I remember as a kid I literally hated going to school on Valentine’s Day because I was always too shy to pass out the cards your parents made you fill out for every single person in your class. Flash forward to now, and that once shy girl excitedly passes out heart shaped cookies to nearly anyone I come in contact with. I guess you could call me a Valentine’s Day junkie. Mostly, because I love a reason to spoil the people I love, one of my favorite colors is blush and I think heart shaped stuff is cute. Sue me?!
I’m very excited because this year I am hosting my very first ever Galentine’s Day celebration at my house. There will be lots and lots of dessert and I’m thinking these red velvet brownies will be one of them.
First things first, these are the thickest brownies you will ever consume. Which in my opinion, is the best kind of brownie. I think these are pretty freaking delicious. Depending on how red looking you want them to come out, you can control the amount of food coloring you use. I opted for 1 teaspoon but felt like I could have done a little more to be even more festive.
I got the idea for the X’s and O’s on top from Martha Stewart and totally recommend going the extra mile to make these even more special. I hope you will enjoy them and I promise whoever you plan on sharing them with is going to love you for it.
If you make these red velvet brownies please share with me on Instagram @bakethedgeoff!!
- 3 sticks unsalted butter, room temperature
- 1 1/2 cups sugar
- 2 teaspoons of vanilla extract
- 1-2 teaspoons red food coloring
- 3 eggs, room temperature
- 1 cup Ripple or regular milk
- 1/2 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- optional: powdered sugar for dusting on top
- Preheat oven to 350 degrees. Grease and line a 9×13 baking dish with parchment paper.
- In a small bowl, whisk together cocoa, flour and salt.
- In a large bowl, mix butter and sugar together with an electric mixer until light and fluffy scrapping down the sides of the bowl as needed. Add vanilla and food coloring until combined. Add in eggs one at a time, beating each fully through before adding the next. The batter should look fluffy.
- Alternate adding the dry ingredients with the milk in three parts- dry, milk, dry, milk, dry.
- Pour into prepared pan. Using a spatula every spread out to each corner and smooth the top.
- Bake for 30-35 minutes. Let brownies cool for about 10-15 minutes in the dish. Remove from pan and place on a cutting board and cut into squares. If desired, dust the tops with powdered sugar. To make the X’s and O’s I typed the letters onto my computer in Word and then traced them onto card stock paper creating a stencil.