Oh my word these are yummy! I wasn't so sure when I first pulled them out of the oven. I thought they were overbaked because the top had kind of a crust over it. I figured the whole pan would be dry. However, underneath that crust was a very moist and fudgy crimson brownie. Really really tasty. I found this recipe on
This recipe was sure easy to throw together but it takes a long time for them to cool before they slice nice & neat. Some of my family would have preferred them un-iced but I can't imagine red velvet cake without icing so I had to add it. I spread the cream cheese icing on while they were still warm. I like it when the icing gets really thin and warm and then settles into a nice smooth flat top when cooled. The original recipe had mentioned garnishing the top with white chocolate curls which would have been delightful but I didn't have any white chocolate. When I first pulled these out of the oven, I figured these would be just like a red velvet cake but simply spread into a flat pan and served horizontal. I was wrong. These definitely do not have the nice soft texture of a good red velvet cake. They are dense and fudgy and have slightly more chocolate flavor than your average red velvet cake. I didn't measure my chocolate very accurately before melting it so I could have been a little heavy handed with the amount. But whatever....they still turned out heavenly and I will definitely be making these again. These brownies would be wonderful to give as a gift or bring as a casual dessert for a party. They are so pretty to look at with their deep beautiful red color. I bet they'd be even more stunning with some sort of garnish or decoration on top.
I didn't use a specific cream cheese icing recipe. I literally just threw a chunk of cream cheese into a bowl, added some softened butter, clear vanilla, cream & powdered sugar. I added powdered sugar & cream until I reached desired consistency. I always make brownie icing a fair amount thinner than I would cake icing. I like it to be nice and smooth on top.
Red Velvet Brownies
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
1. 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.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 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.
3. Bake at 350° 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).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread cream cheese frosting on top of brownies, and cut into squares.