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Red Velvet – Milk Chocolate Brownies
February, 2019.

The sweetest thing to do for the ones you love – bake! At the top of my “favorite” brownie list is our Red Velvet Witch. Truth be told, we sell this spectacular treat all-year-round at our Chelsea Market store, but we make many more pans around February 14.

This recipe is on pages of 30 and 31 of Fat Witch Bake Sale cookbook.

  • Ingredients
  • 5 ½ tablespoons unsalted butter (⅓ cup)
  • ¾ cup granulated sugar
  • 2 tablespoons whole milk
  • 1 cup milk chocolate chips
  • 2 large eggs
  • ¾ cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon red food coloring
  • Directions
  • Preheat oven to 350 degrees F.
  • Grease 9” x 9” baking pan with butter or vegetable oil. Dust with flour and shake out the excess.
  • In a small heavy-bottom pan, over low heat, combine the butter, sugar and milk.
  • Stir constantly until the mixture is melted and smooth.
  • Remove the pan from the heat. Transfer the mixture to a large bowl.
  • Add the eggs and mix until well combined.
  • Measure flour, salt and baking soda.
  • Sift directly into the chocolate mixture. Beat slowly until no trace of the flour remains.
  • Add the vanilla and food coloring and beat with a electric mixer on low until everything is thoroughly combined.
  • Beat until well blended.
  • Pour the batter into the greased pan and spread evenly with a spatula.
  • Bake 30-35 minutes
  • Remove the pan from the oven and let cool for at least one hour.
  • I recommend icing with our Cream Cheese Schmear.
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Product will stay fresh for 5 days at room temperature. Serve at room temperature.
If desired, refrigerate immediately for 3 weeks or freeze for 3 months.

Classic BUY NOW   & Classic Cauldron Special always available.

Classic BUY NOW   & Classic Cauldron Special always available.