Even though Valentine’s Day is a total Hallmark holiday it is definitely one of my favorites. It is special to Blair and I because it was the day he proposed to me 4 years ago, man time sure does fly. Our plan for Tuesday is to stay home and just hang with one another. Last year we went out, and although it was nice, I am looking forward to cooking him up a great meal at home. Just the two of us with some delicious wine. If you are still searching for that perfect dessert, of course these red velvet brownies will do the trick. I am sure you have been seeing lots of red velvet treats throughout the blogosphere, but I must tell you these are to die for. For real. Like drop what you are doing, and go make these.
My sister Melissa sent me a recipe of some red velvet brownies that I whipped up for her as per her request, but something wasn’t right. They were super dry and just did not do it for her. Luckily for me my new Food Network magazine arrived with 50 brownie variations, this one being one of them. I tried again and this time the recipe worked out perfectly. The brownie is moist and when topped off with cream cheese frosting is one party in your mouth. I cut them out in cute hearts for the holiday, but honestly I can see myself making these many more times in the future whenever I get a craving for them. Make them for your honey or keep them all for yourself!
Red Velvet Brownies with Cream Cheese Frosting
For the brownies:
1 cup flour
3 tbsp unsweetened cocoa powder
1/2 tsp. salt
1/2 tsp. baking powder
1 1/2 cups dark brown sugar
1 stick unsalted butter
2/3 cup water
2 ounces unsweetened chocolate, chopped
1 1/2 tsp. vanilla
2 tsp. red food coloring
For the Frosting:
8 oz. cream cheese, at room temperature
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups powdered sugar
1 1/2 tsp. vanilla extract
What you’ll do:
For the brownies:
Preheat the oven to 325 degrees F. Coat a 9 x13 pan with cooking spray. For easier removal, line the pan with foil leaving an overhang, then coat with more cooking spray. In a medium bowl, which together flour, cocoa powder, salt and baking powder. Set aside. In a medium saucepan, bring the brown sugar, butter, and water to a simmer. Off the heat, whisk in chopped chocolate until smooth, let cool slightly. Once cooled, whisk in eggs one at a time. Once eggs are combined add in vanilla and food coloring. Add the liquid mixture to the flour mixture and stir to combine. Pour batter into prepared pan; bake 20 to 25 minutes or until a toothpick inserted comes out clean. Cool.
For the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.