Whip up these impressive HERSHEY Red Velvet Brownies with little effort, and they're sure to make a big impression. HERSHEY'S Cocoa and HERSHEY'S Milk Chocolate Chips bring the richness, while a tangy cream cheese frosting makes these moist brownies the perfect amount of sweet.
Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
Mix butter, brown sugar and granulated sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs, food color and vanilla, mixing until fully incorporated (mixture will have curdled appearance). Blend together flour, HERSHEY'S Cocoa, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Spread in prepared pan.
Bake 10 to 20 minutes* or until brownies begin to pull from sides of pan and wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Place HERSHEY'S Milk Chocolate Chips and heavy cream in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Cool slightly; spread over surface of brownie. Refrigerate (if necessary) until chocolate layer is tacky.
Prepare CREAM CHEESE FROSTING: Mix cream cheese and butter in 20 qt. bowl of mixer fitted with paddle attachment until well blended. Gradually add powdered sugar and vanilla, blending to spreading consistency. Spread frosting over chocolate layer. Cover; refrigerate brownies until ready to serve. Cut into 2-inch squares. Refrigerate leftover brownies.
Step 3: If using convection oven, rotate sheet pan one-half turn (180°) after 5 minutes of baking.