Ingredients
Brownie Batter
- 2 1/4 sticks unsalted butter (cut into chunks)
- 3 1/2 cups Ghirardelli Milk Chocolate Chips
- 5 large eggs (room temperature)
- 1/2 cup granulated sugar
- 1 1/4 cups packed brown sugar
- 1 teaspoon salt
- 1 1/4 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3 tablespoons Ghirardelli unsweetened cocoa powder
Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 5 tablespoons unsalted butter (room temperature)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 2 or 3 cups confectioners sugar
- 1-2 tablespoons heavy cream or milk of choice
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the brownies evenly.
- Prepare the baking pan: Line a 9×13 inch baking pan with foil or parchment paper. Lightly grease the lining to prevent sticking and make it easier to remove the brownies later.
- Melt chocolate and butter: In a microwave or small saucepan over the lowest heat, melt the unsalted butter and then add the milk chocolate chips. Stir constantly with a small whisk until the mixture is smooth and fully melted. Turn off heat and let it cool to avoid curdling the eggs.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, vanilla extract, granulated sugar, and brown sugar until combined. Add the red food coloring and mix well to achieve the vibrant red hue.
- Combine chocolate mixture with eggs: Slowly whisk the cooled melted chocolate and butter mixture into the egg and sugar mixture until you have a smooth, uniform batter. Ensure the chocolate is not hot to prevent scrambling the eggs.
- Add dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and unsweetened cocoa powder. Fold this dry mixture into the wet batter using a silicone spatula until fully combined.
- Bake the brownies: Pour the batter into the prepared baking pan and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the brownies are ready. Remove from oven and place on a cooling rack.
- Cool the brownies: Let the brownies cool in the pan on the rack for at least 15 minutes. For best results, refrigerate the brownies covered until fully cooled before frosting, or allow them to come to room temperature.
- Prepare cream cheese frosting: In a mixing bowl, combine softened cream cheese, unsalted butter, vanilla extract, salt, confectioners’ sugar, and heavy cream or milk. Using an electric mixer, beat on medium-high speed until the frosting is smooth, creamy, and well blended.
- Frost and serve: Once the brownies are completely cooled, spread the cream cheese frosting evenly over the top. Slice into 18 servings and enjoy the decadent treat.
Notes
- Use room temperature eggs to ensure even mixing and better texture.
- Don’t add hot chocolate mixture to eggs to prevent scrambling.
- Adjust the amount of confectioners’ sugar in the frosting for desired sweetness and thickness.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For a more intense red color, use gel food coloring instead of liquid.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
