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Wednesday, June 27, 2012

Moist Red Velvet Brownies


I have been seeing red velvet brownies all over Pinterest, I finally took my own stab at it! Did you know that brown sugar produces a more moist product than white sugar? I am picky about my brownies, I just don't think they are meant to be dry and crumbly! In my opinion a brownie should be moist to the point of almost gooey, but not in an undercooked sorta way. I also think they are meant to have some sort of chocolate chip incoorporated. Nuts can be a too crunchy addition to a super moist brownie but chocolate chips seem to be a happy balance. Of course this is all a matter of opinion. I adapted this recipe to make a batch to serve my staff this week at our end of the school year party.

Red Velvet Brownies
adapted from Newlyweds

1 cup salted butter, at room temperature
1 cup granulated sugar
2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (4 tbsp)
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt
Enough white chocolate chips to sprinkle desire amount on the top

Preheat the oven to 350' F. Grease (I use Crisco) and flour a 9x13 clear glass baking pan.

In a bowl beat together the butter and sugar until light and fluffy (about 2 minutes with a paddle attachment in a stand mixer on medium speed). Add eggs one at a time, mixing well after each addition. Stir in food coloring and vanilla, mix until the color is completely blended.

In a separate bowl mix together flour, cocoa, and salt. Slowly add the flour mixture, do not over mix, batter will be thick. Remember to scrap sides and bottom.



Pour batter into the prepared pan, sprinkle white chocolate chips on top and bake for 30-40 minutes depending on the heat of your oven.


When tooth pick is inserted SOME batter should stick on the bottom half, brownies continue to back after being removed from the oven. If a toothpick comes out clean brownies may not be as moist when cooled. Once cool, cut in to desired size and serve.




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