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Red Velvet Brownies<\/p>\nRed Velvet Brownies<\/p>\n
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For the frosting:<\/p>\n
1 cup powdered sugar [120 g]<\/p>\n
4 oz cream cheese [115 g], at room temperature<\/p>\n
2 T. unsalted butter [30 g], at room temperature<\/p>\n
2 tsp. vanilla extract [10 g]<\/p>\n
1 pinch salt<\/p>\n
<\/p>\n
For the brownies:<\/p>\n
Butter for greasing the pan<\/p>\n
1\u00bc cup flour [160 g]<\/p>\n
3 T. cocoa powder [20 g]<\/p>\n
\u00bd tsp baking powder [2.5 g]<\/p>\n
3 large eggs [150 g]<\/p>\n
1\u2154 cup sugar [335 g]<\/p>\n
\u00bd tsp salt [5.5 g]<\/p>\n
\u2154 cup canola oil [140 g]<\/p>\n
2 T. liquid red food coloring* use less if gel coloring<\/p>\n
2 tsp vanilla extract [10 g]<\/p>\n
1 tsp white vinegar [5 g]<\/p>\n
<\/p>\n
<\/p>\n
Make the frosting: Combine the powdered sugar, cream cheese, butter, vanilla, and salt in the bowl of a stand mixer with the whisk attachment (or a stainless-steel bowl with a hand mixer). Mix at very low speed until the powdered sugar incorporates, and then increase the speed to medium-high and beat for about 3 minutes, until there are no more lumps and it\u2019s very light and fluffy. Chill the frosting for at least 2 hours in the refrigerator, until it\u2019s stiff enough to hold its shape, but still very spreadable.<\/p>\n
Bake the brownies: Preheat the oven to 350\u00b0 F [180\u00b0 C]. Butter or grease an 8\u00d78-inch pan (20\u00d720 cm), and line with parchment (all the way around if you\u2019d like, or just the bottom). Sift together the flour, cocoa powder, and baking soda. Set aside. Combine the eggs, sugar, salt, oil, liquid food coloring, vanilla, and vinegar in a large mixing bowl. Whisk together slowly, just until it\u2019s fully incorporated and no longer streaky. Do not incorporate air by beating it. Once combined, add the flour\/cocoa mixture, and fold together until there are no large clumps of flour (don\u2019t over-mix). Pour into the pan, smooth out the top, and bake for about 40 minutes, until a toothpick or paring knife inserted into the center comes out clean. Let it cool in the pan at room temperature for about 20 minutes, then trace around the edge with a knife to loosen it. At this point you can freeze it for about 1 hour in the pan, until the entire thing is chilled (but not frozen). This will help it slice more cleanly, but you can skip this and just let it cool to room temperature instead. Remove from the pan by gently inverting it, remove the parchment, and place right-side-up on a serving dish.**<\/p>\n
Decorate the brownies once they\u2019ve cooled: Dump all of the frosting into the center of the brownies. Use an offset spatula to work the frosting almost to the edges. Then make a few swoops in it with the spatula. Slice into 16 pieces.<\/p>\n
notes<\/p>\n
** If you let it chill for too long, it\u2019ll stick to the pan a bit when you try to remove it. If so, just let it sit at room temperature for a few minutes until it\u2019s easier to remove from the pan, and re-trace around the edges.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
Red Velvet Brownies For the frosting: 1 cup powdered sugar [120 g] 4 oz cream cheese [115 g], at room temperature 2 T. unsalted butter [30 g], at room temperature 2 tsp. vanilla extract [10 g] 1 pinch salt For the brownies: Butter for greasing the pan 1\u00bc cup flour [160 g] 3 T. cocoa powder [20 g] \u00bd tsp baking powder [2.5 g] 3 large eggs [150 g] 1\u2154 cup sugar [335 g] \u00bd tsp salt [5.5…<\/p>\n