This multilayered treat is the Valentines Day dessert we all need.
Its like a brownie and a slice of red velvet cake got married and had this torte-like baby.
A tangy cream cheese frosting officially takes the dessert over-the-top.
Photo:Victor Protasio
Sprinkles are optional, but highly recommended.
Pro tip: for clean slices, wipe the knife between cuts.
The recipe was developed by Melissa Gray.
Coat a 13-by-9-inch baking pan with cooking spray.
Line with parchment paper, leaving a 2-inch overhang on long sides.
Melt butter in a large saucepan over medium.
Remove from heat and whisk in both sugars, food coloring, and vanilla.
Whisk in eggs, 1 at a time.
Whisk flour, cocoa powder, salt, and baking powder in a medium bowl.
Gradually stir flour mixture into sugar mixture until just combined.
Spread batter in baking pan.
Bake until a wooden pick inserted in center comes out with a few moist crumbs, 28 to 30minutes.
Let cool in pan on a wire rack for 15 minutes.
Gradually add sugar, beating on low speed.
Increase speed to medium-high and beat until fluffy, about 2 minutes.
Place 1 rectangle on a plate and spread top with 3/4 cup frosting.
Place a second rectangle over frosting and spread top with 3/4 cup frosting.
Place remaining rectangle over frosting.
Refrigerate, uncovered, for 30 minutes.
Spread remaining frosting evenly over top and sides of brownie layers.
Store, covered, in refrigerator for up to 3 days.
2,000 calories a day is used for general nutrition advice.
