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Close-up of decadent fudgy red velvet brownies with white chocolate swirls

Classic Fudgy Red Velvet Brownies

Indulge in these rich and fudgy red velvet brownies, topped with a luscious cream cheese swirl or frosting. Perfect for any occasion, these brownies are a delightful treat for red velvet lovers.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings 12 squares
Calories 450 kcal

Equipment

  • 9x13 inch baking pans
  • large microwave-safe bowl or saucepan
  • electric mixer
  • wire rack

Ingredients
  

For the Brownies:

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon red gel food coloring
  • ½ cup buttermilk
  • 1 teaspoon white vinegar
  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder Dutch-processed preferred
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the Cream Cheese Swirl/Frosting:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions
 

Preheat & Prep

  • Preheat your oven to 350°F (175°C). Line two 9x13 inch baking pans with parchment paper, leaving an overhang on the sides and lightly grease the parchment.

Melt Butter & Sugar

  • Melt the butter in a large microwave-safe bowl or saucepan, then remove from heat and stir in the granulated sugar until combined.

Wet Ingredients

  • Whisk in the eggs one at a time until fully incorporated. Stir in vanilla extract, red food coloring, buttermilk, and white vinegar until uniform and vibrant red.

Dry Ingredients

  • In a separate bowl, whisk together the flour, cocoa powder, salt, and baking soda.

Combine

  • Gradually add the dry ingredients to the wet ingredients, mixing only until just combined to avoid overmixing.

Divide & Bake

  • Divide the batter evenly between the two prepared 9x13 inch pans and spread smoothly with a spatula.

Bake

  • Bake for 22-28 minutes, or until a toothpick inserted into the center comes out with moist crumbs.

Cool

  • Let the brownies cool completely in their pans on a wire rack before frosting.

Make the Frosting

  • While brownies cool, beat softened cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.

Frost & Swirl (Optional)

  • Once completely cool, spread cream cheese frosting evenly over brownies. For a swirled effect, gently use a knife or skewer to create swirls.

Cut & Serve

  • Lift cooled, frosted brownies from pans using parchment paper overhang. Slice into squares and serve.

Notes

For an extra rich brownie, ensure you use Dutch-processed cocoa powder. Do not overmix the batter, as this can lead to tough brownies. Make sure the brownies are completely cool before frosting to prevent the frosting from melting. Feel free to adjust the amount of red food coloring to achieve your desired shade of red.