red velvet brownies
Indulge in the rich and decadent flavors of red velvet brownies. These brownies take the classic red velvet cake and transform it into a fudgy, chocolatey treat that's perfect for any occasion. Topped with cream cheese frosting, they are sure to impress!
Equipment
- 1 mixing bowls
- 1 electric mixer or whisk
- 1 9x9-inch baking pan
- 1 parchment paper optional
- 1 rubber spatula
- 1 set measuring cups and spoons
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon red food coloring
- ½ cup semi-sweet chocolate chips (optional)
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease the baking pan or line it with parchment paper for easy removal.
- In a mixing bowl, combine granulated sugar and softened butter. Beat until creamy using an electric mixer or a whisk.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Add the red food coloring and chocolate chips (if using), mixing until evenly distributed.
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- While the brownies are baking, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until smooth.
- Gradually mix in the powdered sugar and vanilla extract until well combined.
- Once the brownies are done, allow them to cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Once cooled, spread the cream cheese frosting evenly over the brownies. Cut into 12 squares and serve.
Notes
For a more intense chocolate flavor, you can increase the cocoa powder to ½ cup.
Store any leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
You can also add walnuts or pecans to the brownie batter for extra texture if desired. Enjoy your red velvet brownies!