Red Velvet Brownie Bites

Ingredients

• Brownie Ingredients:
• 1/2 cup (1 stick) unsalted butter, diced
• 3 oz. bittersweet chocolate chips (I actually used squares for a deeper flavor)
• 1 1/2 cup granulated sugar
• 3 large eggs
• 1 tsp. vanilla extract
• 1/4 tsp. salt
• 2 tbsp. liquid red food coloring
• 1 cup all-purpose flour
• 1/2 tsp. baking powder
• Cream Cheese Frosting Ingredients:
• 8 oz. cream cheese, at room temperature
• 4 tbsp. unsalted butter, at room temperature
• 1 tsp. vanilla extract
• 1 1/2 cup sifted confectioners’ sugar
• White sparkling sugar (optional, for garnish)

Instructions

1. Preheat your oven to 325°F (160°C). Prepare a 9″x9″ metal baking pan by lining it with non-stick foil, or regular foil generously sprayed with non-stick spray. This crucial step will make removing the brownies much easier later on – trust me, it’s worth the extra minute!
2. In a heavy large saucepan, melt the diced butter and bittersweet chocolate over low heat, stirring occasionally, until completely smooth. Remove the pan from the heat. Whisk in the granulated sugar until combined, then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, salt, and liquid red food coloring until the mixture is uniform and beautifully red.
3. In a separate bowl, sift together the all-purpose flour and baking powder. (If you don’t have a sifter, simply whisking them vigorously for a minute or two will achieve a similar result.) Gradually add the dry ingredients to the wet mixture, stirring until just combined and no streaks of flour remain. Be careful not to overmix. Transfer the rich red batter to your prepared baking pan, spreading it evenly.
4. Bake for approximately 30-35 minutes, or until the top appears puffed and dry, and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). It’s important not to overbake to ensure a fudgy texture. Allow the brownies to cool completely in the pan on a wire rack. (If you’re impatient like me, you can carefully place the pan in the freezer for about 20-30 minutes to speed up the cooling process!)
5. While the brownies are cooling, prepare the cream cheese frosting. In a medium bowl, beat the room temperature cream cheese and butter with an electric mixer until light and fluffy. Add the vanilla extract and mix gently. Gradually add the sifted confectioners’ sugar, beating until smooth and creamy. If the frosting seems too thick, you can add a splash of milk or cream, one teaspoon at a time, until it reaches your desired consistency.
6. Once the brownies are completely cool, use the foil lining as an aid to lift them out of the pan and onto a cutting board. Carefully peel back the foil from the sides. Generously spread the creamy cream cheese frosting over the top of the brownies. If desired, sprinkle white sparkling sugar over the frosting for an extra festive touch. Cut the brownies into bite-sized pieces. For a cleaner cut, wipe your knife with a warm, damp cloth after each slice. In the future, I might try cutting the brownies first and then piping a bit more frosting onto each individual bite for a more elegant presentation and cleaner fingers!

Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.