Red Velvet Brownies - these are the best brownies EVER! Quick homemade red velvet brownies topped with a homemade cream cheese frosting. Bittersweet chocolate, butter, sugar, eggs, flour, baking powder, salt, red food coloring, cream cheese, powdered sugar, and vanilla. These brownies are so dang good! They are super easy to make and even easier to eat! Make a great gift at the holidays too!
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.
Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1½ 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.
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).
Cream Cheese Frosting
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.
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.
This recipe uses a whole bottle of red food coloring. That is correct. Feel free to use as much as you wish.
Can substitute 2/3 cup of chocolate chips for the 4-oz chocolate bar.
Feel free to mix in some chocolate chips, white chocolate chips, or crushed oreos into the brownie batter.
Store the brownies in an air-tight container in the refrigerator for 4 or 5 days.
Can Brownies with Cream Cheese Frosting be frozen? Yes! Slice the brownies and pop in the freezer. Once the brownies are frozen, wrap the individual brownies in plastic wrap and place in a freezer bag.
You can freeze the unfrosted brownies and frost them after freezing.