Sunday, September 16, 2012
The OMG Brownies!
Red Velvet Brownies with Cream cheese Frosting that I nearly had to wipe the drool off of my keyboard. A chewy, dense, bright red (and in my opinion, all red velvet should be) brownie.
These are the type of brownies that will make your old grandma kick herself for not thinking to bring to the church picnic or her bridge club. They’ll make people swoon and clamor over each other for seconds. You’ll watch these babies disappear and will beam with delight.
I’ve made several other red velvet recipes in my lifetime and I keep forgetting about the destructive power of red food coloring so be prepared to go slowly when it comes time to add it in.
Whatever you do though, don’t wait another millisecond to make these. You’ll be kicking yourself when they show up at your next party and someone else will be doing all the beaming.
Red Velvet Brownies
4 oz. bittersweet chocolate baking bar, chopped
¾ c. butter
2 c. sugar
4 large eggs
1 ½ c. all-purpose flour
1 oz. bottle red liquid food coloring
1 ½ tsp. baking powder
1 tsp. vanilla extract
1/8 tsp. salt
Cream Cheese Frosting
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 ½ 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. Garnish, if desired.
Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.