Valentine’s Day is right around the corner and these red velvet brownies are the perfect treat to give to your Valentine this year.
Cooking and baking takes time and effort and I believe spending an hour or two in the kitchen is not only something nice to do for someone you care about but also a fun pastime.
These brownies have a thick cream cheese layer that pairs perfectly with the red velvet flavor.
I cut my brownies into heart shapes with a cookie cutter for the purpose of making them holiday themed.
So this Valentine’s Day instead of buying a generic box of store bought chocolates, try this recipe out and you and your Valentine won’t be disappointed!
Ingredients:
- Red Velvet Layer:
- 2 sticks unsalted butter
Brogan Wessell / Equinox Staff
- 2 cups sugar
- 2 teaspoons vanilla extract
- ½ cup cocoa powder
- ⅛ teaspoon salt
- 1 lemon, juiced
- 4 eggs
- 1 ½ cup all purpose flour
- 2 whole beets cooked and peeled beets
- Cream Cheese Layer:
- 16 oz cream cheese
- ½ cup sugar
- 2 eggs
- ¼ teaspoon vanilla extract
- 8×8 inch baking pan for thicker brownies, 13×9 inch baking pan for thinner brownies.
In a large mixing bowl combine melted butter, sugar, vanilla, cocoa powder and salt. In a separate bowl puree the cooked beets (should be cooked enough to mash) so that they are completely liquidifed. Add beets to the batter as well as whisked eggs. Finally fold in the flour being sure not to overmix the batter. Pour into prepared greased baking pan, saving a quarter of the batter for the top.
For the cream cheese layer cream together cream cheese, sugar, eggs and vanilla. Gently pour cream cheese mix over the brownie layer.
Carefully scoop out the remaining batter to the center of the cream cheese layer. With a knife, swirl the red brownie batter into the white cream cheese layer until it is evenly incorporated and designed to your fancy.
Bake in an oven preheated at 350 degrees for 30 to 35 minutes in a 13×9 baking pan, 35 to 40 minutes in a 8×8 baking pan.
Allow the brownies to completely cool before cutting.
Serve and enjoy!
Recipe courtesy of Sunny Anderson.
