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Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting
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Mini Red Velvet Brownies with Vanilla Bean Cream Cheese Frosting

These rich, decadent red velvet brownies are all decked out with a lovely, creamy vanilla bean cream cheese frosting!  Made with the best home-made love, these are a Valentine's Day sweet treat sure to get some attention!
Course: Dessert
Keyword: brownies, cream cheese frosting, red velvet, red velvet dessert, vanilla bean
Calories:
Author: Kim Lange

Ingredients

Red Velvet Brownies

  • 10 tablespoons unsalted butter, cut into chunks
  • 1 ¾ cups Ghirardelli Milk Chocolate Chips
  • 2 large eggs + 1 egg yolk room temp
  • 5 tablespoons granulated sugar
  • ½ cups + 1 tablespoon packed brown sugar
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 cup all purpose flour
  • ½ teaspoon powder
  • 1 ½ tablespoons Ghirardelli unsweetened cocoa powder

Vanilla Bean Cream Cheese Frosting

  • 8 ounces cream cheese room temp, I use Philadelphia Cream Cheese
  • ¼ cup unsalted butter room temp
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 cups confectioners sugar
  • 1 or 2 teaspoon vanilla bean paste I used Nielsen-Massey

Instructions

  • Preheat oven to 350 degrees.
  • Line a 9x9 or 8x8 baking pan with heavy-duty foil and very lightly grease the foil with vegetable shortening, like crisco.

Red Velvet Brownies

  • In a small saucepan, melt the butter over your lowest setting, then add the milk chocolate chips stirring constantly with a small whisk until melted and smooth.
  • Turn off heat and let set.
  • In a large mixing bowl, add the eggs into the bowl and lightly whisk.
  • Add in the brown sugar, granulated sugar and salt and whisk it all together.
  • Whisk in the melted chocolate into the egg/sugar mixture until just combined.
  • Add in the vanilla and red food coloring.
  • In another bowl, whisk the flour, baking powder and cocoa powder together and sift into the chocolate mixture.
  • Stir with a silicone spatula and pour and spread out evenly into your prepared baking pan.
  • Bake 40 minutes, until toothpick comes out clean and transfer pan to cooling rack and let cool for 15 minutes.
  • Refrigerate, covered until cooled to frost.
  • Lay out on tin foil or cutting board and cut into 16 or 25 squares evenly using a sharp knife.
  • Make frosting.

Vanilla Bean Cream Cheese Frosting

  • Place cream cheese, butter, vanilla, vanilla bean paste and salt in small mixing bowl.
  • Using a mixer, beat on medium high until well combined.
  • Add confectioners sugar and mix until smooth and creamy.
  • Place frosting in a pastry bag with a pastry open or closed star tube and pipe a star in the middle, then pipe frosting around the star to create a rose.
  • Add sprinkles, chocolate shavings, etc.
  • Put back in fridge until ready to serve.

Notes

I prefer to trim the brownies edges to get nice looking edges on all the brownies, before I cut them into mini brownies. It's best do to this when the brownies are refrigerated to get a nice looking cut.