Correction: Full recipe for Red Velvet Brownies

Published 12:00 am Wednesday, November 4, 2015

Oops, we goofed. We got so excited about the election, we left out the list of ingredients for the cream cheese layer on these brownies. See the corrected recipe below.

Red Velvet Brownies

At least you’ll get a little more red and white into your meal this way. These are from Sunny Anderson of the Food Network.

1 stick unsalted butter

1 cup sugar

1 tsp. vanilla extract

1/4 cup cocoa powder

Pinch salt

1 Tbsp. red food coloring

1 tsp. vinegar

2 eggs

3/4 cup all-purpose flour

1/4 cup chopped walnuts (optional)

For cream cheese layer:

8 ounces softened cream cheese

1 egg

1/4 cup sugar

1/8 tsp. vanilla extract

Preheat oven to 350 degrees

Butter an 8-by-8-inch baking pan and set aside.

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 into the cocoa mix. Fold in the flour until lightly combined. Stir in the nuts, if using, and pour the batter into the prepared baking pan, saving 1/4 cup batter for the top.

For the cream cheese layer. Blend the cream cheese, sugar, egg and vanilla in a medium bowl. Gently spread the cream cheese over the brownie batter. Dollop the remaining batter over the cream cheese. Using a skewer or the tip of a knife, draw the tip through the cream cheese mixture to make a swirl pattern.

Bake brownies for 30 minutes. Remove to a cooling rack and allow to cool completely before cutting.

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