Red Velvet Brownies
These moist Red Velvet Brownies are topped with a creamy white chocolate frosting. They're definitely rich and decadent, but you can handle it!
Ingredients
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder, (see note)
- 2 tablespoons red food coloring
Frosting:
- 1/4 cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it. You can also line the pan with aluminum foil if you want to take the whole pan out after baking to frost it.
- In a small bowl, mix cocoa powder and food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
- In a large bowl, with an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
- Spread in the prepared pan. Bake for 25-30 minutes, or until toothpick inserted in center of the brownies comes out clean. Cool before frosting.
- For the frosting: In a medium bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Once the ingredients have combined, whip the frosting until fluffy. If your ingredients are softened you shouldn't have to add any milk but you can add a dash if needed. Frost the top of the brownies with the cream cheese mixture and cut into squares.f you want clean cuts, let the frosting set up by chilling the bars in the fridge before cutting.
- Serve cold or room temperature. Store in the fridge in an airtight container until ready to serve.
Notes
You can use Dutch processed cocoa or natural cocoa in this recipe: