Red Velvet Brownies
These red velvet brownies are a colorful twist on traditional fudgy chocolate brownies. Inspired by red velvet cake, they have a classic red velvet flavor and a tangy cream cheese drizzle. Decorate them for Valentine's Day and share them with someone you love!
Equipment
Ingredients
Brownie Batter
- 1 cup + 1 tablespoon all-purpose flour *see measuring notes below*
- 3 tablespoon unsweetened cocoa powder
- 1/2 teaspoon fine sea salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 large egg yolk
- 2 teaspoon vanilla extract
- 1 teaspoon gel red food coloring
- 12 tablespoon unsalted butter melted
- 1 teaspoon white vinegar
Cream Cheese Glaze
- 1 1/2 oz cream cheese softened
- 3 tablespoon powdered sugar
- 1/2 teaspoon clear vanilla extract
- 2-3 tablespoon whole milk
- red heart sprinkles for decorating
Instructions
- Line a square 8x8 baking pan with parchment paper. Then preheat the oven to 350 F/180 C.
- Sift the flour, cocoa powder, and salt into a medium bowl and set aside.
- In a mixing bowl, whisk the sugar, eggs, egg yolk, vanilla extract, and red food coloring on medium speed for 2-3 minutes until fluffy and slightly thickened.
- With the mixer running on low, add the vinegar and then stream the melted butter into the batter. Mix until just combined.
- Gently fold in the sifted dry ingredients with a rubber spatula until just combined.
- Pour the brownie batter into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out covered in moist crumbs. (In my kitchen, 27-28 minutes is perfect!)
- Let the pan cool completely on a wire rack.
- While it's cooling, make the glaze.
- Combine the softened cream cheese and powdered sugar. Whisk until smooth and lump free.
- Then whisk in the milk and vanilla until the glaze is thick enough to be piped and hold its shape.
- Cut the cooled brownies into 16 squares, then pipe the cream cheese glaze over one corner of the brownie.
- Finish with sprinkles if desired and enjoy!
Notes
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon.*
Storage: Store leftovers in an airtight container for 2-3 days at room temperature.
Freezer: Cut the brownies into servings then wrap each one individually in plastic wrap. Transfer them to a freezer bag or airtight container and store them for up to one month! They can be frozen with or without the icing.
