Red Velvet Brownies with Cream Cheese Frosting

 

  Are you in the mood for something chocolate? Well, here’s a recipe that ticks all the boxes for what you want in a brownie recipe, and will surely satiate all of your chocolate cravings! Now, usually I would save my best chocolate recipes until Valentine’s Day (especially RED ones!), but this one just seemed so festive, I thought it would be perfect for Christmas.
Full disclosure, I’m not even sure whose recipe this is. I made them ages ago, and am just now getting around to posting the recipe. Usually I’d make a note of where I happened to find it, but for some reason that didn’t happen this time. Oh well! I guess I was in a rush. What can you do? So if this recipe is yours, please let me know!
 In the meantime, they’re the perfect "picky-puppy” dessert for your holiday party, and I just love how pretty they are. Easy too! I promise your family and friends will love them! Enjoy!


For the brownies:
1 cup unsalted butter
3/4 cup semi-sweet chocolate chips
2 cups white sugar
1-2 tbs red food coloring
1 tsp vanilla extract
4 large eggs
1 3/4 cups all-purpose flour
1 tbs white vinegar


For the frosting
1/2 cup unsalted butter softened
8 oz cream cheese
1 tsp vanilla extract
1/4 teaspoon salt
3 cups powdered sugar



Preheat the oven to 350ºF.
Lightly grease a 9x13 inch pan.
 Add the butter and chocolate chips to a large heat-proof bowl. Microwave on medium power for 1 minute. Remove from the microwave and stir. Repeat the process until they're melted together. Whisk in the sugar, vanilla extract, & red food coloring. Allow the mixture to cool for a few minutes, then whisk in the eggs. Only whisk until just combined. Gently fold in the flour with a rubber spatula or wooden spoon. Stir in the vinegar. Pour/spoon the batter into the prepared pan. Bake for 25-30 minutes or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. Be careful not to over bake or brownies can get dry. Cool completely.


In a large bowl, beat the butter until fluffy (about 2 minutes). Mix in the cream cheese until just combined. Then add in the vanilla extract & salt. With the mixer on low speed, beat in the powdered sugar about 1 cup at a time until the desired sweetness & thickness is reached. Frost the cooled brownies with a flat knife, and optionally decorate with sprinkles.


Tips:
-Feel free to decorate them however you like! I love how the cream cheese frosting makes it look they’re covered with a blanket of snow. Be creative!
-As always, whenever I make a 9x13 pan of any kind of dessert squares, I like to line the pan with parchment paper before baking. Just give the pan a light spray, then place a large sheet of parchment in the pan, with a few inches extra hanging over the sides. Then fill and bake as directed. When the pan is completely cooled (or chilled), use the extra “hanging over” bit of the parchment as handles to lift the entire batch out of the pan in one go. Now you can use a large sharp knife to make perfectly clean cuts, and you won’t ruin your pan!