Red Velvet Brownies

4.67 from 6 votes

Fudgy, chewy red velvet brownies that have the most beautiful red color and are filled with white chocolate chips. They have the perfect red velvet flavor with just a hint of cocoa powder - so they're not too rich and taste incredible.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Keyword: Red Velvet Brownies, Red Velvet Brownies with Cream Cheese Frosting, Red Velvet White Chocolate Chip Brownies

Servings: brownies

Author: Fiona Dowling

Equipment

8x8 inch (20x20 cm) pan

Ingredients

Red Velvet Brownies

1 1/4 cup all-purpose flour (156 grams)
3 tablespoons cocoa powder (17 grams)
1 tablespoon cornstarch AKA cornflour
1/4 teaspoon salt
3/4 cup unsalted butter (168 grams) melted and cooled slightly
1 1/4 cup granulated sugar (250 grams)
2 large eggs room temperature
1 teaspoon vanilla extract (5 ml)
1 tablespoon red food coloring (15 ml) gel or liquid, feel free to use more or less
1 teaspoon white vinegar (5 ml)
1 cup white chocolate chips (180 grams) optional

Cream Cheese Frosting

1/4 cup unsalted butter (56 grams) softened to room temperature
4 ounces full-fat cream cheese (112 grams) cut into cubes
1 1/2 - 2 cups powdered sugar (165 - 220 grams) sifted, if needed
1 teaspoon vanilla extract
1/4 teaspoon salt
1 tablespoon whipping cream if needed

US Customary - Metric

Instructions

Red Velvet Brownies

Preheat the oven to 350F degrees (180C) and line an 8x8 inch (20x20 cm) pan with parchment paper so that there's an overhang around the edges. Alternatively, lightly grease the pan.
In a medium bowl, whisk together the flour, cocoa, cornstarch and salt. Set aside.
In a separate large bowl, whisk together the melted butter and sugar until you no longer see the butter sitting on top of the sugar.
Whisk in the eggs, red food coloring, vanilla extract and vinegar until smooth and you no lo longer see pieces of egg.
Gently whisk the flour mixture into the wet ingredients. Do this by hand. Stop mixing when you no longer see streaks or lumps of dry ingredients.
Optionally, stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs. If you plan to frost the brownies, I recommend baking them closer to 30-32 minutes so that they aren't too gooey. They will still be chewy and moist.
Cool the brownies in the pan until the pan is no longer warm to the touch.
If frosting, see below. If not frosting, lift the brownies out of the pan using the overhang of the parchment paper. Place on a cutting board and slice with a sharp knife.

Cream Cheese Frosting

In a medium bowl, beat the butter until smooth.
Then add in the chopped cream cheese and beat until smooth.
Add in 1 cup of the powdered sugar along with the vanilla and salt. Mix together starting with the mixer on a low speed.
Beat in the rest of the powdered sugar about 1/4 cup at a time until the desired sweetness is reached. If you'd like the frosting to be a little thinner or a little less sweet, beat in 1 tablespoon of cream (you may not need any cream).
If you lined the pan with parchment, lift the cooled brownies out the pan using the overhang and place on a cutting board.
Frost the cooled brownies using a flat edge knife (either in the pan if you just greased the pan or on the cutting board). Optionally, decorate with sprinkles. Slice using a sharp knife.

Notes

Cocoa: I used natural cocoa for this recipe, but Dutch process will work as well.
Flour: Measure carefully to ensure your brownies aren't dry. Whisk first, then spoon into a dry measuring cup and level off the top. Using a scale and measuring in grams helps to ensure accurate measurements.
Red Food Coloring: Liquid or gel will work, I prefer gel because it's more concentrated. Feel free to use less or more, depending on how strong of a red color you want your brownies to have.
Doubling the Recipe: This recipe can be doubled and made in a 9x13 inch (23x33 cm) pan. The brownies will be thicker and therefore the bake time will be longer. I'd say about 32-37 minutes.
Store and Make-Ahead Details: Store unfrosted brownies in an airtight container at room temperature for up to 4 days. Store frosted brownies in an airtight container for up to 4 days. Baked and cooled brownies (without frosting) can be frozen for up to 2 months. Wrap tightly then place in a freezer bag or freezer container. Thaw in the fridge.
Nutrition: Details provided are an estimate only and based on 1 brownies topped with cream cheese frosting without white chocolate chips, assuming the pan is sliced into 12 uniform brownies.

Nutrition