HOW TO MAKE RED VELVET BROWNIES RECIPES

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RED VELVET SWIRL BROWNIES RECIPE | SUNNY ANDERSON | FOOD ...



Red Velvet Swirl Brownies Recipe | Sunny Anderson | Food ... image

Provided by Sunny Anderson

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, for pan
1 stick unsalted butter
1 cup sugar
1 teaspoon vanilla extract
1/4 cup cocoa powder
Pinch salt
1 tablespoon red food coloring
1 teaspoon vinegar
2 eggs
3/4 cup all-purpose flour
1/4 cup chopped toasted walnuts
8 ounces cream cheese, softened
1/4 cup sugar
1 egg
1/8 teaspoon vanilla extract

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. 

RED VELVET THUMBPRINTS RECIPE - BETTYCROCKER.COM



Red Velvet Thumbprints Recipe - BettyCrocker.com image

Try this cookie version of the popular dessert - red velvet thumbprint cookies filled with white chocolate is a perfect dessert treat.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Yield 42

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1 egg
4 teaspoons red food color
1 teaspoon vanilla
2 1/2 cups Gold Medal™ all-purpose flour
3 tablespoons unsweetened baking cocoa
1/4 teaspoon salt
1 bag (11 oz) white vanilla baking chips (about 2 cups)

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, beat butter and sugar with electric mixer on medium speed about 2 minutes or until creamy. Stir in egg, food coloring and vanilla until well blended. On low speed, beat in flour, cocoa and salt until blended.
  • Shape dough into 1-inch balls. On cookie sheets, place balls 2 inches apart. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet.
  • Bake 12 minutes or until set. Cool 2 minutes; quickly remake indentations with end of wooden spoon, if necessary. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • In small microwavable bowl, microwave white baking chips uncovered on High 30 to 50 seconds, stirring once, until softened and chips can be stirred smooth. Spoon melted chips into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Twist bag above melted chips. Squeeze bag to fill each thumbprint cookie. Let stand until set.

Nutrition Facts : Calories 130 , CarbohydrateContent 15 g, CholesterolContent 15 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 70 mg, SugarContent 9 g, TransFatContent 0 g

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