Fudgy Red Velvet Brownies with Tangy Cream Cheese Frosting Recipe
Indulge in these decadent Fudgy Red Velvet Brownies topped with a tangy cream cheese frosting swirl. Combining rich cocoa and vibrant red food coloring creates a stunning and moist treat with a perfect balance of sweetness and tanginess. White chocolate chips add a subtle creamy texture, making these brownies an irresistible dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Ingredients
- 1 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon red food coloring (or more for deeper color)
- 1 tablespoon white vinegar
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup white chocolate chips (optional)
Cream Cheese Frosting Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, and lightly grease the paper.
- Combine wet ingredients: In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add eggs and vanilla: Whisk in the eggs one at a time until the mixture is smooth, then stir in the vanilla extract.
- Mix dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Prepare buttermilk mixture: In a small bowl, mix the buttermilk, red food coloring, and 1 tablespoon white vinegar until combined.
- Combine dry and wet: Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined to avoid overmixing.
- Activate baking soda: In a small cup, mix the remaining 1 tablespoon white vinegar with baking soda until it foams slightly, then immediately add this mixture along with the buttermilk mixture to the batter, mixing gently until just incorporated.
- Fold in chips: Gently fold in the white chocolate chips, if using, for added texture and sweetness.
- Pour batter into pan: Pour the batter into the prepared pan and spread it evenly to create a smooth surface.
- Make cream cheese frosting: In a bowl, beat the softened cream cheese and softened butter together until smooth. Gradually beat in the sifted powdered sugar and vanilla extract until the frosting is light and creamy.
- Create frosting swirl: Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl the frosting into the batter, creating a marbled effect.
- Bake brownies: Bake for 30 to 35 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs attached but no wet batter, ensuring a fudgy texture.
- Cool completely: Let the brownies cool completely in the pan on a wire rack to allow for clean cutting.
- Remove and slice: Using the parchment paper overhang, lift the brownies out of the pan and cut into squares.
- Optional frosting layer: If a thicker frosting layer is preferred, spread a thin layer of the remaining cream cheese frosting over the cooled brownies before slicing.
Notes
- Ensure not to overmix the batter to maintain fudgy texture.
- Use parchment paper with an overhang for easy removal and cleaner cuts.
- The red food coloring amount can be adjusted to achieve the desired red intensity.
- White chocolate chips are optional but add a nice contrast in flavor and texture.
- Allow brownies to cool completely before cutting to avoid crumbling.
- The swirl technique adds visual appeal but can be skipped if preferred.
Keywords: Red velvet brownies, fudgy brownies, cream cheese frosting, dessert recipe, baking brownies, white chocolate chips
