Red Velvet Peppermint Swirl Brownies Recipe 465 Food

PEPPERMINT SWIRL RED VELVET BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Make the brownie mix as directed on the back of the box.
• Pour the brownie batter into the baking dish.
• With the electric mixer combine the cake mix, oil, egg, and milk and mix until combined.
• Spoon the red velvet batter onto brownie layer.
• Use a knife to pull through and swirl the red velvet.
• Bake for 22-28 minutes or until a toothpick comes out clean.
• Let cool completely before frosting.
• With an electric mixer combine all ingredients and mix on medium speed until well combined and stiff peaks form.
• Scoop frosting onto the brownies and spread evenly.
• Sprinkle the crushed candy canes.
• Let frosting harden for about 10 minutes before cutting into bars and enjoying.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

RED VELVET BROWNIES

Steps:

• Preheat oven to 350°F Line the bottom and sides of a 9-inch square pan with foil, allowing 2-3 inches of foil to extend over sides. Spray with cooking spray.
• Microwave chocolate and butter in large microwave-safe bowl on high 1-2 minutes or until melted and smooth, stirring at 30 second intervals.
• Whisk in sugar. Add eggs one at a time, whisking until each is just blended.
• Gently stir in flour and the next four ingredients.
• Pour mixture into prepared pan. Bake at 350F for 44-48 minutes or until a wooden pick comes out clean.
• cool completely on a wire rack (about 2 hours).
• Lift brownies from the pan, using the foil as handles. Gently remove foil.
• Frost with the cream cheese frosting and cut into squares.
• Frosting:.
• Beat cream cheese and butter on medium until creamy.
• Add powdered sugar and salt. Add vanilla. Beat until blended.

RED VELVET PEPPERMINT SWIRL BROWNIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch 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 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 teaspoon vanilla. Gently stir in 1 1/2 cups flour and 1/8 teaspoon salt. Pour batter into prepared pan. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 teaspoon vanilla, and beat until blended. Stir in 2 tablespoons flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife. Bake at 350°F for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.