Thursday, November 15, 2012

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Red Velvet Brownies

I love red velvet. I love red velvet in all its forms. Here are some red velvet brownies that were simply perfect. I made the full recipe of the frosting but only used half of it because I'm not a big frosting eater. Even so, there was enough frosting to create that classic red velvet-cream cheese combination. This is the type of dessert I wish everyone could eat. I think the world would be a happier place if that were possible.

Red Velvet Brownies
Source: What Megan's Making

1/2 c. (1 stick) unsalted butter
3 oz. bittersweet chocolate, chopped
1-1/2 c. sugar
3 large eggs
1 tsp. vanilla
1/4 tsp. salt
1 oz. liquid red food coloring
1 c. flour
1/2 tsp. baking powder

Cream Cheese Frosting:

8 oz. cream cheese, at room temperature
4 T. butter, at room temperature
1 tsp. vanilla
1-1/2 c. sifted powdered sugar

Preheat oven to 325°. Line a 9x9 baking pan with aluminum foil, leaving an overhang so you can lift out the brownies when they're done. Spray foil with nonstick spray.

In a large saucepan over low heat, stir together butter and chocolate until chocolate is melted. Remove from heat and whisk in the sugar and eggs. Stir in the vanilla, salt, and food coloring. Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Bake 35 to 40 minutes, or until the top springs back when touched and a tester inserted into center comes out with moist crumbs. Cool completely in pan on rack.

For the frosting: In a large bowl, beat the cream cheese and butter until light and fluffy. Beat in the vanilla and powdered sugar. Remove the brownies from the pan using the foil and cover with the frosting. Cut into bite size squares to serve.


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