Red Velvet Brownies So Festive That They Need No Decoration

By Erin Cullum

Updated on 12/11/2016 at 1:30 PM

Courtesy of Oxmoor House
Courtesy of Oxmoor House

Out of all the edible gifts, red velvet brownies might be the most festive and universally appreciated. We're partial to this recipe from Christmas Cookie Swap!, which includes a rich cream cheese frosting and curls of white chocolate that give the brownies the look of a present tied up with a bow.

How gorgeous are they? Whether you're headed to a cookie swap this Christmas or are opting to give edible gifts to your loved ones — or to yourself, because why not? — these red velvet brownies get the job done, and then some.

Courtesy of Oxmoor House

Red Velvet Brownies

Cook Time1 hour 30 mins
Yield16 brownies

From Christmas Cookie Swap! by Oxmoor House

INGREDIENTS

    • For the cream cheese frosting:
    • 1 (8-ounce) package cream cheese, softened
    • 3 tablespoons butter, softened
    • 1 1/2 cups powdered sugar
    • 1/8 teaspoon table salt
    • 1 teaspoon vanilla extract
    • For the brownies:
    • Aluminum foil
    • Cooking spray
    • 1 (4-ounce) bittersweet chocolate baking bar, chopped
    • 3/4 cup butter (1 1/2 sticks)
    • 2 cups sugar
    • 4 large eggs
    • 1 1/2 cups all-purpose flour
    • 1 (1-ounce) bottle red liquid food coloring
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon table salt
    • Cream cheese frosting
    • White chocolate curls (optional)

    INSTRUCTIONS

    1. Beat the cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add the powdered sugar and salt, beating until blended. Stir in the vanilla.

    2. Preheat the oven to 350°F. Line a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly coat the foil with cooking spray.

    3. Microwave the chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in the sugar. Add the eggs, 1 at a time, whisking just until blended after each addition. Gently stir in the flour and next 4 ingredients. Pour the mixture into the prepared pan.

    4. Bake at 350°F for 44 to 48 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a wire rack (20 minutes).

    5. Lift the brownies from the pan, using the foil sides as handles; gently remove the foil. Spread cream cheese frosting on top of the brownies. Cut into 4 rows by 4 rows. Top with white chocolate curls, if desired.

    6. Package cookies or brownies in a small wooden box lined with colorful, festive tissue paper.

    Notes

    Line the pan with foil by trimming 2 long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.