Red Velvet Brownies Cream Cheese

Red velvet brownies capture the magic of Southern baking in every bite. These vivid red squares combine the soft chew of a brownie with the subtle tang of red velvet and a generous layer of creamy frosting. Whenever I bake a batch, the kitchen fills with memories of holiday nights and the anticipation of that first bite.

Ingredients

• Butter: Choose good quality butter for rich flavor and a shiny top after baking
• Brown sugar: Adds moisture and a touch of caramel note look for soft, light brown sugar for best results
• Granulated sugar: Balances sweetness and gives structure use fresh sugar that is free of clumps
• Eggs: Ensures a tender crumb and fudgy finish use large eggs at room temperature
• Vanilla extract: Brings out all the red velvet notes pure vanilla gives the best results
• Red food coloring: Provides the signature crimson hue opt for gel for intense color without thinning the batter
• White vinegar: Enhances the color and delivers that classic tang distilled white vinegar is best
• Unsweetened cocoa powder: Delivers mild chocolate depth sift to prevent lumps in the batter
• Salt: Brightens and balances flavor use fine sea salt or kosher
• All-purpose flour: Gives structure stick with unbleached for a delicate crumb
• Cream cheese: Thickens and flavors the frosting choose full-fat and make sure it is softened for smooth blending
• Powdered sugar: Sweetens and sets the frosting sift for the silkiest texture
• Butter in frosting: Adds a hint of richness and smoothness make sure it is softened for easy whipping
• Vanilla extract in frosting: Boosts depth and aroma a fresh bottle makes a difference
• Cornstarch (optional for dairy-free): Lends structure to dairy-free frosting prevents weeping and keeps things spreadable

Step-by-Step Instructions

Melt and Mix:

Whisk together the melted butter brown sugar and granulated sugar in a large bowl until the mixture looks glossy and slightly thick This step ensures the classic brownie crackle forms on top

Add the Color:

Stir in eggs vanilla red food coloring and white vinegar Mix until everything is shiny and deeply colored The vinegar is important here for that signature red velvet tang

Sift and Stir:

Add sifted cocoa powder salt and flour Gently fold until you do not see streaks of flour Mixing gently ensures fudgy brownies

Bake:

Line an eight by eight baking pan with parchment Pour in batter and level the top Bake at three hundred fifty degrees Fahrenheit for thirty to thirty five minutes Check for set edges and a slightly soft center for the fudgiest result

Make the Frosting:

Beat the softened cream cheese butter vanilla and salt together until smooth Add powdered sugar gradually tasting as you go until you reach the right sweetness For dairy-free cream cheese mix in cornstarch now for structure

Frost and Chill:

Once brownies are completely cool spread frosting evenly over the slab Chill for at least thirty minutes before slicing for cleanest cuts and best flavor

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You Must Know

• Red velvet brownies are easy to freeze and reheat later
• Perfect for making ahead for parties or special days
• The combination of vinegar and cocoa gives their distinct flavor and color

The cocoa powder in this recipe is my favorite part It gives just enough chocolate to complement the cream cheese without overpowering the red velvet flavor My grandmother once told me the secret was always a touch of vinegar and just enough cocoa for balance and I keep to her rule every time

Storage Tips

Store frosted brownies in an airtight container in the refrigerator for up to five days They taste even better after a day in the fridge as the flavors deepen You can also freeze the brownies tightly wrapped for up to two months Thaw overnight in the fridge before serving

Ingredient Substitutions

If you are out of red food coloring use beetroot powder for a natural tint Greek yogurt can replace some of the butter for a slightly tangier and lighter brownie If dairy is an issue opt for a dairy-free cream cheese and use the suggested cornstarch for proper frosting texture

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Serving Suggestions

Serve these brownies chilled for the best texture A dusting of cocoa or a scattering of fresh berries on top adds flair For holidays consider cutting them into heart or tree shapes and topping each with a swirl of extra frosting

A Bit of History

Red velvet was first popularized in the American South as a layer cake but over the years it evolved into cupcakes cookies and brownies The blend of cocoa vinegar and buttermilk or cream cheese is a nod to the creativity of Southern home bakers Red velvet quickly became a symbol of celebration in my family and is often seen at our biggest moments

Recipe FAQs

→ How do I achieve the classic red velvet flavor?

The signature flavor comes from a hint of cocoa, a splash of vinegar for tang, and a generous amount of vanilla.

→ Can I make these brownies dairy-free?

Yes, use dairy-free butter and cream cheese, and add cornstarch to the frosting for structure.

→ How can I ensure fudgy, chewy brownies?

Mix the batter gently and avoid overbaking. The center should remain slightly soft when done.

→ Why chill the brownies before slicing?

Chilling firms up the frosting and brownies, making it easier to achieve clean, neat slices.

→ Will these brownies freeze well?

Absolutely. Freeze in an airtight container, then thaw in the fridge for best texture and taste.