Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, red velvet mocha brownies. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Red Velvet Mocha Brownies is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Red Velvet Mocha Brownies is something which I have loved my entire life. They are fine and they look fantastic.
Steps to Make Red Velvet Mocha Brownies
To get started with this recipe, we have to prepare a few ingredients. You can cook red velvet mocha brownies using 10 ingredients and 5 steps. Here is how you can achieve that.
Ingredients
The ingredients needed to make Red Velvet Mocha Brownies:
Get 3/4 cup butter
Take 4 oz bittersweet chocolate, chopped
Prepare 2 cups sugar
Get 4 eggs
Make ready 1 1/2 cups A/P flour
Make ready 1 1/2 tsp baking powder
Take 1 tsp instant coffee
Take Pinch Salt
Prepare 1 oz. Red Food Coloing
Get 1 1/2 tsp Vanilla
Instructions
Instructions to make Red Velvet Mocha Brownies:
Preheat oven to 350 degrees. While preheating oven, prepare 13x9 cake pan by lining with aluminum foil, leaving a few inches overhang for ease of removal from pan. Then spray with baking spray.
In a glass bowl add the butter and chocolate. Place over a pan with simmering water to melt. Make sure no water or steam get in the bowl. Stirring to combine. Remove bowl from over the heat and whisk in the sugar until all combined. Next whisk in eggs 1 at a time until combined.
Next stir in red food color and vanilla. Then stir in flour, baking powder, instant coffee and salt until just blended. Pour into prepared pan.
Bake at 350 for 25-30 minutes. Rest with a toothpick and look for a few clingy moist crumbs. Cool completely before cutting, at least 2 hours.
Once cooled, remove from pan and either sprinkle with powdered sugar or spread creamy cream cheese frosting. Enjoy!
As simple as that Recipe of Red Velvet Mocha Brownies
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