Red Velvet Brownies
These red velvet brownies with cream cheese frosting are a perfect dessert for Christmas, Valentine’s Day, or an easy weeknight treat.
Servings: 9
Calories: 485kcal
Ingredients
Red Velvet Brownies
- ¾ cup all-purpose flour 93 g
- 1.5 cups powdered sugar 170 g
- 2 tbsp unsweetened cocoa powder
- ¾ tsp baking powder
- 1/4 tsp salt
- 4 oz bittersweet or semi sweet chocolate
- 6 tbsp unsalted butter if used salted, reduce added salt to 1/8 tsp
- 1.5 tbsp corn syrup
- 2 large eggs
- 1 tsp vanilla
- Red food coloring 1-1.5 tablespoons
Cream Cheese Frosting
- 4 oz cream cheese frosting room temperature
- 4 tbsp unsalted butter room temperature
- 1.5 - 2 cups powdered sugar
- 1/2 tsp vanilla extract
- pinch salt omit if using salted butter
Instructions
Red Velvet Brownies
- Preheat oven to 350 ℉.
- Line an 8 inch square baking pan with parchment paper.
- Sift together flour, powdered sugar, cocoa powder, baking powder, salt and set aside.
- Place chocolate and butter in saucepan. Heat over low heat, stirring until smooth and combined.
- Remove the saucepan from heat and stir in corn syrup.
- Let cool until just warm to the touch, about 5 minutes.
- Add eggs one at a time, mixing well in between each egg. Add in vanilla and red food coloring. Be sure to mix in the the food coloring now before adding the flour so it can fully combine.
- Add dry ingredients until just combined and smooth.
- Add the brownie mix to the prepared baking pan and spread to edges using a knife of offset spatula.
- Bake 22-25 minutes until center begins to feel firm and can be pricked with a toothpick that comes out clean.
- When done, remove from oven and let cool 15-20 minutes.
- If adding frosting, continue to cool until no longer warm to the touch before adding the frosting.. Cut into 2 or 3 inch squares. Enjoy!
- Let cool and cut into 2 by 2.5 inch squares
Cream Cheese Frosting
- Using a whisk attachment beat softened butter and cream cheese until combined and light and fluffy.
- Slowly add powdered sugar and mix until combined.
- Mix in salt and vanilla.
- Use immediately or refrigerate until ready to use. This can be made 1-2 days in advance.
Notes
- I highly recommend using gel food coloring such as this.
- Be sure to add the food coloring before adding the flour. This will help ensure the brownies don’t get over-mixed when trying to evenly distribute the food coloring.
- This recipe uses a half batch of this cream cheese frosting recipe. If you like a lot of frosting on your brownies, you can make the full amount in the link above.
- This recipe makes 9 large 3 inch brownies or 16 smaller, 2 inch brownies.
- Unfrosted brownies will last 2-3 days in an airtight container at room temperature. Frosted brownies will last 2-3 days in an airtight container in the fridge.
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 73g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 110mg | Potassium: 157mg | Fiber: 2g | Sugar: 61g | Vitamin A: 448IU | Calcium: 36mg | Iron: 2mg
