Ugh. So my computer is dead once again. My sister is gracious enough to let me use hers here and there so I can check blogs and such things. Since I've been MIA for a little bit, I haven't gotten to show you guys what I have been making. Granted, I haven't taken too making pictures either=/ Oops. But bear with me here.
These brownies were OMG good. Really really good. Like eat half of the 8x8 pan in one evening good. But you should probably not do that. Do as I say, not as I do.
It calls for a white chocolate frosting which threw me a little because I'm used to the classic pairing of cream cheese frosting. But I trusted Jessica at How Sweet It Is (I mean who couldn't possibly trust her?). The brownies were soooo good. Raise-the-roof-swing-low-sweet-chariot good.
So I told you they were so good and that I had to eat so many, right? Well... I made a second batch. And doubled the recipe. And dyed them green. And made a cream cheese frosting for good ole time's sake! Holy yumm. Green for St. Paddy's day. (See how behind in my posting I am?) I brought the pan to school (or else you know I would have eaten then for breakfast, lunch, and dinner) and my friends helped me gobble them down. Although I will say that bringing your friends green my give you some strange looks. However, one bite will change their minds!
Red Velvet Brownies with White Chocolate Frosting
from How Sweet It Is
1/2 cup butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
1 1/4 cups all purpose flour
1/4 teaspoon salt
3 tablespoons cocoa powder
2 tablespoons red food coloring
2/3 cups chocolate chips (optional, I omitted)
Preheat oven to 350.
Butter and flour an 8 x 8 cake pan.
In a small bowl, combine cocoa powder, red food coloring, and 1 teaspoon vanilla to create a paste.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, then add remaining teaspoon of vanilla. With the mixer on medium speed, add in cocoa powder mixture. Beat until batter is completely red. (If at this time your batter is NOT red, you can add a little more food coloring if desired. Color will depend on brand.) Add flour and salt, mixing until just combined. Fold in chocolate chips.
Spread in the 8 x 8 pan. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Let cool completely before frosting.
White Chocolate Frosting
1 stick of butter, at room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
4 ounces white chocolate, melted
1-2 tablespoons milk (or more if needed)
Cream butter in an electric mixer until fluffy, then add vanilla. Slowly add in powdered sugar 1/2 cup at a time with the mixer on low speed. Add in melted white chocolate and beat until incorporated. To reach desired consistency, add in milk 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar.
Pretty blurry huh? Well you get the picture. See Jessica's blog for a drool-worthy post!
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