Sunnys Sour Cream Swirl Brownies Food

RED VELVET SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan, and set aside.
• Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
• Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

SUNNY'S SWEET AND SOUR SOY SYRUP

Steps:

• In a small pot on medium-high heat, add the brown sugar and soy sauce. Stir to dissolve as much sugar as possible, then cook until the liquid level reduces and the sugar thickens the soy to a syrup. Let cool to room temperature, then stir in the lime juice.
• Drizzle over fresh fruit.

SWISS CHOCOLATE BROWNIES

Steps:

• In a saucepan, bring water, butter and chocolate to a boil. Boil for 1 minute. Remove from the heat; cool. In a bowl, combine flour, sugar, baking soda and salt. Add chocolate mixture and mix. Add eggs, sour cream and vanilla; mix. Fold in walnuts. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until brownies test done. Cool for 10 minutes. , For icing, melt butter and chocolate. Place in a bowl; mix in 1-1/2 cups confectioners' sugar. Add milk, vanilla and remaining sugar; beat until smooth. Spread over warm brownies.

FUDGY SOUR CREAM BROWNIES

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
• Whisk the flour, baking soda, and salt. Set aside.
• Melt the butter and both kinds of chocolate in a double boiler or carefully in the microwave. Allow the mixture to cool for ten minutes.
• Beat the sugar into the melted chocolate mixture with an electric mixer for 2 minutes until smooth and silky. Add the sour cream and beat for another 2 minutes.
• Beat the eggs in one at a time for one minute each, then beat the vanilla inches.
• Stir in the flour mixture just until combined. Do not beat.
• Pour the batter into the pan.
• Bake for 35 minutes and cool for 30 minutes.