I know, I know. This recipe doesn’t have pumpkin or apple. But did you know red velvet was originally, traditionally, a Christmas dessert? So really, these Red Velvet Brownie Cups are just ahead of the game. I’m getting you prepared for November and December.
Holy blogger cookbook-palooza people. So. Many. Bloggers have cookbooks out right now (ahem, including me). I am super, super excited about this newest cookbook by my friend Deborah Harroun, from the blog Taste and Tell. Her book is the Red Velvet Lover’s Cookbook and it’s amazing. (Which it should be, because Deborah is the queen of red velvet. THIS is an example of that.)
I pink puffy heart red velvet. Or should I say red puffy heart? Either way, I love it, and not just in cake. In fact, red velvet cake is probably my least favorite. I love all the things you can make with red velvet. Like cookie cake and pretzels and molten lava cake and cheesecake cupcakes.
See? The ideas are endless. And Deborah has them all covered (and then some!) in her new book.
As soon as I saw these little Red Velvet Brownie Cups I knew I had to make them. One, I’m addicted to brownies. And two, I really, really love red velvet brownies. Plus, there’s cream cheese frosting. Who doesn’t love that?
Oh, and because I’m me and couldn’t help myself, I topped some of the brownie cups with Rolos. Y’all love Rolos in cookie cups, so I figured why not use them in brownie cups?
That was a very, very good decision.
These brownie cups are easy to make. One bowl for wet ingredients, a bowl for dry, and no mixer needed. Just a quick stir and scoop into your mini muffin pan. The frosting is really good – very cream cheesy and not too sweet, the perfect compliment to the brownies.
These were so good I had to put them in the freezer immediately because I ate 5 without thinking about it. Like, in an instant. Pop, pop, pop they were in my hand one second and in my tummy the next. Easy to make…easy to eat. Perfect for when the holidays roll around. 🙂
Really. The Rolo was an amazing idea. **swooning**
This is my new favorite brownie bite recipe…and my new favorite cookbook! It’s a must for anyone on your list who loves red velvet!
And make these with the Rolos too. OMG!
Red Velvet Brownie Cups
For the Brownies:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 teaspoon natural unsweetened cocoa powder like Hershey’s
- 5 1/3 tablespoons 1/3 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons red liquid food coloring
- 1 teaspoon vanilla extract
For the Filling/Frosting:
- 6 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar
- Preheat oven to 350°F. Spray mini muffin pans with cooking spray (or line them with liners).
- Whisk the flour, baking powder, salt, and cocoa in a bowl to combine.
- Mix the melted butter and brown sugar in a large bowl. Stir in the egg, food coloring, and vanilla. Stir in the dry ingredients.
- Place about 1 tablespoon of batter into each muffin cavity. Bake until the brownies are set, 8-12 minutes. The brownies should naturally fall in the centers when you take them out of the oven, but if they don’t you can press down the centers with the handle of a wooden spoon. Cool completely in the tins.
- To make the filling, beat the cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until smooth.
- Place the filling in a pastry bag fitted with a star tip (or a 1M tip). Remove the brownies from the tins and pipe the filling into the cups. Store the brownies in an airtight container in the refrigerator.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
This post may contain affiliate links. For more information, read my disclosure policy.
Published on: October 16, 2014