Ingredients

1 ¼ cups (155g) all-purpose flour

¼ cup (25g) unsweetened cocoa powder

1 cup (200g) granulated sugar

½ cup (115g) unsalted butter, melted

2 large eggs

1 tsp vanilla extract

1 tbsp red food coloring (liquid or gel)

¼ tsp salt

4 oz (115g) cream cheese, softened

2 tbsp unsalted butter, softened

1 cup (120g) powdered sugar, sifted

½ tsp vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal of the brownies later.

Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt until evenly combined. Set aside.

Step 3: In a large mixing bowl, stir the melted unsalted butter and granulated sugar until well incorporated. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract and red food coloring until the mixture is uniformly vibrant red.

Step 4: Gradually fold the dry ingredients into the wet ingredients with a spatula until just combined. Avoid overmixing to keep the brownies tender.

Step 5: Pour the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.

Step 6: While brownies cool, combine the softened cream cheese and softened butter in a mixing bowl. Beat until smooth and creamy. Gradually add the sifted powdered sugar, beating well after each addition. Stir in the vanilla extract to finish the frosting.

Step 7: Once the brownies are at room temperature, spread the cream cheese frosting evenly over the top. Use the parchment paper overhang to lift the brownies out of the pan. Slice into squares and serve.

Tips & Variations

For a richer flavor, use Dutch-process cocoa powder instead of natural cocoa.

If you don’t have red food coloring, try using beet juice or powder as a natural alternative.

Chill the cream cheese and butter before frosting to help the frosting set nicely on the brownies.

Add white chocolate chips or chopped nuts into the batter for extra texture.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 4 days. Before serving, let them come to room temperature for a softer texture, or warm slightly in the microwave for about 10 seconds. They can also be frozen for up to 1 month; thaw overnight in the refrigerator before eating.

FAQs

Can I make the brownies without cream cheese frosting?

Yes, these brownies are delicious on their own. You can dust them with powdered sugar or serve with a scoop of vanilla ice cream instead.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. They are done when the toothpick comes out with a few moist crumbs attached but not wet batter. This ensures a fudgy texture.