Red Velvet Brownies with Classic Cream Cheese Frosting2017-02-12
- Cuisine: American
- Yield : 10-12
- Servings : 10-12
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 60m
These ultra moist brownies can be cut into squares, or whatever shape you’d like. In this case, Valentine’s Day is a couple days away so it only seemed appropriate to use a 2″ heart cookie cutter. Classic cream cheese frosting creates the tie that binds two hearts together. How tasty.
- 6 oz dark chocolate chips (about 3/4 cup if you don't have a scale)
- 6 TB unsalted butter
- 3/4 cup granulated sugar
- 1/8 tsp salt
- 2 large eggs
- 3 TB buttermilk powder (Bob's Red Mill)
- 2 tsp red food gel paste
- 1 tsp distilled (white) vinegar
- 1/2 cup all purpose flour
- Classic Cream Cheese Frosting:
- 1 8 oz pkg cream cheese, room temperature
- 4 TB (1/2 stick) unsalted butter, room temperature
- 1/2 cup powdered sugar, sifted
- 1/2 tsp vanilla extract
Preheat oven to 325 degrees. Spray an 8" square baking pan with non stick spray. If you want to use cookie cutters, wrap a 1/4 sheet pan in foil then spray with non stick spray.
Melt the chocolate chips and butter together in a large saucepan set over medium heat. Once chips and butter have melted, stir in sugar, and salt.
Beat each egg in one at a time until fully incorporated. Then stir in buttermilk powder, gel paste, and vinegar.
Finally, stir in the flour. Pour batter into prepared pan.
Bake for 25-30 minutes, or until sides pull away from foil. Center will be firm when pressed. Remove from oven and allow to cool before cutting.
To prepare frosting, beat together cream cheese, and butter with a hand mixer until smooth. Gradually beat in powdered sugar. Add extract and incorporate. Spread frosting onto brownies. If using cookie cutters, use a piping bag to apply frosting then sandwich two hearts together.