As you all know by now, I love baking. LOVE it. So obviously I had to do a Valentine's Day baking post. And what could be better for Valentine's than red velvet? So I made red velvet brownies with a chocolate frosting that you will want to eat with a spoon! (obviously, I added Valentine's sprinkles as well because....any excuse to use fun holiday themed sprinkles!) And the best part? It's all SUPER easy to make. Score.
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Preheat the oven to 350 degrees F. Butter and flour an 9 X 13 clear glass baking pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl. Slowly add in the flour mixture being very careful not to over mix.. Do not over mix. The batter will be very thick.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath. Set aside to cool, cut into bars and serve.
12 ounce package semisweet (or any mixture of) chocolate chips
1/2 cup salted butter
8 ounces sour cream or Greek yogurt
4 1/2 cups powdered sugar
1 tsp vanilla extract
Place the butter in a large microwave-safe bowl. Microwave for 60 seconds, or until butter is melted completely.
Add the chocolate chips to the bowl and stir until chocolate chips are very melted. When you feel like the chocolate chips won't melt any more just from being in the warm butter, place the bowl back in the microwave and heat for 30 seconds. Remove and stir until chocolate chips are completely melted and smooth (nuke an additional 30 seconds if necessary).
Use an electric mixer to mix in the sour cream.
Add the powdered sugar a cup at a time and the vanilla extract, mixing well in between each addition.
Use immediately or store covered in the refrigerator for up to 2 weeks. Warm in the microwave in 30 second increments for spreading after refrigerating.
What Valentine's treats are you making?
-Kylie
