I tried out a new recipe today for the UGA/Tech game and so far these aren’t turning out to be “lucky” brownies. We are only a few minutes into the game and things are looking grim for the Dawgs. I’m trying to keep a positive outlook!
I have my lucky Tervis tumbler, too…also not helping today.
Hopefully, I can update this post in a while with better results!
Now as for the brownies, I try not to think about the massive amounts of food coloring going through my body as I enjoy these, but Brown Velvet Brownies are just…well…brownies. So, forget about the coloring and give them a try. Now, back to the game.
Red Velvet Brownies
adapted from Southern Living Best Loved Christmas Classics
1 (4-oz) package bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 (1-oz) bottle red liquid food coloring
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 (8-oz package) cream cheese, softened
1/4 cup sugar
1 teaspoon vanilla
2 egg whites
2 tablespoons all-purpose flour
Preheat oven to 350 degrees. Line bottom and sides of a 13X9 inch pan with aluminum foil, allowing 2 inches to extend over sides; lightly grease. Heat butter and chocolate together in a small saucepan. Add to the 2 cups of sugar using a whisk. Add eggs one at a time, whisking after each addition. Add food coloring and 1 teaspoon vanilla extract. Stir in flour and salt. Pour into pan.
In another bowl, beat cream cheese and 1/4 cup sugar. Add egg whites and remaining 1 teaspoon vanilla. Beat with a mixer until blended. Stir in two tablespoons flour. Drop by heaping tablespoonfuls over batter in pan; gently swirl with a knife. Bake at 350 degrees for 30 – 35 minutes. Cool completely in pan (about 1 hour). Lift from pan using foil sides. Remove foil and cut into squares.