Red Velvet Espresso And Cream Swirled Brownies Recipes

RED VELVET ESPRESSO AND CREAM SWIRLED BROWNIES

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.

RED VELVET SWIRL BROWNIES

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.

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

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.

ESPRESSO SWIRL BROWNIES

Steps:

• EQUIPMENT: 9 inch square pan, lined across the bottom and up 2 opposite sides with parchment paper or foil Preheat the oven to 325°F.
• Position a rack in the lower third of the oven.
• Melt the butter with the chocolate in the top of a double boiler or in a medium heatproof bowl set in a pan of barely simmering water.
• Stir frequently until the mixture is melted and smooth.
• Remove the top the double boiler (or bowl) from the heat.
• Stir in the sugar, vanilla and salt Ad the eggs, one at a time, stirring until each is incorporated before adding the next.
• Stir in the flour and beat with a wooden spoon until the batter is smooth and glossy and comes away from the sides of the pan, about one minute.
• Spread all but 1/2 of the batter in the prepared pan; set aside.
• Combine the coffee powder with the water; set aside.
• Mix the cream cheese with the sugar and vanilla until smooth.
• Stir in the egg and the coffee mixture until well blended.
• Spread the cream cheese mixture over the batter in the pan.
• Spoon dollops of reserved brownie batter on top.
• Without scraping the bottom of the pan, draw a table knife through the dollops to swirl and marble the chocolate and espresso batter without thoroughly mixing them.
• Bake for 20-25 minutes, or until the brownies just begin to pull away from the sides of the pan.
• Cool on a rack.
• Refrigerate and chill thoroughly before cutting, about 2 hours.
• Slide a knife between the pan and the brownies on the unlined sides.
• Life the ends of the parchment or foil liner and transfer the brownies to a cutting board.
• Cut into 16 squares.
• NOTE: May be stored, airtight, in the refrigerator for 4 to 5 days.