Red Velvet Brownie
1 (4 ounce) bittersweet chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 1/2 cups all-purpose flour
1 (3 ounce) bottle of liquid red food coloring
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees F.
Line the bottom and sides of a 9x9 pan with aluminum foil, allowing 2-3 inches to extend over sides.
Spray the foil with non-stick spray.
Coarsely chop chocolate and butter.
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Whisk in the red food coloring and vanilla until blended.
Gently stir in flour, salt and baking powder.
Bake for 45 minutes or until a wooden pick inserted in the center comes out with only a few moist crumbs.
Cool completely on a wire rack.
When the brownie is cool, mix up the Cheesecake Ice Cream
Cheesecake Ice Cream
(fat free version)
2 package (8oz) of fat-free cream cheese
2 cup fat-free sour cream
1 cup fat-free half-and-half
1 1/3 cups granulated sugar
Zest of 2 lemons
Cut cream cheese into small cubes. Add to blender or food processor, along with sour cream, half-and-half, sugar, lemon zest, and salt. Puree until smooth.
Chill mixture thoroughly in refrigerator, then freeze in ice cream maker according to manufacturer’s directions.
When the ice cream is frozen it's time for assembly.
Line the bottom of a bread pan with aluminum foil, leaving an overhang on each side..
Using the foil, lift the brownie from the pan.
Place on a cutting board and cut the brownie in half.
Take one half and place it in the bottom of the lined bread pan, trimming as necessary to fit (I just squished mine in there).
Next layer in the ice cream. Use all but about two cups of the ice cream for this.
Top with the remaining half of the brownie. Don't worry, it will sit above the pan.
Fold over the foil overlaps, then cover with foil and place in the freezer.
To serve, unmold from the bread an, unwrap and slice into 1/2 servings. Garnish with a little whipped cream.
....and that's What's Cooking at Cathy's ~ Enjoy!