I have an obsession with red velvet cake, cupcakes, sandwich cookies… actually with anything red velvet to tell you the truth.  I don’t really know what it is but I always love a really good red velvet recipe, especially when it combines my other love brownies. :-D

These silky red velvet brownies, are layered with a sweet homemade cream cheese frosting.  Not only are these brownies soft and chewy but have a beautiful deep red color that makes them a real beauty.  These are the perfect bite-sized dessert o have for any party, especially with New Years Eve coming up.  Sprinkle some edible white glitter for some extra sparkle and these would go great for your party and a great ending for 2011.

Red Velvet Brownie Bites

adapted from A Farm Girl’s Dabbles

Ingredients

Red Velvet Brownies:

nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, diced
3 ounces bittersweet chocolate, chopped
1-1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 ounce liquid red food coloring
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder

Sparkly Cream Cheese Frosting:

8 oz. cream cheese, room temperature
4 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
1-1/2 cup powdered sugar, sifted
white sparkles edible glitter (optional)

Directions

Preheat oven to 325 degrees F. Fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil the same size in the opposite direction, lining pan completely. Spray foil with nonstick spray.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted. Remove from heat.

Whisk in sugar, then eggs, 1 at a time. Stir in vanilla, salt, and food coloring.

Sift flour and baking powder over mixture and stir to blend well. Transfer batter to prepared pan.

Do you see that beautiful deep red color…. sooooo puurrttyyyyyyy!!!!!

Bake brownies until puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 30 to 35 minutes. Cool completely in pan on rack.

Prepare the frosting by first beating together the cream cheese and butter until light and fluffy. Add vanilla and mix a bit to incorporate. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board. Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies. Sprinkle with edible glitter, if desired. Cut into bites 1-1/4″ x 1-1/4″. To achieve clean cuts, wipe the knife after each slice.

Yield: 50 brownie bites



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