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These deep red brownies have a cake reminiscent flavor (without the cakey texture) and are topped with a just sweet enough cream cheese frosting for the perfect dessert that truly has it all.
Red velvet cake typically has white vinegar in it helping to activate the baking soda and giving the classic cake its perfect texture. Since it is an added ingredient, and we don't use baking soda in brownies, I did intentionally leave it out of this red velvet inspired dessert. Most red velvet desserts also don't have any chocolate and just a small amount of cocoa powder. Instead here, you're going to have a deeply chocolate, fudgy brownie that uses part oil and part butter giving it a flavor that reminds me so much of cake while still maintaining that delicious brownie texture and that is packed with chocolate and cocoa.
I used a combination of semisweet and dark chocolate for these brownies giving them a deeply chocolate flavor and adding to the fudgy texture. You'll also use a dutch process cocoa powder which gives the brownies a beautiful color and taste. You can always use a natural cocoa, but just know the color may not be as deep and the flavor a little less intensely chocolate.
In my opinion, red velvet desserts have to have either white chocolate or a cream cheese element, so for this recipe I went with a cream cheese frosting. You get a good amount of sweetness from the brownies so while this frosting it's sweet, it doesn't overpower the brownie flavor. Instead, the two melt together for the perfect duo.
For my red food coloring I like to use a gel food coloring because it's less messy and gives a nice deep color. These brownies are a dark, deep red color rather than a bright red because of the chocolate but I love the maroon color - especially for a holiday like Valentine's Day!
Ingredients:
Red Velvet Brownies
4 tablespoons (56g) unsalted butter
1/3 cup (2oz) semisweet chocolate
1/3 cup (2oz) dark chocolate
1/4 cup neutral oil like canola or vegetable
1/3 cup (64g) light brown sugar
3/4 cup (144g) granulated sugar
3 large eggs
1 1/2 teaspoon vanilla extract
1/3 cup (35g) cocoa powder dutch process
1 3/4 teaspoon red gel food coloring
1/2 cup (60g) all purpose flour
1/2 teaspoon salt
Cream Cheese Frosting
2 tablespoons (28g) unsalted butter, room temperature
4 tablespoons (2oz) cream cheese, room temperature
1 1/4 cup (150g) powdered sugar
1 tablespoon heavy cream, or milk
1/2 teaspoon vanilla extract
Pinch salt
Prep time: Less than 30 minutes
Bake time: 18-21 minutes
Cooling time: About 2 hours
Equipment:
Nonstick heavy bottom pot (or microwave safe bowl)
Whisk and spatula
Large and medium bowl
Cooking instructions:
Preheat your oven to 350 degrees.
In a nonstick pot, add your butter, cubed, and begin to melt over a low heat on your stovetop. Once partially melted, chop and add in your semisweet and dark chocolate. Stir continuously until completely melted and combined with your fully melted butter. Remove from the heat and stir in your oil, then set aside to cool slightly. Note you can also do this in the microwave in short intervals and stir in your oil once melted.
In a large bowl, add in your eggs and both sugars. Use a whisk to mix together with speed for about a minute or two until your mixture gets slightly foamy and thickened. Add in your vanilla extract and continue to whisk for another 30 seconds.
Pour in your slightly cooled, melted chocolate mixture and continue to whisk until completely combined.
Next, switch to a spatula and add in your cocoa powder. Mix until there are no clumps and it's completely incorporated. Then, stir in your red food coloring. I recommend starting with the listed amount (1 3/4 teaspoon) and you can always add more, a drop at a time. It should be a deep red color, but won't be bright red.
Finally, add in your flour and salt. Fold the dry ingredients in moving slowly as to not over mix.
Once your batter is formed, line a 9x9in square pan (or you can use an 8x8 pan and increase the cook time a bit) with parchment paper and dollop in your batter. You can use any flat tool, or even a spoon, to lightly spread your mixture so that it is evenly poured across your pan.
Place your pan into the oven and bake for around 18-21 minutes. You'll know it's done when you see a shiny top form and if you wiggle the pan the center doesn't move showing you that your brownies have set. Remove your pan and allow your brownies to cool fully, for about an hour. You can also place into the fridge to chill (this is what I typically do once they've reached room temperature).
To make your cream cheese frosting, add your 2 tablespoons of room temperature butter to a medium bowl. Use your hand mixer to mix the butter at a medium to high speed until smooth, there should be no solid pieces left. Then, add in your room temperature cream cheese. Continue to mix now at a low to medium speed until your butter and cream cheese are completely combined. Add in your powdered sugar, heavy cream, vanilla and pinch of salt. Continue to mix at a low to medium speed. We aren't looking to whip much air in but aiming for a very smooth texture. Once your frosting has reached your desired consistency, spread across your brownies - note this will be easiest if you chill your brownies first.
Place your frosted brownies into the fridge to chill for at least an hour before slicing - and enjoy!
You can store your brownies in an airtight container in the fridge for about 5 days and can be enjoyed cold or at room temperature. These brownies also freeze great and you can defrost in the fridge or at room temperature then to enjoy any time.
Carb and serving info:
Carbs per serving (1 of 16): 31
Carbs for full recipe: 500
Carbs from frosting only: 155
Carbs from brownies only: 346
Carbs from chocolate: 65
Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.
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