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red velvet brownies
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Red Velvet Brownies

Prep Time 1 hour
Cook Time 30 minutes
Cooling 30 minutes
Total Time 2 hours
Servings 15

Ingredients

Red Velvet Brownies:

  • 1 cup salted butter 227 g
  • 14 ounces 70% bittersweet chocolate coarsely chopped
  • 1/2 cup red cocoa powder 60 g
  • 1 cup all-purpose flour 120 g
  • 5 large eggs
  • 1 cup packed dark brown sugar 140 g
  • 1 cup granulated sugar 200 g
  • 1 teaspoon salt ½ teaspoon if iodized
  • 1 tablespoon vanilla extract
  • 2 ounces red food dye

Cream Cheese Topping:

  • 8 oz cream cheese softened
  • 1 cup heavy cream 240 ml
  • 1/2 cup powdered sugar
  • ¼ teaspoon salt
  • 1 tablespoon vanilla bean

Dusting:

  • 3 tablespoons red unsweetened cocoa powder

Instructions

Brownies

  • Preheat the oven to 350F.
  • Butter and line a 9-by-13-inch metal baking dish with parchment paper. Set aside
  • In a small saucepan, melt the butter over low heat.
  • Remove from the heat and add the chocolate. If the heat from the butter does not fully melt the chocolate, put the pan back over the heat for 10 seconds and stir until melted.(note: if you are using a chocolate bar, you will need to melt the chocolate longer on the stove)
  • Set chocolate mixture aside to cool.
  • Sift the flour and cocoa powder into a small mixing bowl. Set aside.
  • In a medium mixing bowl, combine the eggs, sugars, salt, and vanilla. Using a mixer fitted with the whisk attachment (or hand mixer), beat on high speed until the mixture thickens and becomes pale in color and falls from the beater in a wide ribbon that folds back on itself and slowly dissolves on the surface, 4 to 5 minutes.
  • Using a rubber spatula, fold the cooled chocolate into the egg mixture.
  • Add the flour and cocoa powder and fold it in quickly but gently with the rubber spatula so that you don’t deflate the air that’s been incorporated into the eggs.
    red velvet brownie batter
  • Pour the batter into the prepared dish and smooth the top with a spatula.
    red velvet brownies
  • Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.
  • Let cool completely on a wire rack before topping with cream.

Cream:

  • In a large bowl, combine the cream, cheese and heavy cream. Beat on medium speed until well combined, about 30 seconds.
  • Add the sugar, salt, and vanilla bean paste. Continue to beat on medium-high speed until soft peaks form, about 1-2 minutes.

Assembly:

  • Top the cooled brownies with the cream. Use a spatula evenly distribute the cream into an even layer
    red velvet brownies with cream cheese layer
  • Using a fine mesh sieve dust the top of the cream topped brownies with cocoa powder
    red velvet brownies
  • Cut into pieces and serve or store in the fridge until ready to serve