Red Velvet Brownies and Chocolate Chip Cookie Fudge

We’re just breaking down boundaries. Red Velvet Brownies and Chocolate Chip Cookie Fudge.

It took me a lot longer than I thought I would. And for the Chocolate Chip Cookie Fudge, you need to use a candy thermometer and mine was taking a really long time, so I’m not convinced it works. The Red Velvet Brownies came out a little dry, so I shortened the baking time in the recipe below. And there was way too much frosting, so if you double the brownie recipe or cut the frosting recipe in half.

I have yet to taste the chocolate chip fudge but it’s not quite set yet. So maybe in a bit. I’ll let you know!

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Red Velvet Brownies with White Chocolate Frosting

For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
1 1/4 cups all-purpose flour
1/4 tsp salt

To make the brownies:
Preheat the oven to 350 degrees F.  Butter and flour an 8″x8″ baking pan.

In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 25-30 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack, about 20 minutes.  Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

For the white chocolate buttercream frosting:
I WOULD CUT THIS IN HALF IF I WERE YOU
1/2 1/4 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 1 1/4cups powdered sugar
1 1/2 tsp pure vanilla extract
4 2 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream

To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.  Add in the melted white chocolate and beat on medium speed until incorporated.  With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency



Chocolate Chip Cookie Dough Fudge
barely adapted from Sweet Confections, via Bake at 350

  • 1 3/4 c. sugar
  • 3/4 cup brown sugar
  • 1/2 cup heavy cream
  • 1/4 c. milk
  • 1 Tbs corn syrup
  • 3/4 tsp  kosher salt
  • 2 Tbs unsalted butter
  • 1 tsp vanilla extract
  • 1/2 cup flour
  • 1/3 cup mini semi-sweet chocolate chips

Spray an 8×8 inch  baking dish with cooking spray and set aside.

In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.  Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage).  Remove from heat and stir in the butter, vanilla, and flour.

Pour the mixture into a 9×13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.

Use a large spoon to scrape the mixture in the bowl of a stand mixer fitted with the paddle attachment.  Beat at medium speed until the fudge thickens and holds its shape, 3 to 5 minutes.  Transfer the fudge to the prepared 8×8 inch dish and smooth the top with a spatula.  Sprinkle the chocolate chips over the top, pressing them lightly into the fudge.

Allow to set at least 2 hours.  If it’s not setting up, cover and refrigerate for a few hours.  Cut into squares and store in an airtight container.

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About akindafoodblog

I'm a picky foodie in training. I can't stop talking about food, so writing about it seems like a normal transition. There are so many foods I don't like, and that's a bit of a problem. I don't really know how to cook but I love to bake. So I'm on a culinary journey and I want to invite everyone to join me.
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