Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting. This will ensure your brownies come out cleanly.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined and smooth.1 cup unsalted butter, melted, 2 cups granulated sugar
- Add the eggs one at a time, whisking well after each addition until the mixture is glossy and emulsified. Stir in the vanilla extract.4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the unsweetened cocoa powder, all-purpose flour, baking powder, and salt. This ensures an even distribution of leavening and flavor.1 cup unsweetened cocoa powder, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix, as this can lead to tough brownies.
- In a small bowl, combine the milk and the green food coloring. Stir until the desired vibrant green hue is achieved. Gently fold this green mixture into the brownie batter until it's evenly distributed, creating that signature green velvet look.1/4 cup milk, 1–2 drops green food coloring (gel coloring recommended)
- Pour the batter evenly into the prepared baking pan and spread it to the edges. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Avoid overbaking to maintain that fudgy texture.
- Let the brownies cool in the pan on a wire rack for at least 30 minutes before attempting to make the frosting. For easier frosting, allow them to cool completely.
- While the brownies are cooling, make the frosting. In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer until smooth and creamy.8 ounces cream cheese, softened, 1/2 cup unsalted butter, softened
- Gradually add the sifted powdered sugar, a cup at a time, beating until well combined and smooth. Stir in the vanilla extract.3 cups powdered sugar, sifted, 1 teaspoon vanilla extract
- Add the milk, one tablespoon at a time, beating until the frosting reaches your desired spreading consistency. It should be smooth, spreadable, and not too runny.2–3 tablespoons milk (or heavy cream)
- Once the brownies have cooled completely, spread the cream cheese frosting evenly over the top. You can create swirls or keep it smooth, depending on your preference.
- For best results, chill the frosted brownies in the refrigerator for at least 30 minutes to allow the frosting to set before slicing and serving.
Notes
Store in the refrigerator for up to 4-5 days. Can be frozen for up to 2-3 months.
