Red Velvet Brownies

Homemade Red Velvet Brownies with Cream Cheese Frosting

Red Velvet Brownies - quick homemade red velvet brownies topped with a homemade cream cheese frosting. These brownies are AMAZING! SO easy to make and even easier to eat! Make a great gift at the holidays too!

I saw this recipe in the December issue of Southern Living and knew I had to try it.  I had never heard of red velvet brownies - red velvet cake but not red velvet brownies.  I was intrigued.

I took last Friday off and had a chance to give these a try.  OMG!  These are unbelievable!!  This is my new favorite Christmas treat.  I've made it so many times this holiday season that I have the recipe memorized!  These are super easy to make (maybe too easy), and I love that it only uses one bowl!  (less cleanup for Chicken Legs)

This is the kind of dessert that calls to me in the middle of the night.  I had to get up last weekend and eat one for breakfast.  I gave these away to friends and co-workers instead of a pound cake this year.  These will be a new holiday tradition in our house.

Yield: 16 brownies

Red Velvet Brownies

prep time: cook time: total time:

ingredients:

Brownies

• 1 (4-oz) bittersweet chocolate baking bar, chopped
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1-1/2 cups all-purpose flour
• 1 (1-oz) bottle red liquid food coloring
• 1-1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/8 tsp salt

Cream Cheese Frosting

• 1 (8-oz.) package cream cheese, softened
• 3 Tbsp butter, softened
• 1 1/2 cups powdered sugar
• 1/8 tsp salt
• 1 tsp vanilla extract

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 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. For 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 Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

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