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A serving plate of sliced thread velvet brownies.
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4.81 from 73 votes

Red Velvet Brownies

Red Velvet Brownies are decadent fudgy brownies with a bright and beautiful red velvet color and taste! Perfect for Valentine's Day treat, Christmas dessert, or any day of the year!
Author: Nikki Lee
Servings: 16 brownies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Red Velvet Brownies

  • ¾ cup butter (1 ½ sticks)
  • 1 ½ cups white granulated sugar
  • 3 large eggs room temperature
  • 1 ½ teaspoons vanilla extract
  • 6 tablespoons cocoa powder sifted
  • 1 ½ ounce red food coloring
  • 1 cups all-purpose flour sifted
  • 2 tablespoons all-purpose flour sifted
  • ¼ to ½ teaspoon kosher salt to taste - I used salted butter, and no salt added
  • 1 teaspoon white vinegar

Cream Cheese Icing

  • 4 ounces block cream cheese room temperature
  • 4 tablespoons butter room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 - 2 teaspoons milk (if needed to desired consistency)

Instructions

Red Velvet Brownies

  • Preheat the oven to 350℉. Line an 8-inch square cake pan with parchment paper, with some hanging over each side so that the brownies are easy to remove. If you don't have parchment pape, spray the entire pan with baking spray or butter or grease pan.
  • In a large microwave-safe bowl, melt butter in 30-second increments until completely melted. (This can also be done in a 2-3 quart saucepan over low heat.) Add the sugar to the melted butter and whisk together until combined.
    ¾ cup butter, 1 ½ cups white granulated sugar
  • Add the eggs in 1 at a time and whisk until each is just incorporated. Then add in vanilla and whisk together. You want the eggs incorporated so don’t be afraid to whisk them in. Just don’t go overboard and overmix as we do not want to add too much air into the mixture as that makes the brownie cakey.
    3 large eggs, 1 ½ teaspoons vanilla extract
  • Add the cocoa powder to the brownie batter (I tap through a sieve to avoid lumps) and whisk together gently until completely combined.
    6 tablespoons cocoa powder
  • Add the liquid red food coloring to the bowl and mix until combined.
    (If using an alternate gel food coloring, take a couple of tablespoons of the batter and put it into a small bowl. Add your red gel food coloring to this bowl and mix it in until the gel is all incorporated and there are no lumps.) Then, add the mixture to the batter and mix until combined.
    1 ½ ounce red food coloring
  • Switch from a whisk to a rubber spatula or wooden spoon, and fold the flour and salt into the batter (I tap through a sieve to avoid lumps).
    1 cups all-purpose flour, 2 tablespoons all-purpose flour, ¼ to ½ teaspoon kosher salt
  • When there are no more lumps of flour, add the vinegar and mix in well.
    1 teaspoon white vinegar
  • Pour the brownie batter into the prepared cake pan and bake for 20 - 25 minutes or until a wooden skewer or a cake tester comes out with just moist crumbs on it.
  • The brownies should be cooled in the pan for 30 minutes. Then, remove them from the pan to cool completely before frosting them with the cream cheese

Cream Cheese Icing

  • In a stand mixer or with an electric mixer, beat the room-temperature butter and cream cheese together until smooth and combined.
    4 ounces block cream cheese, 4 tablespoons butter
  • Add the powdered sugar and mix in slowly, once just combined, turn your mixer onto high speed and beat for a few minutes until light and fluffy.
    2 cups powdered sugar
  • Add the vanilla and beat until incorporated.
    1 teaspoon vanilla extract
  • Add 1 to 2 teaspoons milk(optional), if needed, to achieve the desired consistency, and beat until smooth.
    1 - 2 teaspoons milk
  • Spread the cream cheese icing on the fully cooled brownies and slice to serve.

Notes

This makes 9 large brownies, or you can slice them into smaller ones. Since they are so rich and thick, I usually cut into 16 smaller brownies.
If you want an extra thick icing, I recommend making 1.5 batches of this icing (6 ounces of cream cheese, 6 tablespoons butter, 3 cups powdered sugar, 1 1/2 teaspoons vanilla, and 1 1/2 to 3 teaspoons of milk (if needed to desired consistency).

Storage:

  • If you are not icing the brownies, they can be stored at room temperature for up to 5 days.
  • If icing is used, brownies need to be stored in the refrigerator. Iced or uniced brownies can be stored in the refrigerator for up to 6 days.

Freezing:

Brownies will freeze well for up to 2 months.
  • Double wrap these red velvet brownies with freezer safe wrap, or single wrap and place in a freezer safe zip bag. Brownies may be frozen whole or in individual slices.
  • Allow to thaw in the refrigerator overnight.

Nutrition

Serving: 1each | Calories: 259kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 170mg | Potassium: 68mg | Fiber: 1g | Sugar: 30g | Vitamin A: 363IU | Calcium: 34mg | Iron: 1mg

Find it online:

www.soulfullymade.com/red-velvet-brownies-recipe/