Red Velvet Brownies with White Chocolate Cream Cheese Frosting

Name: Red Velvet Brownies with White Chocolate Cream Cheese Frosting
Prep time: 15 min
Cook time: 48 min
Total time: 1 h 3 min
Yield: 16
Ingredients: 8 oz cream cheese, softened; 4 tablespoon unsalted butter, softened; 1 cup white chocolate chips, melted; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; ⅛ teaspoon salt; Valentine's hearts sprinkles (optional); 1 (4-oz.) bittersweet chocolate baking bar, chopped; 3/4 cup unsalted butter; 2 cups sugar; 4 large eggs; 1 1/2 cups all-purpose flour; 1 1/2 teaspoon baking powder; ⅛ teaspoon salt; 1 teaspoon vanilla extract; 1/2 oz red gel food coloring

Posted on Published: 02/04/2019 - Last updated: 01/23/2022

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Red velvet brownies are a delicious bite-size Valentine's Day treat, and they're topped with creamy white chocolate cream cheese frosting.

It's February already, which means Valentine's Day is almost here! We don't put a lot of effort into celebrating Valentine's Day. We buy cards, and a box of candy. I might make a fancy dinner at home.

Our son's class usually exchanges cards and sometimes treats. If you're tired of making cupcakes for class exchanges, give these red velvet brownies a try. The deep red color is perfect for Valentine's Day!

The brownies themselves need only one bowl to mix the batter. The frosting is optional (I know my son wouldn't eat anything with "cream cheese" in the name), but it does make adhering the Valentine's hearts sprinkles easier.

What is red velvet, anyway? The name originally came from the red hue caused by the non-Dutched cocoa in the batter. Later on, during the rationing during the World Wars, bakers sweetened their cakes with boiled beet juice, which also gave the cake a red color. Now, it's just red food coloring. While the cake has been around since the Victorian era, it's widely considered a Southern United States regional dessert.

This cake also serves another purpose—I'm participating in The Little Kitchen's third annual Valentine's event to raise money for Cookies for Kids Cancer. This is the third year for Julie's Valentine’s event! I'm proud to help make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Mediavine and OXO have each pledged to match our donations raised through this campaign up to $3000!

Thanks to many of you, we have reached our goal. You can still donate and help us make an even bigger difference!

Donate Here

A red velvet brownie on a white plate with heart-shaped sprinkles

Red Velvet Brownies with White Chocolate Cream Cheese Frosting

Yield: 16 brownies

Prep Time: 15 minutes

Cook Time: 48 minutes

Total Time: 1 hour 3 minutes

Red velvet brownies are a delicious bite-size Valentine's Day treat, and they're topped with creamy white chocolate cream cheese frosting.

Ingredients

For the brownies

1 (4-oz.) bittersweet chocolate baking bar, chopped
¾ cup unsalted butter
2 cups sugar
4 large eggs
1 ½ cups all-purpose flour
1 ½ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon vanilla extract
½ oz red gel food coloring

For the white chocolate cream cheese frosting

8 oz cream cheese, softened
4 tablespoon unsalted butter, softened
1 cup white chocolate chips, melted
1 teaspoon vanilla extract
1 ½ cups powdered sugar
⅛ teaspoon salt
Valentine's hearts sprinkles (optional)

Instructions

<h3>Make the brownies</h3><ol><li>Preheat oven to 350 degrees. Line a 9-inch by 9-inch baking pan with tinfoil, leaving 3 inches of overhang on two opposite sides. Spray with nonstick cooking spray. Set aside. </li><li>Bring about an inch of water to a boil in a large saucepan. </li><li>Place the chopped chocolate and butter in a large mixing bowl. Place over the boiling water (do not let the mixing bowl touch the water), and melt the butter and chocolate together, stirring often, until smooth. </li><li>Set aside to cool. </li><li>Whisk in the sugar, then the eggs, one at a time, making sure the egg is fully incorporated before adding another. </li><li>Stir together the flour, baking powder and salt, and add to the chocolate mixture. </li><li>Stir in the food coloring and vanilla extract. </li><li>Pour the mixture into the prepared pan. Bake for 44 to 48 minutes. </li><li>Cool completely on a wire rack. </li></ol><h3>Make the frosting</h3><ol><li>In a medium mixing bowl, beat together the cream cheese and butter until well-combined. </li><li>Add the melted chocolate and vanilla extract; mix until incorporated. </li><li>Gradually add the powdered sugar and salt to the frosting, beating until light and fluffy. </li></ol><h3>Assembly</h3><ol><li>Use the overhanging tinfoil to lift the brownies out of the baking pan. </li><li>Spread the frosting over the brownies. Sprinkle with Valentines hearts sprinkles (if using). </li><li>Cut into quarters lengthwise, then rotate the brownies 90 degrees, and cut into quarters again to make 16 small brownies. </li><li>Refrigerate if not serving immediately. </li></ol>

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Nutrition Information:

Yield: 16 brownies Serving Size: 1 brownie
Amount Per Serving: Calories: 420Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 94mgSodium: 155mgCarbohydrates: 52gFiber: 1gSugar: 42gProtein: 5g

I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.

Slightly adapted from Southern Living

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Chocolate Chip Cookie Pie from Angela of About A Mom
Honey Pistachio Shortbread from Megan of Stetted
Red Velvet Oreo Cheesecake Cookies from Nicole of For the Love of Food
Chewy Coconut Macaroon Hearts (Gluten Free) from Taryn of Hot Pan Kitchen
Chocolate Peanut Butter Valentine's Cookies from Becca of The Salted Cookie
Chocolate Caramel Pie from Stefanie of Mommy Musings
Gluten-Free Red Velvet Brownies {Dairy-Free} from Audrey of Mama Knows Gluten Free
Chocolate Raspberry Cupcakes from Erica of The Crumby Kitchen
Dark Chocolate Bourbon Coconut Cream Mousse from Lisa of Taste Cook Sip
Maple Butter Chocolate Chip Cookies from Jamie of Southern Revivals
Red Velvet Mini Layer Cakes from Gwynn of Swirls of Flavor
The Best Potato Chip Cookies Recipe from Marybeth of babysavers
Brown Butter Chocolate Chip Cookies from Kara of Kara in the Kitchen
Valentine’s Gummy Hearts from April of April Golightly

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Thursday 14th of March 2019

From the bottom of my heart, thank you for participating in our V-Day event and driving awareness to C4KC's mission!

Susannah

Friday 8th of February 2019

Coleen, You are wonderful for creating and sharing this lovely recipe for such a worthy cause! Your Mediavine swag is on the way and should be to you soon. It's a small token of our appreciation for your time and efforts to wipe out pediatric cancer. Thank you so much for participating! — Susannah at Mediavine