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Red Velvet Chocolate Chip Brownies


30 minutes
12 brownies

These red velvet brownies studded and decorated with HERSHEY'S CHIPITS Dark Chocolate Chips are a sweet way to enjoy a treat!

Ingredients & Directions

Bake Time
30 minutes
Cool Time
2 hours


  • 1 3/4 cups
    unsalted butter, softened and divided (425 mL)
  • 2 1/4 cups
  • 3 cups
    granulated sugar (750 mL)
  • 6
  • 1 1/2 cups
    all-purpose flour (375 mL)
  • 3/4 cup
    HERSHEY'S Cocoa, sifted (175 mL)
  • 1 1/2 tsps
    salt (7 mL)
  • 2 tsps
    vanilla extract (10 mL)
  • 1 tbsp
    red food colouring (15 mL)
  • 1/2 pkg
    cream cheese, softened (4 oz/125 g)
  • 1 1/2 cup
    icing sugar (375 mL)


Equipment Needed 
oven Oven
baking pan 9x13-inch (23x33 cm) Baking Pan
parchment paper Parchment Paper
measuring cups Measuring Cups
saucepan Saucepan
whisk Whisk
wire rack Wire Rack
piping bag Piping Bag

Preheat oven to 350ºF (180ºC). Grease a 9 x 13-inch (23 x 33 cm) pan and line with parchment paper.


Melt 1 1/2 cups (375 mL) butter and 3/4 cup (175 mL) chocolate chips in a large heavy-bottom saucepan over medium heat for 3 to 5 minutes, or until butter and chocolate are combined. Whisk in sugar until smooth.


Remove sugar mixture from heat and whisk in eggs. Fold in flour, cocoa powder, salt, vanilla and food colouring, followed by 1/2 cup (125 mL) chocolate chips. Pour batter into 9 x 13-inch (23 x 33 cm) baking pan.


Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with some crumbs clinging. Cool completely on a wire rack, about 2 hours. Cut cooled brownies into 12 squares. Flip brownies, smooth side up; set aside onto parchment lined baking sheet.


Make frosting by beating cream cheese with remaining butter until smooth. Beat in icing sugar gradually until light and fluffy.


Pipe cream cheese icing evenly over brownies. Decorate with remaining chocolate chips.


Use leftover brownie pieces to top ice cream sundaes, or use these brownies to make ice cream sandwiches!