Red Velvet Brownies

26 Dec

I was cruising the December 2010 issue of southern Living when I came across some red velvet recipes to include this brownie.  Since we love red velvet and brownies I had to add these for my christmas eve spread.  I modified the recipe because I prefer a denser chewier brownie as the original recipe was more of a cake brownie.  I also had to halve the original frosting recipe as it was too much icing for a little 9 square pan.  They turned out exactly they way I hoped and preferred and were enjoyed by all. 

Adapted from Southern Living

Red Velvet Brownies

makes 16

  • 1 4 oz bittersweet chocolate baking bar chopped or chips
  • 3/4 cup butter
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 oz red liquid food coloring
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • dash salt

Preheat oven to 350F.  Line bottom and sides of pan with aluminum foil; lightly grease foil.

Microwave chocolate and butter in a large microwave safe bowl at high about 1 1/2-2 minutes until melted and smooth stirring at 30 second intervals. 

Whisk in sugar.  Add eggs 1 at a time, whisking until just blended after each addition.  Gently stir in the flour and remaining ingredients.  Pour mixture into the prepared pan.

Bake for 44-48 minutes or until wooden pick inserted in the center comes out with a few moist crumbs.  Cool completely on a wire rack about 2 hours.

Lift brownies from pan, using foil sides as handles; gently remove foil.  Spread with frosting. 

White Chocolate Cream Cheese Frosting

  • 4 oz white chocolate chopped or chips
  • 4 oz cream cheese, softened
  • 2 tablespoon butter, softened
  • 1 cup powdered sugar
  • dash of salt
  • 1 teaspoon vanilla extract

Microwave the chocolate for 1 minute.  Stir until smooth. 

Beat cream cheese and butter at medium speed until creamy.  Add the melted white chocolate.  Gradually add the powdered sugar and salt, beating until blended.  Stir in vanilla.

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