I apologize for not posting yesterday, but I had a bit of bad news in the morning and with that and having been out late the night before, I simply wasn’t feeling up to it. My mom called me yesterday morning to let me know that my dog back home in Phoenix, Tessa, has been having some liver problems and is sick. My mom says that she seems alright – she obviously is a dog and has no clue about her own health – but she is on antibiotics for the moment and after she has run through those, they will know more. It really soured my whole day because I love her very much, and because I moved out when I was 17 and moved to New York over 2 years ago, I haven’t gotten to see her as much as I would like to. We got her when she was a puppy and she’s honestly always been the best dog. She even turned Kramer into a dog lover, who was a staunch cat advocate when we first met. I’m definitely going to be heading back home some time soon to see her at least one last time, I’m just not sure when yet. Thankfully, my mom said that she is still running around and acting mostly normal, save for being a little tired and having trouble eating like she used to. I guess that this happens eventually with all pets, but I’m glad that at least we know that something is wrong early enough for us to make the most of the time we have left with her.
Enough with the sad news, right? Tessa is still kicking and I’m going to go visit, so there’s that, at least. I made these brownies for a party a few weeks back, and they were a big hit. I always find it funny how crazy people get over red velvet – they know it’s just chocolate with red food coloring, right? I guess the color is just so inviting that you have to have some of whatever the dessert happens to be. These brownies have a lovely crackly top that crunches just a bit when you take a bite, and the interior is perfectly moist and fudgey, just as a brownie should be (cake-like brownie lovers need not enter here). I made a giant batch of these because I had an inkling that they’d go fast, and they certainly did. I was able, however, to freeze a few of them before the party started so that Kramer and I would be able to have them later on the week, and was that ever a good idea. When I was a kid, my mom always froze leftover treats so that there would always be cookies or brownies or something sweet in there to snack on after school (or after my parents went to bed), and like her mother before her and my mother before me, I have carried on this tradition, much to Kramer’s delight. So, there you have it: make ‘em for a party, for your family, or for your freezer – these red velvet brownies are versatile and sure to be enjoyed by all.
- 1½ cups (3 sticks) unsalted butter, cubed
- 8 ounces (about 1 cup) semisweet chocolate, roughly chopped
- 3¾ cups granulated sugar
- 7 eggs + 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1½ ounces red food coloring (about 1½ bottles)
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1½ cups white chocolate chips
- Preheat your oven to 375 degrees F and line your baking dish with parchment paper. Please note that I used an 11×17-inch baking dish. If you do not have a large baking dish like this, you can make 2 9-inch baking dishes worth of brownies or 1 9×13 dish and 1 8×8 dish (how are there so many baking dishes?).
- Melt the chocolate and butter together in a medium sized pot over low heat, stirring frequently, until smooth. Set aside to cool slightly, and in another bowl, beat together the sugar and eggs, one at a time, until well combined, then pour the chocolate mixture slowly over everything and beat until combined – make sure that your eggs are at room temperature when you do this, or else the chocolate will break when added to the cold eggs. Beat in the vanilla extract and red food coloring.
- Whisk together your flour, baking powder, and salt, then gradually add it to the chocolate and sugar mixture, scraping down the sides of the bowl as necessary, until just moistened, then fold in the white chocolate chips.
- Pour the batter into your parchment lined pan, and bake for 40-45 minutes, until set and a toothpick comes out of the center mostly clean. If the top is browning too quickly, simply cover the pan with foil to allow the inside to continue baking without cooking the top. Allow the brownies to cool completely before cutting into squares. These will keep well in an airtight container for up to 5 days at room temperature, or frozen for up to 3 months.