Ingredients
- 1 box of Duncan Hine's Red Velvet Brownies ( I found it at Target)
- 1 egg
- 1/3 c. water
- 1/3 c. oil
- 1 1/4 c. all purpose flour
- 1/4 t. baking soda
- 1/4 t. salt
- 1/2 c. unsalted butter, softened
- 1/4 c. plus 1 TBLS brown sugar
- 1/4 c. plus 1 TBLS granulated sugar
- 1 egg
- 1 t. vanilla extract
- 1/2 c. mini -chocolate chips
- 1/2 c. Valentine's M+M's
- glaze from the red velvet brownie mix
Instructions
Preheat oven to 325 degrees and spray a heart shaped pan or an 8x8 or 9x9 pan with baking spray. (If you use a 9x13 pan preheat the oven to 350 degrees)
First make the brownies by mixing the first 4 ingredients in a large bowl with a wooden spoon till well blended. Pour the batter in the prepared pan. Put the cream cheese glaze from the brownie box aside.
In a small bowl, sift together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and two types of sugars, add the egg and vanilla and mix well. Add the flour mixture in two additions and mix well, scraping down the bowl as needed.
Stir in the mini chocolate chips by hand.
Using your hands, take out a handful of dough and flatten it on top of the brownie mixture, allowing the red edges of the brownie mixture to show.
(With the heart shaped pan, or a square pan, I did not quite use all the cookie dough on top. If using a 9x13 pan, use all the dough. If you find you have extra dough, you can drop it by the Tablespoonful on a flat sheet and bake it in the oven for 10-11 minutes to make some cookies.)
Press the M+M's onto the top of the cake.
For a heart shaped pan or square pan, Bake in the oven for 50-55 minutes at 325 degrees or until the cake no longer jiggles in the middle and a toothpick comes out clean.
For a 9x13 pan, bake the cake for 30-35 minutes at 350 degrees or until it is no longer jiggly and a toothpick comes out clean.
(If using a heart or square shaped pan, the brookie will turn out thick and more cake-like. If using a 9x13 pan, it will be thinner and more brownie-like.)
Remove from the oven and place on a cooking rack. Once fully cooled, drizzle the reserved cream cheese packet over the top and serve.
Note
Source recipes -Here-
