Description
These chewy red velvet brownies are decadently topped with a rich cream cheese frosting, perfect for dessert lovers craving a classic treat. The recipe is easily adaptable for dairy-free diets, making it allergen-friendly without sacrificing flavor or texture.
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
- 1/2 teaspoon liquid red food coloring
- 1 1/2 teaspoons white vinegar
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup + 3 tbsp all-purpose flour
Cream Cheese Frosting
- 4 oz plain cream cheese, room temperature (or cold if dairy free)
- 1/4 cup butter, softened (dairy free or regular)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 – 2 cups powdered sugar (icing sugar)
- 2 tablespoons cornstarch (only if using dairy free cream cheese, optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line an 8×8 inch square baking pan with parchment paper, allowing excess overhang for easy removal of brownies later.
- Melt Butter and Mix Sugars: Melt the butter either in the microwave or on the stove, then transfer to a medium bowl. Add the light brown sugar and granulated sugar and whisk together until the mixture pulls away cleanly from the sides and becomes paste-like.
- Add Wet Ingredients: Incorporate the eggs, white vinegar, vanilla extract, and red food coloring. Mix until well combined; adjust the amount of red food coloring if you want a deeper hue.
- Add Dry Ingredients: Sift together the cocoa powder, salt, and flour. Gradually add to the wet mixture and whisk gently just until combined, careful not to overmix.
- Pour Batter and Bake: Scrape the batter into the prepared pan using a spatula. Bake for 30-40 minutes. Begin checking at 30 minutes by inserting a toothpick; a few moist crumbs should cling to it, but no wet batter. The top should be crinkly. Avoid overbaking to prevent dry, tough brownies.
- Make Cream Cheese Frosting: While the brownies cool, beat the cream cheese, butter, vanilla extract, and pinch of salt in a bowl until smooth. Slowly add powdered sugar until you reach your preferred consistency. If using dairy-free cream cheese, optionally add cornstarch to thicken.
- Cool and Frost: Allow the brownies to cool completely before spreading the cream cheese frosting evenly over the top. Store frosted brownies in the refrigerator.
Notes
- Use a kitchen scale for accurate measurements of dry ingredients for best results.
- Measure flour and cocoa powder using the scoop and level method or a kitchen scale to avoid dense brownies.
- Baking times may vary depending on your oven type and baking dish material; glass pans may require additional baking time.
- Adjust red food coloring based on brand intensity and personal color preference.
- If using dairy-free cream cheese, you can use it cold from the fridge and may add cornstarch to thicken the frosting.
- Store frosted brownies refrigerated to maintain freshness. Unfrosted brownies can be stored covered at room temperature 3-4 days.
- To double the recipe, double all ingredients and bake in a 9×13 inch pan for 20-35 minutes.
