Description
These 3 Fudgy Red Velvet Brownies offer a rich, moist, and decadent twist on traditional brownies with a beautiful red hue and a luscious cream cheese swirl. Perfectly balanced with cocoa and buttermilk, these brownies are topped with optional white chocolate chips for added texture and a delicious creamy frosting that makes them irresistible.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar (divided: 1 tbsp and 1 tsp)
- 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)
- 1/2 teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup white chocolate chips (optional)
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
- Preheat oven and prepare pan: 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 parchment paper.
- Mix butter and sugar: In a large bowl, whisk together the melted butter and granulated sugar until fully combined.
- Add eggs and vanilla: Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until well blended.
- Mix wet ingredients: In a small bowl, combine the buttermilk, red food coloring, and 1 tablespoon of white vinegar.
- Combine dry and wet ingredients (part 1): Add half of the dry ingredients to the wet ingredients and mix on low speed until just combined, taking care not to overmix.
- Activate baking soda: 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 just until incorporated.
- Fold in chips: Gently fold in the white chocolate chips if using.
- Spread batter in pan: Pour the brownie batter into the prepared pan and spread it evenly.
- Prepare cream cheese frosting swirl: In a bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually beat in the sifted powdered sugar and vanilla extract until light and fluffy.
- Swirl frosting into batter: Drop spoonfuls of the cream cheese frosting over the brownie batter. Use a knife or skewer to gently swirl the frosting into the batter, creating a marbled effect.
- Bake: Bake the brownies for 30 to 35 minutes. The edges should appear set, and a toothpick inserted near the center should come out with moist crumbs, not wet batter, to ensure a fudgy texture.
- Cool brownies: Let the brownies cool completely in the pan on a wire rack for clean cutting.
- Cut and serve: Once cool, lift the brownies out using the parchment overhang and cut into squares. For a thicker frosting, spread an additional thin layer of the 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, be careful not to overbake; remove the brownies when the toothpick comes out with moist crumbs, not wet batter.
- White chocolate chips are optional but add a pleasant texture and sweetness contrast.
- Cooling the brownies completely before cutting ensures clean, neat squares.
- If you prefer a more pronounced cream cheese flavor, you can spread additional frosting on top after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet brownies, fudgy brownies, cream cheese swirl, dessert, homemade brownies, white chocolate chips
