Red Velvet Brownies

These Red Velvet Brownies are so perfect! They are fudgy and flavorful, and of course deep velvet red in color. My favorite aspect to these brownies has to be the cream cheese whipped cream frosting. It pairs perfectly with the red velvet flavor!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 393kcal

Author Whitney Wright

Ingredients

Red Velvet Brownies

1/2 cup unsalted butter melted and still warm
1/4 cup unsweetened cocoa powder
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon white vinegar
2 teaspoons gel red food color
2/3 cup all-purpose flour
1/2 teaspoon salt

Cream Cheese Whipped Cream Frosting

4 oz cream cheese cold
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup heavy cream cold

Instructions

Red Velvet Brownies

Preheat oven to 350°F. Line an 8"x8" square pan with parchment paper. Lightly spray the parchment with nonstick cooking spray. Set aside.
In a medium sized bowl add the warm melted butter. Stir in the cocoa powder. Next add the sugar and whisk to combine.
Whisk in the eggs, vanilla, vinegar, and red food coloring. Using a rubber spatula, stir in the flour and salt until just combined. Spoon the batter into the prepared pan, spread into an even layer.
Bake for 23-25 minutes or until toothpick inserted in center comes out with moist crumbs. Remove from the oven and let brownies cool completely before frosting them.

Cream Cheese Whipped Cream Frosting

In a bowl of a stand mixer fitted with a whisk attachment, mix the cold cream cheese on medium speed for 1 minute. Add the powdered sugar and vanilla extract and mix on medium speed for 2 minutes, scraping down the sides of the bowl to make sure everything is combined.
With the mixer on, slowly pour the heavy cream down the side of the bowl, into the cream cheese mixture. Pouring it along the edge of the bowl will prevent the cream from hitting the whisk and splashing everywhere. Turn the mixer to medium high speed. The frosting should thicken and take shape. Mix for about 30 seconds, but keep a close eye on the frosting as over-mixing it can cause the mixture to get soupy.
You'll know the frosting is finished when you stop the mixer, dip the whisk attachment in the frosting and turn it upside down. The frosting should keep its shape and hold its' peak. If yours hasn't reached this stage, mix in 15 second intervals and test again.

Notes

For making the frosting, yes you can use a hand mixer, but a stand mixer just works better. Makes it faster, easier, and with stiffer peaks.

Store any frosted brownies (and the frosting) in the fridge.

Nutrition