These red velvet brownies are chewy and fudgy with a delicious red velvet flavor and beautiful deep red color. They have a hint of cocoa powder – just like your favorite red velvet cake. Fill them with white chocolate chips or top with cream cheese frosting for the perfect red velvet treat.
I’m in love with everything red velvet – whether it’s a classic red velvet cake or red velvet cupcakes. So it was only a matter of time before making red velvet brownies. These are moist, chewy, and dense with the perfect brownie texture and the same red velvet flavor that you love. Sometimes I like to fill them with white chocolate chips. Sometimes I frost them with a thick layer of tangy cream cheese frosting. Either way, they’re incredible.
Red velvet is somewhere in between chocolate and vanilla in flavor – so I based this recipe off my favorite homemade brownies and my blondie recipe. They’re moist and dense – just like you’d expect from a brownie.
The brownies will need to cool fully before slicing or frosting. Cooling the brownies fully before slicing will give you nice clean cuts. If the brownies are still warm when you frost them, the frosting will melt.
The cream cheese frosting is a simple, straight forward, perfectly creamy recipe. Whenever making cream cheese frosting, make sure to use full-fat, brick-style cream cheese. Never use anything that comes in a tub or is labeled spreadable, whipped, low calorie or low fat. All of these versions are too thin for making frosting. The frosting is thick, creamy and the perfect topping if you prefer your brownies a little chewier as opposed to gooier.
But however you choose to top your brownies – plain or with cream cheese frosting – these red velvet brownies are perfect.
Ingredients
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Instructions
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated.
Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.
You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.
Red Velvet Brownies
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
1 cup 1 unsalted butter, at room temperature
1 1/2 cups 1 1/2 granulated sugar
1 1/2 cups 1 1/2 brown sugar
4 large 4 eggs, at room temperature
2 oz 2 red food coloring (optional)
4 tsp 4 pure vanilla extract
2 1/2 cups 2 1/2 all-purpose flour
6 tbsp 6 unsweetened cocoa powder
1/2 tsp 1/2 salt
Directions
- Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated.
- Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick.
- Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.
- You’ll want one uniformly colored (red) batter.
- Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.
Follow US on Pinterest
Follow @middleeastsector on Pinterest