Description
Red velvet brownies deliver pure chocolate bliss straight from Southern baking traditions. Smooth cream cheese frosting crowns these delightful chocolate squares, making your dessert dreams come true with rich, classic flavor.
Ingredients
Scale
Main Ingredients:
- 5 large eggs
- 3 ½ cups milk chocolate chips
- 2 ¼ sticks (255 grams) unsalted butter
- 2 cups all-purpose flour
Supporting Ingredients:
- 1 ¼ cups packed brown sugar
- ½ cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 tablespoons red food coloring
- 1 ¼ teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
Frosting Ingredients:
- 2 to 3 cups confectioners’ sugar
- 4 ounces (113 grams) cream cheese
- 5 tablespoons unsalted butter
- 1 to 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Prepare your 9×13-inch baking dish by lining it with parchment paper, ensuring you have extra hanging over the sides. Coat the surface lightly with butter or cooking spray to prevent sticking. Set your oven to precisely 350°F (175°C).
- Combine 2 ¼ sticks of unsalted butter and 3 ½ cups milk chocolate chips in a saucepan. Melt slowly over low heat, stirring continuously until smooth and glossy. Remove from heat and allow to cool for 5-7 minutes.
- Whisk 5 large room-temperature eggs with ½ cup granulated sugar, 1 ¼ cups brown sugar, 1 teaspoon salt, 1 ¼ teaspoons vanilla extract, and 2 tablespoons red food coloring until the mixture becomes light and fully incorporated.
- Gradually pour the slightly cooled chocolate mixture into the egg mixture, whisking steadily to prevent egg scrambling. Ensure thorough blending of the two mixtures.
- Sift 2 cups all-purpose flour, 1 teaspoon baking powder, and 3 tablespoons unsweetened cocoa powder into the wet ingredients. Fold gently with a spatula until just combined—do not overmix the batter.
- Transfer the batter to your prepared pan, spreading it evenly to create a uniform layer. Bake for exactly 40 minutes at 350°F (175°C), checking doneness with a toothpick that should have a few moist crumbs when removed.
- Allow brownies to rest in the pan for 15-20 minutes. Then lift them out using parchment paper overhang and transfer to a wire rack for complete cooling.
- Create frosting by beating 4 ounces softened cream cheese and 5 tablespoons room-temperature butter until fluffy. Add ⅛ teaspoon salt and 1 teaspoon vanilla extract. Gradually incorporate 2-3 cups confectioners’ sugar.
- Adjust frosting consistency by adding 1-2 tablespoons heavy cream or milk. Spread generously over completely cooled brownies. Decorate with optional chocolate hearts or sprinkles if desired.
Notes
- Sift the cocoa powder and flour together to prevent lumps and ensure a smooth, velvety texture in your brownies.
- Room temperature eggs blend more evenly into the batter, creating a more consistent and tender brownie.
- For a gluten-free version, swap regular flour with a cup-for-cup gluten-free baking blend, which works perfectly in this recipe.
- Cream cheese frosting should be added only after the brownies have completely cooled to prevent melting and maintain a beautiful, clean swirl pattern.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 384 kcal
- Sugar: 38 g
- Sodium: 164 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 68 mg