Red Velvet Brownies with White Chocolate Cream Cheese Icing

Red Velvet Brownies with White Chocolate Cream Cheese Icing

Happy Valentines Day.  Do you know where your sweet tooth is? That’s right- it’s still in the same place you left it, no-not at the dentist’s office-but right in the back of your mouth. Your mouth is calling for something red and sweet. It’s okay, you are allowed to indulge today-no need to feel guilty. Your welcome.

Red Velvet Brownies

Red Velvet Brownies

brownie recipe: from thatskinnychickcanbake

 

3 Tbsp. unsweetened cocoa powder

1 oz. liquid red food coloring (such as McCormick)

2 tsp. vanilla, divided

1/2 Cup unsalted butter, room temp

1  1/2 C sugar

2 lg. eggs

1  1/4 C all-purpose flour

1/4 tsp. salt

 

Line both sides of  an 8x8x2 inch baking pan with tinfoil  and spray lightly with non stick spray. Preheat the oven to 350° F.

In a small bowl combine the cocoa powder, red food coloring and 1 tsp. of the vanilla to form a smooth paste, set aside.

Cream together the butter and sugar until fluffy. Add eggs one at a time, stopping to scrape bowl.  Add the remaining one tsp. of vanilla to combine. Add in the cocoa powder paste mixture and beat gently to combine. Stir in the flour and salt to combine. Smooth batter (it will be thick) into prepared pan and bake in a preheated 350° F oven for 25 minutes or until toothpick comes out clean. Let brownies cool completely before icing.

 

White Chocolate Cream Cheese Icing

8 oz. cream cheese, room temp

3 Tbsp. unsalted butter, room temp

1 tsp. vanilla

1  1/2 Cups confectioners sugar, sifted

1 oz. white chocolate, melted and cooled (I use Ghiradelli white chocolate) (do NOT use white chocolate chips)

 

Chop the white chocolate very fine and microwave on 50 % power to melt chocolate-stopping frequently to stir. Allow to cool. Beat the cream cheese and butter in bowl of stand mixer until smooth.  Add vanilla and beat to combine. Add in the sugar a little at a time and beat until smooth. Add in the cooled white chocolate and beat until smooth. Spread the icing over the cooled brownies (decorate with heart sprinkles if desired) and chill entire pan until icing becomes firm-this makes cutting the brownies easier.

Run a thin knife or offset spatula around the perimeter of the brownies. lift the entire slab of brownies out of the pan and cut into desired shapes.

 



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