Wednesday, December 12, 2012

Red Velvet Brownies

by Cindy

Everyone who knows me knows I love Red Velvet Cake.  That's true, but what I really love is the icing on top of the Red Velvet Cake.  I usually make red velvet cake for Thanksgiving, but decided that it wasn't a good idea.  I knew that there would be leftover cake, and that I would eat every last morsel until it was all gone.  Pretty good will power huh?  If it's not it in the house, I can't eat it.  lol  I did have to break down and make some last night.  I'm taking Red Velvet Cupcakes to my dentist's office today.  I have one right here on my desk to sample just to make sure they taste acceptable. 
 Anyway, I was walking through Dillards the other night and in the makeup section I passed some Southern Living Christmas Cookbooks that were on the counter.  I have always loved these cookbooks, because they have great decoration ideas, meal planning ideas, and of course great recipes.  On the cover is a picture of Red Velvet Brownies, and that is what sold the cookbook.  The price was another reason, and  I went ahead and bought three.  They were only $10 each.  One for me, one for Sarah, and one for Christy. 
I just had to make these they looked so good.  They do taste wonderful.  The brownie tastes just like a normal brownie with red fool coloring added to it.  It is a delicious brownie.  It's dense, moist, and very chocolatey.  The icing is the cream cheese type and is very smooth, creamy and sweet.  The combination is wonderful as usual and they look really lovely.  I doubled the recipes and used a 9x13 inch pan. 

Red Velvet Brownies

Makes 16 servings
Hands-on Time:  15 minutes Total Time: 3 hr., 9 min., including cream cheese frosting

1 (4-oz) bittersweet chocolate baking bar, chopped  (I used semi-sweet chocolate chips)
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 t baking powder
1 tsp. vanilla extract
1/8 tsp. salt
Small-Batch Cream Cheese Frosting
Garnish:  white chocolate curls

1.  Preheat oven to 350 degrees.  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.
2.  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.
3.  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 wire rack (about 2 hours).
4.  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.

Small Batch Cream Cheese Frosting

Makes about 1 2/3 cups
Hands-on Time: 10 min. Total Time: 10 min.

1 (8-oz.) package cream cheese, softened
3 Tbsp. butter, softened
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla extract

1.  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.

Here is a picture of my cupcake that I'm getting ready to eat with my morning coffee.  Yummy!

Recipe from
Southern Living
Cooking for Christmas
Special edition presented exclusively by Dillard's

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