Wednesday, February 13, 2013

Brownies with Red Velvet Cheesecake Frosting

Red Velvet Cheesecake Frosted Dark Chocolate Brownies

















These Dark Chocolate Brownies with Red Velvet Cheesecake Frosting can’t be beat if you want a decadent dessert this Valentine’s Day.  They’re so luscious that no one would ever guess they’re gluten free.  And I used the Apple Butter from the last blog post for this recipe.  You won’t what the apple butter adds.  You won’t be able to put your finger on it but there’ll be an almost imperceptible hint of warmth and sticky density that the apple butter is going to bring to this intense brownie experience.   

Dark Chocolate Brownies with Red Velvet Cheesecake Frosting
Prep time: 10 min
Bake time: 35 min

Brownie Ingredients
·         3.5 oz intense dark chocolate, chopped
·         ½ cup butter, sliced into pieces
·         1 ½ cups sugar
·         1 tsp vanilla
·         ½ cup apple butter
·         3 eggs
·         1 cup gluten free bisquick
·         ½ cup unsweetened cocoa

Red Velvet Cheesecake Frosting Ingredients

·         16 oz cream cheese
·        ½ cup butter (1 stick butter)
·         2 cups of powdered sugar
·         1 tbsp cocoa sifted
·         5-10 drops red food coloring depending on the color you want
·         1 tsp Vanilla


Video Tutorial

Instructions for the Brownies
1.   Preheat the oven to 350°F (or 175 °C) and line a 9x9 inch or 7x11 inch pan with parchment paper sprayed with nonstick spray.
2.   For the brownie batter add the chocolate and butter to a microwave safe bowl that’s large enough to mix the entire batch, then microwave it on high 1-2 minutes depending on your machine.  But you’ll have to stop the microwave every 30 seconds and stir in between each session.
3.   Once you have the chocolate and butter well mixed stir in the sugar, vanilla, apple butter, and eggs then blend it all together until you have it nicely combined.  The batter will already look pretty thick even before adding the dry ingredients yet. 
4.   Switch over to a rubber spatula, add the dry ingredients to the bowl, and stir together the wet and dry ingredients until you have it well combined.
5.   Pour the brownie batter into the prepared brownie and spread it out evenly then bake them in a preheated 350 degree oven for 35 minutes. 
6.   When you remove them from the oven allow them to cool to room temperature before refrigerating to chill completely for a few hours.


Instructions for the Frosting  

1.   Using a stand mixer with the paddle attachment cream the softened butter and cream cheese until well combined. 
2.   Add the vanilla sifted cocoa powder, and confectioner’s sugar and mix until smooth and creamy. 
3.   Add as much red food coloring as you need to get the red velvet shade that you’re happy with….I used about 10 drops but mine was a little light.
4.   Load the icing into a piping bag with a large star tip and pipe on as much frosting as you want.
5.   To see the chocolate decorations being piped onto the parchment paper, watch the video tutorial. 

Notes:  Make sure the brownies are well chilled before slicing to make it easier to get nice neat slices which might just be the hardest part of the recipe.  I used a serrated knife to slice this batch.  Sometimes I put the batter right into cupcake liners filled just under the half full so I don’t have to slice them at all.

3 comments:

  1. These look wonderful Anna!! Great job!!

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  2. They look delicious, really tasty. I will have to give them a go at the weekend! I made some super healthy gluten free brownies and they turned out really tasty. Here is the link to the recipe http://bit.ly/12Zks7Y :)

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