Red Velvet Brownies
When it comes to these Red Velvet Brownies, you really can't go wrong. They have a deliciously fudgy, chewy texture with a mild chocolate flavor, slight tanginess and beautiful red hue. Not to mention the creamy cream cheese frosting that makes them extra drool-worthy. Add these to the top of your "to-bake" list!
š½ļø Makes 16
Ingredients
| 1 cup (120 g) | all-purpose flour |
| Ā½ tsp | baking powder |
| Ā¼ tsp | salt |
| 2 oz (60 g) | 70% cacao dark chocolate, chopped |
| Ā½ cup (115 g) | unsalted butter |
| 1 cup (200 g) | granulated sugar |
| Ā¼ cup (55 g) | light brown sugar |
| 1 tbsp (15 ml) | red food coloring |
| 2 tsp (10 ml) | vanilla extract |
| 1 tsp | apple cider vinegar |
| 2 | large eggs |
| Ā½ cup (115 g) | butter, softened (cream cheese frosting) |
| 4 oz (113 g) | cream cheese, softened |
| 2Ā½ cups (300 g) | powdered sugar |
| Ā½ tsp | vanilla bean paste |
| Pinch | salt, to taste |
Instructions
Total time: 1 hour 30 minutes Ā· Yield: 16 brownies
- Preheat the oven to 350Ā°F (180Ā°C). Grease an 8 x 8-inch (20 x 20-cm) pan with butter or nonstick cooking spray and then line the pan with parchment paper, leaving an overhang on all sides. Grease the parchment with butter or nonstick cooking spray and then set it aside.
- To make the brownies, in a mixing bowl, whisk together the flour, baking powder and salt, and set it aside.
- To a large microwave-safe bowl, add the chopped chocolate and butter and heat the mixture in the microwave on 50% power, in 30-second intervals, stirring after each interval until the chocolate is melted and smooth (alternately you can melt it in a double boiler over the stove top).
- Add the granulated sugar and light brown sugar to the melted chocolate mixture, and, using a rubber spatula, stir to combine.
- Mix in the red food coloring, vanilla and apple cider vinegar. Stir in the eggs. Add the flour mixture and mix just until combined.
- Pour the batter into the prepared pan, spread into an even layer and bake for 35 to 40 minutes, until a toothpick comes out with a few moist crumbs. Place the pan on a wire rack to cool the brownies completely.
- To make the cream cheese frosting, in a large bowl using a handheld mixer, beat the butter and cream cheese together on high speed until they're smooth and creamy. Add the powdered sugar, vanilla bean paste and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add a pinch of salt if the frosting is too sweet. (I usually add anywhere between ā to Ā¼ teaspoon of salt.)
- Remove the cooled brownies from the pan and frost the bars with a thick layer of the frosting before cutting into squares.
- Cover and store leftover brownies in an airtight container at room temperature for 1 day or in the refrigerator for 3 days.