Description
These Best Homemade Red Velvet Brownies combine the rich, fudgy texture of classic brownies with the vibrant color and subtle cocoa flavor of red velvet cake. Topped with a smooth and creamy cream cheese frosting, this indulgent treat is perfect for special occasions or any time you crave a delicious dessert with a twist.
Ingredients
Brownie Base
- 2 1/4 sticks unsalted butter (cut into chunks)
- 3 1/2 cups Ghirardelli Milk Chocolate Chips
- 5 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 1/4 cups packed brown sugar
- 1 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons Ghirardelli unsweetened cocoa powder
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 5 tablespoons unsalted butter (room temperature)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 or 3 cups confectioners sugar
- 1-2 tablespoons heavy cream or milk of choice
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Line a 9x13 baking pan with foil or parchment paper and very lightly grease it to prevent sticking.
- Melt chocolate and butter: In a microwave-safe bowl, melt the butter and milk chocolate chips together by microwaving in short intervals, stirring frequently. Alternatively, use a small saucepan on low heat to melt the butter first, then add the chocolate chips and stir continuously until smooth. Remove from heat and allow the mixture to cool.
- Mix eggs and sugars: In a large mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and salt until well combined. Then whisk in the red food coloring to achieve that classic red velvet color.
- Combine chocolate mixture: Once the chocolate and butter mixture is cool enough that it won't cook the eggs, slowly whisk it into the egg and sugar mixture until smooth and fully incorporated.
- Add dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Fold these dry ingredients gently into the wet mixture with a silicone spatula until just combined and no flour streaks remain.
- Bake: Pour the brownie batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Remove from oven and place on a cooling rack for 15 minutes.
- Cool before frosting: After the initial cooling, refrigerate the brownies covered until fully chilled, or let them come to room temperature before frosting to prevent melting.
- Make cream cheese frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter with vanilla extract, salt, confectioners sugar, and heavy cream or milk using an electric mixer on medium-high speed. Continue until the mixture is smooth, creamy, and spreadable.
- Frost the brownies: Spread the cream cheese frosting evenly over the cooled brownies. Cut into 18 servings and enjoy!
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Be careful not to add warm chocolate mixture directly to eggs to avoid curdling.
- Adjust the amount of red food coloring to get the intensity of red you prefer.
- For best results, chill brownies before frosting to prevent the frosting from melting.
- Store frosted brownies covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
