Introduction

These red velvet brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet cake. Topped with a creamy, tangy cream cheese frosting, they make for a perfect dessert that’s both decadent and visually striking.

A square white plate holds a red velvet cake cut into square pieces with cream cheese frosting on top. The cake layers are deep red with a soft, moist texture, topped by a thick, smooth layer of white frosting that looks creamy and slightly glossy. The frosting layer is evenly spread and covers the whole top surface of each cake piece. The cake pieces are arranged neatly, showing clean, sharp edges against the white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ stick (85 g) Unsalted Butter
1 cup (200 g) Granulated Sugar
¼ cup (55 g) Light Brown Sugar
3 Large Eggs
1 Large Egg Yolk
1 teaspoon Vanilla Extract
⅓ cup (80 ml) Vegetable Oil
¼ cup (25 g) Cocoa Powder
¾ cup (90 g) All-purpose Flour
1 tablespoon Vinegar
1 tablespoon Cornstarch
¼ teaspoon Salt
½ teaspoon Red Food Coloring
¾ cup (130 g) White Chocolate Chips (optional)

Cream Cheese Frosting:

4 oz (115 g) Cream Cheese
¾ stick (85 g) Unsalted Butter
4 cups (480 g) Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
Step 2: Melt the butter and combine it with the granulated and light brown sugars in a bowl until well mixed.
Step 3: Add the eggs, egg yolk, and vanilla extract. Whisk gently to combine without overmixing.
Step 4: Stir in the vegetable oil and cocoa powder until the mixture is smooth.
Step 5: Mix the red food coloring into a small portion of the batter, then fold it back into the rest to evenly distribute the color.
Step 6: Using a spatula, fold in the flour, cornstarch, and salt until just combined.
Step 7: Stir in the vinegar and, if using, white chocolate chips gently.
Step 8: Pour the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted near the center comes out with moist crumbs.
Step 9: Let the brownies cool completely in the pan before frosting.
Step 10: To make the frosting, beat the cream cheese and butter together until smooth and creamy.
Step 11: Gradually add the powdered sugar, beating until light and fluffy.
Step 12: Mix in the vanilla extract, then spread the frosting evenly over the cooled brownies.
Step 13: Slice and serve once the frosting is set.

Tips & Variations

Avoid overmixing the batter to keep the brownies fudgy and tender.
Use gel food coloring for a more vibrant and intense red color without adding extra liquid.
White chocolate chips add a lovely sweetness and texture, but you can omit them if preferred.
For a dairy-free version, use vegan cream cheese and butter substitutes in the frosting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days to keep the cream cheese frosting fresh. If unfrosted, wrap tightly and freeze for up to 2 months; thaw before frosting and serving.

How to Serve

The image shows a white plate full of square red velvet cake pieces with smooth, thick white cream cheese frosting on top. One piece is slightly raised and held by a woman's hand, showing the deep red, soft-looking cake inside with a moist texture. The frosting is creamy and evenly spread, covering the entire top layer of each piece. The background features a clean white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, regular cocoa powder works fine in this recipe, though it may slightly affect the flavor and color. Dutch-processed cocoa results in a smoother, less acidic taste.

Why is vinegar added to the batter?

Vinegar reacts with baking soda or the acidic components in the cocoa to enhance the red color and tenderize the brownies, giving them their characteristic texture and tang.