Cook the Book: Red Velvet Brownies
By Sara Claro, Contributing Editor
Join us each day as our team of editors and contributors cook through theMyRecipes America's Favorite Food cookbook, out September 11, 2012.
As a self-proclaimed "choco-holic," it's almost my job to skip through the first three-fourths of any new cookbook and head straight for the Desserts chapter. So when MyRecipe's first ever cookbook, America’s Favorite Food, make its way through our office, I flipped straight to the chocolate. It took all of 30 seconds for me to decide to make the Red Velvet Brownies.
Red Velvet BrowniesThe decadent photo, the association to the upcoming holiday season, and of course my weakness to baked goods – it was a done deal. Before I set out to make these brownies I asked around the Southern Living Test Kitchen and found out they got our highest taste test ranking – not something that's handed out often.
Dessert, anyone?I really enjoyed making this recipe. It was effortless and straightforward but had impressive results.
Brownies in the pan!I liked that I already had most of the ingredients in my pantry – just had to grab a bittersweet chocolate bar from the store. And I love that it asks you to line the baking pan with aluminum foil before pouring the batter. The brownies don't stick to the pan, making them super easy to cut and the cleanup a breeze. I followed the recipes word for word for both the brownies and the cream-cheese frosting. I didn't end up with any extra frosting, and the brownies came out perfectly thick and moist in a 9" x 9" pan.
White chocolate curls, a delicious garnish!My favorite thing was that the final product tastes real. It doesn't have any of that manufactured cake mix make-your-teeth-hurt sweetness. It's the perfect combination of two already delicious things: brownies and red velvet cake. Needless to say, they were an instant hit. I brought the whole batch to the Southern Living offices the next day and they were gone before lunchtime.