Description
These Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting combine the rich, chocolaty flavor of red velvet with a smooth, creamy frosting for a delightful treat. Moist and tender, these brownies are perfect for any celebration or dessert craving, offering a unique twist on traditional brownies with a luscious cream cheese topping.
Ingredients
Scale
Brownies
- 1 stick unsalted butter
- 1 3/4 cups Ghirardelli Milk Chocolate Chips
- 2 large eggs
- 1 egg yolk
- 5 tablespoons granulated sugar
- 1/2 cup packed brown sugar
- 1 tablespoon red food coloring gel
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon cocoa powder
Vanilla Bean Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 3-4 cups confectioners’ sugar
- 1 teaspoon vanilla bean extract or vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownies.
- Prepare Pan: Line an 8×8 inch baking pan with heavy-duty foil and lightly grease it to prevent sticking and make removal easy.
- Melt Butter and Chocolate: In a saucepan over low heat, melt the unsalted butter together with the Ghirardelli milk chocolate chips. Stir until the mixture is smooth and fully combined.
- Combine Wet Ingredients: In a mixing bowl, whisk the melted chocolate and butter mixture with the 2 large eggs, 1 egg yolk, granulated sugar, brown sugar, salt, vanilla extract, and red food coloring gel until the batter is smooth and evenly colored.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and cocoa powder. Gradually fold these dry ingredients into the wet chocolate batter, mixing just until combined. Avoid overmixing to ensure tender brownies.
- Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Prepare Frosting: While the brownies are cooling, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the confectioners’ sugar and vanilla bean extract, beating until the frosting reaches your desired sweetness and consistency.
- Frost Brownies: Once the brownies have cooled completely, remove them from the pan using the foil edges. Spread the cream cheese frosting evenly over the top.
- Serve: Cut into approximately 16 squares and serve. Enjoy these rich, moist red velvet brownies topped with a luscious vanilla bean cream cheese frosting!
Notes
- Use heavy-duty foil to easily lift the brownies out of the pan without breaking.
- Ensure the brownies are completely cooled before frosting to prevent melting the cream cheese frosting.
- Adjust the amount of confectioners’ sugar in the frosting to your preferred sweetness level.
- Red food coloring gel provides vibrant color without affecting batter consistency; you can use liquid coloring but expect lighter color.
