Last weekend when I was making my One-Bowl Brownies, I came across a few bottles of red food coloring in the cabinet at which point it occurred to me that about the only variety of brownies I haven’t tried are red velvet. Until today.
- 3 T. unsweetened cocoa powder
- 1 oz red food coloring (or a scant 2 T.)
- 2 tsp. pure vanilla extract, divided
- 1/2 c. salted butter
- 1 1/2 c. granulated sugar
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 2 T. light corn syrup
- 1 c. all-purpose flour
- 1/4 tsp. salt
- frosting (such as Chocolate Cream Cheese Frosting)
- Arrange a shelf in the center of oven and preheat to 350 degrees.
- Line an 8x8x2 inch pan with heavy-duty tinfoil or parchment paper. Spray with cooking spray.
- In a heavy-bottom medium saucepan melt butter over medium heat. Heat until bubbles come up around the edge of the pan. Stir in corn syrup. Remove from heat. Stir in cocoa and food coloring. Stir in salt, vanilla and sugar. Stir in egg and egg yolks until well blended. Stir in flour and blend well.
- Pour batter into prepared pan. Place on shelf and bake until brownies start to just pull away from the sides, about 30 to 40 minutes. Err on the side of undercooking rather than overcooking.
- Cool in the pan on a cooling rack. When completely cool, carefully remove from the pan, peel off the foil and place on a cutting board. Frost. Cut into two-inch squares. Makes 16.
These brownies turned out more cake-like than I was desiring. I’d like to try them again and, perhaps, use less flour, change up the egg to egg yolk ratio and increase the butter. If you’re going to use my Chocolate Cream Cheese Frosting recipe, you’ll only need a half recipe. I made a whole recipe and had way too much frosting on top my brownies!
Recipe rating: 1/2