Red Velvet Brownies

8 Jan

I don’t know what makes red velvet so special, but it certainly is, and what better way to ring in the New Year than with a brownie that’s full of elegance and topped with the most insane amount of frosting. These brownies have the best proportion of frosting to brownie that I have ever seen. That’s what drew me to them in the first place–I never say no to frosting, especially delicious homemade cream cheese frosting! That, and the brownie itself is rich and moist with all the luxuriousness of red velvet. I can promise they won’t last long!

Adapted from une Gamine dans la Cuisine

Printable Recipe

Brownies

4 oz. bittersweet chocolate

3/4 cup unsalted butter

1 cup sugar

1 cup brown sugar, packed

3 eggs

1 1/2 cups flour

1 oz. red food coloring

1 1/2 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

Preheat the oven to 350°. Line a 9″x9″ baking pan with parchment paper.

In a large heatproof bowl set over a pot of simmering water, melt the chocolate and butter, stirring occasionally. As soon as the mixture is smooth, remove from heat and whisk in the sugars. After the sugar is dissovled, whisk in the eggs one at a time. Add the flour, food coloring, baking powder, vanilla, and salt and mix until the flour is just combined–no more than 50 strokes. (No tough brownies for us!) Pour the batter in to the prepared pan. Bake for about 40 minutes, or until a skewer inserted into the middle comes out with just a few crumbs on it. Let cool completely before frosting.

Frosting

12 oz. (a package and a half) cream cheese, softened

3 tablespoons unsalted butter, softened

3 cups powdered sugar

1/4 teaspoon salt

1/2 teaspoon vanilla extract

In a large mixing bowl, beat cream cheese and butter together until fluffy (about 2 minutes). Gradually add in powdered sugar until a thick frosting forms. Add in the salt and vanilla and beat on high speed until creamy. Spread frosting over cooled brownies.

(I told you they wouldn’t last!)

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One Response to “Red Velvet Brownies”

Trackbacks/Pingbacks

  1. Green Velvet Cream Cheese Swirl Brownies « baking all the rules - March 18, 2012

    […] I have wondered before: what exactly is the point of red velvet? And what could be the point of St. Patrick’s Day? I’m talking about for the average […]

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