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Red Velvet Brownies with Cream Cheese Frosting

January 26, 2018

Red Velvet Brownies with Cream Cheese Frosting


1 c. butter

2 oz. bittersweet baking chocolate, coarsely chopped

1 ½ c. granulated sugar

1 ½ c. light brown sugar

4 large eggs

1 oz. red liquid food coloring

1 Tbsp. vanilla

3 Tbsp. buttermilk

2 ½ c. all-purpose flour

½ c. unsweetened cocoa powder

¼ tsp. salt

Cream Cheese Frosting

1 c. cream cheese

4 Tbsp. butter, softened

1 ½ c. powdered sugar

1/8 tsp. salt

½ tsp. vanilla


Preheat oven to 350° F. Grease a 9x13-inch metal baking pan with butter. Microwave butter and chocolate in a large glass bowl until melted and smooth (about 1 ½ minutes), stirring every 30 seconds. Whisk in sugars. Whisk in eggs, one at a time, just until blended after each addition. Add red food coloring, vanilla and buttermilk, and whisk until thoroughly blended. With a wooden spoon, lightly stir in flour, cocoa powder and salt. Pour and spread batter into prepared pan. Bake 25-35 minutes or until wooden toothpick inserted in center comes out with a few moist crumbs.  Cool completely in pan on a wire rack before frosting. While brownies cool, make frosting. In a medium bowl, beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla. Frost cooled brownies, store in refrigerator.

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