Red Velvet Brownies

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 2 tablespoons red food coloring
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup buttermilk

Preparation Time:

15 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
3. In a separate bowl, whisk together the flour, cocoa powder, food coloring, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and beginning and ending with the dry ingredients.
4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the brownies cool completely before cutting and serving.

Nutritional Information:

Per square (1/16 of pan):

• Calories: 180
• Total Fat: 10g
• Saturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 35mg
• Sodium: 140mg
• Potassium: 90mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugar: 15g
• Protein: 3g

Dish Characteristics:

• Rich and chocolatey with a moist, fudgy texture
• Vibrant red color from food coloring
• Buttermilk adds a subtle tanginess

User Comments:

• "These brownies were absolutely delicious! They had the perfect balance of sweetness and chocolatey-ness, and the red velvet color was such a fun touch."
• "I've made these brownies several times now, and they always turn out perfect. They're so easy to make and everyone loves them."
• "The brownies were a hit at my party! They were so moist and flavorful, and the red velvet color was a real crowd-pleaser."

Special Precautions and Tips:

• Do not overmix the batter, as this can result in tough brownies.
• If you do not have red food coloring, you can substitute for 1 tablespoon of beet juice.
• Let the brownies cool completely before cutting and serving, as they will be easier to handle and less likely to crumble.