Red Velvet Brownies w/White Chocolate Cheesecake
May 18, 2013 22:07:53 GMT -5
Post by PrisonerOfHope on May 18, 2013 22:07:53 GMT -5
Red Velvet Brownies with White Chocolate Cheesecake Icing
1/2 cup butter, softened
1 cup sugar
1 & 1/2 tsp vanilla extract
1/4 cup cocoa powder
1 Tbsp red food coloring
1 tsp white vinegar
2 eggs
1 tsp baking soda
3/4 cup all-purpose flour
White Chocolate Cheesecake Icing [recipe & ingredients follow]
1. Preheat your oven to 350 degrees F. Liberally grease an 8×8″ baking pan with cooking spray; set aside.
2. In a medium bowl, whisk together the cocoa powder, soda and flour; set aside. In the bowl of a stand mixer, beat together the butter, sugar and vanilla until creamy. Add the food coloring, vinegar and eggs slowly to incorporate. Lastly, beat in the cocoa mixture to combine.
3. Pour the batter into the prepared pan and bake until a toothpick inserted near the center comes out clean, about 30 minutes. Cool the brownies in the pan completely. While the brownies cool, prepare your icing.
White Chocolate Cheesecake Icing
1 stick butter, softened
1 small pkg. sugar free/fat free instant cheesecake pudding mix
1 tsp vanilla extract
About 3 cups powdered sugar
1 cup white chocolate chips
1. In the bowl of a stand mixer, beat together the butter, cheesecake pudding mix and vanilla together to combine. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy, and a bit softer in consistency than regular buttercream. If needed, add in a Tbsp or two of milk to help soften it up.
2. Spread the icing evenly over the cooled brownies. Immediately sprinkle with white chips. Refrigerate to set, about 20 minutes, before cutting into bars. Store leftovers in the fridge, for several days.
1/2 cup butter, softened
1 cup sugar
1 & 1/2 tsp vanilla extract
1/4 cup cocoa powder
1 Tbsp red food coloring
1 tsp white vinegar
2 eggs
1 tsp baking soda
3/4 cup all-purpose flour
White Chocolate Cheesecake Icing [recipe & ingredients follow]
1. Preheat your oven to 350 degrees F. Liberally grease an 8×8″ baking pan with cooking spray; set aside.
2. In a medium bowl, whisk together the cocoa powder, soda and flour; set aside. In the bowl of a stand mixer, beat together the butter, sugar and vanilla until creamy. Add the food coloring, vinegar and eggs slowly to incorporate. Lastly, beat in the cocoa mixture to combine.
3. Pour the batter into the prepared pan and bake until a toothpick inserted near the center comes out clean, about 30 minutes. Cool the brownies in the pan completely. While the brownies cool, prepare your icing.
White Chocolate Cheesecake Icing
1 stick butter, softened
1 small pkg. sugar free/fat free instant cheesecake pudding mix
1 tsp vanilla extract
About 3 cups powdered sugar
1 cup white chocolate chips
1. In the bowl of a stand mixer, beat together the butter, cheesecake pudding mix and vanilla together to combine. Gradually add the powdered sugar, about a cup at a time, until frosting is light and fluffy, and a bit softer in consistency than regular buttercream. If needed, add in a Tbsp or two of milk to help soften it up.
2. Spread the icing evenly over the cooled brownies. Immediately sprinkle with white chips. Refrigerate to set, about 20 minutes, before cutting into bars. Store leftovers in the fridge, for several days.
