Monday, October 10, 2011

Red Velvet Brownies with Buttercream Frosting

I've been spending an obscene amount of time on Pinterest lately, mostly just drooling over food and bookmarking recipes. I noticed that a lot of people are apparently obsessed with red velvet things and these brownies kept popping up over and over again. I figured I would give it a try, something a bit different than the usual brownies and blondies and whatnot. It was originally with white chocolate buttercream but I substituted it with the buttercream recipe that I've always used. I don't like white chocolate so I don't have any around.

Pardon the lack of pictures of the process, we had an early start to the day, I already had them out of the oven before I realized I should have taken pictures of what I was doing

Here's what you need:

For the brownies
  • 3 tablespoons cocoa powder
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1/2 cup soft unsalted butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 1/4 cups flour
  • 1/4 teaspoon salt
For the buttercream
  • 1/2 cup soft unsalted butter
  • 1 small bag of powdered sugar ( about 2 cups)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cream ( I used the 18% that we have for coffee)
I started by making the frosting first so that I didn't have to clean my mixing bowl (and so that I could eat some while the brownies were mixing!) The frosting is the easiest part anyway. Just put everything in the mixing bowl and whisk until it's fluffy! That's it, it's done. I put mine in the fridge because I wasn't sure when I would get around to frosting the brownies.

Preheat your oven to 350 and grease and flour a pan, a smallish one, 8x8, 6x10, whatever you have. I used my springform pan because it's easier to get stuff out of.

Start the brownies off by mixing together the butter, sugar and vanilla until it's creamy. Then add the cocoa powder and food coloring, when that is combined beat in the egg and salt. Now you can add the flour, you're going to have to stop and scrape the sides of the bowl a couple times to make sure everything is red. Pour into your pan, my batter was pretty thick and I had to use a spatula to spread it around.

Bake for 30-40 minutes, a toothpick or knife should come out clean when you stab the brownies. I think mine went for about 45 minutes due to baby shenanigans and were too dry and a bit too dark on the bottom. 35 minutes probably would have been perfect.

Let the brownies cool completely before attempting to remove them from the pan, about an hour should do it. If you put the frosting in the fridge then take it out and let it sit for the hour as well and it should be ready to use. Frost, slice and serve!

*I only used about half the frosting, the rest went into the fridge for a carrot cake that I'm making soon.

The verdict on these brownies? Eh. Not great, I don't really see what the fuss is, is it just because they are red? I know I overcooked mine but the flavor really wasn't anything special, just very mildly chocolatey. Maybe I'm just used to more chocolate in my desserts?

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