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Green Velvet Brownies

A vibrant emerald version of the classic velvet brownie, featuring a fudgy chocolate base and a silky, tangy cream cheese topping.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 Squares
Course: Dessert
Cuisine: American
Calories: 344
Ingredients Equipment Method Notes

Ingredients
  

  • For the Brownies:
  • ¾ cup Semi-sweet chocolate chips or 4 oz bittersweet chocolate
  • ¾ cup Butter
  • 2 cups Granulated sugar
  • 4 large Eggs
  • 1½ cups All-purpose flour
  • 1 1-oz bottle Green liquid food coloring (must use the whole bottle!)
  • 1½ tsp Baking powder
  • 1 tsp Vanilla extract
  • ⅛ tsp Salt
  • For the Cream Cheese Frosting:
  • 1 8-oz package Cream cheese (softened)
  • 3 Tbsp Butter softened
  • 1½ cups Powdered sugar
  • ⅛ tsp Salt
  • 1 tsp Vanilla extract

Equipment

  • 9-inch Metal Pan
  • Electric Mixer
  • Microwave-Safe Bowl
  • Foil

Method
 

  1. Melt: Microwave chocolate chips and butter in a large bowl in 30-second intervals until completely smooth.
  2. Combine: Whisk in the sugar, then add the eggs one at a time, whisking just until blended after each addition.
  3. Color and Fold: Stir in the flour, the entire bottle of green food coloring, baking powder, vanilla, and salt until the batter is a uniform emerald green.
  4. Bake: Pour into a foil-lined, greased 9-inch square pan and bake at 350°F for 44–48 minutes (until a toothpick has just a few moist crumbs).
  5. Set: Cool completely in the pan on a wire rack for at least 2 hours.
  6. Frost: Beat the cream cheese and butter until creamy; gradually add powdered sugar and salt, then stir in the vanilla.
  7. Slice: Lift brownies from the pan using the foil handles, spread the frosting evenly over the top, and cut into 16 squares.

Notes

1. Use the entire 1-oz bottle of liquid food coloring to ensure the chocolate base turns a true emerald green. 2. A metal pan is highly recommended to achieve even baking and the perfect fudgy texture. 3. Allow the brownies to cool for at least 2 hours before frosting; otherwise, the cream cheese will melt and become runny.