Red Velvet Brownies



  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons (1 oz. bottle) red food color
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups (11.5-oz. pkg.) Milk Chocolate Chips, (12-oz. pkg.) Dark Chocolate Chips or (12-oz. pkg.) Semi-Sweet Chocolate Chips
  • 6 tablespoons heavy cream
  • CREAM CHEESE FROSTING (recipe follows)

Directions for Brownies:

  1. Heat oven to 350°F.
  2. Grease 13x9x2-inch pan.
  3. Beat butter, brown sugar and granulated sugar until well blended.
  4. Add eggs, food color and vanilla; beat well (mixture will have curdled appearance).
  5. Stir together flour, cocoa, baking powder and salt; blend into butter mixture.
  6. Spread in prepared pan.
  7. Bake 20 to 25 minutes or until brownies begin to pull from sides of pan and wooden pick inserted in center comes out clean.
  8. Cool completely in pan on wire rack.
  9. Place milk chocolate chips and heavy cream in medium microwave-safe bowl.
  10. Microwave at MEDIUM (50%) 1 minute; stir.
  11. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  12. Cool slightly; spread over surface of brownie.
  13. Refrigerate (if necessary) until chocolate layer is tacky.
  14. Prepare CREAM CHEESE FROSTING; spread over chocolate layer.
  15. Cover; refrigerate brownies until ready to serve.
  16. Refrigerate leftover brownies.
  17. Makes about 24 brownies.

Directions for Cream Cheese Frosting:

  1. Beat 1 package (3 oz.) softened cream cheese and 1/4 cup (1/2 stick) softened butter or margarine in medium bowl until well blended.
  2. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract, beating to spreading consistency.
  3. 1-1/2 cups frosting.

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