Description
Indulge in these luscious Kiss Me Red Velvet Brownies, featuring a rich blend of milk chocolate and classic red velvet flavors, topped with creamy cheesecake frosting. Perfectly fudgy and vibrant, these brownies make a stunning dessert for any occasion.
Ingredients
Brownie Batter
- 1 cup (2 sticks) unsalted butter, cut into chunks
- 1¾ cups Ghirardelli Milk Chocolate Chips
- 5 large eggs, room temperature
- ½ cup granulated sugar
- 1¼ cups packed brown sugar
- 1 teaspoon salt
- 1¼ teaspoons vanilla extract
- 2 tablespoons red food coloring gel
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3 tablespoons Ghirardelli unsweetened cocoa powder
Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 5 tablespoons unsalted butter, room temperature
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2-3 cups confectioners’ sugar
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and lightly grease it to prevent sticking.
- Melt Butter and Chocolate: In a saucepan over low heat, melt the unsalted butter. Stir in the Ghirardelli milk chocolate chips until the mixture is smooth and fully combined. Remove from heat and let the mixture cool slightly.
- Mix Wet Ingredients: In a large mixing bowl, whisk together eggs, granulated sugar, packed brown sugar, salt, and vanilla extract. Add the red food coloring gel and whisk thoroughly until the color is evenly distributed.
- Combine Chocolate and Wet Mixture: Gradually whisk the cooled chocolate and butter mixture into the egg mixture until fully incorporated and smooth.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking powder, and unsweetened cocoa powder in a separate bowl. Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.
- Bake the Brownies: Spread the batter evenly in the prepared baking pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese, room temperature butter, salt, and vanilla extract until smooth and creamy. Gradually add confectioners’ sugar, beating until combined and creamy. Adjust consistency with 1 to 2 tablespoons of heavy cream or milk to make the frosting spreadable.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled brownies. Cut into 18 squares and serve.
Notes
- Use room temperature eggs for better incorporation and texture.
- Make sure the chocolate mixture cools before adding to eggs to prevent scrambling.
- Sift dry ingredients to avoid lumps and ensure even mixing.
- For a more vibrant color, add additional red food coloring gel if desired.
- Ensure brownies are completely cool before frosting to prevent melting.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Bring brownies to room temperature before serving for best flavor and texture.
