Tuesday, February 14, 2012

Red Velvet Brownies

Okay folks, I know it has been a few months since my last post. My new job has kept me busy and I haven't had a chance to blog. I still find a lot of time in the kitchen but after a long day, I just want to sit on the couch, watch TV and catch up on my shows, check my wall feed on Facebook or cuddle with my husband.

This blog I'm writing tonight is dedicated to my husband on this very special day of LOVE and HEARTS. I'll lead you to the step by step process up to the last bite of his piece of brownie :-).

First is the card - it caught my attention because of the words written on it and every word touched my heart deeply. It's like they came straight out of my mouth! I found this card in January while I was perusing for office supplies at a nearby store in Palo Alto. I kept it inside my desk drawer until today. Here's what's inside the card....

Sometimes I think about how you jumped right into the whole parenting thing...
You didn't scare off, or run away, you did just the opposite.
You embraced the idea right from the start.
And accepted us as the package deal we were, with the kind of love that changed our lives forever,
You're the best thing that ever happened to us.
And I still can't believe I get to share my life with you,

Happy Valentine's Day

Fast forward to today, I contemplated all day on what to buy or make to go with the card. I went to a couple of stores and everyone was buying chocolates, heart candies, flowers, stuffed animals, balloons and anything that is red with hearts on it! I wanted to do something different. I decided to go with what will make my husband smile, happy and pleased. He loves red velvet and he loves brownies. So I thought, why not combine the two and double the pleasure. I found a great recipe and they came out absolutely heavenly delicious! I was very impressed with myself :-)

Enjoy baking these because I certainly did!


3 tbsp unsweetened cocoa powder
2 tbsp red food coloring
2 tsp pure vanilla extract
1/2 cup unsalsted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 1/4 cups all purpose flower
1/4 tsp salt

Preheat the oven to 350 degrees. Butter and flour an 8x8 baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer or a stainless medium size bowl, with an electric mixer with a paddle attachment, beat together the butter and sugar on a medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two ingredients together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.

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.

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 30-45 minutes. Cut into 12 bars and decorate or simply sprinkle confectioner sugar on top. Serve with milk or your favorite tea.