Yes! I know it's meatless Monday but it's also Valentine's Day tomorrow and I thought this would be a better post. I remembered a few days ago that I had this recipe and thought it would be a nice idea to share it with you. Of course it only makes enough so that it can be baked in a loaf pan because it is about romantic red velvet brownies and not gorging ourselves on a 9"x13" pan of yummyness.
I would totally eat most of these brownies in one sitting. They have a hint of a crunch on the top layer which I think really adds to it since it's topped with the creamy and smooth cream cheese frosting. The red color is so festive. Actually, these would probably be great for Christmas time also, you know maybe in the shape of a stocking? with the frosting at the top (obviously, well it was obvious to me). Anyway, these are quick to prepare which makes them a prefect surprise. It usually only takes about 10 minutes to whip them up, about 26 minutes to bake them, and 15 minutes to cool them. Less than an hour and most of that time is waiting patiently (or impatiently in my case). So, since I know what you're saying to yourself "where is that print recipe link so I can print them because I want to make them now!" here is the recipe for you. Happy Baking! (and as always the "print recipe" link is just below the recipe near the bottom of the page)
Red Velvet Brownie Hearts
- ¼ cup butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¾ teaspoon vanilla
- 1 tablespoon red food coloring
- 1 whole egg
- ¼ cup + 2 tablespoons all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (or chopped chocolate)
Cream cheese frosting
- 4 ounces cream cheese, softened
- 2 ounces butter, softened
- ½ teaspoon vanilla extract
- 1 cup sifted powdered sugar
1. Preheat oven to 350F.
2. In a bowl blend together butter, sugars, and vanilla until mixed well.
3. Add red food coloring and egg to bowl, blend well.
4. Sift the flour, cocoa powder, and salt. Add to mixture. Blend well. Stir in chocolate chips.
5. Grease an 8 ½” x 4 ½” loaf pan. Pour batter into pan.
6. Bake about 26 minutes or until a knife inserted slightly off center comes out clean.
7. Cool on rack at least 15 minutes. Remove from pan and cut into desired shapes.
8. Frosting: Mix together cream cheese and butter in a mixer until well blended and almost no clumps remain. Add in vanilla. Add in powdered sugar ¼ cup at a time. Mix at medium to high speed once all the sugar is blended in until the mixture is thick and smooth. More powdered sugar may be needed.
This one of my original recipes