Red velvet brownies combine the best of two worlds: the richness of brownies and the smooth, tangy flavor of red velvet cake. Topped with cream cheese icing, they’re both delicious and stunning. these brownies are easy to make and sure to impress.
What are Red Velvet Brownies?
Red velvet brownies take the best of two beloved desserts—brownies and red velvet cake—and create a hybrid that’s nothing short of magical. They boast the rich, chocolatey flavor of brownies with a touch of tanginess that defines red velvet desserts. Their signature deep red hue makes them stand out on any dessert table, while the cream cheese icing adds a tangy contrast to the dense, fudgy base.
A Brief History of Red Velvet Brownies
The origins of red velvet brownies can be traced back to the classic red velvet cake, which is believed to have emerged in the 19th century. Initially, the red color came from a chemical reaction between natural cocoa powder and acidic ingredients like buttermilk or vinegar. Over time, bakers began enhancing the color with red food dye to achieve the vibrant crimson we know today.
Red velvet brownies became popular as bakers sought creative ways to reimagine traditional recipes. This version combines the nostalgic appeal of red velvet cake with the undeniable comfort of a brownie, resulting in a dessert that’s both timeless and innovative.
Why We Love This Red Velvet Brownies Recipe!
- Versatility: Ideal for any occasion, from festive celebrations to casual get-togethers.
- Aesthetic Appeal: The vibrant red hue is a conversation starter.
- Balance of Flavors: The cream cheese icing perfectly complements the rich cocoa notes.
- Easy to Make: Straightforward steps make this recipe accessible to all skill levels.
Ingredients with Quantities for Red Velvet Brownies
For the Brownies:
- 150 g Unsalted Butter: Adds richness and moisture.
- 100 g 70% Dark Chocolate: Provides deep, intense chocolate flavor.
- 220 g White Caster Sugar: Sweetens the batter and helps create the crackly top.
- 2 Large Eggs (Room Temperature): Essential for structure and binding.
- 2 tsp Vanilla Extract: Enhances the overall flavor.
- 1 tsp White Wine Vinegar: Contributes to the tangy undertones and helps with the vibrant red color.
- 130 g Self-Raising Flour: Ensures the brownies rise just enough for a dense, fudgy texture.
- 20 g Cocoa Powder: For that classic chocolatey base.
- 1–2 tsp Red Food Coloring (Gel or Oil-Based): For a vivid, eye-catching color.
For the Cream Cheese Icing:
- 40 g Full-Fat Cream Cheese (Chilled): The tangy star of the topping.
- 50 g Icing Sugar: Sweetens and thickens the icing.
How to Make Red Velvet Brownies
Step 1: Prepare the Baking Tin
- Preheat your oven to 160°C (fan) or 180°C (conventional).
- Line a 20cm square baking tin with parchment paper, ensuring there’s overhang on the sides for easy removal.
Step 2: Melt Butter and Chocolate
- In a microwave-safe bowl, combine butter and dark chocolate.
- Microwave in 30-second bursts, stirring after each, until fully melted. Let cool slightly.
Step 3: Whisk Eggs and Sugar
- In a large mixing bowl, whisk the caster sugar and eggs vigorously until the mixture becomes pale and thick. This step is crucial for achieving a crackly top.
Step 4: Combine Wet Ingredients
- Add the cooled melted chocolate, vanilla extract, vinegar, and red food coloring to the egg mixture. Stir until smooth and evenly colored.
Step 5: Incorporate Dry Ingredients
- Sift the self-raising flour and cocoa powder into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can result in dense brownies.
Step 6: Bake to Perfection
- Pour the batter into the prepared tin, spreading it evenly. Bake for 22–25 minutes, or until the edges are set and the center has a slight wobble.
Step 7: Cool and Decorate
- Allow the brownies to cool completely—ideally overnight for the best texture. Once cooled, mix the cream cheese and icing sugar until smooth. Drizzle or spread the icing over the brownies before slicing.
Expert Tips for Perfect Red Velvet Brownies
- Use High-Quality Chocolate: Opt for 70% dark chocolate for an intense, rich flavor.
- Don’t Overmix: When combining the flour and cocoa, stop as soon as no streaks remain.
- Gel Food Coloring is Best: It provides a vibrant hue without affecting the batter’s consistency.
- Chill Before Slicing: Cooling ensures the brownies are set properly, making them easier to slice.
Common Mistakes
- Skipping the Preheating: An uneven oven temperature can lead to inconsistent baking.
- Overbaking: Remove the brownies when the center is still slightly wobbly; they’ll firm up as they cool.
- Overmixing the Batter: This can result in dense, rubbery brownies.
Variations to Try
- Nutty Addition: Mix in chopped walnuts or pecans for added crunch.
- Swirled Design: Drop spoonfuls of cream cheese icing onto the batter before baking and swirl with a skewer.
- Double Chocolate: Add white chocolate chips to the batter for bursts of sweetness.
How to Store Red Velvet Brownies
- Refrigerator: Keep for up to a week; let them come to room temperature before serving.
- Freezer: Wrap individual slices in cling film and freeze for up to two months.
Frequently Asked Questions
How do they make red velvet red?
Red velvet gets its red color from a mix of cocoa powder, vinegar, and red food coloring. Traditionally, the natural reaction between cocoa powder and acidic ingredients (like vinegar or buttermilk) gave it a slight red tint. Nowadays, red food coloring is added to make the color brighter and more consistent.
How to make brownies cool quickly?
To cool brownies faster, put the baking tin on a wire rack so air can flow underneath. If you’re in a hurry, let them cool for a bit at room temperature, then place them in the fridge for about two hours. This helps them firm up quickly and makes slicing easier.
H2: Bake Your Perfect Red Velvet Brownies Today!
You’ve got everything you need to create a stunning dessert that combines visual appeal and irresistible flavor. With this guide, you’ll master the art of red velvet brownies and have a recipe that’s perfect for any occasion.
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Ingredients
For the Brownies:
- 150 g Unsalted Butter: Adds richness and moisture.
- 100 g 70% Dark Chocolate: Provides deep intense chocolate flavor.
- 220 g White Caster Sugar: Sweetens the batter and helps create the crackly top.
- 2 Large Eggs Room Temperature: Essential for structure and binding.
- 2 tsp Vanilla Extract: Enhances the overall flavor.
- 1 tsp White Wine Vinegar: Contributes to the tangy undertones and helps with the vibrant red color.
- 130 g Self-Raising Flour: Ensures the brownies rise just enough for a dense fudgy texture.
- 20 g Cocoa Powder: For that classic chocolatey base.
- 1 –2 tsp Red Food Coloring Gel or Oil-Based: For a vivid, eye-catching color.
For the Cream Cheese Icing:
- 40 g Full-Fat Cream Cheese Chilled: The tangy star of the topping.
- 50 g Icing Sugar: Sweetens and thickens the icing.
Instructions
Step 1: Prepare the Baking Tin
- Preheat your oven to 160°C (fan) or 180°C (conventional).
- Line a 20cm square baking tin with parchment paper, ensuring there’s overhang on the sides for easy removal.
Step 2: Melt Butter and Chocolate
- In a microwave-safe bowl, combine butter and dark chocolate.
- Microwave in 30-second bursts, stirring after each, until fully melted. Let cool slightly.
Step 3: Whisk Eggs and Sugar
- In a large mixing bowl, whisk the caster sugar and eggs vigorously until the mixture becomes pale and thick. This step is crucial for achieving a crackly top.
Step 4: Combine Wet Ingredients
- Add the cooled melted chocolate, vanilla extract, vinegar, and red food coloring to the egg mixture. Stir until smooth and evenly colored.
Step 5: Incorporate Dry Ingredients
- Sift the self-raising flour and cocoa powder into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can result in dense brownies.
Step 6: Bake to Perfection
- Pour the batter into the prepared tin, spreading it evenly. Bake for 22–25 minutes, or until the edges are set and the center has a slight wobble.
Step 7: Cool and Decorate
- Allow the brownies to cool completely—ideally overnight for the best texture. Once cooled, mix the cream cheese and icing sugar until smooth. Drizzle or spread the icing over the brownies before slicing.