You asked for it: Red Velvet Brownies with cream cheeese frosting

I have received a few hints from people who read my blog- MORE EAT YOUR FEELINGS FOOD PLEASE!

I am not about to put myself on a healthy eating pedestal, but I eat very healthy most of the time. If you are a friend in real life, you know I can put unhealthy food away with the best of them, especially at a good party. I could out-eat just about anyone if called to the challenge.

Since I'm SO good at eating, I really can't have processed desserts in my house. I fully 100% with all my heart believe that the chemicals and sweeteners found in processed foods like brownie mixes and cake mixes trigger some beast inside of me and I go nuts! Don't worry, I seek professional help for these obviously ABNORMAL issues :)

For that reason you don't see a lot of treats on this blog. I also RARELY use boxed mixes.  If I do, that dessert is going to a party where other people can eat it. I'm not opposed to boxed mixes, but for me, they're a no-no. I LOVE seeing other bloggers creations out of mixes and their lovely dessert creations so if you want dessert ideas,  there's that thing called pinterest!

I do love myself a good brownie every now and then and knew I wanted to make some for my family party. I trust my food magazines with new recipes and went for Southern Living's Red Velvet Brownie recipe. Nothing beats a delicious homemade brownie.

These were seriously amazing. Dense. Moist. Thick. Balanced. Chewy. Slightly Tangy.

The recipe is one you stir by hand and I followed the recipe to a T except for one little tiny thing. The cute bakers on DC Cupcakes always add apple cider vinegar to anything red velvet, so I threw in a tablespoon of ACV just because.

Here is how I made these brownies:

Ingredients:

• 1 (4-oz.) bittersweet chocolate baking bar, chopped (on the back of your cocoa box you can see how to substitute cocoa and oil for chocolate)
• 3/4 cup butter
• 2 cups sugar
• 4 large eggs
• 1 1/2 cups all-purpose flour
• 1 (1-oz.) bottle red liquid food coloring
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 Tbsp apple cider vinegar
• 8 oz. cream cheese, softened
• 3 Tbsp butter, softened
• 1 1/2 C powdered sugar
• 1/8 tsp salt
• 1 tsp vanilla

Directions;

1. Preheat oven to 350°. Line bottom and sides of a 9 X 13 inch pan with aluminum foil or parchment paper allowing 2 to 3 inches to extend over sides; lightly grease foil or paper.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour, food coloring, baking powder, and vanilla extract. Pour mixture into prepared pan.
3. Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. (cooking times may vary) Cool completely on a wire rack (about 2 hours).
4. While brownies are cooling, beat cream cheese, butter, powdered  sugar, vanilla, and salt together in a bowl. Beat until smooth and creamy.
5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread  Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

My awesome cousin is a great sport to demonstrate how easily these can be devoured

My other awesome cousin is laughing at me in the background while I throw all my manners out the window and eat straight from the butchers knife. 

Printable Version

Black-Bean Flourless Decadent Brownies

Black Beans in BROWNIES? Yes, it's true. I've heard of avocado in raw chocolate pies, which BTW I am going to try one of these days, but black beans in brownies was a new concept to me.

I found this recipe on my Whole Foods app and must say I was very impressed. They are very moist and very delicious. I didn't make any changes to this recipe in terms of main ingredients, but I did leave out the walnuts. If I was going to make over this recipe, I would try cutting out some of the sugar....but that's a tough one because sugar adds body and volume to the recipe so it may take a few experiments to get the texture right. Any ideas on a sugar replacement that doesn't mess up the texture?

Here you have it!

Ingredients:
1 can (15 ounce) black beans, (no salt added preferably) rinsed and drained
3 large eggs
1/3 cup melted butter
1/4 cup cocoa powder
1/8 tsp salt
2 tsp vanilla extract
1/2 C plus 2 Tbsp sugar
1/2 C semi-sweet chocolate chips
1/3 C chopped walnuts (if you prefer)

1. Preheat Oven to 350. In a food processor, combine all ingredients except nuts and chocolate chips. Process until smooth. Remove blade and scrape sides and blade.

2. Add chocolate chips and walnuts and stir with a spoon until combined

3. Add mixture to a buttered, cooking sprayed, however you want to do it 8-inch baking pan

4. Bake for 30-35 minutes or until the center is set. Cool before cutting or serving.

Printable Version

Serves:16

Calories: (W/O Walnuts) 122, W/Walnuts- 160
Fat: 7g                                       9g
Carbs: 14g                                 17g
Sugar: 10g                                 12g
Fiber: 2g                                     2g
Protein: 4g                                  4g

Rocky Road Brownies

These are a family favorite. My grandma still has a pan of these sitting around almost every time I visit. As a child, I remember drooling over these and even getting in trouble for standing in front of the TV during an intense football game and screaming "I WANT A BROWNIE!" Um...yeah. Probably contributed to my tight pants syndrome.

Ingredients:

1 c margarine or butter
4 eggs
1 tsp vanilla
1/3 c cocoa
1 1/2 c flour
1 c chopped nuts (optional!)
2 c sugar
pinch of salt
Miniature marshmallows (1-2 cups)

Icing:

1/4 c melted butter
2 1/2 cups powdered sugar
1/4 c cocoa
1 tsp vanilla,
dash of salt
dash of milk to thin to correct consistency

Directions:

Preheat oven to 350

In a saucepan, combine the butter, cocoa, and sugar until melted and well combined. In a mixing bowl, add the melted chocolate mixture and then beat in 1 egg at a time. Add the remaining ingredients EXCEPT the marshmallows and mix well. Pour into a greased 9x13 pan and bake for 25 minutes. These can also be made in a large cookie sheet for sheet style brownies that are a little thinner.

Remove from oven and cover evenly with the miniature marshmallows. Put back in the oven and bake 5 more minutes. Cool and then ice! Try to avoid eating the whole pan in one sitting.