Red velvet brownies!!
I modified a basic brownie recipe incorporating traditional red velvet cake elements.
It's a marriage of two great desserts…with zero chance of a divorce!
Here it is (feel free to scale down the recipe to your desired ratio):
Red Velvet Brownies
(makes three 8" x 8" pans - 16 bite-size brownies per pan)
1 1/2 cups of butter (three sticks)
3 cups of white sugar
3 teaspoons of vanilla extract
1/2 cup of buttermilk
A splash of vinegar
1 bottle of red food coloring (1 oz.)
1/2 cup unsweetened cocoa powder
3/4 teaspoon of salt
3/4 teaspoon of baking powder
1 1/2 cups of all purpose flour
1/2 cup chocolate chips
3 tablespoons of butter (softened)
3 tablespoons of unsweetened cocoa powder
1 teaspoon of vanilla extract
A couple splashes of half-and-half or buttermilk
(You can also add a bit of cream cheese if desired)
1. Preheat oven to 350 degrees.
2. In a large saucepan/pot, melt butter. Remove from heat and stir in sugar, vanilla, food coloring, buttermilk, vinegar.
3. When mixture has cooled, stir in the eggs and add the remaining dry ingredients (cocoa powder, salt, baking powder, flour). Mix in your choice of chocolate chips.
4. Divide into three 8" x 8" pans (greased and/or lined with parchment paper/foil).
5. Bake for 24-26 minutes. They are done when an inserted knife comes out slightly unclean and the edges have removed from the sides of the pan.
6. Combine frosting ingredients and...
7. …top brownies with frosting while warm and fresh from the oven.
The intense red color makes them a great choice for holiday baking and chocolate lovers will gobble them up.
If you give these a try, let me know what you think!