Gently remove foil before cutting brownies into squares. Let brownies sit in pan on a cooling rack for 1 hour. Sprinkle brownies with peppermint bits.īake for 35-40 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Add the second listed amount of flour and combine.ĭrop the cream cheese mixture by spoonfuls onto the top of the brownie mixture and swirl with a knife. Mix in egg whites and remaining half of the vanilla. Add remaining 1/4 cup of sugar and beat until fluffy. Ingredients The ingredients needed to make these beautiful red brownies are simple, and may already be found in your pantry. red velvet cake mix, mini marshmallows, brownie mix, semi sweet chocolate chips. In the bowl of a stand mixer using paddle attachment beat cream cheese until smooth. Carefully stir in the first listed amount of flour and salt. Add in peppermint extract, half of the vanilla extract and a few drops of food coloring (until you reach your desired color). Pour into the bottom of your prepared baking pan and bake for 40 to 44 minutes or until toothpick comes out clean with moist crumbs. Add the flour, red food coloring, baking powder, vanilla, and peppermint extract. Add eggs one at time, mixing after each addition. Whisk in the sugar and add the eggs one at a time until blended. Add in flour and fold in with a spatula until just combined.
Add cocoa, sugar, vanilla, food coloring, and vinegar to butter and mix. In another bowl beat eggs until just combined. In a large microwave-safe bowl microwave chocolate and butter together in 45-second intervals until butter melts. In a large bowl melt butter at 30-second intervals until melted. Melt chocolate and butter in a double boiler or a medium-large bowl set over gently simmering water. Sift together flour, cocoa, baking powder, and salt in a small bowl and set aside. Whisk in the sugar and add the eggs one at a time until blended. Line a 9 x 13 baking dish with aluminum foil (make sure foil hangs over two sides of the pan-you’ll use it as a handle to remove the brownies when done) and spray with non-stick spray. Line the bottom and sides of a 8-by-8-inch pan with parchment paper, leaving a slight overhang on two edges. In a microwave safe bowl melt the chocolate and butter stirring after 30 seconds each time being careful not to burn the chocolate. Once opened, store in an airtight container.Preheat oven to 350 F. Red brownie topped with cream cheese frosting and finished with edible decorations.Īldi Stores Ltd., PO Box 26, Atherstone, Warwickshire, CV9 2SH These RED VELVET PEPPERMINT BROWNIES are the ultimate Christmas brownie The most perfectly moist brownie piled high with the best Peppermint Cream Cheese. Add eggs, one at a time, whisking well after each egg. Remove from heat and whisk in brown sugar and 1/4 cup of the granulated sugar.
Cook over medium-low heat, stirring frequently until chocolate and butter are melted. Ingredients 1 cup butter softened 1 cup sugar 1 large egg 4 teaspoons red food coloring 1 teaspoon peppermint extract 2-1/2 cups all-purpose flour 3 tablespoons baking cocoa 1 teaspoon baking powder 1/4 teaspoon salt 12 oz. The snowy-white cream cheese frosting adds a delicious and festive touch, but you can also top these brownies with your favorite chocolate frosting. Per 50g serving Energy (8400kJ/2000kcal) 1001kJ, 240kcal 12% Fat (70g) 14g 20% HIGH Saturates (20g) 5.8g 29% HIGH Sugars (90g) 23g 26% HIGH Salt (6g) 0.14g 2% LOW In a medium size saucepan, combine chocolate chips, butter and milk. For a colorful twist on chocolate brownies, make a pan of these red velvet treats for your next holiday party. Sugar, Cream Cheese Frosting (25%) (Sugar, Rapeseed Oil, Palm Oil, Water, Cream Cheese Powder (𝐌𝐢𝐥𝐤), Humectant: Sorbitols Acid: Citric Acid Salt, Emulsifiers: Mono- And Diglycerides Of Fatty Acids, Polyoxyethylene Sorbitan Monostearate Preservative: Potassium Sorbate Flavouring, Colour: Carotenes), Palm Oil, Pasteurised 𝐄𝐠𝐠, 𝐖𝐡𝐞𝐚𝐭 Flour (𝐖𝐡𝐞𝐚𝐭 Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Cocoa Mass, Cocoa Butter, Whole 𝐌𝐢𝐥𝐤 Powder, Rapeseed Oil, Fat Reduced Cocoa Powder, Colour: Beetroot Red Skimmed Yogurt Powder (𝐌𝐢𝐥𝐤), Flavourings, Preservative: Potassium Sorbate Emulsifiers: Lecithins (𝐒𝐨𝐲𝐚, Sunflower).įor allergens, see ingredients in bold. Energy 2001kJ, 479kcal Fat 27.7g of which saturates 11.6g Carbohydrate 52.2g of which sugars 45.6g Fibre 1.7g Protein 4.3g Salt 0.28g
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