Red Velvet Brownies With White Chocolate Frosting Food

RED VELVET BROWNIES

Steps:

• Preheat oven to 350°F Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
• Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
• Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares.
• Chocolate Buttercream Frosting: Mix 1 1/2 cups confectioners' sugar and 1/4 cup unsweetened cocoa powder in small bowl. Beat 1/4 cup (1/2 stick) butter, softened, in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon pure vanilla extract; mix well. Gradually add cocoa mixture alternately with 1 tablespoon milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time.

THE REALTOR'S RED VELVET BROWNIES WITH WHITE CHOCOLATE ICING

Steps:

• Preheat oven to 350. Spray 8 x 8 pan with Baker's Joy or lightly grease and flour it.
• In a small bowl, mix cocoa powder, food coloring and 1 teaspoon of the vanilla to form a paste. Set aside.
• With an electric mixer, cream butter and sugar till light and fluffy. Add eggs, one at a time, then add second teaspoon of vanilla. With mixer on medium, beat in cocoa paste. Add flour and salt, and mix just until combined.
• Spread in pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before frosting.
• Frosting:.
• Melt the white chocolate according to the instructions on your package and set it aside. Cream butter with mixer till fluffy. Add vanilla. Slowly mix in powdered sugar, then white chocolate. Add enough milk to reach desired consistency. Frost the top of the brownies and then hide them from everyone! They're so good you won't want to share them.
• I keep these in the frig because I think they taste best cold.

RED VELVET OREO BROWNIES

Steps:

• Set out the butter you'll need for the frosting and the ganache, so they come to room temperature as you prepare the brownies.
• Preheat the oven to 350°F (177°C). Line an 8×8 baking pan with aluminum foil, leaving enough overhang on the sides to lift the brownies out of the pan. Set aside.
• In a small bowl, beat the 2 eggs together. Set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not overmix. Pour the brownie batter into prepared baking pan. Bake the brownies for 22-24 minutes or until a toothpick inserted in the middle comes out mostly clean, with a few small moist crumbs. Allow the brownies to cool at room temperature for 30 minutes, then transfer to the refrigerator to cool completely.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium-high until light and creamy - about 1 minute. Add the confectioners' sugar and 2 Tbsp cream, beating on medium until creamy. Add 1 more Tbsp cream until the frosting is spreadable consistency. You want it to be thick so that the frosting layer stays neat when you cut into the brownies. Fold in the crushed Oreos. Lift the cooled brownies out of the pan and spread them with the frosting. Stick them into the refrigerator as your prepare the ganache. You want the frosting to slightly chill on the brownies.
• Break up the chocolate into small pieces in a medium bowl. Heat the heavy cream until boiling, either in the microwave or on the stovetop. Pour boiling cream over the chocolate and stir until the chocolate is melted and smooth. Cut in the butter, one small piece at a time, and stir until smooth. Spread over frosted brownies. Chill for at least 30 minutes before cutting.
• Cut the brownies into squares, wiping your large knife off with a wet paper towel between cuts so that the layers stay neat. Cover brownies tightly and keep chilled in the refrigerator for up to 5 days.

RED VELVET BROWNIES

Steps:

• 1. Preheat oven to 350. Line 8 x 8 pan with nonstick foil. In a small bowl, mix cocoa powder, food coloring and vanilla to form a paste. Set aside. In a mixer, cream butter and sugar till fluffy. Add eggs. On low, mix in the cocoa powder paste, flour and salt. Mix only until combined. Spread evenly in the pan and bake 25-30 minutes, or until toothpick inserted in center comes out clean. Cool completely. At this point you have delicious CHEWY brownies. Serve as is or with powdered sugar if you want. Or...to guild the lily, proceed to white chocolate frosting!
• 2. White Chocolate Frosting: Frosting: 1 stick butter, at room temperature 2 1/2 cups powdered sugar (I sifted this through a fine colander to reduce lumps) 1 tsp. vanilla 4 ounces white chocolate, melted (melt slowly & carefully in microwave) 1/2 tablespoon milk (I added a little more to thin it out-eyeball it)
• 3. Cream butter in mixer till fluffy. Add vanilla. On low, mix in powdered sugar, then white chocolate. Add milk to reach desired consistency. Whip on medium a few seconds till fluffy! Spread on cooled brownies. Chill and then cut!