Red Velvet Brownies

Fudgy, tangy, and chocolatey red velvet brownies with cream cheese richness – the perfect Valentine’s or anytime treat.

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Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Cooling: 1

Total Time: 1 50

Servings: pieces

Calories: 260kcal

Cost: $8–10

Equipment

1 9x13 inch baking pan Lined with parchment
1 Electric/stand mixer For batter & frosting
2 Large mixing bowls Wet & dry ingredients
1 set Measuring cups/spoons Standard set
1 Whisk For dry mix
1 Rubber spatula Folding batter
1 Cooling rack For resting brownies

Ingredients

1 ¼ cups All-purpose flour Sifted
3 tablespoon Unsweetened cocoa powder
1 cup Granulated sugar
½ cup Brown sugar Packed
2 Large eggs Room temp
½ cup Unsalted butter Softened
¼ cup Vegetable oil
1 teaspoon Vanilla extract
1 tablespoon Red food coloring Gel preferred
1 teaspoon White vinegar
¼ cup Buttermilk Room temp
1 teaspoon Baking powder
½ teaspoon Salt
8 oz Cream cheese For frosting or swirl
½ cup Powdered sugar For frosting
2 tablespoon Heavy cream Optional, for frosting

Instructions

Preheat oven to 350°F and line the 9x13 inch pan with parchment paper.
In a bowl, whisk together flour, cocoa powder, salt, and baking powder.
In a separate bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla and red food coloring.
Add buttermilk and vinegar, mix until combined.
Gently fold in the dry ingredients, being careful not to overmix.
Pour into prepared pan and bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
Cool completely on a wire rack for 1 hour.
Frost with cream cheese topping if desired before serving.

Notes

Use gel food coloring for best red color. Cream cheese swirl or frosting adds a nice tangy contrast to the fudgy base. Optional but highly recommended!

Nutrition