Chewy Red Velvet Brownies (Print-Friendly Version)

Rich and chewy red velvet squares topped with smooth cream cheese frosting, perfect for any occasion.

# What You'll Need:

→ Brownie

01 - 113 g unsalted butter or dairy-free butter
02 - 200 g granulated sugar
03 - 100 g light brown sugar
04 - 1 large egg
05 - 5 ml white vinegar
06 - 5 ml vanilla extract
07 - 10 ml red food coloring (liquid or gel)
08 - 15 g unsweetened cocoa powder
09 - 2 g fine sea salt
10 - 110 g all-purpose flour

→ Cream Cheese Frosting

11 - 113 g cream cheese or dairy-free cream cheese, cold
12 - 28 g unsalted butter or dairy-free butter
13 - 1.5 g fine sea salt
14 - 5 ml vanilla extract
15 - 150 g powdered sugar
16 - 5 g cornstarch (only if using dairy-free cream cheese)

# How to Make It:

01 - Preheat oven to 177°C and line an 20x20 cm square baking pan with parchment paper, leaving overhang for easy removal.
02 - Melt the butter in a small saucepan or microwave until fully liquefied, then transfer to a medium mixing bowl.
03 - Add granulated sugar and light brown sugar to melted butter and whisk until mixture forms a paste that pulls away from the bowl sides.
04 - Incorporate the egg, white vinegar, vanilla extract, and red food coloring. Adjust red food coloring quantity to achieve desired intensity and mix until uniform.
05 - Sift together cocoa powder, salt, and all-purpose flour, then gently whisk them into the wet mixture just until combined—avoid overmixing.
06 - Pour batter into the prepared pan and bake for 30 to 40 minutes. Test doneness by inserting a toothpick in the center; it should come out with moist crumbs but no wet batter. The top should appear crinkled.
07 - Remove from oven and allow to cool completely in the pan while preparing the frosting.
08 - Using a handheld or stand mixer, beat cream cheese and butter together with salt and vanilla extract until smooth. Gradually add powdered sugar until desired consistency is achieved. Add cornstarch if using dairy-free cream cheese to thicken.
09 - Refrigerate frosting until brownies are fully cooled and ready to be frosted.
10 - Spread the cream cheese frosting evenly over cooled brownies, then slice and serve.

# Additional Tips:

01 - Using an aluminum baking pan ensures even heat distribution for consistent baking; glass pans may require additional baking time.
02 - Weigh flour and cocoa powder using a kitchen scale or apply the scoop and level method to avoid dry, dense texture.
03 - Add extra red food coloring gradually to achieve preferred shade as intensity varies by brand.
04 - Keep dairy-free cream cheese cold during frosting preparation to maintain texture.
05 - Line the baking pan with parchment paper overhang for easier removal of brownies.
06 - Store frosted brownies refrigerated up to 3-4 days; store unfrosted brownies covered at room temperature for similar duration.

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