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

Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

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Red Velvet Brownies with Fluffy Cream Cheese Frosting

A beautifully red, perfectly festive holiday brownie with a rich and creamy frosting.

Servings: 12
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes

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
Course: Dessert
Cuisine: American
Keyword: Red Velvet Brownies
Author: Jaclyn
Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

Red Velvet Brownies with Fluffy Cream Cheese Frosting | Cooking Classy

30 comments

  • Tyler: Can I use regular white vinegar instead of apple cider vinegar, or would it change the taste? September 23, 2014 at 2:16pm Reply

    • Jaclyn: That should be just fine. September 23, 2014 at 5:59pm Reply

  • Jaana: What are those tiny pearl things called on the frosting? July 23, 2014 at 2:00pm Reply

    • Jaclyn: Luster decorating pearls I believe. August 13, 2014 at 9:02pm Reply

  • Kris: Going to make these for 4th of July and decorate w/Blue sprinkles. Thanks for the recipe July 3, 2014 at 12:55pm Reply

    • Marlene: Great Idea! I like the comment from Kris “going to make these for 4th of July & decorate w/ blue sprinkles”. September 17, 2015 at 7:28pm Reply

  • Jan: I’ve made red velvet cupcakes with cooked vanilla buttercream, also red velvet whoopee pie ice cream sandwiches rolled in mini choc chips. These are next on my list. I’m familiar with vinegar in baking, but I’m curios as to what it adds to the finished product June 28, 2014 at 10:22pm Reply

    • Jaclyn: The vinegar (in this recipe) is just for flavor, with this its such a small amount so it’s hardly noticeable but I had to stick to tradition of vinegar in red velvet :). July 1, 2014 at 11:51pm Reply

  • Lala: sorry for the bad grammer i meant red velvet brownies May 26, 2014 at 11:57am Reply

  • Lala: have you ever heard of red velvet donuts they’re really good and thanks for the red velvet donuts May 26, 2014 at 11:55am Reply

    • Jaclyn: Those sound great! On my to-make list for sure. June 19, 2014 at 10:54pm Reply

  • Julia: Made them (minus the frosting) and LOVE them! Everyone, make them! They’re delicious! February 13, 2014 at 3:18pm Reply

    • Jaclyn: Thanks for the great review Julia! I’m so glad you liked them! February 25, 2014 at 11:03pm Reply

  • rochelle: hi there!been looking at this red velvet brownies for two days and has decided to bake it tonight. but i only have baking milk chocolate buttons..so i was thinking of decreasing the sugar to just 1cup instead of 1 1/4c..is that fine?tnx frm the philippines:) January 23, 2014 at 5:23am Reply

    • Jaclyn: That should be okay, they won’t be quite as chocolatey but they should still be delicious. January 27, 2014 at 9:24pm Reply

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