Wednesday, December 15, 2010

Twelve Days of Recipes- Day 4

picture courtesy of Southern Living Magazine

I've always enjoyed a great homemade brownie recipe- I'll share my recipe later this week. Here in the South, there is one dessert that is a staple of our heritage... RED VELVET CAKE. You may be asking your self, What is Red Velvet? Please don't be embarrassed if you do not know what I'm talking about. A red velvet cake is a bittersweet chocolate cake that has been dyed red. It it typically made with a cream cheese buttercream frosting. Last week, while visiting my husband's Mema; I was flipping through the current issue of Southern Living. I'm a recipe collector; I love a new recipe and will usually attempt a recipe at least once. Amidst my flipping I came across a recipe titled Red Velvet Brownies. At that moment I knew this recipe would be included in my holiday baking.

RED VELVET BROWNIES
recipe courtesy of Southern Living Magazine

Line pan with foil by trimming two long foil pieces to a 9-inch width. Fit strips, crossing each other, in the pan.

Total: 3 hours, 10 minutes
Yield: Makes 16 servings

Ingredients
1 (4-oz.) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz.) bottle red liquid food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Small-Batch Cream Cheese Frosting
Ingredients
1 (8-oz.) package cream cheese, softened
3 tablespoons butter, softened
1 1/2 cups powdered sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
Preparation
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.


Garnish: white chocolate curls
Preparation
1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. 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 sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.

3. Bake at 350° for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).

4. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Small-Batch Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired

Enjoy the Taste of

1 comments:



Alison said...

This looks good. I might have to try it!

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