Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 package instant chocolate pudding mix
- 1 1/2 cups cold milk
- Whipped cream and chocolate shavings for garnish
Special equipment needed:
- 9x13 inch baking dish
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9x13 inch baking dish and set aside.
2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
3. In another mixing bowl, whisk together melted butter, sugar, eggs, red food coloring, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until well combined.
5. Pour the batter into the prepared baking dish and smooth the top with a spatula.
6. In a separate mixing bowl, whisk together instant chocolate pudding mix and cold milk until thickened.
7. Pour the pudding mixture over the brownie batter, spreading it evenly.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool for 10 minutes before slicing.
10. Serve with whipped cream and chocolate shavings for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
12-16 servings
Nutritional information:
Calories: 310
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
Sodium: 180mg
Carbohydrates: 42g
Fiber: 2g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dutch-processed cocoa powder can be substituted for unsweetened cocoa powder.
- Salted butter can be substituted for unsalted butter.
- Almond milk can be substituted for regular milk.
Variations:
- Add chopped nuts or chocolate chips to the brownie batter before baking.
- Use vanilla pudding mix instead of chocolate pudding mix.
- Top with cream cheese frosting instead of whipped cream.
Tips and tricks:
- Use a toothpick to check for doneness. If it comes out clean, the brownies are done.
- Let the brownies cool before slicing to prevent them from falling apart.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Microwave individual servings for 10-15 seconds or until warm.
Presentation ideas:
Serve on a platter with whipped cream and chocolate shavings.
Garnishes:
Whipped cream and chocolate shavings.
Pairings:
Serve with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
Fresh fruit or a side salad.
Troubleshooting advice:
If the brownies are too dry, add a tablespoon of milk to the batter. If they are too moist, add a tablespoon of flour.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Red velvet cake originated in the southern United States in the early 1900s. The red color was originally created by the reaction between cocoa powder and acidic ingredients like vinegar or buttermilk.
Flavor profiles:
Rich chocolate flavor with a hint of tanginess from the pudding.
Serving suggestions:
Serve as a dessert or a sweet snack.
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