Red Velvet Brownies with the creamiest cream cheese icing you’ll ever try. These easy to make brownies are perfectly moist, fudgy and decadent. A great holiday treat too.
113gunsalted butter, melted & cooled(½ cup / 1 stick)
¾cuproughly chopped dark (70%) chocolate
SUPER CREAMY CREAM CHEESE FROSTING
½cupmilk(125ml)
1cupsugar
2tablespoonsplain (all-purp) flour
113gunsalted butter, softened(½ cup / 1 stick)
250gcream cheese, softened
For best results, always weigh ingredients where a weight is provided
Equipment
handheld beater
silicone spatula
8x8 inch square baking tin
Instructions
FOR THE RED VELVET BROWNIES
Preheat the oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper.
Use a handheld beater to beat together both sugars and the eggs until pale and frothy (about 1 minute). Add the vanilla and red food colouring and beat through.
Sift over the flour, cocoa and salt and use a spatula to mix through until just combined.
Mix through the butter, then the chocolate pieces until just combined.
Pour the batter into the prepared baking pan then bake for 35-40 minutes, turning the tray halfway through. The brownies are done when a toothpick inserted comes out with some wet crumbs but not with raw batter. The top should be dry and it should feel dense but soft to the touch in the middle.
Let the brownies cool in the tin for at least 30 minutes before transferring to a wire rack.
FOR THE ERMINE CREAM CHEESE FROSTING
Once the brownies are nearly cool.
In a small saucepan over low heat, whisk together the milk, half of the sugar and the flour. Make sure there are no lumps, then continue to heat and whisk regularly for another 3-4 minutes until you have a very thick paste (like pudding consistency).
Transfer it to a plate, spread it out to about 1cm thick, then cover it with plastic wrap pressing the plastic wrap to the surface. Place in the freezer for around 25 minutes until cool (not cold or frozen, but no longer warm).
Beat the butter and remaining sugar on medium for about 5 minutes or until very light and creamy - scrape down the sides of the bowl every so often.
Add the cream cheese and beat until combined and smooth (only about 1 minute).
Now add the milk paste mixture ¼ at a time, beating for about 30 seconds between each. On the last one, beat for a minute, still on medium. Again, make sure to scrape down the sides of the bowl a few times.
Spread over the top of the brownies, then slice with a knife and serve.
Notes
I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.