Red Velvet Brownies
Ingredients
*For the brownies:*
- 1 cup melted salted butter
- 2 tbsp vegetable oil
- 1 ¼ cup granulated sugar
- 1 cup light brown sugar
- 4 eggs at room temperature
- 2 tsp vanilla extract
- 1 tsp salt
- 1 cup all-purpose flour
- 1 cup Ghirardelli cocoa powder
- 2 tsp red food coloring
*For the frosting:*
- 4 oz cream cheese at room temperature
- 4 tbsp butter at room temperature
- ½ tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups powdered sugar
- 2-4 tbsp milk or heavy cream at room temperature
Instructions
*For the brownies:*
- Preheat your oven to 350°F. Grease a 12×8 inch metal pan and set it aside.
- In a large bowl, mix together the melted butter, oil, granulated sugar, and brown sugar until well combined. Add vanilla and eggs, beating for 30 seconds until the batter lightens.
- Sift in the flour, cocoa powder, and salt. Gently mix until just combined. Incorporate the red food dye evenly into the batter.
- Bake for 25-30 minutes or until the center no longer jiggles. For fudgy brownies, avoid overbaking. If you prefer them cakey, bake for an additional 5-8 minutes. Allow the brownies to cool completely before frosting.
*For the frosting:*
- In a stand mixer, cream together the cream cheese and butter until smooth (about 1 minute).
- Add vanilla, salt, powdered sugar, and 2 tablespoons of milk. Cream until smooth. Adjust the consistency with additional milk if needed.
- Top the cooled brownies with the cream cheese frosting, spreading it evenly with a spoon or spatula.
- These delightful treats will stay fresh in the refrigerator for up to 5 days!