Green Velvet Brownies with Cream Cheese Frosting
Ingredients
- For the Brownies:
- ¾ cup semi-sweet chocolate chips
- ¾ cup butter
- 2 cups sugar
- 4 large eggs
- 1½ cups all-purpose flour
- 1 1-oz bottle green liquid food coloring
- 1½ teaspoons baking powder
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Cream Cheese Frosting:
- 1 8-oz package cream cheese, softened
- 3 tablespoons butter softened
- 1½ cups powdered sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
Prepare the Brownies:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring between each, until smooth. Let cool slightly.
- In a large mixing bowl, whisk together the sugar, eggs, and vanilla extract. Stir in the melted chocolate mixture until fully combined.
- Add the green food coloring and mix until the batter is evenly colored.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow to cool completely.
Prepare the Cream Cheese Frosting:
- In a mixing bowl, beat the softened cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar and salt, mixing until creamy. Stir in the vanilla extract.
- Spread the frosting evenly over the cooled brownies.
- Cut into squares and serve.
Notes
- Serving Suggestions: Garnish with green sprinkles, crushed chocolate cookies, or a drizzle of melted chocolate.
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze individual squares in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
- Reheating: Serve chilled or let sit at room temperature for 10–15 minutes for a softer texture.