Velvet Brownies with Cream Cheese Frosting
Rich red velvet-style brownies topped with tangy cream cheese frosting.
Ingredients
Ingredients
- 2/3 cup unsalted butter
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla bean paste
- 1 teaspoon white vinegar optional
- 1 tablespoon red liquid food coloring or 1 teaspoon red gel food coloring
- 1/3 cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla bean paste
- Pinch fine sea salt
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch square baking dish.
- Melt 2/3 cup unsalted butter in a microwave-safe bowl and set aside to cool slightly.
- In a medium bowl whisk together the flour, cocoa powder, baking powder, and 1/2 teaspoon fine sea salt; set aside.
- In a large bowl whisk the eggs until frothy, then add the granulated sugar, 1 teaspoon vanilla bean paste, white vinegar if using, and red food coloring. Beat with a handheld mixer or wooden spoon until well combined and glossy.
- Slowly pour the cooled melted butter into the egg mixture while mixing on low speed until smoothly combined.
- Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain, without overmixing.
- Pour the batter into the prepared baking dish, spread into an even layer, and bake for 28 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and cool the brownies completely on a wire rack.
- For the frosting, beat 1/3 cup softened butter and the cream cheese together in a large bowl on low speed until smooth and creamy.
- Gradually add the powdered sugar while mixing on low speed until incorporated, then increase to medium-high and beat until light and fluffy.
- Add 1 teaspoon vanilla bean paste and a pinch of fine sea salt to the frosting and mix until fully combined and smooth.
- Spread the cream cheese frosting evenly over the cooled brownie surface.
- Cut into 9 squares and serve.
Notes
- For best color and flavor, use gel food coloring if possible, as it gives a deeper red with less liquid.
- Store frosted brownies covered in the refrigerator for up to 3 days; bring to room temperature for 15–20 minutes before serving.
- Store frosted brownies covered in the refrigerator for up to 3 days; bring to room temperature for 15–20 minutes before serving.