Description
Delight in these rich and moist red velvet brownies topped with a smooth and creamy cream cheese frosting. Perfectly balanced with a hint of cocoa and vibrant red coloring, these brownies offer a luscious twist on the classic dessert, ideal for gatherings, celebrations, or whenever you’re craving a decadent treat.
Ingredients
Scale
Brownie Batter
- 1 cup Unsalted Butter (Melted)
- 2 cups Granulated Sugar
- 4 large Eggs
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 tablespoon Red Food Coloring
Cream Cheese Frosting
- 8 ounces Cream Cheese (Softened)
- 1/2 cup Unsalted Butter (Softened)
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 tablespoons Heavy Cream (Optional for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure even baking when you place the brownies inside.
- Prepare Pan: Grease a 9×13-inch baking pan with butter or line it with parchment paper to prevent sticking and facilitate easy removal.
- Melt Butter: Melt the unsalted butter in a large mixing bowl and let it cool slightly, avoiding cooking the eggs later by adding hot butter.
- Mix Sugar and Butter: Add granulated sugar to the melted butter and whisk thoroughly until well combined and slightly thickened.
- Add Eggs and Vanilla: Incorporate eggs one at a time, mixing well after each addition, then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt to ensure a uniform dry mixture.
- Mix Wet and Dry Ingredients: Gradually add the sifted dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Food Coloring: Gently fold in the red food coloring until the batter achieves an even vibrant red shade.
- Pour and Smooth Batter: Pour the prepared batter into the baking pan and smooth the surface with a spatula for even baking.
- Bake Brownies: Bake for 25-30 minutes, checking doneness with a toothpick inserted into the center; it should come out with a few moist crumbs.
- Cool Brownies: Let the brownies cool in the pan for 15-20 minutes to set, then transfer them to a wire rack to cool completely.
- Prepare Frosting: Beat softened cream cheese and butter together until smooth and creamy, forming the base of the frosting.
- Add Powdered Sugar: Gradually add powdered sugar to the mixture, beating continuously; if frosting is too thick, add heavy cream a little at a time to reach desired consistency.
- Flavor Frosting: Stir in vanilla extract thoroughly to enhance the frosting’s flavor.
- Frost Brownies: Spread the cream cheese frosting evenly over the cooled brownies using a spatula.
- Serve: Cut the frosted brownies into squares or rectangles and serve immediately or store for later enjoyment.
Notes
- Allow brownies to cool completely before frosting to prevent melting.
- Use gel-based red food coloring for more vibrant color without thinning the batter.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Bring cream cheese and butter to room temperature for smoother frosting.
- For a dairy-free option, substitute cream cheese and butter with plant-based alternatives and heavy cream with coconut cream.
