There was a time I enjoyed making decadent treats for the man in my life. But then my friend Chris started dropping off all kinds of sinful goodies at my door while I was in Atlanta. She spoiled me rotten with rich treats. These days, I’m canvassing the options for the right one who regards the importance of my own need to indulge; the one that appreciates the many hours I spend whipping up meals for everyone except for myself. But more importantly has a solid understanding of the passionate love affair I have with sweets. The joy of having someone else bake (or even buy if their ration calculation is off) some delights, makes me a really happy chica. While my efforts at weeding out the unworthy ones are not shaping up cordially, my friend Alicia has become my DC version of Chris. She showed up at my door last week with these little red velvet and Godiva chocolate truffle goodness bars after I shared this recipe with her.
Aren’t they oh so pretty. Like bite me now kinda of pretty. Dark chocolate. Sultry red and micro morsels of mas chocolate.
Nothing says “I adore you” better than a lovely wrapped box of gooey yum.
She got me. I’m such a sucker for chocolate. And when it’s specifically made for me, I’m even more entertained.
When I first saw the recipe, I was like, eh, those look really good. Super rich. Nice color combo and right up my alley. I even shared a link on my Facebook Page.
When she showed up with that pretty little box, all tied up, I couldn’t help but smile with regret. All this meant was that Mami would assume ownership and the rationing process would begin. I keep reminding her we are not in Cuba!
Lo and behold, 1/4 of of them was reserved for me. For this post, so not even a real opportunity to enjoy.
I won’t complain, though. In the spirit of the upcoming “holiday” we call Valentine‘s, expressing amor and appreciation for the finest people in our lives is the only thing we need to be worried about. Mami probably loves desserts more than I do, so there’s no way I could ever deprive her of smiling with popping taste buds.
Interestingly, the bars were good. Not the Cranberry Bliss Bars I shared recently, but good enough to share with everyone and talk about (and obviously share here!). They were fabulous in flavor, but really difficult to cut, even with a warm knife. Alicia followed most of the recipe, though she substituted a few things and I previously suggested some minor modifications to compliment my palate and baking style — because yes, somehow I knew she was going to surprise me with them. Ultimately she made them more fudge-y — just my style. A fudgy brownie.
I’m thinking that worked well.
More sharing. I left the bars out for the fam and some drive-by friends to nibble on. They finally saw the last of the parchment box on Sat. night.
I say they’re worth the time making and definitely a luscious way to tell someone this week how much you love and adore them.
Even if they’re not into desserts, there’s always something extraordinary about sweet gestures. Plus, if you pair it with a frothy double Cuban espresso like I did the 1st time, the better the chocolate will taste and the more of the crumbling pieces you can dunk in the cafécito. Now, that’s sexy right there.
Though, if I get any kinds of sweet goodness this week, my heart would flutter most if it came from the opposite sex. Or my Dad…. he’s always good for making sis and me feel like the only princesses in the world every February 14th.
Make. Share. Love.
And, if you make, do let me know. I’m super curious to see how yours turn out! In the meantime, go on and PIN these little guys. To delectable not to!
- 1 box red velvet cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 package Oreos
- 8 ounce package cream cheese
- 1-1/2 cups semi sweet chocolate chips
- 1/4 cup Godiva chocolate raspberry Vodka
- 1/4 cup water
- 1 cup mini chocolate chips for garnish
Preheat oven to 325 degrees F. In large mixing bowl, combine cake mix, melted butter, eggs, Godiva vodka and water. Mix well until all ingredients are well-blended. You can use a small electric mixer or your countertop one. Coat a 9x13 non-stick pan with cooking spray. Spread the red velvet brownie layer into the pan. It can be super thick so I recommended to use a rubber spatula to evenly spread it across pan. Bake mix for 20-22 minutes or until a toothpick inserted comes out clean. Let cool completely before removing from pan. Crush package of Oreos in a food processor (or in a large plastic bag and rolling pin). Soften cream cheese in microwave for 15 seconds. Stir together crushed Oreos and cream cheese until blended smooth. Carefully spread out Oreo cookie mixture on top of baked red velvet brownies. Use a flat wooden spoon or spatula and press it down. If brownie mix starts to break a bit, use your clean bare hands to press down instead. Melt chocolate chips and pour over top Oreo cookie layer. Sprinkle with mini chocolate chips while still warm. Let cool completely before cutting into squares.
Chef's notes: If having a hard time cutting bar, flip entire "cake" and cut from the red velvet side. It'll cut much easier since it's more moist.