Red Velvet Brownies Recipe

There’s just something magical about red velvet, isn’t there? It’s that perfect blend of subtle chocolate flavor, a hint of tang, and that rich, velvety texture that makes each bite feel like a little luxury. But instead of the usual cake, this recipe transforms red velvet into fudgy, decadent brownies topped with a smooth, tangy cream cheese frosting. These brownies are a little bit chewy, a little bit cakey, and 100% irresistible. Plus, they’re gorgeous to look at, especially with that layer of frosting spread like a dreamy, snowy blanket over vibrant red bars.

Whenever I bake these, they’re gone in no time. Friends, family, neighbors — everyone loves them. There’s something about that red velvet twist that makes them feel a bit more special than your average brownie.

this RECIPE

🍫 A (sweet) memory of baking red velvet brownies

I still remember the first time I baked a batch of these red velvet brownies. It was for a friend’s birthday, and I wanted to bring something homemade but a little bit extra. A simple brownie seemed too plain, but I didn’t have the time to pull off a layer cake. After a quick rummage through my baking supplies, I spotted a bottle of red food coloring and thought, “Why not try red velvet?”

As the brownies baked, my kitchen filled with the warm, chocolatey aroma that I now associate with red velvet. Watching them come out of the oven, a beautiful deep red with that slight crackle on top, I couldn’t help but feel a little proud. Then, of course, came the frosting — thick, creamy, and oh-so-smooth. I spread it over the cooled brownies, and each swipe left perfect little peaks in the frosting. When I finally took that first bite, I was in heaven: the rich chocolate flavor balanced with the tangy cream cheese, all in one chewy bite. Safe to say, I was hooked!

A brief history of red velvet desserts

Red velvet is a classic American dessert, and while it’s most famously served as cake, its origins are a bit more mysterious. The cake gained popularity in the early 20th century, but its exact origins are debated. Some say it originated in the South, while others claim it came from a bakery in New York. The red color originally came from natural reactions between cocoa powder and acidic ingredients, creating a reddish-brown hue. It wasn’t until later that food coloring was added to make the color pop. Over the years, red velvet has expanded beyond cake to everything from cupcakes to cookies — and, of course, brownies!

Key ingredients for perfect red velvet brownies

Each ingredient in these brownies has a role to play in creating that perfect texture and flavor. Here’s a closer look:

• Butter: Melted butter gives these brownies a rich, chewy texture. If you’re in a pinch, you could substitute with margarine, but I’d recommend sticking with unsalted butter for the best flavor.
• Cocoa powder: Just a touch of cocoa powder gives red velvet its characteristic hint of chocolate. Use unsweetened cocoa powder, and if you’re out, Dutch-process cocoa will work too.
• Red food coloring: This gives the brownies their iconic red hue. You can use liquid or gel coloring; gel tends to be more vibrant, so you’ll need less.
• White vinegar: This is optional, but a small splash of vinegar can enhance the red color and add a subtle tanginess. It’s traditional for red velvet, though you won’t miss much if you skip it.
• Cream cheese: For that luscious frosting, there’s no substitute for real cream cheese. Make sure it’s at room temperature for easy mixing.

Kitchen gear: what you need (and what you can totally skip)

To whip up these red velvet brownies, you don’t need any fancy equipment. Here’s what I recommend:

• Mixing bowls: You’ll need one medium bowl for your dry ingredients and a larger one for mixing the wet ingredients.
• Handheld mixer: This will make mixing the frosting a breeze, but if you don’t have one, a sturdy whisk or spoon can work with a little extra elbow grease.
• 8″x8″ baking dish: This size will give you that perfect brownie thickness. If you only have a 9″x9″ pan, you can use it, but keep an eye on the baking time, as the brownies might cook a bit faster.
• Wire rack: For cooling the brownies. This is optional, but it helps them cool more evenly and prevents sogginess.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Ready to bake? Here’s how to make these red velvet brownies:

1. Preheat and prep: Start by preheating your oven to 350°F. Grease an 8″x8″ baking dish or line it with parchment paper, leaving a bit of overhang for easy removal.
2. Melt the butter: Melt your butter in a microwave-safe bowl and set it aside to cool slightly. You don’t want it too hot, or it might cook the eggs when you mix it in.
3. Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. This step ensures everything is evenly distributed, so your brownies bake up nice and even.
4. Combine wet ingredients: In a larger bowl, whisk the eggs until slightly frothy. Add the sugar, vanilla extract, and food coloring. The vinegar, if you’re using it, goes in here too. Slowly pour in the melted butter, mixing as you go.
5. Bring it all together: Add the dry ingredients to the wet ingredients and mix until just combined. Over-mixing can make brownies tough, so stop as soon as there are no streaks of flour left.
6. Bake: Pour the batter into your prepared dish and spread it out evenly. Bake for about 28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
7. Cool completely: Let the brownies cool in the pan on a wire rack. This step is crucial if you plan to frost them, as the frosting will melt on warm brownies.
8. Make the frosting: Beat the cream cheese, butter, and powdered sugar together until smooth and creamy. Add a pinch of salt and a splash of vanilla, then spread it generously over the cooled brownies.

Fun variations to try

• Chocolate chip red velvet brownies: For a bit of texture and extra chocolatey goodness, fold in ½ cup of chocolate chips before baking.
• Gluten-free version: Substitute the all-purpose flour with a gluten-free blend (one that’s a 1:1 substitute for regular flour).
• Vegan adaptation: Use a vegan butter substitute, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free cream cheese for the frosting.
• Holiday twist: Add a few drops of green food coloring to the frosting for a festive red and green look during the holidays!
• Red velvet brownie cheesecake bars: Before baking, add dollops of cheesecake batter (cream cheese, sugar, egg) and swirl it into the brownie batter.

Serving ideas for a picture-perfect presentation

Cut the brownies into neat squares and serve them on a pretty plate or cake stand. A few sprinkles of cocoa powder or a dusting of powdered sugar can add a nice touch. For extra flair, top each brownie with a fresh raspberry or strawberry for a pop of color. These brownies are also wonderful served with a dollop of whipped cream or a small scoop of vanilla ice cream if you’re feeling indulgent.

Perfect drink pairings

Red velvet brownies pair beautifully with a variety of drinks:

• Classic milk: There’s something timeless about a glass of cold milk with a rich brownie.
• Hot chocolate: If you’re a chocolate lover, a warm cup of cocoa can be the perfect pairing, especially on chilly days.
• Coffee or espresso: The slight bitterness of coffee complements the sweetness of the brownies, making it a great pairing for an afternoon treat.
• Herbal tea: Chamomile or peppermint tea can offer a soothing contrast to the brownie’s richness.
• Iced vanilla latte: A hint of vanilla in your coffee drink matches the vanilla in the brownie and frosting.

Storing and reheating tips

Store leftover brownies in an airtight container in the refrigerator, where they’ll keep for about a week. The cream cheese frosting makes refrigeration a good idea. If you’re stacking them, place a piece of parchment paper between layers to prevent sticking.

To reheat, pop a brownie in the microwave for about 10 seconds to warm it slightly. It brings out the fudgy texture without melting the frosting too much.

Scaling the recipe for different serving sizes

If you’re baking for a crowd, you can easily double this recipe and bake it in a 9″x13″ pan. Just keep an eye on the baking time, as it might need a few extra minutes. For smaller batches, halve the recipe and use a smaller baking dish, but watch the bake time, as it may be done sooner.

Troubleshooting tips

• Too crumbly? You may have overbaked them. Check a few minutes earlier next time.
• Frosting too runny? Try chilling the frosting a bit before spreading it on, or add a little extra powdered sugar.
• Brownies not red enough? Try using gel food coloring for a more vibrant color.

FAQs

1. Can I use regular food coloring instead of gel?
Yes, liquid food coloring works fine, though you might need a bit more to get a vibrant red color.

2. Can I make these brownies without frosting?
Absolutely! They’re delicious even without frosting, but the cream cheese layer adds that classic red velvet flavor.

3. Can I freeze these brownies?
Yes! Wrap individual squares in plastic wrap and store in an airtight container in the freezer for up to 3 months. Thaw in the fridge before serving.

4. Why do I need vinegar in red velvet?
Vinegar enhances the red color and adds a subtle tang. It’s traditional in red velvet, but you can skip it if you prefer.

5. Can I use a different frosting?
Of course! Buttercream or even a simple chocolate ganache would be delicious if you’re not a fan of cream cheese frosting.

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