Red Velvet Brownies with Cream Cheese Frosting

I made these brownies for my friend Mary's birthday.  Red Velvet Cake is her favorite dessert, so I thought these would be a hit with our group of work friends - and they were!  They're moist, beautiful, and delicious!

Red Velvet Brownies

Pre-heat oven to 350 degrees.

Line a 9-inch square baking pan with foil - this is the easiest way to remove the brownies from the pan, frost and cut them up.

In a large microwave-safe bowl, melt the following in 30-second intervals, until fully melted, stirring each time:

3/4 cup Butter

4 ounces Unsweetened Chocolate (I used Ghirardelli)

When melted and combined, stir in:

2 cups Sugar

One at a time, whisk in:

4 Eggs

Then add:

1 1-ounce bottle Red Food Coloring

1 teaspoon Vanilla Extract

When this is thoroughly combined, fold in:

1 1/2 cups Flour

1 1/2 teaspoon Baking Powder

1/4 teaspoon Salt

Bake for 40 - 45 minutes until a toothpick inserted into the center comes out clean.

Allow to cool completely.

Cream Cheese Frosting

In a stand mixer, cream
8 ounces Cream Cheese, softened
1/4 cup Butter, softened

Blend in:
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract


Then add 2 cups Powdered Sugar and whip until thoroughly combined and spreadable.


Remove Brownies from pan and flatten foil.
Spread Frosting evenly over the top
Run a potato peeler along the edge of a White Chocolate bar to create curls and sprinkle all over the top of the frosted brownies.
Using a sharp knife, cut brownies into 16 pieces.  I recommend wiping the knife between cuts so you don't get red crumbs in the white frosting.

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Happy Birthday, Mary!

Ventura Harbor at dusk