Best Homemade Red Velvet Brownies Recipe

Introduction

These Best Homemade Red Velvet Brownies combine the rich, chocolaty flavor of classic brownies with the vibrant color and subtle tang of red velvet. Topped with a luscious cream cheese frosting, they make a perfect treat for any occasion.

Ingredients

• 2 1/4 sticks unsalted butter (cut into chunks)
• 3 1/2 cups Ghirardelli Milk Chocolate Chips
• 5 large eggs (room temperature)
• 1/2 cup granulated sugar
• 1 1/4 cups packed brown sugar
• 1 teaspoon salt
• 1 1/4 teaspoons vanilla extract
• 2 tablespoons red food coloring
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3 tablespoons Ghirardelli unsweetened cocoa powder
• 4 ounces cream cheese (softened)
• 5 tablespoons unsalted butter (room temperature)
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 2 to 3 cups confectioners sugar
• 1 to 2 tablespoons heavy cream or milk of choice

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan with foil or parchment paper, then lightly grease it.
2. Step 2: Melt the milk chocolate chips and butter together. You can do this in the microwave in short bursts, stirring frequently, or melt the butter over low heat in a saucepan, then add the chocolate chips and whisk constantly until smooth. Set aside to cool.
3. Step 3: In a large bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, and salt until combined. Add the red food coloring and whisk again.
4. Step 4: Slowly whisk the cooled melted chocolate mixture into the egg and sugar mixture. Make sure the chocolate is not hot to prevent curdling the eggs.
5. Step 5: In a separate bowl, combine the flour, baking powder, salt, and cocoa powder. Stir these dry ingredients into the wet mixture with a silicone spatula until just combined and smooth.
6. Step 6: Pour the batter into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a cooling rack and let cool for 15 minutes.
7. Step 7: Once cooled, refrigerate the brownies, covered, to chill before frosting. Alternatively, allow them to reach room temperature if preferred.
8. Step 8: To prepare the cream cheese frosting, beat together the softened cream cheese, unsalted butter, salt, vanilla extract, and confectioners sugar in a mixing bowl. Add heavy cream or milk a little at a time and continue beating until the frosting is smooth and creamy.
9. Step 9: Spread the cream cheese frosting evenly over the cooled brownies. Chill briefly if needed to set the frosting before slicing and serving.

Tips & Variations

• For a more intense red color, add a bit more red food coloring to the batter.
• Use room temperature eggs for better mixing and a smoother batter.
• Try adding chopped nuts or white chocolate chips to the batter for extra texture.
• For a dairy-free version, substitute butter with a nondairy alternative and use a suitable cream cheese substitute for frosting.

Storage

Store the frosted brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. They can also be frozen, wrapped tightly, for up to 2 months; thaw overnight in the refrigerator before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Ghirardelli?

Yes, you can substitute with any unsweetened cocoa powder, but Ghirardelli provides a richer, smoother chocolate flavor which enhances the brownies.

How do I know when the brownies are done?

Insert a toothpick into the center of the brownies; it should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep the brownies fudgy.