Name: Red Velvet Brownies with Tangy Cream Cheese Frosting
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: Unsalted butter – 2 ¼ sticks; Ghirardelli Milk Chocolate Chips – 3 ½ cups; Large eggs (room temp) – 5; Granulated sugar – ½ cup; Packed brown sugar – 1 ¼ cups; Salt – 1 teaspoon; Vanilla extract – 1 ¼ teaspoons; Red food coloring – 2 tablespoons; All-purpose flour – 2 cups; Baking powder – 1 teaspoon; Ghirardelli unsweetened cocoa powder – 3 tablespoons; Cream cheese (softened) – 4 ounces; Unsalted butter (room temp) – 5 tablespoons; Salt (for frosting) – ⅛ teaspoon; Vanilla extract (for frosting) – 1 teaspoon; Confectioners sugar – 3 cups; Heavy cream or milk – 2 tablespoons

Red Velvet Brownies with Tangy Cream Cheese Frosting

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These decadent Red Velvet Brownies are the perfect marriage of rich milk chocolate and tangy cream cheese frosting. Using high-quality Ghirardelli chocolate ensures a fudgy, bakery-style texture that melts in your mouth. Perfect for holidays, Valentine’s Day, or any day you need a vibrant, sweet treat.

Author: ava
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Yield: 24 brownies
Category: Dessert
Cuisine: American

Ingredients

Unsalted butter – 2 ¼ sticks

Ghirardelli Milk Chocolate Chips – 3 ½ cups

Large eggs (room temp) – 5

Granulated sugar – ½ cup

Packed brown sugar – 1 ¼ cups

Salt – 1 teaspoon

Vanilla extract – 1 ¼ teaspoons

Red food coloring – 2 tablespoons

All-purpose flour – 2 cups

Baking powder – 1 teaspoon

Ghirardelli unsweetened cocoa powder – 3 tablespoons

Cream cheese (softened) – 4 ounces

Unsalted butter (room temp) – 5 tablespoons

Salt (for frosting) – ⅛ teaspoon

Vanilla extract (for frosting) – 1 teaspoon

Confectioners sugar – 3 cups

Heavy cream or milk – 2 tablespoons

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Instructions

Preheat oven to 350°F and line a 9×13 baking pan with parchment paper.

Melt milk chocolate chips and butter in the microwave or over low heat until smooth; set aside to cool.

In a large bowl, whisk together eggs, vanilla, granulated sugar, and brown sugar.

Whisk the red food coloring into the egg mixture until vibrant.

Slowly pour the cooled chocolate mixture into the egg mixture, whisking constantly to avoid curdling.

Gently fold in the flour, baking powder, salt, and cocoa powder until just combined.

Spread the batter into the prepared pan and bake for 35-40 minutes until a toothpick comes out clean.

Let brownies cool completely in the pan for at least 15 minutes, then refrigerate until cold.

For the frosting, beat softened cream cheese, butter, vanilla, salt, sugar, and cream until smooth and fluffy.

Spread the frosting over the cooled brownies, slice, and serve.

Notes

• Ensure eggs are at room temperature to prevent the melted chocolate from seizing.

• Do not overbake; the brownies will continue to set as they cool.

• For the cleanest slices, wipe your knife with a warm, damp cloth between every cut.

• You can substitute the heavy cream with whole milk or almond milk if preferred.

Find it online: https://pinchofwarmthbakes.com/red-velvet-brownies-recipe/