Monday, February 4, 2013

Red Velvet Brownies with Cream Cheese Frosting

It's almost Valentine's Day so that can only mean one thing: a week's worth of red velvet treats coming your way.  Of course that means a week's worth of sweets, but some are for breakfast, some for dessert and some just for any time snacking.  Starting with these soft, cakey, chocolatey and lovely red brownies topped with a creamy and sweet cream cheese frosting pairing beautifully with these red bars.  The pop of bright white against red velvet is always stunning and super appropriate for this chocolate laden, heart adorned holiday.  Plus, these just taste so darn good!

I actually made these as a Valentine's treat for Dave last year and never blogged about them.  But they are so tasty that I had no problem whipping up a batch this year to share with you.  From the "50 Brownies" booklet in the March 2012 issue of Food Network Magazine, these brownies are a pretty simple, fairly quick recipe.  I found the amount of frosting was far more than actually necessary to cover these brownies (and that's saying a lot since I LOVE frosting), so you could probably halve the amount of frosting.  Or you can do like I did and save the extra to top one of the other treats I have up my sleeve for you this week.  Either way, enjoy these soft, cake brownies with the bright red hue with your valentine, or take them to work or share with your child's classroom.  Add your choice or sprinkles and show someone some red velvet love.

Red Velvet Brownies with Cream Cheese Frosting

Ingredients (for brownies)

1 cup flour
3 Tablespoons cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cup brown sugar
1/2 cup butter
2/3 cup water
2 ounces unsweetened chocolate, chopped
3 eggs
1 1/2 teaspoons vanilla
2 teaspoons red food coloring

In a medium bowl, whisk together flour, cocoa powder, salt and baking powder.

In a medium sauce pan, bring brown sugar, butter and water to a simmer.  Once butter is melted and mixture is combined, remove from heat and whisk chocolate into butter mixture until melted. 


Once cooled, whisk in eggs one at a time (Note: be sure mixture is cooled down and whisk constantly so eggs temper and do not cook).   Whisk in vanilla then food coloring.

Stir flour mixture into chocolate mixture until just combined and flour is incorporated. 

Spread batter into a greased 9 x 13 pan in an even layer.

Bake at 325 for 20-25 minutes or until set and a tester inserted in center comes out clean.

Cool completely before frosting.

Ingredients (for frosting)

8 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla

In a stand mixer, or a large bowl with an electric mixer, beat cream cheese and butter until fluffy.

Reduce speed to low and gradually add powdered sugar.  Once added, increase speed to medium and beat in vanilla.  Increase speed to high and beat until creamy and fluffy, to desired consistency.

Spread over cooled brownies.  Top with sprinkles as desired.

Makes 24 brownies.

Happy Baking,
The Cookie Princess

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