Red Velvet Brownie Bars

Never have I ever, been a red velvet fan. After making these delicious morsels, I might go to the red side! I hope no one comes after me with pitchforks full of red velvet now because I said might.

These brownie bars are a red velvet lover's dream though. I say this because the two that love red velvet in this house are devouring them! In fact, as I sit and write this post, I see my loving husband sitting on the couch with a plate with two bars and a glass of milk. He takes a bite and then takes a drink of milk, he has Frasier on, in the background.  It’s a little cathartic watching him, haha!  

The consistency of the brownies may be defined as, driving to the border of Cakeland but not crossing into it. If you love Red Velvet you will love these. 

Hera’s Pinch

Add 1/2 a cup of mini chocolate chips, adding the oomph factor and little bits of chcolateyness.

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Red Velvet Brownies

Yield: 16 bars

Prep time: 30 MinCook time: 23 MinInactive time: 1 HourTotal time: 1 H & 53 M

Ingredients

• 1 1/2 cup brownies
• 1/2 teaspoon baking powder
• 5 large eggs at room temperature
• 1 1/2 cups Sugar in the Raw
• 1/2 cup brown sugar
• 3/4 teaspoon salt
• 1/2 cup plain yogurt
• 1 tablespoon red food coloring
• 1 tablespoon vanilla extract
• 8 oz bittersweet chocolate
• 8 tablespoons of unsalted butter
• 3 tablespoons cocoa powder
• Cream Cheese Frosting-  8 tablespoons of unsalted butter, at room temperature
• 4 oz of cream cheese, at room temperature
• 1 teaspoon vanilla extract
• 1/8 teaspoon of salt or a pinch
• 2 cups powdered sugar
• 2 tablespoons heavy cream

Instructions

Cream Cheese Frosting

1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350℉. Line a 9x13 baking pan with a parchment sling. Spray with non-stick spray.
2. In a small bowl, whisk together the flour, and baking powder.
3. In a bowl of a stand mixer fitted with a paddle attachment, beat the eggs, sugar in the raw and brown sugar, and salt on medium-high speed until the mixture is light in color and has doubled in volume, 5-6 minutes. Turn the mixer to low speed and mix in the yogurt, red food coloring, and vanilla until just combined.
4. While the egg mixture is beating, melt the chocolate and butter. Place the chocolate and butter in a small, heavy-bottom saucepan set over low heat and melt together, stirring frequently to prevent the chocolate from scorching. Continue cooking until the mixture is smooth. Off the heat, add the cocoa powder to the chocolate, and whisk until completely combined.
5. Add the warm chocolate-butter mixture to the egg mixture and mix at low speed until combined. Add the flour mixture and use a spatula to gently combine.
6. Pour the batter into the prepared pan and bake for 20-23 minutes, until the sides of the brownies have set and a toothpick inserted into the center comes out with crumbs. The batter on the toothpick should not be wet. Transfer the pan to a wire rack and let cool completely.

Cream Cheese Frosting

1. In a bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the cream cheese and beat again on medium speed until smooth and creamy, 2-3 minutes. Add the vanilla and salt, and beat again on low speed until combined. Add the powdered sugar and beat on medium speed until light and creamy, scraping down the sides of the bowl as needed, 3-4 minutes. Add the heavy cream and mix on low speed until combined, 1-2 minutes.
2. For assembly use, an offset spatula spread the frosting evenly over the top of the cooled brownies. Refrigerate the brownies for 1 hour, until the frosting has set. Remove the pan from the refrigerator, then use the parchment sling to gently lift the brownies from the pan. Cut them into bars and serve. Store brownies in the refrigerator.