Fudgy Red Velvet Brownies
These Fudgy Red Velvet Brownies are a mash-up of red velvet cake and fudgy, crackly top brownies topped with a tangy cream cheese frosting. Recipe yields 16 brownies.
Servings: 16 brownies
Calories: 191kcal
Ingredients
- 100 g 70% cacao dark chocolate chopped
- 85 g unsalted butter
- 30 g canola oil
- 150 g granulated sugar
- 110 g light brown sugar
- 3 large eggs
- 2 teaspoon vanilla bean paste
- Red gel food coloring
- 1 teaspoon white vinegar
- 65 g all-purpose flour
- 20 g unsweetened natural or Dutch process cocoa powder
- 15 g cornstarch
- ½ teaspoon fine sea salt
- cream cheese frosting
Instructions
- Preheat oven to 350°F (180°C). Grease and line an 8x8-inch pan with parchment paper, letting the excess extend over the sides of the pan. Set aside.
- Place the chopped chocolate in a small heatproof bowl and then set aside.
- Add the butter and oil to a small saucepan over medium heat and cook until the mixture just comes to a vigorous simmer, stirring often. Immediately pour the hot butter mixture over the chocolate and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using an electric hand mixer, whisk together the granulated sugar, brown sugar, and eggs on medium-high until the sugar is *mostly* dissolved, about 5 minutes. Beat in the vanilla, red food coloring, and vinegar until combined.
- Add the slightly cooled chocolate mixture and beat until incorporated. Add the flour, cocoa powder, cornstarch, and salt, and use a rubber spatula to gently fold until just combined.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 20 minutes and then remove the pan from the oven and slam them on a flat surface 2-3 times (this deflates them slightly, giving them a more even texture and encouraging that beautiful crackly top). Return to the oven and bake until a toothpick inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 5-10 additional minutes. The brownies will continue to cook and set as they cool.
- Allow brownies to cool completely in the pan. Once cooled, frost with cream cheese frosting.
Nutrition
Serving: 1brownie | Calories: 191kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 46mg | Sodium: 90mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 186IU | Calcium: 19mg | Iron: 1mg
