Red Velvet Brookies

Are you looking for a fun and super flavorful dessert for Valentine's Day? Give these Red Velvet Brookies a try! They are delicious! You can't go wrong with red velvet and chocolate chip cookie dough.

Red Velvet Brookies are such a fun treat for Valentine's Day bringing a fun twist to some ever favorite desserts. A cookie and a brownie in one, creating a Brookie, the best of both worlds!

Although, it's not quite Valentine's day yet, but it's that time of year when all things pink and red start popping up in all kinds of stores and online right after Christmas.  Some things I think about when it comes to Valentine's Day is chocolate, sweets, and the color red. This sweet treat ties them all together and is packed full of flavors. This dessert is deliciously comforting just like red velvet brownie and chocolate chip cookies should be.

These Brookies are perfect for the lovely holiday, but they can be made any time for sure.

This recipe features the new Bailey's Original Irish Cream Baking Chips and adding mouth watering flavors of Bailey's Original Irish Cream.

Be sure to enjoy these with a glass of milk. They are decadent and delicious!

Red Velvet Brookies

PRINTABLE RECIPE HERE

Ingredients for Red Velvet Brookies 

For the Red Velvet Brownies: 

1 box Red Velvet Cake Mix 

1/4 cup vegetable oil

1/3 cup milk 

1 egg 

For the Chocolate Chip Cookies: 

1/2 cup cold butter 

3/8 cup brown sugar

3/8 cup sugar

1 egg 

1 tsp vanilla

1/2 tsp salt

1/2 tsp Clabber Girl Baking Soda

1/2 tsp Clabber Girl Baking Powder

1 1/4 cups flour

1 cup Bailey's Original Irish Cream Baking Chips

For the Chocolate drizzle: (optional)
1/2 cup Bailey's Original Irish Cream Baking Chips

Directions for Red Velvet Brookies

1. Line a 9 x 13 with parchment paper or grease it well and set aside. 

2. In a large bowl, mix together the red velvet cake mix, vegetable oil, milk, and egg until well blended. A smooth, thick batter forms. 

3. Spread the batter in the parchment lined/greased baking dish. The batter is thick and sticky, it was helpful to spray the spoon used to spread the batter in the dish. Set aside. 

4. Using a stand mixer, beat together the butter, sugar, and brown sugar together until nicely smooth and creamy. 

5. Add in the egg  and continue to mix. 

6. Add in the Clabber Girl Baking Soda, Clabber Girl Baking Powder, vanilla, and salt and mix well. 

7. Add the flour and mix until the dough forms. 

8. Add the Bailey's Original Irish Cream Baking Chips and mix in gently with a wooden spoon. 

9. Add small spoonfuls of the cookie dough on top of the brownie batter in the baking pan. Gently spread out until the brownie batter is completely covered to create the top later of the brookies. 

10. Bake at 350 degrees F for 35 to 40 minutes, until lightly browned on top and toothpick comes out clean. 

11. Let cool for 15 minutes until cutting and serving. Cut into small square bars.

12. For extra chocolate goodness, place 1/2 cup of Bailey's Original Irish Cream Baking Chips in a glass dish and melt in the microwave for 30 seconds at a time, stirring in between until melted. Using a fork, drizzle over the Brookie squares.

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

German Sweet Chocolate Cupcakes

Are you looking for a flavorful cupcake with the delicious flavors of a classic cake? These German Sweet Chocolate Cupcakes are just that. Enjoy the flavors of German chocolate cake in cupcake form! Because cupcakes are ALWAYS fun!

They are a delicious mix of of light chocolate cake paired with an ooey-gooey coconut and pecan topping.

If you're like me, you'll be hooked on them. The whole salty nutty caramel chocolate combination is just too good, you'll definitely have to have more than one!

Enjoy!

German Sweet Chocolate Cupcakes

PRINTABLE RECIPE HERE

 Ingredients for German Chocolate Cupcakes

Cupcakes:

4 oz. German Sweet Chocolate 

2 1/3 cups cake flour, sifted

1 1/2 cups sugar

1 tsp. Clabber Girl Baking Soda

1/2 tsp. Clabber Girl Baking Powder 

1/2 tsp. salt 

2/3 cups butter or margarine

1 cup butttermilk

1 tsp. vanilla extract

2 large eggs

Frosting:

1 cups evaporated milk 

1 cups sugar

3 egg yolks, slightly beaten

1/2 cup butter or margarine

1 tsp. vanilla

2 1/2 cups pecans, chopped

2 cups flaked coconut

Directions for German Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Prepare the cupcake pan with cupcake liners and set aside. 

To make the cake: 

2. Break the chocolate bar into pieces and melt over low heat, and set aside to cool. In a large mixing bowl, sift together the flour, sugar, baking soda, baking powder, and salt. Set aside. 

3. In a separate large mixing bowl, stir the butter or margarine to soften. Add the flour mixture, 3/4 cup of buttermilk and vanilla. Mix together just slightly to dampen the flour, beat for 2 minutes at medium speed. Add the melted chocolate, eggs, and remaining buttermilk. Beat for 1 minutes more, making sure mixed well together. 

4. Scoop cake batter into each cupcake liner in the prepared pan. Bake at 350 degrees F for 20 minutes, or toothpick inserted in center comes out clean. Remove from cupcake pan and cool on wire racks. 

To make the frosting: 

5. In a medium saucepan, combine the evaporated milk, sugar, egg yolks, margarine or butter, and vanilla. Cook over medium heat until mixture thickens, stirring occasionally, for about 12 minutes. Remove from heat and add chopped pecans and coconut. Set aside to cool to get to a good spreading consistency, mixing occasionally. 

Add the frosting to the cupcakes after they are completely cooled.

Recipe makes 2 doz. cupcakes

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own