PEPPERMINT SWIRL RED VELVET BROWNIES
These Peppermint Swirl Red Velvet Brownies are the perfect treat made straight from box cake mix!
Provided by Stephanie Pass
Time 35m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Make the brownie mix as directed on the back of the box.
- Pour the brownie batter into the baking dish.
- With the electric mixer combine the cake mix, oil, egg, and milk and mix until combined.
- Spoon the red velvet batter onto brownie layer.
- Use a knife to pull through and swirl the red velvet.
- Bake for 22-28 minutes or until a toothpick comes out clean.
- Let cool completely before frosting.
- With an electric mixer combine all ingredients and mix on medium speed until well combined and stiff peaks form.
- Scoop frosting onto the brownies and spread evenly.
- Sprinkle the crushed candy canes.
- Let frosting harden for about 10 minutes before cutting into bars and enjoying.
RED VELVET PEPPERMINT BROWNIES WITH PEPPERMINT CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees. Line a 9x9 or 7x11 inch pan with aluminum foil allowing 2 inches to hang over the sides. Lightly grease.
- In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Whisk in the sugar and add the eggs one at a time until blended. Add the flour, red food coloring, baking powder, vanilla, and peppermint extract. Stir until fully incorporated.
- Pour into the bottom of your prepared baking pan and bake for 40-44 minutes or until toothpick comes out clean with moist crumbs. Cool completely.
- To make the cream cheese frosting: Beat together the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and peppermint extract and continue to beat until creamy. Frost the cooled brownies. Top with crushed candy canes.
Nutrition Facts : Calories 298 kcal, Carbohydrate 46 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 70 mg, Sodium 112 mg, Fiber 1 g, Sugar 36 g, ServingSize 1 serving
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.
RED VELVET CHEESECAKE SWIRL BROWNIES
These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.
Provided by squeeziebrb
Categories Desserts Cookies Brownie Recipes Chocolate Brownie Recipes
Time 1h20m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 265.3 calories, Carbohydrate 28.4 g, Cholesterol 87.4 mg, Fat 15.7 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 122.9 mg, Sugar 21.1 g
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 PEPPERMINT SWIRL BROWNIES RECIPE - (4.6/5)
Provided by LRay
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line bottom and sides of a 13- x 9-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 2 cups sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Add food coloring, peppermint extract, and 1 teaspoon vanilla. Gently stir in 1 1/2 cups flour and 1/8 teaspoon salt. Pour batter into prepared pan. Beat cream cheese and remaining 1/4 cup sugar at medium speed with an electric mixer until fluffy. Add egg whites and remaining 1 teaspoon vanilla, and beat until blended. Stir in 2 tablespoons flour until smooth. Drop cream cheese mixture by heaping tablespoonfuls over batter in pan; gently swirl with a knife. Bake at 350°F for 30 to 32 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely in pan on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil; cut brownies into squares.
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