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Ingredients
Brownie
- cooking spray for the pan
1 ¼ cups unsalted butter 2 1/2 sticks
1 ¾ cups granulated sugar- ⅔ cup light brown sugar packed
- 4 tsp red gel food coloring
2 tsp vanilla extract- 5 large eggs at room temperature
1 ¼ cups all-purpose flour- 1 cup unsweetened cocoa powder
1 tsp kosher salt- ¾ tsp baking powder
Frosting
- 12 oz cream cheese softened
- ¾ cup unsalted butter softened, 1 1/2 sticks
- 2 tsp vanilla extract
- ¾ tsp almond extract optional
- ¼ tsp kosher salt
- 5 ⅔ cups confectioners’ sugar
- sprinkles for decorating
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Heat the oven to 350°F. Coat a 13-by-9-inch pan with cooking spray, then line it with parchment, leaving about 2 inches of overhang along the long sides.
- Melt the brownie butter in a large saucepan over medium heat. Take the pan off the heat and whisk in both sugars, the red coloring and vanilla. Whisk in the eggs one at a time.
- Mix the flour, cocoa, salt and baking powder in a separate bowl. Stir this mixture into the butter mixture just until no dry flour remains. Spread the batter in the prepared pan.
- Bake for about 28 to 30 minutes, until a toothpick in the center carries a few moist crumbs. Cool in the pan for 15 minutes, lift out with the parchment and cool completely on a rack, about 2 to 3 hours.
- For the frosting, beat the softened cream cheese, butter, vanilla, optional almond extract and salt until smooth. Add the confectioners’ sugar gradually on low speed, then beat on medium-high until fluffy, about 2 minutes.
- Trim the cooled brownie to a 12-by-8 1/2-inch rectangle. Cut across it to make three pieces, each about 8 1/2 by 4 inches. Put one piece on a plate, spread with 3/4 cup frosting and add a second piece. Spread that with another 3/4 cup frosting and add the last brownie layer. Refrigerate uncovered for 30 minutes.
- Spread the remaining frosting over the top and sides. Add sprinkles, cover and refrigerate until serving.
Notes
The four-hour total is approximate and includes cooling and chilling. A warm brownie will soften the frosting.
Use the gel food coloring specified rather than assuming the same amount of a different coloring product will give the same result.
Keep the finished cream-cheese-frosted cake refrigerated.
