Chef notes
When it comes to these red velvet brownies, it's all about the frosting. It doesn't get more decadent than a kiss of rich cream cheese frosting.
Technique tip: If you don't have a piping bag with a star tip, use a plastic bag with the corner cut off to pipe the frosting.
Swap option: Use chocolate frosting if you prefer.
Ingredients
- 4 ounces bittersweet baking chocolate, chopped
- 3/4 cup butter
- 2 cups sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1 ounce red liquid food coloring
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 1½ cups powdered sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Preparation
For the red velvet brownies:
Preheat oven 350°F. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides. Lightly coat with non-stick cooking spray.
Microwave chocolate and butter in a large microwave-safe bowl for 1½–2 minutes, stirring at 30 second intervals, until melted and smooth. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour, food coloring, vanilla and salt.
Pour mixture into prepared pan. Bake for 44 to 48 minutes or until wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack about 2 hours.
For the cream cheese frosting:
Beat the cream cheese and butter on medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla. Spoon the frosting into a piping bag fitted with a star tip.
To assemble:
Lift brownies from pan, using foil sides as handles; gently remove foil. Cut the brownies into squares and pipe a "kiss" on each brownie.
