These easy red velvet brownies are extra fudgy with the perfect red velvet flavor and bright red color. Topped with cream cheese frosting - they're the perfect brownie recipe.
Prep Time20mins
Cook Time27mins
Cooling1hr
Total Time50mins
Course: Dessert
Cuisine: American
Keyword: red velvet brownies
Servings: 15brownies
Calories: 537kcal
Ingredients
Red Velvet Brownies
1cupunsalted butter
3/4cupsemi-sweet chocolate chips( 4.5 oz)
2cupswhite sugar
1-2tablespoonsred food coloring
1teaspoonvanilla extract
4largeeggs
1 3/4cupsall-purpose flour
1tablespoonwhite vinegar
Cream Cheese Frosting
1/2cupunsalted buttersoftened
8 ozcream cheesebrick style, full-fat
1teaspoonvanilla extract
1/4teaspoonsalt
3cupspowdered sugar
Instructions
Red Velvet Brownies
Preheat the oven to 350F degrees. Lightly grease a 9x13 inch pan.
Add the butter and chocolate chips to a large heat-proof bowl.
Microwave on medium power for 1 minute. Remove from the microwave and stir. Repeat the process until they're melted together.
Whisk in the sugar, vanilla extract & red food coloring.
Allow the mixture to cool for a few minutes, then whisk in the eggs. Only whisk until just combined.
Gently fold in the flour with a rubber spatula or wooden spoon. Stir in the vinegar.
Pour/spoon the batter into the prepared pan. .
Bake in the preheated oven for 25-30 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Be careful not to overbake or brownies can get dry
Cream Cheese Frosting
In a large bowl beat the butter until fluffy (about 2 minutes).
Mix in the cream cheese until just combined. Then add in the vanilla extract & salt.
With the mixer on low speed, beat in the powdered sugar about 1 cup at a time until the desired sweetness & thickness is reached.
Frost the cooled brownies with a flat knife, and optionally decorate with sprinkles.
Notes
*Store leftovers in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.