4th of July Brownies
4th of July Brownies to celebrate Independence Day! Patriotic brownies have a delicious taste and texture, with red, white, and blue frosting.
Servings: 12
Calories: 390kcal
Equipment
Ingredients
For the Brownies
- 150 g Chocolate Chips use semi-sweet quality chocolate eg. Callebaut Dark Chocolate (callets)
- 170 g Unsalted butter
- 3 Eggs room temperature
- 150 g Granulated sugar
- 150 g Brown sugar
- 37 g Cocoa powder unsweetened Dutch processed
- 90 g All purpose flour
- ½ teaspoon Salt
For the Red White Blue frosting
- 300 g Cream cheese full fat (33%+) eg. Philadelphia
- 100 g Mascarpone full fat (41%+)
- 50 g Powdered sugar sifted
- Red gel food coloring, Blue gel food coloring eg. Americolor
Instructions
Make the brownies
- Melt butter and chocolate in a bowl over simmering water over medium heat
- In another bowl, whip together the eggs with sugar with the help of an Electric hand mixer until pale, for about 5-7 minutes
- Pour the melted butter and chocolate mixture into the egg-sugar mixture, and combine with a Rubber spatula. Do not use a mixer at this point
- Sift in flour, salt, and cocoa powder and fold the mixture together. Do not overmix
- Pour or pipe the batter into the prepared muffin cases and bake for 25 minutes
- The brownie cups are ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not over-bake! They will further set as they cool
Red white blue frosting
- Whip cream cheese, mascarpone and powdered sugar with an electric hand mixer for 2-3 minutes. When the frosting reaches a fluffy, pipeable consistency, stop right there and do not overmix. If you continue beating the frosting, it will separate and gets runny.
- Divide the frosting into 3 equal quantities. Leave one of them as it is and color 2 of them with blue and red.
- Place the 3 different colors next to each other onto a kitchen foil. Roll up the kitchen foil and place it into a piping bag fitted with a star nozzle tip. Pipe frosting on top of the brownie muffins.
- Serve the muffins fresh or store them refrigerated for 2-3 days in an air-tight container.
Notes
INGREDIENT NOTES
- Use always unsalted butter in dessert recipes, but make sure you add the salt stated in the recipe as that will balance the sweetness
- Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor
- The egg should be used at room temp
- The quality of the chocolate chips, along with the quality of the cocoa powder, will define the taste of your brownies, so try to use high-quality ingredients
- Use high
- -fat cream cheese and mascarpone for the frosting
- High-quality gel food coloring is key to coloring the frosting. Lower-quality eg. liquid food coloring won´t provide bring results and might even break the frosting.
- A digital scale is required for a consistent, happy baking experience:)
- Melt chocolate over a double boiler or in the microwave so you won´t burn it
- Always pre-heat your oven and consider using a digital oven thermometer for the best results
- Each oven is different, so you might need to adjust the baking time slightly
- Do not overwhip the frosting, as it can become runny.
Nutrition
Calories: 390kcal | Carbohydrates: 51g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 160mg | Potassium: 155mg | Fiber: 2g | Sugar: 42g | Vitamin A: 496IU | Calcium: 36mg | Iron: 2mg
