Red Velvet Brownies
I’ve been on a red velvet baking marathon.
I hate working with red food coloring. No matter what I do, I get it all over my hands and fingers and it takes forever to get it out. I’ve even tried gripping the bottle with paper towels but it still somehow gets on my hands. But since I’ve been in red velvet baking mode, I decided to do as much as possible at once. I know I’ll have red dye on my hands for a few days, but soon it will be over. Until the next time.
I’ve been experimenting with making red velvet desserts from scratch. I already made a red velvet mug cake. Next, I decided to tackle brownies.
I started with a blondie base and added some cocoa powder, vinegar and red food coloring. The vinegar mixed with the butter helps achieve the buttermilk flavor and draws out the red hue, so I didn’t have to use too much food coloring.
These were a little more chocolaty than I prefer for red velvet, but they are quite delicious. They have a perfect dense and chewy center. Next time I might try cutting down on the cocoa powder even more, but I honestly couldn’t stop eating these. I finished almost the entire batch by myself.
I topped the squares with a swirl of cream cheese frosting. I thought about making cream cheese red velvet brownies, but I really wanted to keep the dense and fudgy texture.
- 1/2 cup unsalted butter
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder don't use dutch processed
- 1 tsp distilled vinegar
- 1 1/2 - 2 tsp red food coloring
cream cheese frosting:
- 8 oz unsalted butter
- 8 oz cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F and line or grease a 9 x 9 baking pan. Cream butter and sugar in a mixing bowl until light and fluffy. Add in remaining ingredients and mix until smooth batter forms.
Batter will be quite thick and sticky. Scoop batter into baking pan and use spatula to spread and smooth out across the pan. Bake for approximately 28-30 minutes or until toothpick inserted comes out clean. Let brownies cool completely for several hours before cutting and serving, so that they have time to settle and become dense and chewy.
To make the cream cheese frosting, combine all ingredients into a mixing bowl and mix on high speed until smooth and fluffy.