Red Velvet Cheesecake Brownies
Makes 16 large or 24 small
½ cup unsalted butter
2 oz dark chocolate, coarsely chopped
2/3 cup flour
¼ tsp salt
2 large eggs
1 tsp vanilla
1 ½ tsp food colouring
1/3 cup sugar
1 large egg
½ tsp vanilla
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined and very smooth. Set aside to cool for a few minutes.
In a large bowl, whisk together sugar, eggs, vanilla extract and red food coloring. Add chocolate mixture and stir until smooth. Add flour and salt and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer.
To prepare cheesecake mixture, beat cream cheese, sugar, egg and vanilla extract in a medium bowl until smooth. Distribute the cheesecake mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 35-40 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before lifting out the parchment paper to remove the brownies.
Sweetpeaskitchen.wordpress.com 2011
Guinness Brownies
makes 16-20
one 12-ounce bottle Guinness Extra Stout
3/4 cup (12 Tbsp; 175g) unsalted butter
two 4-ounce bars (226g) semi-sweet chocolate, coarsely chopped*
1 and 1/4 cups (250g) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
1 cup (125g) all-purpose flour (spoon & leveled)
1/2 teaspoon salt
optional: 1/2 teaspoon espresso powder
Guinness Frosting
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
2 cups (240g) confectioners’ sugar
2–3 Tablespoons reduced Guinness (from step 1)
1 teaspoon espresso powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
In a small saucepan, bring the Guinness to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 2/3 cup, about 20-22 minutes. Set aside to cool for at least 10 minutes. You will use 1/2 cup in the brownies and the rest in the frosting.
Preheat the oven to 350°F (177°C) and grease a 9×9 inch pan or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished brownies out (makes cutting easier!). Set aside.
Place the butter and chopped chocolate in a large microwave-safe bowl. Melt in 30 second increments, whisking after each, until completely smooth. Whisk in the sugar and 1/2 cup of reduced Guinness until completely combined. Whisk in the eggs and vanilla extract. Finally, whisk in the flour, salt, and espresso powder (if using). The batter will be thick and shiny. Pour/spread evenly into prepared pan.
Bake for 32 minutes, then test the brownies with a toothpick. Insert it into the center of the pan. If it comes out with wet batter, the brownies are not done. If there are only a few moist crumbs, the brownies are done. Keep checking every 2 minutes until you have moist crumbs. My brownies take about 35 minutes.
Remove from the oven and place on a wire rack to cool completely before frosting or cutting into squares.
Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar, beating on low at first then increasing to high speed. Once creamy and combined, beat in 2 Tablespoons of reduced Guinness, the espresso powder, vanilla extract, and salt. Taste. Add the remaining reduced Guinness if needed. If you want the frosting a little thinner, add a splash of milk.
Frost cooled brownies.
Cover and store leftover brownies at room temperature for up to 1 week.
https://sallysbakingaddiction.com/guinness-brownies/#tasty-recipes-66951-jump-target
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