BROWN BUTTER RED VELVET BROWNIES

Preheat the oven to 350F. Grease and line an 8x8” square baking pan with parchment paper. Set aside.

Brown the butter & prepare the chocolate mixture. Add the butter to a saucepan over medium-high heat. Allow to melt, foam up, and slightly brown (~5 mins). Remove from the heat & immediately add the cocoa powder. QUICKLY stir to combine. Then, add in the chocolate chips and olive oil; quickly mix until the chocolate chips are melted. Mix in the red food coloring; set aside to cool.

In a large bowl, whisk together both sugars & the eggs. Whisk fast, until the sugar is dissolved and the mixture is frothy. Then, whisk in the vanilla.

Once the chocolate mixture is cooled, stream it into the egg/sugar mixture as you continuously whisk to combine.

Fold in flour & salt. Then, fold in the chocolate chips.

Evenly spread the batter into the prepared pan.

Bake at 350F for 40-45 mins, until the edges are set, the top looks slightly cracked & the center is slightly soft.

Let cool COMPLETELY.

While cooling, prepare the whipped cream cheese topping.

Place your mixing bowl in the freezer or fridge 5-10 mins before starting. Beat the cream cheese on high speed for 2-3 mins until smooth. Pour in the heavy whipping cream beat until soft peaks form.

Add the powdered sugar & vanilla extract. Beat until stiff peaks form. Use immediately & keep refrigerated.

Top the cooled brownies with the cream topping, then dust with cocoa powder.

Cut and serve.

Enjoy!