Red Velvet Brownies with Dip (Print Version)
# Ingredients:
→ Red Velvet Brownies
01 -
1 cup unsalted butter, melted
02 -
1 ½ cups granulated sugar
03 -
1 tablespoon red food coloring
04 -
2 teaspoons vanilla extract
05 -
4 large eggs
06 -
1 ¼ cups all-purpose flour
07 -
¼ cup unsweetened cocoa powder
08 -
½ teaspoon salt
→ Cheesecake Dip
09 -
8 ounces cream cheese, softened
10 -
½ cup powdered sugar
11 -
1 teaspoon vanilla extract
12 -
½ cup heavy cream, whipped
→ Optional Toppings
13 -
White chocolate for drizzling
14 -
Crushed pecans
# Instructions:
01 -
Preheat your oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 -
In a large bowl, whisk together the melted butter, sugar, red food coloring, and vanilla extract until the mixture is smooth and well combined.
03 -
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
04 -
Sift the flour, cocoa powder, and salt into the wet ingredients. Fold gently until just combined - don't overmix!
05 -
Pour the batter into your prepared pan and bake for 25-30 minutes. They're done when a toothpick comes out with a few moist crumbs.
06 -
While brownies cool, beat cream cheese, powdered sugar, and vanilla until fluffy. Gently fold in the whipped cream until smooth.
07 -
Once completely cool, cut brownies into dipper-sized sticks. Serve alongside the cheesecake dip, optionally drizzled with white chocolate or sprinkled with pecans.
# Notes:
01 -
Perfect for parties, movie nights, or satisfying sweet cravings
02 -
Can be made ahead - brownies stay fresh for 3-4 days in an airtight container
03 -
Dip can be stored in the refrigerator for up to 2 days