Roopa
I had a going away to bake for recently, and after an unforeseen work trip popped up, I did not have a lot of energy to bake. I wanted to make red velvet something, but cupcakes seemed like so much work and so many dishes that I couldn’t muster up any motivation. I found these Red Velvet Brownies from Sally’s Baking Addiction and they seemed much more efficient! I feel like it’s redundant to mention the cream cheese swirl; obviously, there is going to be cream cheese involved.
Note: Efficiency is not usually a key factor for my baking, but I was tired.
There was a very positive response to these brownies. One person said it was the best red velvet anything he had eaten!
RED VELVET BROWNIES (9 x 13″ pan) – from here
INGREDIENTS
- 4 eggs
- 224 g (1 cup) unsalted butter
- 400 g (2 cups) granulated sugar
- 20 g (4 tsp.) vanilla extract
- 42 g cocoa
- ¼ tsp. salt
- 2 tbsp. red food colouring
- 7 g (1.5 tsp.) vinegar
- 190 g pastry flour
- 2 x 8 ounce blocks of cream cheese
- 100 g (½ cup) granulated sugar
- 2 egg yolks
- 5 g (1 tsp.) vanilla extract
DIRECTIONS
- Line a 9 x 13″ pan with parchment paper. Preheat oven to 350 F.
- Beat the eggs together into a small bowl. Set aside.
- Melt the butter. Stir in the sugar, vanilla, cocoa, salt, food colouring, and vinegar. Mix well.
- Whisk in the eggs, and fold in the flour.
- Level the batter into the pan, leaving ¼ cup set aside.
- Make the cheesecake swirl by mixing together the cream cheese, sugar, yolks, and vanilla with a hand mixer.
- Spoon the cheese mixture in globs on top of the brownie mixture. Spoon the rest of the red velvet mixture on top of the cream cheese globs.
- Use a knife to swirl everything around.
- Bake for 30 – 50 minutes (or until a toothpick comes out clean).
Notes:
- Next time, I would not use melted butter. Rather, I would cream the butter and sugar together to make a less grainy texture.
Chateau Gateau 