Description
Bake rich, moist pink velvet brownies with a slight tang, topped with a classic, sweet cream cheese frosting.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 2 1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon red food coloring (gel preferred for vibrant color)
- 1/2 teaspoon pink food coloring (optional, for deeper pink)
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter and granulated sugar until combined.
- Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, and salt.
- In a small bowl, mix the white vinegar, buttermilk, and baking soda. This will foam slightly. Stir in the red and pink food coloring until you achieve a deep pink color.
- Alternate adding the dry ingredients and the buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
- Let the brownies cool completely in the pan on a wire rack before frosting.
- To make the frosting, beat the softened cream cheese and 1/2 cup softened butter together until smooth.
- Gradually add the sifted powdered sugar, beating until creamy. Stir in 1 teaspoon vanilla extract.
- Once the brownies are cool, spread the cream cheese frosting evenly over the top. Cut into squares.
Notes
- For a deeper red velvet flavor profile, use 1 teaspoon of red food coloring and omit the pink coloring.
- If you prefer white chocolate chips, fold 1 cup of white chocolate chips into the batter before pouring it into the pan.
- Store frosted brownies in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 410
- Sugar: 45
- Sodium: 180
- Fat: 23
- Saturated Fat: 14
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
- Cholesterol: 85