Description
Velvety fudge brownies with a deep red cocoa swirl and tangy cream cheese frosting. Moist, gooey, and balanced with cocoa bitterness in under 50 minutes.
Ingredients
Unsalted butter, 1 cup (2 sticks) (room temperature)
Granulated sugar, 2 cups
Large eggs, 4 (room temperature)
Vanilla extract, 1 tsp
Cocoa powder, 1 tbsp
All-purpose flour, 2½ cups
Salt, ½ tsp
Red food coloring, 2 tbsp (gel recommended)
White chocolate chips, ½ cup (optional)
Cream cheese, 8 oz (softened)
Unsalted butter (for frosting), ½ cup
Powdered sugar, 2 cups
Instructions
Preheat oven to 350°F (175°C). Butter a 9×9-inch pan and line with parchment paper leaving 1-inch overhang.
Whisk melted butter and sugar until combined (1-2 minutes with mixer).
Gradually add whisked eggs, 1 at a time, beating 10 seconds after each addition.
Add vanilla extract and red food coloring; whisk until color is uniform and batter resembles thick raspberry syrup.
In separate bowl, mix flour, cocoa powder, salt, and red food coloring.
Fold dry ingredients into wet mixture until just combined.
Pour batter into prepared pan. Optional: sprinkle white chocolate chips evenly.
Bake for 35 minutes or until center is slightly underbaked. Let cool completely.
Prepare cream cheese frosting by beating softened butter and cream cheese until smooth.
Gradually add sifted powdered sugar and mix until fluffy. Spread over cooled brownies.
Chill for 15 minutes before slicing into 16 squares.
Notes
Use salted butter if unsalted is unavailable
Adjust to gluten-free by substituting flour blend (add ½ tsp xanthan gum if needed)
Gel food coloring ensures vibrant red color
Room-temperature ingredients emulsify better
Frosting can be substituted with vegan cream cheese alternative
- Prep Time: 15
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 300
- Sugar: 27g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg