Velvet Brownie Dippers (Print)
Deliciously soft red velvet sticks paired with smooth cheesecake dip. A simple yet impressive dessert everyone will rave about.
# Ingredients:
→ Red Velvet Brownies
01 -
1 tablespoon red food color
02 -
1 cup melted unsalted butter
03 -
4 large eggs
04 -
½ teaspoon salt
05 -
1 ¼ cups all-purpose flour
06 -
2 teaspoons vanilla
07 -
¼ cup unsweetened cocoa
08 -
1 ½ cups granulated sugar
→ Cheesecake Dip
09 -
½ cup whipped heavy cream
10 -
½ cup powdered sugar
11 -
8 ounces softened cream cheese
12 -
1 teaspoon vanilla extract
→ Optional Toppings
13 -
Chopped pecans
14 -
Drizzled white chocolate
# Steps:
01 -
Set your oven to 350°F (177°C) to preheat. Use parchment paper to line a 9x13-inch pan, leaving extra paper on the sides so you can lift the brownies out with ease later.
02 -
Grab a big mixing bowl and whisk together the melted butter, sugar, vanilla, and red food coloring until the mixture looks fully blended and smooth.
03 -
One by one, crack in the eggs. Stir well after each egg to make sure it's thoroughly mixed before moving to the next.
04 -
Sift together the cocoa powder, flour, and salt. Then gently fold this into your wet ingredients until just blended. Be careful not to stir too much!
05 -
Pour the brownie batter into the lined pan and bake for about 25-30 minutes. Check with a toothpick—it should have a few moist crumbs clinging to it when they're ready.
06 -
As the brownies cool off, mix softened cream cheese with powdered sugar and vanilla until it's fluffy. Gently fold in whipped cream to make it nice and smooth.
07 -
When the brownies are completely cool, slice them into stick-sized pieces. Pair them with your cheesecake dip and, if you'd like, top everything with white chocolate or a sprinkle of pecans.
# Notes:
01 -
Great for movie hangouts, parties, or when you want something sweet.
02 -
The brownies stay good for up to 4 days if sealed tight in a container.
03 -
The dip can last in the fridge for a max of 2 days.