Introduction:
Red Velvet Brownies are a delightful twist on the classic red velvet cake, transforming the beloved flavor profile into a rich, dense, and fudgy brownie. Featuring the signature red color and subtle cocoa flavor, these brownies are topped with a luscious cream cheese frosting, adding a tangy, creamy contrast that perfectly complements the chocolatey goodness. Red Velvet Brownies are an indulgent treat, ideal for special occasions, holidays, or whenever you crave a decadent dessert that’s both beautiful and delicious.
The History of Red Velvet Brownies:
Red velvet desserts have been a staple in American baking since the 1920s, with their origins believed to lie in the Victorian era when “velvet” cakes were made with cocoa powder to achieve a soft texture. The vibrant red hue became popular during the Great Depression, when food coloring companies began promoting red velvet cake recipes to boost sales. Red Velvet Brownies are a modern adaptation, combining the classic red velvet flavor with the chewy, fudgy texture of a brownie. This fusion dessert captures the best of both worlds, making it a contemporary favorite.
Ingredients Breakdown:
- Red Velvet Brownie Batter:
- 1 cup of all-purpose flour: Provides structure to the brownies.
- 1 tablespoon of unsweetened cocoa powder: Adds the subtle chocolate flavor characteristic of red velvet.
- ¼ teaspoon of salt: Enhances the flavor of the brownies.
- ½ cup of unsalted butter, melted: Adds richness and moisture, resulting in a fudgy texture.
- 1 cup of granulated sugar: Sweetens the brownies.
- 2 large eggs: Provides structure, moisture, and a fudgy texture.
- 1 teaspoon of vanilla extract: Enhances the flavor profile.
- 1 tablespoon of red food coloring: Gives the brownies their signature red color.
- 1 teaspoon of white vinegar: Reacts with the cocoa to enhance the red color and tenderize the brownies.
- Cream Cheese Frosting:
- 4 oz of cream cheese, softened: Adds a tangy, creamy topping.
- 2 tablespoons of unsalted butter, softened: Adds smoothness and richness to the frosting.
- 1 ½ cups of powdered sugar: Sweetens and thickens the frosting.
- ½ teaspoon of vanilla extract: Complements the tanginess of the cream cheese.
Step-by-Step Recipe:
- Prepare the Brownies:
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- In a large mixing bowl, combine the melted butter, granulated sugar, and vanilla extract. Whisk until smooth and combined.
- Add the eggs one at a time, whisking well after each addition until the mixture is light and fluffy.
- Mix in the red food coloring and vinegar until fully incorporated.
- Gradually fold in the dry ingredients until just combined, being careful not to overmix. The batter should be thick and smooth.
- Pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake the Brownies:
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before frosting.
- Make the Cream Cheese Frosting:
- In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light, fluffy, and spreadable.
- Frost and Serve:
- Once the brownies are completely cooled, spread the cream cheese frosting evenly over the top.
- Slice into squares and enjoy!
Tips for the Perfect Red Velvet Brownies:
- Use Room Temperature Ingredients: Room temperature eggs and butter help achieve a smooth batter and even texture.
- Don’t Overmix: Overmixing can result in tough brownies, so fold in the dry ingredients just until combined.
- Monitor Baking Time: Be careful not to overbake; the brownies should have a slightly fudgy center.
- Chill Before Frosting: Make sure the brownies are completely cooled before adding the cream cheese frosting to prevent it from melting.
- Adjust the Color: Feel free to adjust the amount of red food coloring to achieve your desired shade of red.
Variations and Customizations:
- Chocolate Chip Red Velvet Brownies: Fold in ½ cup of chocolate chips or white chocolate chips for added texture and flavor.
- Nutty Red Velvet Brownies: Add ½ cup of chopped pecans or walnuts to the batter for a crunchy twist.
- Red Velvet Cheesecake Brownies: Swirl in a cheesecake layer by mixing 4 oz of cream cheese, 1 egg, ¼ cup of sugar, and ½ teaspoon of vanilla, and dollop on top before baking.
- Gluten-Free Version: Use a gluten-free flour blend to accommodate dietary restrictions.
- Festive Red Velvet Brownies: Decorate with colorful sprinkles or edible glitter for a special occasion or holiday treat.
Health Considerations and Nutritional Value:
Red Velvet Brownies are a rich dessert high in sugar and fat. To lighten the recipe:
- Substitute some of the sugar with a natural sweetener like coconut sugar or stevia.
- Use reduced-fat cream cheese for the frosting.
- Replace some butter with applesauce or Greek yogurt to reduce fat content while maintaining moisture.
FAQ:
- Can I make Red Velvet Brownies ahead of time?
Yes, you can bake the brownies a day in advance and frost them just before serving. - How should I store Red Velvet Brownies?
Store the brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen, without frosting, for up to 2 months. - Can I use natural food coloring?
Yes, you can use beet juice or powdered beetroot for a natural red color, though the shade may vary.
Red Velvet Brownies
Red Velvet Brownies combine the signature flavors of red velvet cake with the dense, fudgy texture of a brownie, topped with a luscious cream cheese frosting. Perfect for any occasion, these brownies are a rich, colorful, and indulgent treat!
Ingredients
Red Velvet Brownies
- 150 g Unsalted Butter
- 275 g Caster Sugar
- 2 tsp Vanilla Extract
- 1 tsp Red Food Colouring
- 4 Medium Eggs
- 30 g Cocoa Powder
- 125 g Plain Flour
- 1 tsp White Wine Vinegar
Cheesecake Swirl
- 250 g Full-Fat Cream Cheese
- 75 g Caster Sugar
- 1 tsp Vanilla Extract
- 1 Egg Yolk
Instructions
- Preheat your oven to 180C/160C Fan and line a 9×9″ square tin with parchment paper!
- Beat together your Butter and Sugar until combined!
- Add in the Vanilla and Red Food Colouring – I find it easier to mix these two together to make a thinner paste, and then mix into the Butter/Sugar!
- Add in the Eggs one at a time, beating each time. Add in the Cocoa Powder, and Flour, and beat again.
- Finally, add in the White Wine Vinegar – and mix. You want to mix this mixture as little as possible!
- In a separate bowl, add your Cream Cheese, Sugar and Vanilla and beat till smooth. Add in the Egg Yolk and mix again!
- Pour 90% of your Brownie Mixture into the tin – dollop over the cream cheese mix, and then dollop over the last little bit of Brownie Mix
- Swirl the mixture together – and then bake in the oven for 28-35 minutes. Mine were in for 30!
- Leave to cool in the tin for 20-30 minutes or so, and then cool fully on a wire rack!