I just so happen to feel like experimenting with my brownie recipe and decided to turn them into red velvet brownies. First, I took out some of the cocoa powder from the recipe and subbed in for more flour. This was the perfect start because I didn't want the recipe to have too much chocolate flavor. Then I substituted the dark chocolate for white chocolate to give it a more blonde and velvety taste. All that was left for me to do was add the red food coloring and that is how I came up with these beauties. I topped them off with some white chocolate ganache that I flavored with a cream cheese elixir, but that is completely optional.
- Stand mixer or hand mixer
- 8" square pan
- When baking brownies, its best to always use your best judgement. Brownies are done when you want them to be done. If you're going for a fudgier texture, take the brownies out when you see fudge crumbs on your toothpick. If you want a cakier texture, take the brownies out when the toothpick comes out clean.
Red Velvet Brownie Recipe:1/2 cup butter
2/3 cup white chocolate chips
3/4 cup light brown sugar
3/4 cup granulated sugar
1/2 cup vegetable oil
1/2 teaspoon salt
1/4 cup cocoa powder
1 1/4 cup all-purpose flour
1-2 tablespoons red food coloring
Cream Cheese White Chocolate Ganache:
1/2 cup white chocolate chips
1 tablespoon salted butter
2 1/2 tablespoons heavy cream
2 teaspoons cream cheese elixir (optional)
- Preheat oven to 350F. Grease your 8" square pan with baking spray and line with parchment paper.
- In a microwaveable bowl, melt the white chocolate chips and the butter. Microwave in intervals of 30 seconds, mix and set aside.
- In a stand mixer whip the eggs, brown sugar, granulated sugar, oil and salt for 5-10 minutes until the mixture is light and fluffy (should be pale in color).
- While the mixer is still running, slowly stream in your white chocolate and butter mixture, now add in the food coloring.
- Stop the mixer and sift the flour and the cocoa powder in the batter. Fold the mixture in until its well combined. There should be no lumps in the brownie batter.
- Pour your batter in your lined and greased baking pan and bake in the oven for 35-45 minutes or until your toothpick has light/fudgy crumbs.
- Cool completely before removing the brownies from the pan.
- To make white chocolate ganache, in a microwave safe bowl melt the white chocolate chips, heavy cream and butter. Microwave in 30 second intervals until the chips are fully melted. Then stir in flavor of your choice. Let cool for 30 minutes to 1 hour until consistency is spreadable. (Refrigerate to speed up the process)
- Once brownies are completely cooled, spread on your white chocolate ganache, cut and serve.
- Store in an airtight container for up to 5 days.
Fantastic recipe! I have a question, do you think it would be good to use cream cheese instead of the elixir. I don’t have any at the moment and I want these now. Thanks!
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