray with nonstick cooking spray.
  • Place chocolate (4 ounces) and butter (3/4 cup) in a microwave-safe bowl and melt on high for 1-1 1/2 minutes. Stir until smooth. Stir in sugar (2 cups). Add in eggs (4), 1 at a time, stirring just until incorporated. Stir in flour (1 1/2 cups), food coloring (1 bottle), baking powder (1 1/2 teaspoons), salt (1/8 teaspoon), and vanilla (1 teaspoon). Pour batter into prepared pan.
  • Bake in preheated oven until a wooden pick inserted in center comes out with a few moist crumbs, about 44 to 48 minutes. Set the pan on a wire rack and cool completely(about 2 hours).
  • When brownies are cool make the frosting. Beat cream cheese (8 ounces) and butter (3 tablespoons) on medium speed with an electric mixer until creamy. Gradually add powdered sugar (1 1/2 cups) and salt (1/8 teaspoon), beating until blended. Stir in vanilla (1 teaspoon).
  • Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Icing on top of brownies, and cut into 16-20 squares. Garnish, if desired.

Notes

  1. Mix Gently. Once the flour goes in, stir just until combined. Overmixing is the #1 reason brownies turn out tough or cakey.
  2. Nail the Doneness. Start checking around 44 minutes. The edges should be set, the center no longer glossy, and a toothpick should show moist crumbs — not raw batter, and not perfectly clean.
  3. Use Room-Temperature Ingredients. Softened cream cheese and butter blend into silky frosting instead of a lumpy mess.
  4. Choose Your Coloring. Gel food coloring gives a richer red with less added liquid. Liquid works too — the color will just be a bit softer.
  5. Cool, Then Frost. Even slightly warm brownies will cause the frosting to melt and slide.

Nutrition

Serving: 1/16 of the recipe | Calories: 384kcal | Carbohydrates: 49g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 85mg | Sodium: 100mg | Potassium: 127mg | Fiber: 0g | Sugar: 39g | Vitamin A: 585IU | Calcium: 46mg | Iron: 1.3mg