Red Velvet Brownies Cream Cheese (Printable Version)
Soft cocoa brownies with a hint of tang, topped with smooth cream cheese frosting. Perfect for festive sharing.
# Ingredients:
→ Brownie Base
01 -
170 g unsalted butter, melted
02 -
150 g light brown sugar
03 -
200 g granulated sugar
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
06 -
0.5 teaspoon red food coloring (liquid or gel)
07 -
1.5 teaspoons white vinegar
08 -
25 g unsweetened cocoa powder
09 -
0.25 teaspoon fine salt
10 -
145 g all-purpose flour
→ Cream Cheese Frosting
11 -
114 g cream cheese, softened
12 -
57 g unsalted butter, softened
13 -
0.5 teaspoon vanilla extract
14 -
Pinch of fine salt
15 -
180 to 240 g powdered sugar, sifted
16 -
2 tablespoons cornstarch (if using dairy-free cream cheese)
# Steps:
01 -
In a large mixing bowl, combine melted butter, brown sugar, and granulated sugar. Whisk until fully integrated and slightly thickened for a glossy, crinkly brownie top.
02 -
Whisk in eggs, vanilla extract, red food coloring, and white vinegar. Mix until the batter appears glossy and deeply colored.
03 -
Sift cocoa powder, salt, and flour into the wet mixture. Gently fold until just combined, being careful not to overmix for a fudgy texture.
04 -
Pour batter into a parchment-lined 20 cm × 20 cm baking pan. Smooth the surface and bake at 175°C for 30 to 35 minutes until edges are set and the center is slightly soft.
05 -
While brownies cool completely, beat cream cheese, softened butter, vanilla extract, and pinch of salt until smooth. Gradually incorporate powdered sugar, adjusting for desired sweetness and consistency. If using dairy-free cream cheese, mix in cornstarch for structure.
06 -
Spread frosting evenly over cooled brownies. Refrigerate for 30 minutes before slicing for clean edges and enhanced flavor.
# Notes:
01 -
Brownies freeze well; thaw overnight in the refrigerator for best texture.
02 -
For a larger batch, double all measurements and bake in a 23 cm × 33 cm pan for about 30 minutes.