Red Velvet Brownies

23 Oct

I have been obsessed with all things red velvet lately, so when I saw these brownies on Pinterest, I knew I had to make them. I was a little worried the frosting in the original recipe would be too sweet per the remarks of the poster, so I decided to play it safe and use my tried and true cream cheese frosting. I got the recipe from Bobby Flay’s Throw-down Red Velvet cupcakes, so I knew it’d be great. The frosting recipe makes A TON. I normally halve Bobby’s recipe, which I did this time around (I posted the recipe below this way), and there was still a lot left over. You could halve the recipe below if you want and still have plenty.

So how did these turn out? Holy mother of freaking AWESOME. For reals. I took some of these into work and those guys were going crazy for them. Said they were even better than the red velvet cupcakes that I normally bring in. And these were way easier! There isn’t anything I’d do to change this recipe, it was perfect!

p.s. My brownies took closer to 40 mins to bake. Also, the top will crack a lot when cut so don’t freak out. It’ll all get covered up by the frosting anyway. Maybe this would be remedied by frosting before cutting… let me know what works best for you!

For the brownies:

  • 3 tbsp unsweetened cocoa powder
  • 2 oz red food coloring (this is one small bottle or a scant 2 tbsp)
  • 2 tsp pure vanilla extract, divided
  • ½ cup (8 tbsp) unsalted butter, at room temperature
  • 1 ½ cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 ¼ cups all-purpose flour
  • ¼ tsp salt

For the cream cheese frosting:

  • 12 oz cream cheese, room temperature
  • 1/2 lb butter (2 sticks), room temperature
  • 1 lb powdered sugar, sifted
  • 1/2 tablespoon vanilla extract

To make the brownies:
Preheat the oven to 350 degrees F.  Butter and flour an 8″x8″ baking pan (I lined my pan w/ heavy-duty tin foil and sprayed with non-stick spray. If you leave a little extra foil hanging off the sides you’ll be able to easily lift it out of the pan).

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.  Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

To make the frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. The frosting can be used right away, or stored in the refrigerator up to a week.


3 Responses to “Red Velvet Brownies”

  1. Rufus' Food and Spirits Guide October 23, 2011 at 8:07 am #

    Those look fantastic!

  2. A Tablespoon of Liz October 23, 2011 at 9:43 am #

    I’ve seen these on pinterest too.. they look so good!

  3. Dave October 27, 2011 at 7:30 am #

    Greatest Brownies EVER!!! Thanks for sharing!

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