Red Velvet Brownies with Cream Cheese Icing
These Red Velvet Brownies are rich, fudgy, and irresistibly chocolatey, featuring a vibrant red color and shiny crinkle tops. Topped with tangy cream cheese icing, every bite is packed with decadent chocolate flavor. Perfect for Valentine’s Day, holidays, or whenever you’re craving an indulgent treat!
Equipment
- Electric Mixer
- 8*8 Square Baking Pan
Ingredients
For the brownies:
- 5 ounces Semisweet or bittersweet chocolate coarsely chopped
- ¼ cup Unsalted butter cut into pieces
- ¼ cup Neutral oil
- 1 cup Granulated white sugar
- 3 Large eggs at room temperature
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 2 tablespoons Unsweetened cocoa powder regular unsweetened or Dutch-processed
- ¼ teaspoon Kosher salt
- 2 teaspoons Red food color
- 1 teaspoon White Vinegar
For the cream cheese icing
- ½ cup Cream cheese softened to room temperature
- 1 cup Powdered or icing sugar
- ½ teaspoon Vanilla Extract
- 1-2 teaspoon milk optional
Instructions
For the brownies:
- Preheat your oven to 350 degrees F (180 degrees C). Line the bottom and sides of an 8 inch (20 cm) square baking pan with parchment paper.
- Melt the chocolate, oil and butter in a large heatproof bowl, placed over a saucepan of simmering water or in a microwave in 30 second intervals. To the melted chocolate whisk in the red food color and vinegar.Set aside to cool slightly.
- In the bowl of your mixer beat the eggs and sugar at high speed for 6-8 mins until tripled in volume and the sugar is completely dissolved.Do not rush this step as this is what gives the brownies those shiny crinkly tops.
- Slowly beat in the the melted chocolate mixture to the eggs and sugar.
- With the mixer on low stir in the flour, cocoa powder and salt until until no dry spots remain, making sure not to over mix the batter.
- Pour the batter into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool on a wire rack. Enjoy!
For the cream cheese icing:
- In a small bowl beat the softened cream cheese for 3-4 minutes until smooth.Add in the powdered sugar along with the vanilla extract and beat until all the sugar is mixed well.
- If you'd like the frosting to be a little thinner or a little less sweet, beat in 1 tablespoon of milk.
- Once the brownies have cooled. Pipe the icing on the brownies using a piping bag or drizzle with a spoon.
Notes
- Red Food Coloring: Liquid or gel will work, I prefer gel because it's more concentrated. Feel free to use less or more, depending on how strong of a red color you want your brownies to have.
- White Chocolate drizzle: If you don't want to use cream cheese icing you can drizzle the brownies with melted white chocolate.
- Allow the brownies to cool completely: To prevent the icing from melting off make sure you let the brownies cool completely before frosting.
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