Fudgy Red Velvet Brownies
Decadent and rich, these Fudgy Red Velvet Brownies combine the classic flavors of red velvet with a fudgy brownie texture, topped with creamy cream cheese frosting.
Ingredients
Brownie Base
- 170 g unsalted butter, melted and allowed to cool
- 260 g granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice or white vinegar
- 200 g plain flour
- 10 g cocoa powder
- to taste strong red food coloring to reach your preferred shade
- 100 g white chocolate chips
Frosting
- 60 g unsalted butter, softened
- 110 g cream cheese
- 1 teaspoon vanilla extract
- 250 g icing sugar, sifted
Instructions
Preparation
- Heat the oven to 180°C (160°C fan) / 350°F / Gas 4. Line a 20cm square baking tin with baking paper.
- In a large bowl, whisk the melted butter with the sugar until the mixture looks lighter and slightly fluffy.
- Add the egg, egg yolk, vanilla, and lemon juice or vinegar. Beat again until smooth and a little thicker.
- Add the flour, cocoa powder, and enough red coloring to get a rich red batter. Fold gently until combined, then mix in the white chocolate chips.
- Transfer the batter to the prepared tin and spread it out evenly.
Baking
- Bake for about 30 minutes, until the top is set and the center no longer shakes. Leave the brownie to cool fully in the tin.
Frosting
- For the frosting, beat the softened butter until creamy.
- Add the cream cheese and vanilla, then mix until smooth.
- Gradually beat in the sifted icing sugar until the frosting is fully combined and creamy.
- Spread the frosting evenly over the cooled brownie.
- Cut into 16 squares and serve.
Notes
Keep refrigerated in an airtight container for up to 5 days. If freezing, wrap each piece in plastic wrap before placing them in a freezer-safe container.