red velvet brownies with cream cheese frosting

I've learned alot about Red Velvet Cake over the years.

Probably because I find it quite interesting. Is it chocolate cake? Vanilla Cake with red food coloring?

Well . . . it's neither.

Although red velvet cake has a mild chocolate flavor, it is not, by definition, a chocolate cake. 

Rather, it's a devil's food cake that's made with cocoa, white vinegar, baking soda, and buttermilk. The deep red color comes from red food dye, and the cake is traditionally iced in rich cream cheese frosting. 

Legend has it that the cake was actually born in the North, at New York City's Waldorf-Astoria Hotel. But there's no question that regardless of its origins, it has become a Southern specialty.

Did you know that there are actually "essentials" to making an authentic Red Velvet Cake!?

A few are that the cake must have some cocoa and red food coloring; and that the cake must also have cream cheese frosting.

I know . . . this post isn't supposed to be about Red Velvet Cake, but when researching and sampling Red Velvet Brownie recipes . . . I wanted to stay as close to the "essentials" of an authentic Southern Red Velvet Cake as I could . . . while trying to stay true to "brownies" as well.

So after researching and sampling several recipes, I made a few adjustments to the best ones . . . and created a recipe that is the perfect combination of red velvet cake and brownie . . . .

moist, dense dark red velvet brownie cake

with strong notes of cocoa . . . 

and the creamy finish of sweetened cream cheese

So delicious!

And the cream cheese frosting . . . Well, it's Paula Deen's recipe; and it's THE best cream cheese frosting recipe. Hands down.

Pair the two (red velvet brownie topped with Paula Deen's frosting) and you have a rich and delectable dessert.

Here’s what you’ll need . . .

1 cup flour

3 Tablespoons unsweetened cocoa powder

1 ½ cups sugar

1 stick of butter

2 ounces unsweetened chocolate, chopped

3 eggs

1 ½ teaspoon vanilla

2 teaspoons red food coloring

2/3 cup water

½ teaspoon salt

½ teaspoon baking powder

** You can substitute brown sugar for white sugar, if you prefer a strong molasses flavor over cocoa. 

Preparation

Preheat oven to 325 degrees F.

Whisk flour, cocoa powder, salt and baking powder in a bowl.

Bring 1 1/2 cups dark brown sugar, 1 stick butter and 2/3 cup water to a simmer in a saucepan. Off the heat, whisk in 2 ounces chopped unsweetened chocolate; cool.  

Whisk in 3 eggs, one at a time, 1 1/2 teaspoons vanilla and 2 teaspoons red food coloring.

Stir in the flour mixture. Spread in the pan. Bake 18 to 22 minutes (do not over bake), then cool.

Top with cream cheese frosting.

Cream Cheese frosting

courtesy of  Paula Deen

2 (8-ounce) packages cream cheese, room temperature

1 stick unsalted butter, room temperature

1 (16-ounce) box powdered sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Add all ingredients into a medium bowl and beat until fluffy using a hand mixer.

Spread frosting on top of each piece of brownie.  

Enjoy!

LET'S STAY in touch!

Simply Suzannes at Home

on Facebook

fudgy brownie cake ~ Valrohna chocolate

I love chocolate.

And if you love chocolate like I do, then you're always looking for the ultimate in chocolate flavor and texture.

I found this recipe in this month's Martha Stewart's LIVING magazine . . . and after reading its ingredients and preparation . . . I had to try it! 

Yes, I agree ~ it may look plain . . . but inside, it's moist, dense, and intensely flavored.

In other words, it's a chocolate lover's dream.

I highly recommend using an exceptional chocolate, like Valrohna, for this dessert . . .  especially if you're making it for a special someone. 

Just one slice will completely satisfy your chocolate craving. I promise.

Ingredients

1 stick unsalted butter, cut into large pieces, plus more for pan

3 tablespoons all-purpose flour, plus more for pan

6 ounces bittersweet chocolate (61 to 70 percent cacao), finely chopped

3/4 cup plus 2 tablespoons sugar, divided

1 large egg yolk plus 3 large egg whites, room temperature, divided

1/4 cup unsweetened cocoa powder, plus more for dusting

1/2 teaspoon coarse salt  

 

Directions

Preheat oven to 325 degrees. Butter and flour a 9-inch spring-form pan. Melt butter and chocolate in a bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat, and whisk in 3/4 cup sugar. Whisk in egg yolk, then cocoa powder and salt.

Beat egg whites with a mixer on medium speed until foamy. Raise speed to medium-high, gradually beat in remaining 2 tablespoons sugar, and beat until soft, glossy peaks form, about 4 minutes.

Fold flour into chocolate mixture with a rubber spatula, then fold in egg whites. Pour batter into pan, and bake until set, about 33 minutes. Let cake cool completely in pan on a wire rack. Remove side of pan, and dust top of cake with cocoa powder.

bon appetit!

LET'S STAY in touch!

Simply Suzannes at Home 

on Facebook

Sharing with . . .

Suburbs Mama, Carrie This Home, Twelve O Eight, Everyday Home Blog, The Tablescaper, Between Naps on the Front Porch, The Dedicated House, A Bright & Beautiful Life, Finding Silver Pennies, Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, Upcycled Treasures, Our Home Away From Home, Finding Fabulous, The Blissful Bee, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage,  Becoming Martha, The Cottage Market, 504 Main, Tater Tots and Jello, Designs by Gollum, Brambleberry Cottage, Nancherro, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Lady Behind the Curtain,  Sunflower Supper Club, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Made from Pinterest, Too Much Time, Simply Gloria, Common Ground