Red Velvet Square Recipe

 

Red Velvet Layer

3 container unsalted spread, cubed

5 oz semisweet chocolate, hacked

1 ½ cup sugar

5 eggs

2 tsp vanilla concentrate

3 tsp red gel sustenance coloring

2 cups flour

½ tsp salt

Cheesecake Layer

12-15 oz fat cream cheddar

1½ cup sugar

3 eggs

1½ Tbsp flour

30-40 Hershey’s Peppermint Kisses

1. Heat the oven to 350 degree Fahrenheit and line a 12 x 9-inch heating dish with a sheet of material, allow 3 inches to hang each of an end; place with a nonstick paste or spread.

2. Mix the margarine together with a chocolate in a small pan in a medium high temperature; mix it till it will be dissolved and will become smooth. Take it off from the high temperature and place it to other container, let it cool. In a medium dish, put together the sugar, the eggs, the vanilla, and the sustenance coloring. Slowly speed in cooled mixture of chocolate. Put it together with the flour, the salt and preparing powder in a medium bowl; add it to the player and then mix it until they are fused. Save the 1/3 container of red velvet player; scatter the extra hitter equally in lined dish.

3. For the cheesecake layer, place the cream cheddar in a large dish; then mix it with a blender at a not so high and not so low velocity till it becomes smooth. Mix the sugar with peppermint; add eggs & mix til totally mixed. Add flour then beat until it is thick. Spill cheesecake hitter on the red velvet player; scatter equally to edges. Touch the saved red velvet hitter on cheesecake layer & spin two layers the same time with a wooden stick. Decorate it with peppermint kisses & heat for 22-25minutes, then cheesecake is formed.

4. Cover and cool it totally in the refrigerator with no less than 120 minutes. A point when it is ready to serve, raise the closures and transfer the brownies to a board; cut into cubes. Keep the extra cubes in a impenetrably sealed part in the icebox up to 48 hours…