Red Velvet Brownies
These red velvet brownies are moist, fudgy and chocolatey. They have a delicious red velvet color and flavor and are filled with white chocolate. They're topped with luscious cream cheese frosting and are the perfect easy dessert recipe for Christmas!
Servings: 16 servings
Calories: 288kcal
Ingredients
Red Velvet Brownies
- 11 tablespoons unsalted butter melted
- 1¼ cups granulated sugar
- 2½ teaspoons vanilla extract
- 2 large eggs room temperature
- 1 tablespoon red food coloring optional, gel or liquid, adjust amount as you like
- 1¼ teaspoons white vinegar
- 1 cup plus 2 tablespoons all purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 3½ ounces white chocolate chopped, or between 1/2 cup to 1 cup white chocolate chips
Cream Cheese Frosting
- 3 tablespoons unsalted butter room temperature
- 3 ounces cream cheese
- 1¼ cups powdered sugar sifted, add an extra 1/4 cup if needed
- 1 teaspoon vanilla
- ⅛ teaspoon salt
Instructions
Red Velvet Brownies
- Butter or spray an 8 inch square pan with baking spray and line with parchment paper. Leave an overhang on at least two sides. Lightly spray the parchment paper with baking spray. Set aside.
- Preheat oven to 350 Fahrenheit. Melt the butter in the microwave.
- Add the sugar to a large mixing bowl. Whisk the melted butter into the sugar and whisk til well combined.
- Whisk in the eggs, vanilla, vinegar and food coloring. Whisk til completely combined.
- Use a spatula to fold in the flour, cocoa powder and salt til just combined. Stir in the chopped white chocolate or white chocolate chips til just combined. Avoid overmixing.
- Pour the batter into the prepared pan. Smooth the top with an offset spatula. Bake for 27-31 minutes or til a toothpick comes out clean or with a few wet crumbs.
- Remove from oven and cool completely in pan. Once cooled, frost with cream cheese frosting.
Cream Cheese Frosting
- In a large mixing bowl, beat the room temperature butter til smooth. Add the room temperature cream cheese and mix til smooth and combined with the butter.
- Mix in the vanilla and salt. Turn the mixer to low. Mix in the powdered sugar 1/2 cup at a time.
- Frost the cooled brownies.
Notes
Food coloring: Use gel or liquid food coloring. Both work. Gel will give a more vibrant color. Feel free to leave out food coloring or adjust the amount you use.
Avoid overmixing: Overmixing lets more air into the batter and gives you cakey brownies. Mix with a spatula until dry ingredients just disappear.
Storage: Store unfrosted brownies at room temperature in an airtight container for up to 4 days. Once frosted, store leftover brownies in the fridge for up to 4 days. To freeze unfrosted brownies, wrap brownies in plastic wrap or place in an airtight container for up to 2 months. Thaw 1 hour at room temperature or overnight in the refrigerator.
Nutritional Information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1brownie | Calories: 288kcal | Carbohydrates: 40g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 117mg | Potassium: 57mg | Fiber: 1g | Sugar: 32g | Vitamin A: 338IU | Vitamin C: 0.03mg | Calcium: 22mg | Iron: 1mg
