The other day was Leona’s birthday. As my new Czech friend and future roommate I really wanted to make something special. Although integration in Praha has been so incredibly natural and fast, I always feel that food brings people together. Without my cookbook though, I couldn’t make one of my mom or grand-mother’s amazing recipes, so I scouted the net for some inspiration. After settling for a typical American favorite, the Red Velvet, I crossed a couple of other US winners, Brownies and cream cheese frosting and came up with this Amazing and Lush Red Velvet Brownie with Cream Cheese Coconut frosting.
Sounds long and complicated but trust me it’s a easy as pie.
And will win you some pretty hefty compliments. I personally have lost count on how many times I said thank you.
½ cup cocoa powder
3/4 cup butter
1 1/2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
red liquid food coloring
Coconut & Cream Cheese Frosting
2 (150g) packages cream cheese, softened
1 cup butter, softened
1/2 teaspoon coconut extract
1/2 cup powdered sugar
3 cups sweetened shredded coconut
Red Velvet Brownies Preparation
- Preheat oven to 180c. Lightly grease pan.
- 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 and next 4 ingredients. Pour mixture into prepared pan.
- Bake for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
Cream Cheese Coconut Frosting Preparation
Beat cream cheese, and butter at medium speed with a heavy-duty electric stand mixer until smooth. Add coconut extract, beating until blended. Gradually add powdered sugar, beating until smooth. Stir in coconut.
Aaaaand SPREAD it!
Do it. Trust me.