RED VELVET BROWNIES | FOODTALK
Provided by Whisking Wolf
Total Time 53 minutes
Prep Time 20 minutes
Cook Time 33 minutes
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil then set aside.
- In a large bowl, whisk together butter and sugar until combined.
- Add vanilla and eggs, whisking until smooth.
- Add buttermilk and vinegar and continue whisking until incorporated.
- Whisk in food coloring. Be sure to whisk all the way to the bottom of the bowl to ensure color is evenly distributed.
- Stir in cocoa powder with a spoon.
- Finally, add flour and salt, stirring with a spoon until just combined. Be careful to avoid overmixing or your brownies will crack as they bake.
- Pour brownie batter into baking pan then smooth with a spatula until even.
- Bake for 30 to 35 minutes or until a tester inserted into the center comes out with a few moist crumbs. Avoid overbaking.
- Remove brownies from oven and place pan on a baking rack to cool completely at room temperature before frosting, approximately 1 hour.
- Beat cream cheese with an electric mixer until smooth and creamy – approximately 2 minutes.
- Add butter and continue beating until combined, scraping down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then add vanilla and powdered sugar. Beat on low until combined then beat on high until light and fluffy.
- Slather frosting on cooled brownies then slice and serve. For pristine slices, wipe the knife blade clean with hot water after each cut.
- Cover and store frosted brownies in the refrigerator up to 5 days.
PANCAKE RECIPES - BBC GOOD FOOD
We have all the sweet and savoury pancake recipes you need for Shrove Tuesday, or simply for a weekend breakfast or bunch.
Provided by Good Food team
Number Of Ingredients 1
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