Brownies with Red Velvet Cheesecake Frosting

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Red Velvet Cheesecake Frosted Dark Chocolate Brownies

TheseDark Chocolate Brownies with Red Velvet Cheesecake Frosting can’t be beat ifyou want a decadent dessert this Valentine’s Day.  They’re so luscious that no one would everguess they’re gluten free.  And I usedthe Apple Butter from the last blog post for this recipe.  You won’t what the apple butter adds.  You won’t be able to put your finger on itbut there’ll be an almost imperceptible hint of warmth and sticky density thatthe apple butter is going to bring to this intense brownie experience.   

 
Dark Chocolate Brownies with Red VelvetCheesecake FrostingPrep time: 10 min
Bake time: 35 min
 
BrownieIngredients·        3.5oz intense dark chocolate, chopped
·        ½cup butter, sliced into pieces
·        1½ cups sugar
·        1tsp vanilla
·        ½cup apple butter
·        3eggs
·        1cup gluten free bisquick
·        ½cup unsweetened cocoa
  

RedVelvet Cheesecake Frosting Ingredients·        16 oz cream cheese
·        1 stick butter
·        2 cups of powdered sugar
·        1 tbsp cocoa sifted
·        5-10 drops red food coloring depending on thecolor you want
·        1 tsp Vanilla
 
Video Tutorial

  Instructions for the Brownies 
1.    Preheat the oven to 350°F (or 175°C) and line a 9x9 inch or 7x11 inch pan with parchment paper sprayed withnonstick spray.
2.    For the brownie batter add the chocolateand butter to a microwave safe bowl that’s large enough to mix the entire batch,then microwave it on high 1-2 minutes depending on your machine.  But you’ll have to stop the microwave every30 seconds and stir in between each session.
3.    Once you have the chocolate andbutter well mixed stir in the sugar, vanilla, apple butter, and eggs then blendit all together until you have it nicely combined.  The batter will already look pretty thick evenbefore adding the dry ingredients yet. 
4.    Switch over to a rubber spatula, addthe dry ingredients to the bowl, and stir together the wet and dry ingredientsuntil you have it well combined.
5.    Pour the brownie batter into the preparedbrownie and spread it out evenly then bake them in a preheated 350 degree ovenfor 35 minutes. 
6.    When you remove them from the ovenallow them to cool to room temperature before refrigerating to chill completelyfor a few hours.
 
Instructionsfor the Frosting  
1.    Using a stand mixer with the paddleattachment cream the softened butter and cream cheese until well combined. 
2.    Add the vanilla sifted cocoa powder,and confectioner’s sugar and mix until smooth and creamy. 
3.    Add as much red food coloring as youneed to get the red velvet shade that you’re happy with….I used about 10 dropsbut mine was a little light.
4.    Load the icing into a piping bagwith a large star tip and pipe on as much frosting as you want.
5.    To see the chocolate decorationsbeing piped onto the parchment paper, watch the video tutorial. 
 Notes: Make sure the brownies are really chilled before slicing tomake it easier to get nice neat slices which might just be the hardest part ofthe recipe.  I used a serrated knife toslice this batch.  Sometimes I put thebatter right into cupcake liners filled just under the half full so I don’thave to slice them at all.