Hello! Meet the perfect Valentine’s day dessert!
Everyone loves a good brownie and when your regular brownies got a makeover, red velvet brownies were born. They become a thing of out-of-this-world! And they do not come from a box-mix! Yes, these are made 100% from scratch. So earn some extra brownie-points and make them for your Valentine!
These brownies turned out so dang awesome that they were demolished FAST. It’s only 2 of us and with some self-control we made them last 48 hours! Every single piece and each last crumb was devoured with so much happiness. 9 pieces had to be equally divided among the 2 of us, such a difficult task! It was natural that I get an extra piece which I had happily consumed anyway while photographing these beauties. I mean who could resist? 😛
These brownies were supremely moist, fudgy and soft. Browned butter gives a unique depth of flavor. I like to use both white and brown sugar for a perfect brownie. Brown sugar attributes to a caramelized flavor while white sugar contributes to a crisp, shiny top! I’m a plain brownie person so I went plain with mine but you may fold in white chocolate chips and sprinkle some on top before baking for that extra chocolate-kick.
You may decorate these in many ways. I had them plain, with some powdered sugar sprinkling, with Nutella frosting and warm brownie topped with Double Chocolate Ice-cream. You bet I was completely ruining my healthy diet those 2 days and it was absolutely worth it! Sorry to all my Instagram followers for torturing them with all that #foodporn. Now you’ve got the recipe, time to treat yourselves!
Browned Butter Red Velvet Brownies ~ from Scratch
Ingredients:
- 2/3 cup butter
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar
- 2 + 1/2 Tbsp unsweetened cocoa powder
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (or 3 Tbsp milk + 1 Tbsp vinegar)
- Red food color
- 1 cup all-purpose flour
- 1/2 tsp salt
Directions:
- Preheat the oven at 180ºC / 350ºF. Line 8×8 inch square baking pan with an aluminium foil and grease it with oil. Set aside.
- Melt butter in a large saucepan over medium high heat. Stir constantly until butter has reached a light brown color and little bits have formed. It will be difficult to see the color of the butter as it foams a bit, so I go by smell– it will be very fragrant.
- Pour the butter in your mixing bowl(no need to cool). Add the sugars and cocoa powder and beat until smooth. Add the eggs, one at a time, mixing in between each addition until almost creamy.
- Â Add the salt, buttermilk, red food coloring and vanilla extract.
- Add the flour and mix well. Batter will be of cupcake consistency.
- Spread the batter in baking pan and bake for 19-22 minutes (mine were done in exactly 20 minutes) o until toothpick inserted in a center comes out clean. Let cool completely before cutting into pieces. Serve with a sprinkle of powdered sugar, Nutella frosting or warm with a scoop of ice-cream.
