Monday, March 11, 2013

Red Velvet Brownies

Star Q

It was not a difficult decision when I made up my mind to made this brownie for the pot-luck that the form 6 teachers were having.  It had been quite some time since our last pot-luck which, if I'm not mistaken, was late last year.  Of course, when someone suggested that we did a pot-luck, everyone unanimously agreed!

Well, someone shouted that the theme of our pot-luck should be 'western' and I thought there is nothing more western than Red Velvet especially Red Velvet Brownies.  Incidentally, brownies were first 'invented' by a Chicago chef in the early 1900's.  So, I suppose this brownie I made will surely pass as something 'western'!

Adapted from a recipe by : Sunny Anderson
For the Red Velvet Brownie base:

  • 4 oz melted butter, cooled
  • 3/4 cup light brown sugar (Sunny used ordinary sugar)
  • 1/4 cup cocoa powder
  • 1 tsp vinegar ( I used apple cider vinegar)
  • 1 tsp vanilla essence
  • 2 tsp food coloring
  • 2 eggs
  • (I left out the nuts because of health issues)

Put the butter, sugar, cocoa powder, vinegar, food coloring and vanilla essence in a bowl and stir until well-combined.  Next, beat the eggs into the mixture.  Finally, fold in the sifted flour and pour (all except about 1/2 cup of batter) into an 8 inch X 8 inch cake tin (I lined the tin with parchment paper and greased the base of the paper)  Set aside.

For the cheese mixture :

  • 250 g soft cream cheese (room temperature)
  • 1/4 cup light brown sugar
  • 1/4 tsp vanilla essence
  • 1 egg

Preheat the oven at 175 C.  Beat the cheese and sugar until soft.  Then beat in the egg and stir in the vanilla essence.  Dollop about 1 tablespoonfuls of the cheese mixture all over the brownies mixture and do the same with the reserved batter. Then using a wooden skewer, makes swirls all over the surface of the brownies.  Bake for about 35 minutes.  Leave to cool completely before serving. 

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