I love brownies. They are my favorite treat on the planet. When I saw this recipe a few months back, I knew I would need to try it. I decided to make it for our family Valentine’s Day treat.
Red Velvet Brownies
4 oz. Bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp. Baking powder
1 tsp. Vanilla extract
1/8 tsp. Salt
Small batch cream cheese frosting (see below)
1. Preheat oven to 350 degrees. Using 2 sheets of aluminum foil, line the bottom of a 9-inch square pan (cross pieces of foil so that the ends hang over of each side for easy lifting after brownies are baked). Spray foil with non-stick spray.
2. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Whisk in the sugar. Add eggs, 1 at a time, whisking each just until blended. Stir in flour, food coloring, baking powder, vanilla and salt. NOTE: Pour the food coloring very carefully to avoid splashing on yourself. :) Spread batter in prepared pan.
3. Bake for 44 to 48 minutes at 350 degrees. Check with a wooden toothpick, when it comes out with just a few crumbs on it, they are done. DON'T OVERBAKE! Part of their yumminess is because they are so moist. Cool on a wire rack for about 2 hours until they are completely cool.
4. Using the foil, lift the brownies out of the pan. Slowly peel the foil away from the brownies. Spread with the Cream cheese frosting.
Small-Batch Cream Cheese Frosting
1 (8 oz.) package of cream cheese (did not try the light cream cheese)
3 Tbsp. Butter, softened
1 1/2 cups powdered sugar
1/4 tsp. Salt
1 tsp. Vanilla extract
Using an electric mixer, beat the cream cheese and butter together at medium speed until creamy. Gradually add powdered sugar and salt. Continue beating until blended, then stir in the vanilla.
Store iced brownies in the refrigerator. Take out of the refrigerator about 30 minutes before serving.
Don’t be frightened by this recipe if you have only ever made brownies from a box mix. It can be scary at first, but I promise this recipe is very easy, and well worth the extra work.
After they were iced and cut, they looked so pretty. The deep red color was gorgeous!!! I couldn’t wait to taste them, and thankfully, I was not disappointed. It was definitely the very best brownie I had ever eaten. Seriously. And it was quite possibly the very best ANYTHING I had ever eaten. Unfortunately, you will have to make them in order to form your own opinion. But I don’t think you will be disappointed!
Enjoy!
Red Velvet Brownies
4 oz. Bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 tsp. Baking powder
1 tsp. Vanilla extract
1/8 tsp. Salt
Small batch cream cheese frosting (see below)
1. Preheat oven to 350 degrees. Using 2 sheets of aluminum foil, line the bottom of a 9-inch square pan (cross pieces of foil so that the ends hang over of each side for easy lifting after brownies are baked). Spray foil with non-stick spray.
2. Place butter and chocolate in a large microwave-safe bowl. Microwave on HIGH for 1 1/2 to 2 minutes or until melted and smooth, stirring every 30 seconds. Whisk in the sugar. Add eggs, 1 at a time, whisking each just until blended. Stir in flour, food coloring, baking powder, vanilla and salt. NOTE: Pour the food coloring very carefully to avoid splashing on yourself. :) Spread batter in prepared pan.
3. Bake for 44 to 48 minutes at 350 degrees. Check with a wooden toothpick, when it comes out with just a few crumbs on it, they are done. DON'T OVERBAKE! Part of their yumminess is because they are so moist. Cool on a wire rack for about 2 hours until they are completely cool.
4. Using the foil, lift the brownies out of the pan. Slowly peel the foil away from the brownies. Spread with the Cream cheese frosting.
Small-Batch Cream Cheese Frosting
1 (8 oz.) package of cream cheese (did not try the light cream cheese)
3 Tbsp. Butter, softened
1 1/2 cups powdered sugar
1/4 tsp. Salt
1 tsp. Vanilla extract
Using an electric mixer, beat the cream cheese and butter together at medium speed until creamy. Gradually add powdered sugar and salt. Continue beating until blended, then stir in the vanilla.
Store iced brownies in the refrigerator. Take out of the refrigerator about 30 minutes before serving.
Don’t be frightened by this recipe if you have only ever made brownies from a box mix. It can be scary at first, but I promise this recipe is very easy, and well worth the extra work.
After they were iced and cut, they looked so pretty. The deep red color was gorgeous!!! I couldn’t wait to taste them, and thankfully, I was not disappointed. It was definitely the very best brownie I had ever eaten. Seriously. And it was quite possibly the very best ANYTHING I had ever eaten. Unfortunately, you will have to make them in order to form your own opinion. But I don’t think you will be disappointed!
Enjoy!
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