Last St. Patrick’s Day, I was scrambling for something fun to bring to a friend’s potluck. Nothing too fancy, just a dessert that screamed green without tasting like it tried too hard. That’s when I whipped up these Green Velvet Brownies with Cream Cheese Frosting. One bite, and the room went quiet then the compliments poured in. The brownies have this perfect fudgy middle with a subtle cocoa tang, thanks to that green food coloring magic.
It’s like red velvet’s playful cousin, but way more festive for March 17th. Topped with a cloud of cream cheese frosting that’s just sweet enough, they disappear fast. I remember sneaking seconds before anyone noticed. If you’re after St Patrick’s Day Brownies that wow without hours in the kitchen, this is your go-to.
I’ve made these Mint Cream Cheese Brownies variations too, adding a hint of peppermint for extra zing. But honestly, the classic holds up every time. The batter comes together quick, and baking fills the house with that cozy chocolate smell. Picture pulling warm Green Frosted Brownies from the oven, edges crisp, center soft. My family fights over the corner pieces. Let’s dive into making your own batch of these Green Velvet Sugar Cookie Bars-inspired treats—no box mix needed.
Ingredients for Green Velvet Brownies
Gathering everything takes minutes. I always double-check the green food coloring—gel works best for that deep hue without watering down the batter.
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 1/2 cups all-purpose flour
- 1 ounce green gel food coloring (about 1 small bottle)
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1/8 teaspoon salt (for frosting)
- Green sprinkles, optional for topping
How to Make Green Velvet Brownies with Cream Cheese Frosting
Start by preheating your oven to 350°F. Line a 9×9-inch pan with foil, letting it overhang for easy removal. Microwave the chocolate chips and first 3/4 cup butter in 30-second bursts until smooth. Stir in sugar, then eggs one by one. Mix flour, baking powder, salt, vanilla, and green coloring gently—don’t overbeat or they’ll turn tough.
Pour into the pan and bake 40-45 minutes, until a toothpick has moist crumbs. Cool fully, about 2 hours. For the frosting, beat cream cheese and 3 tablespoons butter until fluffy. Gradually add powdered sugar, salt, and vanilla. Spread over cooled brownies, add sprinkles if you like. These Brownies With Green Frosting slice clean and taste even better chilled.
That first slice? Pure bliss—the green tint peeks through the frosting, rich and velvety smooth. I caught my kid sneaking bites straight from the pan once.
Pro Tips for Perfect Green Icing Brownies
- Use gel food coloring; liquid can make batter runny.
- Room-temp eggs blend smoother, no lumps.
- Cool brownies completely before frosting—warm ones melt it.
- Line pan with foil for foolproof lifting.
- Chill frosted brownies 30 minutes for easier cutting.
Variations on St Patrick’s Day Brownies
Swap semi-sweet chips for white chocolate in the batter for Green Velvet Sugar Cookie Bars vibe. Or swirl in mint extract to the frosting for Mint Cream Cheese Brownies. Add chopped Andes mints on top for crunch. Bake in muffin tins for grab-and-go bites—same time, yields 12. For nut lovers, stir in 1/2 cup walnuts. Each twist keeps the festive Green Velvet Brownies core intact.
Troubleshooting Green Velvet Brownies
- Too cakey? Overmixed batter—fold gently next time.
- Cracked top? Oven too hot; drop to 325°F if needed.
- Frosting runny? Chill cream cheese first, add sugar slowly.
- Not green enough? More gel color, a drop at a time.
- Sunken center? Underbaked; test multiple spots.
Ingredient Substitutions
Gluten-free? Swap flour 1:1 with a blend. Dairy-free butter and vegan cream cheese work great. No green gel? Use 1/2 teaspoon liquid plus a bit of flour to balance. Semi-sweet out? Dark chocolate amps intensity. Powdered sugar sub: blend granulated with cornstarch. These keep your Green Velvet Brownies with Cream Cheese Frosting accessible.
Storage and Serving Suggestions
Store in an airtight container in the fridge up to 5 days—flavors deepen. Freeze uncut brownies (sans frosting) up to 2 months; thaw and frost fresh. Serve at room temp for best texture. Pair with vanilla ice cream for sundaes or cut small for parties. These St Patrick’s Day Brownies shine on platters with gold coins or shamrocks.
Frequently Asked Questions
Can I make Green Velvet Brownies ahead?
Yes! Bake and frost a day early. They taste better after flavors meld.
What’s the best pan size?
9×9-inch square for thick brownies. 8×8 for fudgier ones.
Gluten-free option?
Absolutely, use 1:1 gluten-free flour. No adjustments needed.
How to get vibrant green color?
Gel food coloring is key. Stir well but don’t overmix.
Can I add mix-ins?
Sure chocolate chunks, nuts, or mint chips up to 1 cup.
Freezer-friendly?
Freeze plain brownies up to 2 months. Frost after thawing.
Green Velvet Brownies with Cream Cheese Frosting
Equipment
- 9×9-inch baking pan
- Microwave-safe bowl
- Electric mixer
- Spatula
Ingredients
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs room temperature
- 1 1/2 cups all-purpose flour
- 1 ounce green gel food coloring
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 ounces cream cheese softened
- 3 tablespoons unsalted butter softened for frosting
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract for frosting
- 1/8 teaspoon salt for frosting
Instructions
- Preheat oven to 350°F. Line a 9×9-inch pan with foil, overhanging sides.
- Melt 3/4 cup chocolate chips and 3/4 cup butter in microwave, stirring until smooth.
- Whisk in 2 cups sugar and 4 eggs, one at a time.
- Fold in 1 1/2 cups flour, baking powder, salt, vanilla, and green food coloring.
- Pour into pan; bake 40-45 minutes until toothpick has moist crumbs. Cool completely.
- Beat 8 oz cream cheese and 3 Tbsp butter until creamy. Add powdered sugar, salt, and vanilla.
- Spread frosting over cooled brownies. Chill and cut into 16 squares.
Notes
- Use gel coloring for best color.
- Cool brownies fully before frosting.
- Store in fridge up to 5 days.
