Red Velvet Brownies

🧂 Ingredients

• ½ cup unsalted butter,

  diced
• 3 ounces bittersweet chocolate baking bar,

  chopped
• 1½ cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• ¼ teaspoon Morton kosher salt
• 3 teaspoons red gel food coloring
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 4 ounces full-fat cream cheese,

  softened to room temperature
• 6 tablespoons unsalted butter,

  softened to room temperature
• 1 teaspoon pure vanilla extract
• 2 cups sifted powdered sugar
• 1 pinch fine sea salt

Instructions

• 1 Preheat oven to 325°. Line a 9” x 9” metal baking pan with parchment paper.
• 2 In a large heavy-bottomed saucepan over very low heat, stir butter and chocolate
  until chocolate is melted. Remove saucepan from heat.
• 3 To the chocolate mixture, immediately whisk in sugar, then eggs, 1 at a time.
  Stir in vanilla, salt, and food coloring. Sift flour and baking powder over
  mixture and stir gently to incorporate fully. Transfer batter to prepared pan –
  mixture will be thick.
• 4 Bake brownies until puffed and a bit dry-looking, and toothpick inserted into
  center comes out with some moist batter attached, 30 to 35 minutes. Cool
  completely in pan on rack.
• 5 Using an electric mixer on medium-high speed, beat cream cheese and butter in a
  medium bowl until light and fluffy, about 1 minute or so. Add vanilla, powdered
  sugar, and salt, and mix on low just to combine. Then turn speed up to
  medium-high and beat until fluffy, about 1-2 minutes.
• 6 For super clean slices, cut around the perimeter of the pan to release the
  brownies. Using the parchment paper, lift the brownies out of the pan and set on
  a cutting board. Spread cream cheese frosting evenly over the cooled brownies.
  With a long, non-serrated knife, cut into individual brownies, wiping the knife
  clean after each slice. (If you're not concerned about super clean slices, just
  frost the brownies right in the pan.)

Nutrition Info