Friday, February 13, 2015

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

Valentine's day is tomorrow.  Have you made your reservations?  Are you avoiding the chaos and crowds and staying in?  We're having a low-key evening at home complete with an amazing meal and a glass (or 2) of red.  No Valentine's meal, whether you're dining out or staying is, is complete without an amazingly decadent and over the top dessert.

I've shared a week's worth of desserts with you all with the focus of Valentines.  Whether you and your special someone are chocoholics, or you prefer a chocolate-less indulgence I've covered all the bases.  But, no Valentines or  week dedicated to Valentines is complete without at least one red velvet recipe.

What is it about red velvet that has people going crazy for it, especially during the month of February.  It is red, which is the color of love.  It is also chocolate, which is synonymous with Valentines.  So, maybe it's the fact that red velvet meets all the requirements for the day of love.

So it seemed only right to wrap up Valentine's week with some sort of red velvet concoction.  I wanted to make something that was incredibly over the top.  Something that hasn't been done a million times and something that was completely indulgent and would make my special someone's eyes pop wide open at just the site of it.
Since I'm a chocolate fiend, I decided to take the subtle chocolate taste of red velvet and amp it up by...oh, a thousand.  So, I introduce you to a brownie red velvet tart.  And because no red velvet cake it complete without cream cheese frosting, I topped it with a cream cheese whipped cream.

So, without further adieu let me introduce you to this incredibly, over the top dessert that is making an appearance just in time for the day of love.  It starts with a red velvet cookie crust.  Perfectly crunchy on the edges and incredibly chewy on the inside.  The beautiful, red crust is filled with an amazingly, fudgy, chocolate brownie complete with both dark chocolate and white chocolate chips.  And if that's not enough, it's topped with freshly whipped cream.
But not just any whipped cream, a cream cheese whipped cream.  I think this is probably one of my all-time favorite whipped creams.  It's light and fluffy, subtly sweet and the perfect amount of tang from the cream cheese.  This whipped cream is the perfect topping for such a rich and decadent dessert.  The tang from the cream cheese helps cut through the richness and sweetness from the brownie and red velvet cookie crust.
So whatever you're doing tomorrow night.  Going out.  Staying in.  Just make sure you do one thing, and that's to share a slice of this with your special someone.  Or, if you happen to be flying solo, then get a fork, take the pan, cuddle up on the couch, turn on your favorite show and dig in!

Brownie and Red Velvet Cookie Tart with Cream Cheese Whipped Cream

For the red velvet cookie crust-
1/2 Cup (1 stick) unsalted butter
3/4 Cup brown sugar
3/4 Cup white sugar
1 Tbsp food coloring
1 Egg
1 Tsp vanilla
1 1/2 Cups flour
1 Tsp baking powder
1/4 Tsp salt
1/3 Cup + 2 Tbsp cocoa powder

For the brownie-
1/2 Cup (1 Stick) unsalted butter
2 Oz unsweetened chocolate, roughly chopped
1 Oz bitter sweet chocolate, roughly chopped
1 Cup sugar
2 Eggs
1 Tsp vanilla
1/4 Tsp salt
1/3 + 2 Tbsp flour
1/4 Cup dark chocolate chips
1/4 Cup white chocolate chips

For the cream cheese whipped cream-
2 Oz cream cheese, room temperature
1/2 Cup heavy whipping cream
3 Tbsp powdered sugar


Preheat oven to 350.  Spray a 9 inch tart pan with non-stick cooking spray and set aside.

For the red velvet cookie crust-
Combine flour, salt, cocoa powder and baking powder in a bowl and whisk to combine.  Set aside.

Place butter and both sugars in a large bowl and beat on high until creamed, about 3-4 minutes.  Add the egg and beat an additional minutes, until mixture is light and fluffy.  Add the red food coloring and mix to combine.  Add the egg and vanilla and mix until just combined.  Gradually add the flour mixture and mix until just incorporated.

Pour dough into prepared tart pan and pat out into an even, thin layer across the bottom and sides of the pan.  You'll want the crust to be approximately 1/4 inch in thickness.  Remove any excess dough, you will have about 3/4 to 1 cup of extra dough (which is perfect for making a few red velvet cookies to snack on!).  Place in the freezer while preparing the brownie filling.

For the brownie-
Place butter in a microwave safe dish and heat until almost completely melted.  Add the chocolate, stir to combine and return to microwave.  Heat in 20 second intervals, stirring after each, until chocolate is completely melted.

Add the sugar and whisk to combine.  Once the chocolate mixture has cooled slightly, add the eggs and whisk to combine.  Add vanilla and mix until just incorporated.  Add the salt and flour and mix until incorporated.

Remove the tart from the freezer.  Sprinkle the dark chocolate chips over the tart crust.  Slowly pour the brownie in the tart and spread into an even layer.  Sprinkle the white chocolate chips over the brownie batter.

Place tart in the preheated oven and bake for 25-30 minutes, until edges are set and toothpick inserted in the center comes out clean.  There may be a few crumbs on the toothpick and that's completely fine.  Be sure not to over bake the tart as the red velvet cookie may become too hard to cut.

Allow tart to cool.

For the cream cheese whipped cream-
Place cream cheese in a bowl and beat until creamy.  Add the heavy whipping cream and the powdered sugar and beat on high until stiff peaks begin to form, be sure not to over beat.  Spoon over the cooled tart.

Garnish with chocolate shavings, if desired.  Slice and enjoy!

Recipe source: A Lynsey original

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