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Fudgy Red Velvet Brownies with Tangy Cream Cheese Frosting

Close-up of stacked, rich red velvet brownies featuring a bright white cream cheese swirl topping.
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You will make rich, fudgy red velvet brownies with a bright red color and a creamy, tangy cream cheese frosting. This easy recipe creates decadent dessert bars perfect for holidays or impressing guests.

Ingredients

Scale
  • 1 cup unsalted butter, melted
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon red food coloring (or more for deeper color)
  • 1 tablespoon white vinegar
  • 1/2 teaspoon baking soda
  • 1/2 cup buttermilk
  • 1/2 cup white chocolate chips (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter and granulated sugar until combined.
  3. Whisk in the eggs one at a time until smooth. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cocoa powder, and salt.
  5. In a small bowl, mix the buttermilk, red food coloring, and 1 tablespoon of white vinegar.
  6. Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined.
  7. In a small cup, mix the remaining 1 tablespoon of white vinegar with the baking soda until it foams slightly. Immediately add this mixture and the buttermilk mixture to the batter, mixing until just incorporated. Do not overmix.
  8. Fold in the white chocolate chips, if using.
  9. Pour the batter into the prepared pan and spread evenly.
  10. Prepare the cream cheese swirl: In a bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar and vanilla extract until the frosting is light and creamy.
  11. Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl the frosting into the batter to create a marbled effect.
  12. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter, for a fudgy texture.
  13. Let the brownies cool completely in the pan on a wire rack. This is important for clean cutting.
  14. Once cool, lift the brownies out using the parchment overhang. Cut into squares.
  15. If you prefer a thicker frosting layer, you can spread a thin layer of the prepared cream cheese frosting over the cooled brownies before slicing.

Notes

  • For the deepest red color, use a high-quality gel-based red food coloring.
  • To achieve a truly fudgy texture, avoid overbaking; the center should remain slightly underdone when removed from the oven.
  • If you want a cream cheese swirl instead of a frosting layer, reduce the frosting ingredients by half and swirl it in before baking.

Nutrition

Find it online: https://www.purecookingjoy.com/red-velvet-brownies-recipe/

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