Photo: Jennifer Davick; Styling: Buffy Hargett
Last evening I was looking through my recipe card file (yes, I still have one of those) looking for inspiration for today's post. I found a recipe for Red Velvet cake that my sister had given me in the 1960's. Her version was lusciously rich, moist, and brilliant red, but was topped with a cooked milk frosting which, when whipped (and whipped, and whipped some more) would miraculously turn into a fluffy whipped cream substitute.
In time the popularity of red velvet cakes faded--replaced by bundt cakes, snacking cakes, and all things made with "Herman". But then, in 1989 Julia Roberts and Shirley MacLaine starred in a movie entitled "Steel Magnolias" which featured a red velvet grooms cake. Red velvet again became popular. In fact, every bakery, espresso stand, and cupcake shop I've been in lately has red velvet cake in the display case.
I love cake, but sometimes a whole layer cake seems a bit much for just the three of us. And, baking, cooling, and frosting a cake is a big investment of time. That's something I don't have today.
So I wondered if red velvet could be baked in the form of a brownie? A Google search revealed that I am not the only person to ask that question--there are quite a few red velvet brownie recipes out there (who knew?). This one, from Southern Living was published online at http://www.myrecipes.com/. (I've made a few adjustments in technique):
Red Velvet Brownies
1. Preheat oven to 350°. Line bottom and sides of a 9x13-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
3. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
4. Lift brownies from pan, using foil sides as handles; gently remove foil. Cool completely.
Suggested decorations: cream cheese frosting, white chocolate shavings, powdered sugar