Red Velvet Brownies with Cream Cheese Glaze
These Red Velvet Brownies are rich, fudgy, and perfectly festive, with that classic red velvet tang and a creamy drizzle of cream cheese glaze. Baked in an 8-inch square tin, they’re easy to slice and share - perfect for holidays, date nights, or whenever you fancy something indulgent.
Equipment
- Mixing Bowls
- Whisk
- Baking Paper/Greaseproof Paper
- Piping Bag optional, for the drizzle
Ingredients
For the Brownies
- 170 grams unsalted butter melted ¾ cup
- 250 grams caster sugar 1 ¼ cups
- 2 tablespoons cocoa powder 2 tbsp
- 2 large eggs 2 large
- 1 teaspoon vanilla extract 1 tsp
- 1 teaspoon white vinegar 1 tsp
- 1 tablespoon red food colouring gel or oil-based preferred
- 125 grams plain flour 1 cup
- ¼ teaspoon salt ¼ tsp
For the Cream Cheese Glaze
- 100 grams cream cheese softened 3 ½ oz
- 200 grams icing sugar sifted ¾ cup + 2 tbsp
- 1 teaspoon vanilla extract 1 tsp
- 1-2 tablespoons milk as needed for drizzling consistency
- 50 grams softened butter
Instructions
- Preheat the oven to 170°C (340°F). Grease and line an 8-inch square tin with baking parchment.
- In a large bowl, whisk together melted butter, sugar, and cocoa powder until smooth and glossy.
- Add the eggs one at a time, whisking well after each addition. Stir in vanilla extract, vinegar, and red food colouring.
- Fold in the flour and salt with a spatula until just combined. The batter should be thick and smooth.
- Pour into the tin and spread evenly. Bake for 25-30 minutes or until the edges are set but the middle is slightly soft. A few moist crumbs on a skewer are perfect.
- Cool completely in the tin before glazing.
- To make the glaze, beat cream cheese and butter until smooth, then add icing sugar, vanilla, and enough milk or water to reach a drizzling consistency.
- Drizzle over cooled brownies, then slice into neat squares once the glaze has set slightly.