The recipe for this scrumptious red velvet brownie is adapted from How Sweet It Is. Changes are these: (1) No frosting was used, and (2) no chocolate chips were used.
Red Velvet BrowniesPreheat oven to 350.
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 3 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 2/3 cups chocolate chips (optional)
Butter and flour an 8 x 8 cake pan.
In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
Hamilton 6 Speed Classic), cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.
Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.
For another type of brownie, try cheesecake brownies