Red Velvet Brownies

These chewy red velvet brownies are topped with the best cream cheese frosting! Plus, you can easily make these red velvet brownies dairy-free so they’re perfect if you have food allergies!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Bake Time 35

Total Time 45

Servings brownies

Calories 291

Author Gabby Kislanko

Equipment

Ingredients

Red Velvet Brownies

3/4 cup butter, melted (regular or dairy free)
3/4 cup light brown sugar
1 cup granulated sugar
2 eggs
1 tbsp vanilla extract
½ teaspoon liquid red food coloring SEE NOTES
1½ teaspoon white vinegar
¼ cup cocoa powder
1/4 tsp salt
1 cup + 3 tbsp all-purpose flour SEE NOTES

Cream Cheese Frosting

4 oz plain cream cheese, room temperature (SEE NOTES IF DAIRY FREE)
¼ cup butter, softened (dairy free or regular)
½ teaspoon vanilla extract
pinch of salt
1½-2 cups powdered sugar (icing sugar)
2 Tablespoons cornstarch (ONLY IF DAIRY FREE, SEE NOTES)

US Customary - Metric

Instructions

Red Velvet Brownies

Preheat the oven to 350°F and line an 8x8 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brownies from the pan later.
Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in both the sugars and use a whisk to whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it.
Add the eggs, vinegar, vanilla, and red food coloring and mix again. Color may vary depending on the brand of food coloring you use. You can add a little more if desired to make the brownies more red.
Pour the dry ingredients (cocoa powder, salt, and flour) into the bowl and mix with the whisk until just combined (it should only take about a minute).
Pour the batter into the lined baking pan using a spatula to scrape all the batter out of the bowl.
Bake for 30-40 minutes*. Begin checking the brownies at 30 minutes by inserting a toothpick in the middle. The top of the brownies should be crinkly and the toothpick should not come out clean (over-baking the brownies will make them hard and tough). The brownies are ready when the toothpick has a few wet crumbs, but not wet batter.
While the brownies cool, make the cream cheese frosting.

Cream Cheese Frosting

In a medium bowl or the bowl of a standing mixer, add the cream cheese, butter, salt, and vanilla extract. Beat until smooth and combined.
Add in powdered sugar slowly until the desired consistency is reach. If using dairy free cream cheese, add in the cornstarch (it is optional but helps to thicken the frosting).
Store the frosting in the fridge until ready to frost the brownies.
Let the brownies cool completely before adding the cream cheese frosting. Store the brownies in the fridge OR store the cream cheese frosting in the fridge and leave the brownies unfrosted until ready to serve.

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

MEASURING FLOUR and COCOA POWDER: Be sure to properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.

BAKING TIME: This will vary depending on your oven. If using a glass baking dish instead of aluminium, the brownies will take longer to bake as well.

RED FOOD COLORING: I used liquid but you can also use gel. Note that every brand of food coloring has slightly different colors and tones so you may need more or less than stated in the recipe. Adjust by a few drops if needed. Color may be different from the photos depending on the brand you use.

CREAM CHEESE: If using dairy free cream cheese, there is no need to let it come to room temperature, you can use it cold straight from the fridge.

CORNSTARCH: Only needed if you are using dairy free cream cheese. It is still optional, but helps to thicken the frosting a bit.

Storage Instructions: Refrigerate the brownies if they have already been frosted.

Alternatively, store un-sliced, un-frosted brownies in the pan, covered tightly with tinfoil 3-4 days. Store the cream cheese frosting in the fridge and frost the brownies when ready to serve.

Doubling Instructions: To double the recipe, double all ingredients and bake the brownies in a 9x13 pan for 20-35 minutes.

Nutrition