The opinions expressed in this article are the writer’s own and do not reflect the views of Her Campus.
This article is written by a student writer from the Her Campus at UIC chapter.
Can you believe that we are in the holiday season? I can because that lets me know that the semester is almost over. For the next three weeks up until Thanksgiving, I will be sharing some delicious recipes to help you all cook and bake new foods.
baking Supplies
- Parchment paper
- Baking pans
- Whisk
- Spoon
- Mixing bowl
Ingredients
- 3 large eggs
- 1 tsp vanilla extract
- 1 pack of 8 oz cream cheese
- 1 tsp baking powder
- 1/4 cup unsweetended cocoa powder
- 1 cup all purpose flour
- 2 tbsp red food color
- 3/4 cup granulated sugar
- 1/2 unslated, melted butter
recipe
- Preheat the oven to 350 degrees.
- Line your 8×8 baking bans by spraying them with non-stick spray and placing the parchment paper in the pans.
- In your large mixing bowl, mix the sugar and butter until well combined. Add 2 eggs (but one at a time) into the mixture.
- Turn on the egg beater and add food coloring into the mixture by stirring it in.
- Use your baking sieve to add the cocoa powder, flour, sugar, baking powder, and salt into the mixture. Then, take your spoon and combine the ingredients. Scoop out 1/3 of the batter to use for later.
- Pour the batter into your baking pan, and make sure to spread evenly to each corner.
- In another bowl, beat the cream cheese and sugar until it’s a smooth paste. Turn off the beater and add one egg and some vanilla to the mixture.
- Pour the mixture on top of the red velvet batter. Spread evenly to each corner.
- Take 1/3 of the brownie batter and spoon out the batter on top of the cream cheese layer. With a toothpick or a knife, create designs to drag out the brownie batter.
- Bake for 25 minutes or until the top is firm.
- Let the brownies cool for 30 minutes. Then, cut them into even squares.
