Ingredients (~24 brownies)
Red Velvet Brownies
- 3 oz unsalted butter
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 1/3 cup vegetable oil
- 3 Tbsp cocoa powder
- 2/3 cup all-purpose flour
- 2 tsp white vinegar
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 tsp red gel food coloring
Cream Cheese Frosting
- 4 oz cream cheese, room temperature
- 3 oz unsalted butter, room temperature
- 3 cups powdered sugar
- 3/4 tsp vanilla extract
Prepare the Baking Pan and Melt the Butter
Line a 9×13-inch baking pan with parchment paper and preheat the oven to 350 degrees Fahrenheit.
Melt the butter in the microwave using 30-second increments, then let it cool slightly before using it in the next steps.
Combine the Ingredients to Create the Base for the Brownies
In a large mixing bowl, mix both types of sugar together with the melted butter and eggs, egg yolk, and vanilla until fully combined.
Do not overmix; you do not want to add any air into your mixture; otherwise, your brownies may become cake-like instead of fudge-like.
Add Oil, Cocoa, and Food Coloring
Add the vegetable oil and cocoa powder to the brownie batter and whisk together until completely combined.
In a small bowl, take two tablespoons of your brownie batter and add red gel food coloring, mixing until fully incorporated and there are no lumps.
Once you have your red-colored brownie batter, mix it back into the main bowl, mixing until the entire mixture is evenly colored.
Fold in Dry Ingredients and Vinegar
Switch to a rubber spatula and gently fold the flour, cornstarch, and salt into your brownie batter.
When there are no lumps of flour, add the vinegar and mix thoroughly.
Vinegar is the main reason behind red velvet’s unique flavor.
Bake the Brownies
Pour your batter into your prepared pan and bake for 20-25 minutes, or until a skewer inserted into the center comes out with a few moist crumbs on it.
Do NOT bake your brownies too long, or they will continue cooking while they cool.
Your brownies should be nice and fudgy, and NOT dry!
Once the brownies have finished baking, remove them from the oven and allow them to cool completely before frosting; this will take roughly 2 hours at room temperature.
Make Cream Cheese Frosting
With an electric mixer, mix the room temperature butter and cream cheese until they are smooth and fully incorporated.
Add the powdered sugar and mix in slowly.
Once the powdered sugar is mixed in and the dust has settled, turn the speed on your mixer all the way to high and mix for 3-4 minutes until you have nice and fluffy cream cheese frosting.
Add the vanilla extract and mix for another few seconds to incorporate.
Frost the Brownies
Once the brownies have cooled completely, evenly spread the cream cheese frosting over the entire surface of the brownies.
Cut the brownies into squares using a sharp knife, wiping the knife clean between cuts to ensure clean edges.
Red Velvet Brownies with Cream Cheese Frosting
Ingredients
Red Velvet Brownies
- 3 oz unsalted butter
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 large eggs
- 1 large egg yolk
- 3/4 tsp vanilla extract
- 1/3 cup vegetable oil
- 3 Tbsp cocoa powder
- 2/3 cup all-purpose flour
- 2 tsp white vinegar
- 2 tsp cornstarch
- 1/4 tsp salt
- 1/2 tsp red gel food coloring
Cream Cheese Frosting
- 4 oz cream cheese room temperature
- 3 oz unsalted butter room temperature
- 3 cups powdered sugar
- 3/4 tsp vanilla extract
Instructions
- Line a 9×13 inch pan with parchment paper and preheat oven to 350F.
- Melt butter in microwave and let cool slightly.
- Whisk both sugars with melted butter until combined.
- Add eggs, egg yolk, and vanilla, mixing gently without overbeating.
- Whisk in vegetable oil and cocoa powder until combined.
- Mix red gel food coloring into 2 tablespoons of batter, then stir back into main bowl until color is even.
- Switch to rubber spatula and fold in flour, cornstarch, and salt until no lumps remain.
- Fold in vinegar until well mixed.
- Pour batter into prepared pan and bake 20-25 minutes until skewer comes out with moist crumbs.
- Cool completely at room temperature, about 2 hours.
- Beat cream cheese and butter together until smooth.
- Add powdered sugar and beat on high speed for 3-4 minutes until light and fluffy.
- Beat in vanilla until incorporated.
- Spread frosting evenly over cooled brownies.
- Cut into squares with a sharp knife, wiping blade between cuts.
