Red Velvet Brownies Cream Cheese (Printable Version)
Rich, chocolatey red velvet squares topped with smooth cream cheese frosting - a decadent dessert perfect for special occasions.
# Ingredients:
→ Red Velvet Brownies
01 -
2 ¼ sticks (255g) unsalted butter, cut into chunks
02 -
3 ½ cups (595g) Ghirardelli Milk Chocolate Chips
03 -
5 large eggs, room temperature
04 -
½ cup (100g) granulated sugar
05 -
1 ¼ cups (250g) packed brown sugar
06 -
1 teaspoon salt
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1 ¼ teaspoons vanilla extract
08 -
2 tablespoons red food coloring
09 -
2 cups (240g) all-purpose flour
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1 teaspoon baking powder
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3 tablespoons Ghirardelli unsweetened cocoa powder
→ Cream Cheese Frosting
12 -
4 ounces (115g) cream cheese, softened
13 -
5 tablespoons (70g) unsalted butter, room temperature
14 -
⅛ teaspoon salt
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1 teaspoon vanilla extract
16 -
2-3 cups (240-360g) confectioners' sugar
17 -
1-2 tablespoons heavy cream or milk of choice
# Steps:
01 -
Preheat oven to 180°C (350°F). Line a 23×33cm (9×13 inch) baking pan with foil or parchment paper and very lightly grease.
02 -
Combine milk chocolate chips and butter in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until melted. Alternatively, melt butter in a small saucepan over low heat, then add chocolate chips, whisking constantly until smooth. Remove from heat and allow to cool slightly.
03 -
In a large mixing bowl, whisk together eggs, vanilla extract, granulated sugar, and brown sugar until combined. Whisk in the red food coloring until fully incorporated.
04 -
Gradually whisk the cooled chocolate mixture into the egg mixture until smooth and well combined. Ensure the chocolate isn't too hot to prevent curdling the eggs.
05 -
Gently fold in flour, baking powder, salt, and cocoa powder with a silicone spatula until just combined with no visible flour streaks.
06 -
Transfer batter to prepared pan and bake for 35-40 minutes, until a toothpick inserted in center comes out clean. Place pan on cooling rack for 15 minutes.
07 -
For best results, refrigerate brownies (covered) until completely cooled before frosting, or allow to cool to room temperature.
08 -
In a mixing bowl, combine cream cheese, butter, vanilla, salt, confectioners' sugar, and cream. Beat with an electric mixer on medium-high speed until smooth and creamy, adjusting thickness with additional confectioners' sugar or cream as needed.
09 -
Spread frosting evenly over cooled brownies. For clean cuts, refrigerate briefly before slicing into 12 large or 24 smaller portions.
# Notes:
01 -
Makes 12 large or 24 smaller brownies in a 9×13 inch pan.
02 -
For best texture, ensure all refrigerated ingredients reach room temperature before beginning.
03 -
These brownies can be stored in an airtight container in the refrigerator for up to 5 days.