Red Velvet Brownies

I was never really a huge fan red velvet (even though part of our wedding cake was a really delicious red velvet cake), so I never attempted to make anything red velvet at home.  I actually didn't know that there was chocolate in red velvet-and maybe that's why I thought I didn't really care for it!

However, I recently needed a dessert to go with our football get together.  For me, you need brownies when watching football. I kept seeing recipes for red velvet brownies and I became intrigued.  I knew that they would not be your ordinary brownie and I liked the fact they were red-my football team happens to be the Giants so I thought they would be a good representation of my favorite team!

These brownies are super moist and quite thick, so they are kind of a cross between a cake and a brownie.  Instead of putting the cream cheese frosting on top of the brownies like you would expect on a red velvet cake, the frosting is swirled inside of them-which I personally think is better because it gives you an unexpected taste of cream cheese as you are eating them.  Plus, I think they are easier to make this way since you don't need to wait for the brownies to cool before frosting them.

The more I ate these brownies, the more I liked them.  Matt also agreed that he liked them more and more as he ate them more.  If you are looking for something different and not your ordinary brownie, I really think these are great to try!

Red Velvet Brownies

4 ounces bittersweet chocolate, chopped
3/4 cup (1 1/2 sticks) butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (1-oz) bottle red food coloring
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup buttermilk
1 teaspoon white vinegar

Cream Cheese Swirl
4 ounces cream cheese, at room temperature
2 tablespoons sugar
2 tablespoons sour cream
1/4 teaspoon vanilla extract
1/2 large egg yolk

Preheat the oven to 350 degrees.  Line a 9x9 inch square baking dish with two pieces of aluminum foil, folding ends over the edges-this will make it easy to get the brownies out of the pan.  Coat with cooking spray.

Combine the chocolate and butter in a large, microwave safe bowl-cover with saran wrap to avoid splattering.  Cook 30 seconds at a time until melted, stirring well after each time.  Whisk in the sugar.  Add the eggs, one at a time, whisking well between each addition.  Stir in the flour, food coloring, baking powder, salt, buttermilk, vanilla, and vinegar.  Combine well, then pour into the prepared baking dish.

In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, vanilla, and egg yolk.  Drop spoonfuls over the brownie batter, then use a table knife to swirl into the batter.

Bake 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few crumbs attached.  Allow to cool completely before slicing.


Source: Pink Parsley, Brownies adapted from Southern Living, December 2010 Cream Cheese Swirl adapted from Cook's Illustrated