Red Velvet Brownies

sloppy magnificence.

sloppy magnificence.

It is not news that I have a serious sweet tooth. Since I started cooking/baking a year and a half ago(ish), I’ve had trouble stopping myself from making chocolate chip cookies, funfetti cupcakes, double chocolate chip cookies, oatmeal Raisinet cookies…you get the picture. But I’ve always been a big fan of red velvet, so for Valentine’s Day I decided to give this one a shot.

I realize cake or cupcakes are the more traditional forms of red velvet…but I have issues with cupcakes. I can make them, I just can’t frost them and have them look remotely attractive (even though Rachel has tried to teach me). And the cake recipes I was finding looked too involved. So, brownies it is! Nice flat square surface, can’t eff that up 🙂

Red Velvet Brownies

(adapted from The Marvelous Misadventures of a Foodie)

Brownie Ingredients

*1 1/2 sticks butter

*1 1/2 cups granulated sugar

*3 eggs

*2 tsp vanilla extract

*1 oz red food coloring

*3 tbsp cocoa powder (you might try 2 or 2 1/2 tbsp – I felt it was almost a bit too chocolatey for red velvet)

*1 cup all-purpose flour

*1/2 tsp baking powder

*1/2 tsp salt

Brownie Directions

Preheat oven to 350F and grease an 8×8 square pan.

Put the butter in a microwave-safe dish or container and nuke until melted. In a large mixing bowl, add melted butter and stir with vanilla, eggs, sugar and red food coloring until well combined. Add in the remaining dry ingredients and mix well, preferably with an electric hand-held mixer or stand mixer.

Pour batter into the 8×8 pan. Bake for about 35-40 minutes, or until a toothpick inserted comes out just about clean. Allow to cool.

Frosting Ingredients

*8 oz cream cheese, softened

*1/4 cup butter

*1 tsp vanilla

*2 cups powdered sugar

*2 tbsp heavy cream

Frosting Directions

With your electric mixer, beat the cream cheese and butter until smooth (30 seconds probably). Next, beat in vanilla and salt.

Add powdered sugar and beat until well-combined. Add heavy cream and mix again. Beat the mixture until it is light and fluffy, shouldn’t take more than a couple minutes.

Spread frosting evenly over the cooled brownies.

Dive in!

Notes

As with most red velvet products, these brownies are delicious and rich. I like that this recipe is only for an 8×8 pan as opposed to a 9×13, so it can disappear faster! The cream cheese frosting is good, but I think I’ve made better ones in the past, so this will probably be tweaked in the future.

Funny story: when mixing the batter, I thought I was finished and I went to taste it, expecting a mouthful (i mean…a teaspoon full) of goodness. Surprise – tasted terrible! I was so upset and couldn’t figure out what I’d done wrong, until I looked again at the ingredients…and realized I had left out THE SUGAR. Of all the crucial ingredients! Needless to say, it tasted waaaay better after incorporating the missing sugar.

Such are a novice’s adventures!

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