Much like rice crispie treats and peanut butter cornflakes balls. Too sweet and utterly childish!
A few tips for success: #1: DO line the pan with a large sheet of parchment paper; it makes life so much easier. It will break if you don't (honestly, the picture show I did not line my tray and I paid the price. Lesson learned.). #2: Make sure the icing sugar is super powder by sifting it; its awful eating something so good to have it marred by the crunch of the sugar. #3: Consume the day after it is made; the sugar dissolves even better after sitting for a while, the brownies get a bit more moist, and the icing hardens juuust a little bit to allow you to eat it mess-free.
Red Velvet Brownies:
3 Tbsp cocoa powder
2 Tbsp red food colouring
2 tsp vanilla extract,
1/2 cup butter, soft
1 1/2 cups sugar
2 large eggs,
1 1/4 cups flour
a pinch of salt
White Chocolate Buttercream:
1/2 cup butter,soft
2 1/2 cups icing sugar
1 tsp vanilla extract
150g white chocolate
1-2 Tbsp double cream
1 pack of blueberries
Preheat oven to 350F.
To make the brownies, cream the butter and sugar until light and fluffy.
Add the eggs, one by one, mixing well after each addition.
Add the food coloring, vanilla, and cocoa and mix until smooth and uniform.
Slowly add flour and salt, until left with a smooth batter.
Pour into lined baking tray.
Cook, on the middle shelf for 20-25mins.
To test if they're cooked, poke a knife into the very middle, if it comes up clean, it's done.
Leave the brownies to cool in the pan, and while they're cooling, make the topping.
Break up chocolate and melt it in a microwave or bain-marie.
In another bowl, cream together the butter and sugar until soft and fluffy. Beat in your vanilla extract.
Now add melted chocolate and keep going until it's all one mixture.
Finally, add double cream and stir well; set aside until brownies fully cooled.
Turn out brownies upside down and peel off the parchment.
Smear the frosting in top, cut into squares, and pile with blueberries.
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