RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES
When red velvet meets coffee and chocolate, the result is irresistible. Made with Betty Crocker™ Supreme original brownie mix, these treats are perfectly complemented by the colorful cream cheese swirl layer.
Provided by Arlene Cummings
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
- Make brownie batter as directed on box, adding reserved egg yolk, espresso coffee powder and food color; mix well until batter turns a rich red color. Spread in pan.
- Spoon filling by tablespoonful dollops evenly onto batter making 4 rows by 4 rows. Draw knife through mixture in five straight lines horizontally, the vertically for swirled design.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out almost clean. Cool on cooling rack, 30 minutes. Refrigerate at least 1 hour or until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Brownie, Sodium 130 mg, Sugar 21 g, TransFat 0 g
RED VELVET SWIRLED BROWNIES
Steps:
- Heat oven to 350°F. Line 8-inch square baking pan with parchment paper, extending paper over edges. Set aside.
- Melt 1/2 cup butter and unsweetened chocolate in 2-quart saucepan over medium heat, stirring occasionally, until smooth. Stir in all remaining brownie ingredients except chocolate chips; mix well. Gently stir in chocolate chips. Spread half of batter into prepared pan.
- Combine all filling ingredients in small bowl. Beat at medium speed, scraping bowl often, until creamy. Spread over brownie batter in pan. Spoon remaining batter over cream cheese mixture. (Some cream cheese mixture may show through batter.)
- Bake 35-40 minutes or until brownie begins to pull away from sides of pan. Cool completely. Lift bars from pan using parchment paper. Place onto cutting board; cut into bars. Store refrigerated.
Nutrition Facts : Calories 140 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 115 milligrams, Carbohydrate 16 grams, Fiber 1 grams, Sugar grams, Protein 2 grams
RED VELVET SWIRL BROWNIES
Provided by Sunny Anderson
Time 1h25m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter an 8 by 8-inch baking pan, and set aside.
- Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
- Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.
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