Red Velvet Brownie Bars

red velvet brownie bars
February 15th, 2014
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My husband is crazy about brownies, so I knew I wanted to make him some for Valentine’s Day. While searching for red velvet brownies, I kept finding recipes that used mixes. I’m not big on mixes because it forces me to buy something while I probably have all the ingredients to make them at home plus I like being exactly aware of how much fat, sodium and sugar I’m about to ingest or feed my family. So when I found this recipe I knew the search was over.

A word of warning, the chocolate swirl may be too intense for some people. I know it was for me. Next time I’ll probably use Nutella instead of semi-sweet chocolate.

These would be equally appropriate for Christmas, maybe using white chocolate for the swirling would make the squares look a bit like candy cane?

Note that I doubled the original recipe because I only have a 10-inch square pan, not a 8-inch one (plus  from the pictures the brownies looked thin and I wanted thicker ones).

Red Velvet Brownie Bars

Ingredients:

  • 1 cup butter, melted
  • 2 large egg
  • 2 cups brown sugar, packed
  • 2 tbsps vanilla
  • heaping ½ cup cocoa powder, sifted
  • 4 vials red food colouring
  • 1 ½ cup all-purpose flour, sifted
  • 1 cup semi-sweet chocolate chips, melted

Directions:

  1. Preheat oven to 350°F . Butter and flour a 10-inch square baking pan.
  2. Melt the butter in a microwave for about 60 seconds. Cool for a few minutes.
  3. In a large bowl, mix the eggs, brown sugar and vanilla, and whisk-in the tempered butter until smooth.
  4. Add the sifted cocoa and continue to whisk until smooth. Incorporate the red colouring. Add the sifted flour and stir until just combined.
  5. Pour the thick batter into prepared pan, smoothing the top with a spatula.
  6. Melt the chocolate in a microwave, about 1 minute. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth. Cool for a minute or two. Transfer the chocolate to a piping bag or zipper bag, cut the tip to make a 1cm hole.
  7. To create the pattern shown, pipe chocolate over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan.  Rotate pan 90-degrees. With a chopstick or knife, starting at the top of the pan, “draw” 5 evenly spaced lines through the chocolate. You’re dragging the toothpick perpendicularly through the first set of lines to create the swirling.
  8. Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow bars to cool in pan for at least an hour (ideally overnight for the chocolate to set) before slicing and serving.

red velvet brownie bars

Recipe from Averie Cooks

One Response to Red Velvet Brownie Bars

  1. huntfortheverybest says:

    they look yummy!

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