Red Velvet Brownies
Looking for a rich, fudgy brownie? Look no further! I've taken a classic copycat Ghirardelli recipe and upgraded it by making it Red Velvet and topping with a smooth cream cheese frosting.
Servings: 12 slices
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs room temperature
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder
- 2 tsp red food dye
For the frosting:
- 4 oz cream cheese room temperature
- 4 tbsp butter room temperature, I prefer salted but you can use either!
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups powdered sugar
- 2-4 tbsp milk or heavy cream room temperature
Instructions
For the brownies:
- Preheat the oven to 350°. Grease a 9x13 inch metal pan and set aside. In a large bowl combine melted butter, oil, granulated and brown sugar. Whisk to combine. Add in vanilla and eggs and beat for 30 seconds, until the batter becomes a lighter brown.
- Sift in the flour, cocoa powder and salt. Mix lightly until just combined. Add in the red food dye and mix until evenly incorporated. Bake for 24-28 minutes or until the center no longer jiggles. If you want fudgy brownies, do not over bake! If you prefer cakey brownies, bake for 5-8 minutes longer. Remove from the over and let cool completely before frosting.
For the frosting:
- In the bowl of a stand mixer cream together the cream cheese and butter until smooth, about 1 minute. Add in the vanilla, salt, powdered sugar and 2 tablespoons of milk. Cream until smooth. Add additional milk if needed. Top the brownies with the cream cheese frosting and use a spoon or spatula to spread an even layer. Will stay fresh in the refrigerator for up to 5 days!