Cookbook

Red Velvet Brownies :rectnt *PIC*

Red Velvet Brownies

Nancyo, I have this recipe in my files, but haven't yet tried it. As it comes from Southern Living, I am quite certain that the recipe is well-tested and above average. Whether or not it is what YOU are searching for, I don't know...but here it is just in case. :)

I found this recommendation of the recipe from www.plainchicken.com: "I saw this recipe in the December issue of Southern Living and knew I had to try it. I had never heard of red velvet brownies - red velvet cake but not red velvet brownies. I was intrigued.

I took last Friday off and had a chance to give these a try. OMG! These are unbelievable!! This is my new favorite Christmas treat. I've made it so many times this holiday season that I have the recipe memorized! These are super easy to make (maybe too easy), and I love that it only uses one bowl! (less cleanup for Chicken Legs)

This is the kind of dessert that calls to me in the middle of the night. I had to get up last weekend and eat one for breakfast. I gave these away to friends and co-workers instead of a pound cake this year. These will be a new holiday tradition in our house." -LuAnn

From Southern Living: "Our red velvet brownies are a bite-size version of the classic red velvet cake. Top them with cream cheese frosting for the ultimate holiday dessert."

Total Time: 3 hours, 10 minutes

Makes 16 brownies

Ingredients:

Brownies:
1 (4-ounce) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-ounce) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt

Small Batch Cream Cheese Frosting (Makes about 1 2/3 cups):
1 (8-ounce) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract

White Chocolate Curls (Garnish)

Instructions:

To make the brownies: Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals.
Whisk in sugar.
Add eggs, 1 at a time, whisking just until blended after each addition.
Gently stir in flour and next 4 ingredients.
Pour mixture into prepared pan.

Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in 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 Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares.

To make the frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.

Garnish with white chocolate curls, if desired.


Note: Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

Source: Southern Living, December, 2010; posted by LuAnn for KRT.

:rectnt GourmetGal
The only changes I made:

I used Nestle Semi-Sweet Chocolate chips instead of Bittersweet Chocolate squares. (That is what I had in the house.)
To allow for the fact that they are a little sweeter than Bittersweet, I cut down on the sugar 1/4 cup for the original recipe.
Next time I will try them with the bittersweet chocolate as the recipe states.

I had a 11.5 ounce container of whipped cream cheese.
I wanted to use it, so added a half stick softened butter (1/4 cup) to the cream cheese, 1/4 teaspoon of salt, and 2 teaspoons of vanilla and beat it until smooth. I used that for the icing.

I made white chocolate curls using Baker's Premium White Chocolate Baking Squares. (This was a very tedious task, I think I will just chop it next time.)

Note: Unless you want to make an impression with having the brownies as Red Velvet for Valentine's Day, Christmas, etc; you can leave out the red food coloring.
It doesn't make a difference in taste, and it sells for about $3 or more a bottle.

COOKIES - BARS, BROWNIES & BISCOTTI # 32

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