El Diablo Red Velvet Saigon Cinnamon Brownies
 
Cook time
Total time
 
Ingredients
  • 1 1/3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 cup cocoa powder, unsweetened
  • 2 cups sugar
  • 1 tsp + red food gel
  • 4 eggs, slightly beaten
  • 1 1/2 tsp vanilla
  • 2 tsp ++ Vietnamese Saigon Cassia Cinnamon
  • Optional: 3/4 tsp chili powder, dash of cayenne… if you like to heat things up… perhaps start with just pinch, taste and add as you go…
  • Cream Cheese Frosting (recipe below)
  • Valentine’s Cinnamon Heart Candies, crushed
Instructions
  1. Preheat oven to 350° F.
  2. Butter a 9×13” glass baking pan.
  3. In a medium-sized bowl, blend together flour, baking powder, and salt.
  4. In a large saucepan, melt butter. Remove from heat, then stir in cocoa powder until blended. Stir in sugar. Mix in red food coloring, blend thoroughly. *If using liquid food coloring, you’ll need much more than this. Keep adding to reach the desired shade of red. Then stir in 4 eggs until blended. Do not over mix. Add vanilla and cinnamon.
  5. Blend in dry ingredients. Taste and adjust cinnamon as needed.
  6. Pour batter into prepared baking pan. Smooth top.
  7. Bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool on a wire rack. Move to countertop, using a heart-shaped cookie cutter, cut out heart shapes. Alternate the heart cutter up then down to make fewer scraps.
  9. Put a sheet of parchment or waxed paper under the wire rack. Make the frosting (recipe below) and pour over the brownies.
  10. Crush cinnamon hearts in a plastic bag, smashing with a rolling-pin. While icing is still moist, sprinkle crushed cinnamon valentine’s hearts over top.
Recipe by Just a Smidgen at https://justasmidgen.com/2012/01/29/el-diablo-red-velvet-saigon-cinnamon-brownies/