When I say I am obsessed with these…
I am OBSESSED. These are hands down, amazing. I was so excited when I took my first bite because they were exactly what I had hoped for.
Red Velvet Brownies are thick, chewy and have a hint of cocoa. I used my favorite whipped frosting recipe which took these gorgeous brownies to the next level. The frosting is not super sweet, but super light and fluffy. You could use a cream cheese frosting as well!
I just had to share at least one Valentine’s Day recipe with you because it’s the best day of the year to enjoy dessert, right?
We will be in Florida for Valentine’s Day…can’t even wait because it is currently snowing outside my window right now. Do you have any big plans? What do you like to make?
I always make chocolate lava cake for the big day. There is something about it that screams loooooove.
Although I love my chocolate lava cake, these red velvet brownies have to make an appearance for the special day because they’re THAT good. They scream Valentine’s Day. I absolutely adore these – they are delicious with coffee. You know me…I’m a coffee and dessert kind of person…it’s a problem that I’m not working on.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1½ cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups granulated sugar
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon red dye coloring (more if you want a deeper red)
- 2½ tablespoons all-purpose flour
- ½ cup milk (I suggest using whole or 2 %)
- 1 teaspoon pure vanilla extract
- ½ cup unsalted butter, room temperature
- ½ cup + ⅛ cup granulated sugar
- Preheat oven to 350 degrees and spray a 8x8 or 9x9 inch baking pan with baking spray then line with a piece of parchment paper; set aside.
- In a large bowl, whisk together butter, sugar and oil. Add eggs, vanilla and food coloring and whisk until smooth.
- Next add dry ingredients - flour, cocoa powder, baking powder and salt and stir until combined.
- Pour into prepared pan and bake for 30 minutes give or take a few minutes depending on your oven. The center should be set and not jiggly but careful not to over bake. Test with a toothpick if needed. Let brownies cool completely then frost.
- To make the frosting, add milk and flour to a small sauce pan and place over medium heat. Whisk constantly until thickened - the mixture will look like cake batter. Remove from heat and whisk in vanilla - the mixture will turn into a paste; let cool completely - put in refrigerator to speed up cooling time.
- In a stand-alone mixer fitted with a whisk attachment, whisk sugar and butter for 3 minutes on medium-high heat stopping once to scrape down sides of the bowl. The mixture should turn white.
- Add the cooled paste to the mixer and whisk on high-speed for one minute; scraping down sides of bowl and mix again for a few seconds. Frost brownies and enjoy!