Best Homemade Red Velvet Brownies (Print Version)
# Ingredients:
→ Red Velvet Brownies
01 -
2 ¼ sticks unsalted butter, cut into chunks
02 -
3 ½ cups Ghirardelli milk chocolate chips
03 -
5 large eggs, room temperature
04 -
½ cup granulated sugar
05 -
1 ¼ cups packed brown sugar
06 -
1 teaspoon salt
07 -
1 ¼ teaspoons vanilla extract
08 -
2 tablespoons red food coloring
09 -
2 cups all-purpose flour
10 -
1 teaspoon baking powder
11 -
3 tablespoons Ghirardelli unsweetened cocoa powder
→ Cream Cheese Frosting
12 -
4 ounces cream cheese, softened
13 -
5 tablespoons unsalted butter, room temperature
14 -
⅛ teaspoon salt
15 -
1 teaspoon vanilla extract
16 -
2 to 3 cups confectioner's sugar
17 -
1 to 2 tablespoons heavy cream or milk of choice
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 9x13 baking pan with foil or parchment paper and lightly grease.
02 -
Melt milk chocolate and butter in the microwave until melted, or use a small saucepan over the lowest setting, stirring constantly until smooth. Allow to cool.
03 -
In a large mixing bowl, whisk together eggs, vanilla, granulated sugar, and brown sugar. Add red food coloring and whisk until combined.
04 -
Whisk the cooled melted chocolate mixture into the egg and sugar mixture until smooth. Ensure the melted butter has cooled to prevent curdling the eggs.
05 -
In a separate bowl, combine flour, baking powder, salt, and cocoa powder. Stir the dry ingredients into the wet mixture using a silicone spatula until fully combined.
06 -
Pour the batter into the prepared baking pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
07 -
Transfer the pan to a cooling rack and let cool for 15 minutes. Refrigerate, covered, until cooled for frosting, or allow to reach room temperature before frosting.
08 -
In a mixing bowl, combine cream cheese, butter, vanilla, salt, confectioner's sugar, and cream or milk. Beat on medium-high speed until smooth and creamy.
# Notes:
01 -
Makes 12 large or 24 smaller brownies in a 9x13 pan.