We are in full holiday baking mode. And this weekend we continue with Red Velvet Brownies. They are the perfect color for Christmas time. Perfectly perfect for an imperfect year. Creating silver linings one Red Velvet Brownie at a time.
- 10 tablespoons butter flavored Crisco
- 1 1/4 cup white sugar
- 2 tablespoons cocoa powder
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 1/2 tablespoon red food coloring
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon white vinegar
- 1 cup white chocolate chips
Preheat the oven to 350F degrees and position the oven rack in the middle of your oven.
Line an 8×8 inch metal baking pan with parchment paper,
Add the Crisco to stand alone mixing bowl.
Whisk in the sugar and cocoa powder. Whisk vigorously for 20-30 seconds.
Whisk in the egg whites, vanilla extract and red food coloring.
Carefully fold in the flour and salt using a rubber spatula or wooden spoon.
Whisk in the vinegar.
Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 28-32 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
Cool the brownies in the pan for at least 4 hours, or until completely cooled before slicing. To slice, lift the bars out of the pan using the overhang of the parchment paper. Then cut with a sharp knife of a cutting board.
*recipe inspired by Just So Tasty