Red Velvet Brownies w/ Cream Cheese Icing

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2

Mix Wet: In a large bowl, whisk melted butter cocoa butter and espresso powder together until combined. Add sugar Whisk in eggs one at a time, followed by vanilla extract, red food coloring, and white vinegar.

Step 3

Fold Dry: Sift in flour, and salt. Gently fold with a spatula until just combined—do not overmix.

Step 4

Bake: Spread the batter evenly into the prepared pan. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (avoid overbaking to keep them fudgy). Let cool completely in the pan.

Step 5

Make Icing: Beat softened cream cheese, powdered sugar, and vanilla in a bowl until smooth and lump-free. In a separate cold bowl, whip heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 6

Assemble: Spread the whipped cream cheese icing evenly over the fully cooled brownies. Chill in the refrigerator for 30 minutes to set before slicing.

Step 7

Bloom the Cocoa Powder: Mix the cocoa powder and espresso powder directly with the hot melted butter before adding the other ingredients. The heat dissolves the cocoa particles, releasing a much deeper, richer chocolate flavor.

Step 8

Don't Skip the Vinegar: The teaspoon of white vinegar isn't just for classic flavor; the acid reacts with the cocoa and food coloring to give the brownies a brighter, more vibrant ruby hue.

Step 9

Chill Your Bowls & Beaters: For the whipped cream cheese icing, freeze your mixing bowl and whisk attachment for 10 minutes before whipping the heavy cream. Cold equipment yields maximum volume and stiffer peaks.