Red Velvet Brownies are soft, moist, and fudgy with a hint of cocoa and bold red color, topped with a tangy and sweet cream cheese frosting. It's a beautiful and delicious dessert!
Preheat oven to 350 degrees Fahrenheit. Grease an 8x8-inch baking dish with cooking spray. (Optional: Line with parchment paper leaving a 2-inch overhang on two sides for easy lifting and grease the exposed sides with cooking spray.)
In a small bowl, slowly stir together the cocoa powder, food coloring, vanilla, and vinegar into a thick paste until no lumps of cocoa remain. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy; about 2 minutes. Add eggs one at a time, mixing well after each addition. Scraping the bowl as needed.
With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Add the flour and salt and mix on medium-low speed, just until combined. Do not over-mix.
Remove the bowl from the mixer and scrape the sides with a spatula. Stir the batter once or twice, just to ensure all of the flour has incorporated from the sides of the bowl and there isn't anything stuck on the bottom of the bowl. Some lumps are ok.
Spread into the prepared pan and bake at 350˚F for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to cool in the pan on a wire rack, about 45-60 minutes. You may place brownies in the fridge/freezer to speed this process along. If parchment paper was used, lift the ends to remove the brownies from the pan once cooled and place on a cutting board.
Prepare frosting by placing the cream cheese in a mixing bowl. Using a hand mixer, beat until smooth. Gradually add the butter 1 Tablespoon at a time, and continue beating until smooth and well blended. Add the powdered sugar and vanilla all at once. Blend until combined and smooth. (Don't beat too long or the frosting will be too soft to pipe. If this happens, place the frosting in the refrigerator or freezer until it firms back up.)
Spread frosting over cooled brownies. Cut and serve.
Notes
**Cream Cheese Frosting: Feel free to double the frosting recipe if you like a thicker layer on top.
To Store: Cover the pan of brownies with foil or plastic wrap. Alternately place brownie pieces in an airtight container in a single layer. Store in the fridge for up to 3 to 4 days.
To Consume: Allow brownies to come to room temperature before consuming. (You could also eat the red velvet brownies cold if you wish to.)
To Freeze: Individually wrap each brownie in plastic wrap and place in a freezer-safe zip-top bag. Store in the freezer for up to 2 months. Unwrap (so the plastic wrap doesn’t stick) and thaw on a plate in the fridge overnight.