Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Red Velvet Brownies
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- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: about 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 90 mg
- Sodium
- 182 mg
A red velvet dessert isn’t complete without homemade cream cheese frosting and here it adds a welcome tanginess to these red velvet brownies, as well as a striking color contrast. The key to creating the vivid red base of these beautiful and fudgy treats is using melted white chocolate, a touch of rich cocoa powder and a generous squeeze of gel food coloring. They’re perfect year-round for any celebration.
- Level: Easy
- Total: 3 hr 40 min (includes cooling time)
- Active: 35 min
- Yield: about 24 brownies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 311
- Total Fat
- 19 g
- Saturated Fat
- 11 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 0 g
- Sugar
- 27 g
- Protein
- 4 g
- Cholesterol
- 90 mg
- Sodium
- 182 mg
Ingredients
Red Velvet Brownies:
Cream Cheese Frosting:
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Directions
- For the red velvet brownies: Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on the 2 longer sides. Spray the bottom and sides with nonstick cooking spray.
- Add the butter to a large saucepan and place over medium heat. Cook until melted completely, about 2 minutes. Reduce the heat to low and whisk in the white chocolate and heavy cream, stirring until melted and smooth. Remove from the heat.
- Whisk in the granulated sugar, brown sugar, vanilla, red food coloring and salt until combined. Whisk in the eggs 1 at a time until combined. Add the flour and cocoa powder, then stir with a rubber spatula until just combined.
- Pour the batter into the prepared baking dish. Bake until the edges are set and a toothpick inserted in the center comes out mostly clean with just a couple crumbs, 30 to 35 minutes. Cool completely.
- For the cream cheese frosting: Meanwhile, add the cream cheese, confectioners’ sugar and butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and combined, 2 to 3 minutes. Reduce the speed to low, add the vanilla and salt and mix until just combined.
- Spread the frosting over the cooled brownies, then cut into small squares and serve. Alternatively, store in an airtight container in the refrigerator for up to 5 days.
Cook’s Note
Be sure to use gel food coloring for the most vibrant color – regular liquid coloring will result in a softer red brownie.
