Red Velvet Brownies with Cream Cheese Frosting
Red velvet brownies…for Valentine’s Day. I know, it’s truly groundbreaking! But, sometimes it’s totally acceptable to be predictable. I’m happy to eat anything red velvet pretty much anytime of the year and know a lot of you feel the same way so we’re doing it! Classic red velvet brownies with cream cheese frosting for Valentine’s Day.
One of the items on my blogging to-do list has been to go through older recipes that I published during the first two years of my blog in 2011-2012. First, the pictures were mostly downright embarrassing. Many of the recipes can also use some tweaking and re-writing, especially the directions! There were some really delicious recipes that deserve some love and these brownies were one of them.
I tweaked a few things from my original recipe including using less flour which makes for the perfect fudgey brownie! When it comes to brownies, I prefer less cakey…always! I added a bit more chocolate and changed the recipe to be made in an 8×8 dish. I’m crazy for that deeper red color too!
I also mixed up the fluffiest cream cheese frosting because it is a must for red velvet desserts. Throw some cute sprinkles on top and these are ready to go! The hardest part about making brownies? Waiting for them to cool before slicing!
For the Brownies:
- 6 tablespoons unsalted butter
- 4 ounces semi-sweet chocolate chips
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup unsweetened cocoa powder
- 2 large eggs
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon white vinegar
- 1 tablespoon red gel food coloring
- 1/3 cup buttermilk (see note)
For the Frosting:
- 6 ounces plain cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 2 cups powdered sugar
- 1-2 tablespoons half and half (or milk)
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F. Line an 8x8 or 9x9 baking dish with foil, letting some extra to hang over the sides and spray with cooking spray and set aside. Add the butter and chocolate chips to a microwave-safe bowl. Heat in 30 second increments in the microwave, stirring between each round until melted and smooth. Set aside and let cool.
- In a small bowl, stir together the flour, salt, and cocoa powder. Set aside. In a separate mixing bowl, beat together the eggs and sugar for 2 minutes with a hand mixer. Then mix in the vanilla, vinegar, and food coloring.
- Mix the dry ingredients into the wet ingredients along with the buttermilk. Mix until just combined, do not overmix. Pour the batter into the baking dish and bake for 30-35 minutes or until a toothpick inserted comes out with just a few crumbs. Let the brownies cool completely (about 2 hours) before frosting and slicing.
- To make the frosting, add the softened cream cheese and butter to a mixing bowl and beat with a hand mixer for about 3 minutes until smooth. Add in the powdered sugar, 1 tablespoon of the half and half and the vanilla. Mix until the frosting is well-combined and fluffy, add the additional tablespoon of half and half (or more) as needed to thin. If the frosting seems too thin, add additional powdered sugar, a few tablespoons at a time.
You can make your own buttermilk for this recipe by measuring out 1/3 cup of the buttermilk and mixing in about a teaspoon of white vinegar. Let stand for 5 minutes and then add to the recipe as instructed!
Amount Per Serving: Calories: 311 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 54mg Sodium: 122mg Carbohydrates: 45g Fiber: 1g Sugar: 37g Protein: 3g