Red Velvet Brownies with Fluffy Cream Cheese Frosting

12.17.2013

And you thought I was done making red velvet treats. Never :). I know I’ve been posting a lot of them lately but they’re just so good, how do I resist? Plus they just have Christmas written all over them with their festive red color. I’ve made many red velvet baked goods (four different versions of cookies, cake, cupcakes, pancakes – I even thought of making my french toast red velvet the other day), basically it’s becoming my thing, but I hadn’t tried red velvet brownies yet. It’s seriously about time I did, these things are amazing!

Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

These aren’t to be confused with your average, deeply chocolatey brownie. With red velvet you have to take it easy on the chocolate or cocoa to get a nice red color. They are more of a brownie that has a hint of chocolate and a nice pairing of vanilla, as well as vinegar. These are also slightly fluffier than a brownie, but in a good way. I love the macaron-like crust the bakes up on the top (I may or may not have picked a few pieces of it off before frosting these. Thanks to the thick layer of frosting no one will ever know now though, right?). If you like red velvet cake be sure to try out these brownies. Enjoy!

Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

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Red Velvet Brownies with Fluffy Cream Cheese Frosting

Ingredients

  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 oz bittersweet chocolate (60%), chopped
  • 1/2 cup unsalted butter , diced into 6 pieces
  • 1 1/4 cups granulated sugar
  • 1 1/2 Tbsp liquid red food coloring
  • 1 1/2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 2 large eggs

Cream Cheese Frosting

  • 1/2 cup butter , softened (I like to use 1/4 cup salted and 1/4 cup unsalted)
  • 4 oz . cream cheese , softened
  • 1/2 tsp vanilla extract
  • 2 1/2 cups powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish (I also lined mine with parchment and buttered the parchment paper, which is optional. It just makes the brownies easier to remove after baked). In a mixing bowl, whisk together flour, baking powder and salt, set aside.
  2. To a large microwave safe bowl, add chopped chocolate and butter and heat mixture in microwave on 50% power, in 30 second intervals, stirring after each interval until melted and smooth (alternately you can melt it in a double boiler over stove top. Once melted remove from heat and proceed to next step). Add sugar to melted chocolate mixture, and using a rubber spatula, stir to combined. Mix in red food coloring, vanilla and apple cider vinegar. Stir in eggs. Add flour mixture and mix just until combined. Pour into prepared baking dish, spread into and even layer and bake in preheated oven 35 - 40 minutes until toothpick comes out with a few moist crumbs. Place on wire rack to cool completely then frost with cream cheese frosting once cool and cut into squares (I frosted each brownie individually. You can do it which ever way you prefer).
  3. For the cream cheese frosting:
  4. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and cream cheese on medium-high speed until pale and fluffy, about 4 - 5 minutes. Add vanilla and powdered sugar and continue to whip until pale and fluffy.
  5. Recipe Source: Cooking Classy
Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

30 comments

  • lisab25lisa: looks yummy, lisa April 9, 2015 at 4:21pm Reply

  • Alex: Since there is cheesecake in the recipe, do I need to refrigerate the icing/iced brownies? March 3, 2015 at 8:15pm Reply

    • Jaclyn: I would probably recommend it, then let rest at room temp a bit before enjoying. March 29, 2015 at 12:30am Reply

  • Irish: Must try red velvet recipe! Look so heavenly. :)
    Btw can I use lemon juice instead of apple cider vinegar? And how many tsp? Thanks xxx January 21, 2015 at 12:38am Reply

    • Jaclyn: The lemon juice should be fine, I’d just use equal parts. February 5, 2015 at 6:41pm Reply

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