These made-from-scratch Frosted Red Velvet Brownies are rich and fudgy. The gorgeous color and the dreamy cream cheese frosting turns them into a feast for the eyes and the tummy. While the origin of red velvet cake isn’t clear, this fact remains: it’s not just about the color but, the flavor as well. Make these brownies for your sweetheart or any occasion when you want to “wow” your family and friends with a spectacular hand-held dessert.
Frosted Red Velvet Brownies
I’ve often heard red velvet described as chocolate cake with food coloring. While it’s true, there are both components in red velvet, these fudgy brownies do have a different texture as well. Even though I can’t fully explain it, the taste of red velvet in these brownies is simply amazing. In the South, we love red velvet anything but, the story regarding the origin is nowhere near the South. In fact, it’s believed to have been originally created by the pastry chefs at the Waldorf Astoria in New York. Southerners have gladly adopted it, and it has become a quintessential Southern delicacy filled with charm.
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Helpful Kitchen Items:
Frosted Red Velvet Brownies
Ingredients
- 6 oz bittersweet chocolate roughly chopped
- 1 cup butter 2 sticks
- 2 1/2 cup granulated sugar
- 4 large eggs
- 1 1 oz bottle red food coloring
- 1 tsp pure vanilla extract
- 2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt 1/4 tsp if using salted butter
- Frosting:
- 1 8 oz cream cheese, softened
- 1/2 cup salted butter softened
- 1 tsp pure vanilla extract
- 2 cups powdered sugar
- Heavy cream
Instructions
- Preheat the oven to 350°F. Spray a 9x13-inch pan with baking spray. Set aside.
- In a medium-size microwave safe bowl melt together the chocolate and butter. Melt at 50% power in 45 second increments stopping to stir each time. Repeat until smooth.
- Whisk in the sugar mixing until fully combined.
- Add the eggs one at a time mixing well after each addition.,
- Use a large spoon or spatula to mix-in the food coloring and vanilla. Mix well.
- Sift together the flour, baking powder and salt. Gradually stir into the wet ingredients. Stir until fully moistened.
- Spread evenly into the prepared pan.
- Bake for 40-50 minutes OR until a toothpick inserted into the center shows moist crumbs.
- Cool completely in the pan on a cooling rack.
- Frosting: Use a mixer to beat together the cream cheese, butter and vanilla. Add the powdered sugar continuing to beat until smooth. Add cream 1 Tbsp at a time to thin to spreading consistency, if needed. Spread over cooled brownies.
- Store chilled. Dust with powdered sugar before serving, if desired.
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Katherine says
Red velvet brownies?? Life just got better.
Melissa says
Right?! Thanks!
Pat says
Why the bittersweet chocolate? Would other types not work?
Melissa says
Bittersweet chocolate has a higher amount of cacao.