Red Velvet Brownies

Red Velvet Brownies

It’s Valentine’s Week! These Red Velvet Brownies are a great way to celebrate!

I love the color and flavor of red velvet, really for any time of year, but it seems more appropriate than ever for Valentine’s Day. The one downside about red velvet is that it takes A LOT of color to achieve a deep beautiful red. I often times will use less than the recipe calls for, but either way, the color can affect the flavor. You can opt to leave the color out, but what fun is that? This past Christmas I stumbled upon this Red Velvet Bakery Emulsion from Lorann Professional Kitchen. It adds flavor along with color. You can find it Hobby Lobby…your baked goods will thank you.

Red Velvet Emulsion

Red Velvet Brownies
from NewlyWeds Blog

1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
1-2 oz red food coloring (optional)
2 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F.  Butter and flour an 9 X 13 clear glass baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated. Mix flour, cocoa and salt in a separate bowl.  Slowly add in the flour mixture being very careful not to over mix..  Do not over mix.  The batter will be very thick.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.

Pour the batter into the prepared pan and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath.  Set aside to cool, cut into bars and serve.



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