Red Velvet Brownies
Fudgy red velvet brownies with a surprise gooey cream cheese frosting center.
Servings 9 large brownies
- ½ cup butter 1 stick, cut into 1" pieces
- ½ cup semi sweet chocolate chips
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 2 eggs lightly beaten
- 2 teaspoons pure vanilla extract
- 2 teaspoons red food coloring
- ¾ cup all purpose flour
- ½ teaspoon salt
CREAM CHEESE LAYER
- 5 ounces cream cheese
- 3 tablespoons butter room temperature
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
CREAM CHEESE FILLING
MAKE THE FROSTING: In a medium, microwave-safe bowl, warm the cream cheese for 30 seconds on high. Stir the cream cheese, if it does not stir, warm for an additional 15-20 seconds until fully softened. Add the remaining ingredients and whisk or beat with an electric mixer
FREEZE THE FROSTING LAYER: Line an 8x8 baking pan with plastic wrap. Scoop the frosting into the plastic-lined pan and spread evenly across the bottom.1 Make sure the frosting is even in height and runs from corner to corner, edge to edge. Place the pan in the coldest part of the freezer and let it harden for 2-3 hours.2
PREPARE: Preheat the oven to 350˚ F and line an 8x8 baking pan with parchment paper.
MELT THE BUTTER AND CHOCOLATE: In a medium, microwave-safe bowl, add the butter and chocolate chips. Microwave on high for 30 seconds and whisk the butter and chocolate together. If the chocolate has not completely melted, microwave an additional 10-20 seconds.
MIX IN REMAINING INGREDIENTS: Combine the remaining brownie layer ingredients (sugar, cocoa powder, eggs, vanilla, food coloring, flour, and salt) one at a time, stirring the batter after you add each ingredient. The batter should be thick.
LAYER THE BROWNIES: In the prepared baking pan, spread half the brownie batter over the bottom. Once the brownie batter is evenly spread, pull the frosting out of the pan using the edges of the plastic wrap. With the plastic still attached, place the top of the frosting layer on top of the prepared brownie layer (plastic wrap side should now be on top). Peel back the plastic wrap off the frosting and discard. Top the cream cheese layer with the remaining brownie batter and spread evenly.
BAKE AND COOL: Bake the brownies in the prepared oven for 35-40 minutes. They will still seem soft but will continue to cook while cooking. Allow the brownies to cool for 20-30 minutes. Use the parchment to pull out the brownies and cut into 9 squares. These are best served warm but are still great cooled.
- To spread the frosting more easily without it moving the plastic wrap around, use the back of a spoon that has been dipped in water. If the frosting sticks, dip the spoon in water again.
- When the frosting is ready to go into the brownies it should be almost completely hard otherwise the plastic wrap will not come off.
Serving: 1brownie | Calories: 382kcal | Carbohydrates: 46g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 197mg | Potassium: 68mg | Fiber: 1g | Sugar: 37g | Vitamin A: 169IU | Calcium: 20mg | Iron: 2mg