Red Velvet Brownies

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I’m so excited to share this Red Velvet Brownie recipe with you. These are absolutely to DIE for! I’ve made many a batch of red velvet brownies looking for the recipe that is “the one.” Finally, I found it.This one is IT for me. The brownies have a wonderful chocolaty-ness to them that so many red velvet cake recipes, brownies, cookies, etc are sadly, sadly lacking. They’re marvelously chewy/fudgey with the essential crunchy brownie top. For me, this cream cheese icing is the perfect red velvet cake icing. The icing recipe makes the ideal quantity to nicely frost the top of the brownies. I adore the ratio of icing to brownie.  Honestly, I can’t tell you how very much I LOVE these. I’m planning on posting my Red Velvet Cheesecake recipe very soon so stay tuned for more red velvet LOVE !!![/donotprint]

Red Velvet Brownies

By January 13, 2013

    Ingredients

    Instructions

    1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
    2.  Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
    3.  Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
    4. When brownies are cool make frosting. 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.
    5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Icing on top of brownies, and cut into 16-20 squares. Garnish, if desired.
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    Here are some other wonderful Red Velvet Recipes that I’ve really enjoyed:

    Red Velvet Cake Balls 250LR (1 of 1)

    Red Velvet Cake Balls 

    Red Velvet Cupcakes 250LR (1 of 1)

     

     Red Velvet Cupcake’s

     

    Red Velvet Whoopie Pies 250LR (1 of 1)

     Red Velvet Whoopie Pie’s

    Red Velvet White Chocolate Chip Cookies 250LR (1 of 1)

    Red Velvet White Chocolate Chip Cookies Red Velvet Brownies 01 (1 of 1)

    [donotprint]Source: Southern Living[/donotprint]

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    14 Responses to Red Velvet Brownies

    1. deb

      we included the red velvet cookies in our holiday cookie plates and they were a huge hit…now i need an excuse to make these brownies! they look delicious!!!!!!

    2. Mary

      this is red velvet heaven!!
      Mary x

    3. teresa

      oh wow, they are just gorgeous and look so moist. delicious!

    4. Emily

      Wow, this brownies look amazing!! I’m definitely baking these tomorrow.

    5. Rhonda

      Oh wow, those look like perfection to me!! GREAT job!

    6. Carolyn

      Baked these this afternoon, sooooo good!

    7. Pingback: Red velvet brownies by Kathleen | Pie Recipes, Pie Crust, Tips & Tricks and latest Trends

    8. Abby

      Baked these tonight. Was a bit disappointed on how thin they were considering those in the picture look nice and thick. Possibly would double next time if using 9 X 13 pan. Also, 40-45 minutes was entirely too long. Would probably be fine if recipe was doubled but certainly will over cook based on the original recipe above.

      • Kathleen

        Hi Abby. Hmmm. I’ve made these a lot and the recipe always seems to work really well. I wonder if you might be experiencing an oven temperature variance? Regarding the photo, I definitely took a close up so do you think that made them seem super thick? I’m not sure. I wonder if anyone else has had that experience and if so if I should change the photo. They seem to me to be standard brownie thickness.

    9. Pingback: Red Velvet Brownies-Fudgy, Chocolaty With The Perfect Amount of Wonderful Cream Cheese Frosting! | Food- Mafia

    10. Cassidy

      Just pulled these out of the oven, taking them to a friend’s party tomorrow. They came out perfectly. I used an 8×8 and baked for 45 minutes. Very thick. They are cooling now and I am preparing the frosting. I have never baked anything from scratch before and did not have any trouble. Thank you!

      • Kathleen

        Thanks so much for sharing Cassidy. So glad you liked the recipe 😉 Enjoy them!

    11. Amy

      The recipe was written using a 9″ square pan; if Abby used a 9″x13″ pan that would explain why her brownies weren’t as thick. It also would explain why they were done in less time… I haven’t tried them yet, but they sound delicious!

      • Kathleen

        Hey Amy! I’ve done stuff like that too many times to count!

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