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Extract from Fat Witch Bake Sale • By Patricia Helding and Lucy Baker • Published by Rodale

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
1h00

Fat Witch Bake Sale
makes 12 to 16 brownies

Fried chicken. Sweet tea. Pralines. There's no denying that the South is home to some of America's greatest culinary traditions. And red velvet cake is certainly no exception. Its sultry ruby hue and subtle chocolate flavor (made all the better with a slick of cream cheese frosting) has made it a favorite choice for sweet celebrations.

For this recipe, I use milk chocolate. I like its mild, creamy flavor, plus it really allows the red coloring to show through. Top these brownies with a Cream Cheese Schmear.

Posted by Rodale Published See Rodale's 4 projects » © 2018 Patricia Helding / Rodale · Reproduced with permission. · Reprinted from Fat Witch Bake Sale by Patricia Helding. Copyright (c) 2014 by Patricia Helding. By permission of Rodale Books. Available wherever books are sold.
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  • Step 1

    Preheat the oven to 350°F. Grease a 9" × 9" baking pan with butter or cooking spray. Dust with flour and tap out the excess.

  • Step 2

    In a small heavy-bottom saucepan over low heat, combine the butter, sugar, and milk. Stir until the mixture is melted and smooth. Remove the saucepan from the heat and add the chocolate chips. Stir until everything is completely melted. Transfer the chocolate mixture to a large mixing bowl. Add the eggs one at a time and mix until well combined.

  • Step 3

    Measure the flour, salt, and baking soda and sift directly into the chocolate mixture. Using an electric mixer on low speed, beat until no trace of the dry ingredients remains. Add the vanilla and food coloring and continue to beat on low speed until everything is thoroughly combined.

  • Step 4

    Pour the batter into the prepared pan and spread evenly with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. Cool in the pan on a rack for at least 1 hour. If you are frosting the brownies, make sure they have cooled completely. Refrigerate until serving.

    Storage: The brownies will keep longer if they are stored uncut. Cover the pan tightly with plastic wrap or foil and, if iced, store in the refrigerator for 6 to 8 days.

    Tip
    While delicious any time of the year, these are a must for a Valentine's Day bake sale. Dust the tops with red sprinkles or conversation hearts.

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