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Red Velvet Brownies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting
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Fudgy, vibrant red velvet brownies topped with a rich and tangy cream cheese frosting – a truly irresistible dessert!

Ingredients

Scale
  • 1 ¼ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter melted
  • 1 ¾ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs room temperature
  • 1 teaspoon white vinegar optional
  • 2-3 teaspoons red food coloring
  • 4 ounces cream cheese room temperature
  • ¼ cup unsalted butter room temperature
  • 1 ½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • pinch kosher salt
  • 1-3 teaspoons heavy cream as needed

Instructions

  1. Preheat the oven to 350°F.
  2. In a small bowl, whisk together the flour, cocoa powder, cornstarch, and salt.
  3. Set the dry mixture aside.
  4. In a separate bowl, whisk together the melted butter, granulated sugar, and vanilla extract.
  5. Add one egg to the butter mixture.
  6. Whisk until the egg is fully incorporated and the batter starts to lighten.
  7. Add the next egg.
  8. Whisk until fully incorporated.
  9. Add the final egg.
  10. Whisk until fully incorporated.
  11. Add the white vinegar.
  12. Add 2-3 teaspoons of red food coloring.
  13. Fold in the reserved dry ingredient mixture.
  14. Mix until the batter is just combined.
  15. Cut a parchment paper sling slightly smaller than the width of your square cake pan.
  16. Make sure the parchment paper fits flatly in the bottom of the pan.
  17. Lightly spray the bottom and sides of the pan with a vegetable oil based spray.
  18. Place the parchment paper sling in the bottom of the pan.
  19. Smooth the parchment paper out so that it sticks to the pan spray.
  20. Pour the brownie batter into your prepared baking pan.
  21. Bake at 350°F for 30-40 minutes.
  22. Check for doneness by inserting a knife into the center; it should come out mostly clean.
  23. Remove the brownies from the oven.
  24. Let the brownies cool completely in the pan.
  25. Once the brownies are cool, use the edges of the parchment paper to slide them out of the pan.
  26. Ensure both cream cheese and butter for the frosting are at room temperature.
  27. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the room temperature butter and cream cheese until smooth.
  28. Add in the powdered sugar.
  29. Add in ½ teaspoon vanilla extract.
  30. Add in a pinch of kosher salt.
  31. Beat on low speed until the frosting ingredients are fully combined.
  32. Increase the speed to high.
  33. Whip the frosting for 2-3 minutes until it is light and fluffy.
  34. Add 1-3 teaspoons of heavy cream as desired to reach your preferred frosting consistency.
  35. Once the brownies are fully cool, scoop dollops of cream cheese frosting over the surface of the brownies.
  36. Gently smooth the frosting into an even layer.
  37. Make swirls in the frosting using the back of a spoon.

Notes

Ensure all cold ingredients (eggs, cream cheese, butter) are at room temperature for the best results.
Do not overmix the brownie batter once dry ingredients are added; mix until just combined.
Allow brownies to cool completely before applying frosting to prevent melting.
Adjust red food coloring to your desired vibrancy.

Find it online: https://theflakytruth.com/red-velvet-brownies-with-cream-cheese-frosting/