Red velvet is a classic and beloved flavor. This easy, fudgy, red velvet brownies recipe brings two classic desserts together. It’s drizzled with a tasty and colorful cream cheese icing. They are rich and decadent and pair beautifully with a scoop of vanilla ice cream. Whether you are serving these up for Valentine’s Day, fourth of July, Christmas, or just as a delectable dessert they are sure to be a hit.
Chocolate chips- For this ingredient use high quality chips. I used Ghirardelli.
Red food coloring- This ingredient is actually optional. It adds no flavor and can be replaced with an equal amount of milk.
Eggs- Make sure the eggs are large so there is a proper moisture ratio to the batter. Most store-bought eggs will fit the bill.
Cocoa Powder- Quality cocoa powder is a must for this. Just like the chocolate chips I don’t recommend the off brand/store brand for this.
Frosting- The frosting is optional but helps add a nice, colorful flare to it.
I recommend a metal 9×13″ pan for baking. Cooking time may change for a glass pan. If you have a convection oven, make sure to use the bake setting not convection.
Red velvet brownies
Equipment
- 1 Metal 9×13" baking pan
Ingredients
Brownies
- 1 1/4 cup unsalted butter
- 3 1/2 cups 60% dark chocolate chips high quality
- 5 large eggs
- 3/4 cup granulated sugar
- 1 cup brown sugar packed
- 2 tsp vanilla extract
- 1 1/2 tbsp red food coloring
- 1 tbsp milk
- 1 tsp salt
- 1 tsp baking powder
- 1/4 cup cocoa powder
- 2 cups all-purpose flour
- 1 1/2 cups white chocolate chips high quality
For the frosting drizzle
- 3 tbsp cream cheese
- 2 tbsp unsalted butter
- 1 dash salt
- 1/2 tsp vanilla extract
- 3 tbsp confectioners' sugar
- food coloring if desired
Instructions
- Preheat the oven to 350 degrees F.
- In a microwavable container add the dark chocolate chips and butter. Microwave in 30 second intervals stirring between each until it is fully melted and smooth. Set aside to cool.
- In a large separate bowl, combine the eggs, sugars, vanilla, milk, and food coloring. Mix until fully incorporated.
- Once the chocolate is cooled to lukewarm or colder stir the chocolate into the sugar and egg mixture.
- Sift into the large bowl the salt, baking powder, cocoa powder, and flour. Mix thoroughly but do not over stir.
- Fold in white chocolate chips.
- Pour the batter into a greased metal 9×13" baking pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely then ice if desired and cut into 16 squares for serving.
Frosting
- In a small bowl cream together the butter, cream cheese, salt and vanilla until smooth. Add the powder sugar and mix well.
- If desired mix in food coloring.
- Scoop frosting into a sandwich bag and cut a small hole at the bottom corner of the bag.
- Drizzle frosting onto cooled brownies.
