Red Velvet Super Fudgy Brownies

Here's a bit of a spin on the "Only Brownie Recipe You Will Ever Need."
For Valentine's Day I decided to put a bit of a spin on them; Red Velvet!

I feel like I should take this time to apologize for all my iPhone pictures. I do have a nicer camera, but it's much easier to pick up the phone, edit the pictures, and have them imported directly onto the laptop via iCloud....

I made two changes to the recipe:
1. I used two eggs instead of four in order to make a the brownies more...fudgy. Huge hit, of course.
2. I used 1TBS of Red Velvet Bakery Emulsion.

If you don't have Red Velvet Emulsion, you can just go ahead and add 1TBS (or more) of red food coloring. However, this does not make it truly Red Velvet. Contrary to popular believe, Red Velvet isn't just chocolate with red food coloring. Traditional Red Velvet cakes (and brownies) usually have vinegar and/or buttermilk in their recipes. This emulsion not only gives you the color of Red Velvet, but also the flavor. *For a stronger Red Velvet flavor, us 2 TBS.

I bought mine from a Mennonite market in the Shenandoah Valley, were I also bought an insane amount of really great quality King Arthur's flour for next to nothing.

Red Velvet Fudge Brownies (without the frosting)
Variation of this brownie recipe


Ingredients:
1 cup (2 sticks) butter or margarine
2 cups sugar
2 teaspoons Madagascar Pure Vanilla Extract (Or home made)
2 eggs
3/4 cup Rademaker Dutch Processed Cocoa (or 1/4 cup regular cocoa powder and 1/2 cup of dark cocoa powder)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 to 2 tablespoons Red Velvet Bakery Emulsion

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.
2. Place butter in large microwave-safe bowl. Microwave at 50% power, 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add salt. Add cocoa; beat until well blended. Add flour and baking powder; mix well. Add Red Velvet Bakery Emulsion; MIX WELL. Pour batter into prepared pan.
3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars. About 36 brownies.