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Homemade Red Velvet Brownies

Chewy Homemade Red Velvet Brownies with Creamy Frosting

These homemade Red Velvet Brownies offer a delicious fusion of chocolate and crimson flavors, perfect for any indulgent occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Add salted butter if unsalted is unavailable, but omit additional salt.
  • 2 cups Ghirardelli Milk Chocolate Chips Can use dark chocolate for a richer taste.
  • 3 large Eggs Room temperature eggs mix better.
  • 1 cup Granulated Sugar Can replace with coconut sugar for lower glycemic.
  • 1 cup Brown Sugar Packed; can interchange light or dark brown sugar.
  • 1 teaspoon Salt Reduce slightly if using salted butter.
  • 2 teaspoons Vanilla Extract Homemade provides superior taste.
  • 1 tablespoon Red Food Coloring Natural alternatives like beet powder can be used.
  • 2 cups All-Purpose Flour For gluten-free, use a gluten-free blend.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1 cup Ghirardelli Unsweetened Cocoa Powder Other quality cocoa powders can be used.
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese Neufchâtel cheese can be used for a lighter version.
  • 1/2 cup Unsalted Butter At room temperature.
  • 2 cups Confectioners Sugar Can be reduced for less sweetness.
  • 2 tablespoons Heavy Cream or Milk Almond or oat milk for dairy-free.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • offset spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan with foil or parchment paper, greasing lightly.
  2. Melt the unsalted butter and Ghirardelli milk chocolate chips together until smooth, then let cool slightly.
  3. Whisk together the large eggs, granulated sugar, brown sugar, vanilla extract, and red food coloring in a large bowl.
  4. Add the cooled chocolate mixture to the wet ingredients and stir until smooth.
  5. In a separate bowl, combine all-purpose flour, baking powder, salt, and cocoa powder. Fold into the wet ingredients until just combined.
  6. Pour the brownie batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  7. Allow the brownies to cool in the pan for 15 minutes, then refrigerate until fully set.
  8. Prepare the cream cheese frosting by mixing cream cheese, unsalted butter, vanilla extract, and confectioners sugar until smooth, adjusting consistency with cream or milk.
  9. Spread the frosting over the cooled brownies and refrigerate until ready to serve.

Nutrition

Serving: 1brownieCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 40mgIron: 1mg

Notes

Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze for up to 3 months.

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