Naturally Red Velvet Brownies

Naturally Red Velvet Brownies: A Delicious and Healthier Twist

Who doesn’t love the rich, decadent taste of red velvet? However, many recipes rely on artificial food coloring to achieve that signature hue. That’s why these Naturally Red Velvet Brownies are a game-changer. By using beet juice concentrate or beetroot powder, this recipe offers a vibrant red color without artificial dyes—perfect for those who want a more natural approach to baking. Plus, the beets subtly enhance the moist, fudgy texture without compromising on flavor.

But what makes this recipe truly special? First, it’s incredibly easy to follow, even for beginners. Whether you’re a seasoned baker or just starting out, you’ll appreciate how straightforward it is to whip up a batch. Additionally, the combination of cocoa and vanilla creates that classic red velvet flavor we all adore. The cream cheese frosting on top adds the perfect tangy sweetness, making these brownies irresistible. For those looking to elevate the presentation in a different way, a drizzle of melted white chocolate provides an elegant alternative.

Not only is this recipe visually stunning, but it’s also versatile. You can serve these brownies at family gatherings, holiday parties, or even as an indulgent treat on a quiet weekend. Because they’re made with natural ingredients, they’re a great conversation starter—your guests will love learning about the creative use of beets in such a classic dessert.

In short, these Naturally Red Velvet Brownies check all the boxes: easy, delicious, and impressive. So, why not give them a try? You’ll enjoy a healthier take on a beloved treat while impressing everyone with your baking skills. After all, who says natural can’t be indulgent?

Now it’s your turn to bake up something truly memorable! These brownies will surely become a favorite in your kitchen.

INGREDIENTS

For Brownies:
3/4 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/4 cup brown sugar, packed
3/4 cup granulated sugar
1/4 cup beet juice concentrate (or 2 tbsp beetroot powder mixed with 2 tbsp water)
2 large eggs, room temperature
1 tsp pure vanilla extract
1/4 cup unsweetened cocoa powder (high quality for best flavor)
1/2 tsp baking powder
1/4 tsp salt

For Cream Cheese Frosting:
4 oz cream cheese, softened
1/2 cup powdered sugar, sifted
1–2 tbsp milk (adjust for consistency)
1/2 tsp pure vanilla extract

Optional Topping:
2–3 tbsp melted white chocolate chips

INSTRUCTIONS

1. Preheat oven to 350°F (175°C): First, grease an 8×8 baking pan or line it with parchment paper to ensure easy removal later.
2. Prepare beet coloring: If using beet juice concentrate, ensure it is thick and vibrant for the best color. If the concentrate appears diluted, increase the amount slightly to achieve your desired red hue (up to 1/3 cup). For beetroot powder, mix 2 tbsp with 2 tbsp water for a vibrant tone, or adjust to 3 tbsp powder with 3 tbsp water for a richer red color.
3. Mix wet ingredients: To start, whisk together the melted butter, granulated sugar, and brown sugar in a large bowl until smooth and creamy. Then, add the beet coloring, eggs, and vanilla extract. Continue whisking until everything is fully combined, and the color looks vibrant.
4. Combine dry ingredients: Meanwhile, sift the flour, cocoa powder, baking powder, and salt together in a medium bowl. Gradually fold the dry ingredients into the wet mixture, stirring carefully until just combined. However, be sure not to overmix, as this could affect the brownies’ texture.
5. Bake: After the batter is ready, pour it into the prepared pan, spreading it evenly with a spatula. Next, place the pan in the oven and bake for 25–28 min. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs. Be cautious not to overbake, as this may result in dry brownies.
6. Cool completely: Once baked, remove the pan from the oven and let the brownies cool for 10–15 min. Then, transfer them to a wire rack to cool completely before applying the frosting.
7. Prepare cream cheese frosting: While the brownies cool, beat the softened cream cheese in a medium bowl until it becomes fluffy. Next, add the powdered sugar and vanilla extract, mixing until smooth and creamy. If needed, gradually add milk, 1 tbsp at a time, to achieve the desired consistency.
8. Frost and top: Once the brownies are fully cooled, either spread the cream cheese frosting evenly over the top or drizzle melted white chocolate chips as an alternative topping. To drizzle, use a spoon or a small piping bag for a more precise and decorative finish.
9. Serve and enjoy: Finally, slice the brownies into 9 or 12 squares, depending on your preference. Serve them at room temperature to enjoy their best flavor and texture.
10. Storage: For longer freshness, store the brownies in an airtight container in the refrigerator for up to 4 days. Before serving, allow them to come to room temperature for optimal taste

Helpful Tips to Perfect This Recipe

• Ensure Vibrant Coloring: For the best natural red hue, use thick beet juice concentrate or mix beetroot powder with warm water until completely smooth. This ensures the color spreads evenly throughout the batter, creating a rich red tone that looks stunning when baked.
• Avoid Overmixing: When combining the dry and wet ingredients, gently fold them together just until no streaks of flour remain. Overmixing can lead to dense, tough brownies instead of the soft, fudgy texture you’re aiming for.
• Achieve a Smooth Frosting Finish: For a perfectly creamy cream cheese frosting, make sure the cream cheese is fully softened before mixing. Additionally, sifting the powdered sugar helps eliminate lumps, giving your frosting a smooth, professional appearance.