Red Velvet Brownies
These Red Velvet Brownies are vibrant, chewy, and perfectly balanced. Shiny, crinkly top, wonderfully chewy with a silky cream cheese drizzle, they are as delicious as they are beautiful.
Ingredients
- 165 g (¾ cup) unsalted butter
- 25 g (3 tbsp + 2 tsp) cocoa
- 2 tsp vanilla
- 330 g (1 ½ cups + 2 tbsp) caster sugar
- 3 large eggs
- 1-2 tsp red food colouring
- 1 tsp white wine vinegar
- 110 g (¾ cup + 1 tbsp) plain (all purpose) flour
- 0.5 tsp salt
- 10 g (2 tsp) cream cheese
- 0.5 tsp vanilla
- 40 g (¼ cup + 1 tbsp) icing (powdered) sugar, sifted
Instructions
- Line an 8”x 8” baking tin with parchment paper and set it aside. Preheat the oven to 180C/350F while you make the brownies
- Melt the butter in a small bowl. I do this in the microwave in short burst of 10-20 seconds, swirling or stirring in between. Add in the cocoa powder and vanilla and whisk together until silky smooth.
- In a separate larger bowl, whisk together the eggs and sugar until evenly combined. Slowly drizzle in the chocolate mixture, beating as you go so it is all evenly mixed together. Add in enough food colouring to achieve a strong red colour (see images). Stir in the vinegar.
- Into the same mixing bowl, tip in the flour and salt. Fold this into the chocolatey mixture until everything is completely mixed through.
- Pour the brownie batter into the prepared baking tin and ease it into the corners, levelling the top. Bake in the preheated oven for 25-30 minutes the edges feel firm to touch and the middle has the tiniest wobble. It will take more or less time, depending on your oven, but I like them to appear slightly underbaked. For me, my brownies are done around 25-26 minutes. Leave to cool in the tin.
- To make the drizzle, simply mix together the cream cheese, vanilla and icing sugar until smooth. Add a few drops of milk as required to achieve the consistency you prefer.
- Once the brownies are cool, remove from the tin and cut into 16 squares. Decorate with the cream cheese drizzle as desired and dig in! Enjoy!
Notes
- Always make sure you have prepared all tools and ingredients before you start mixing: line the baking tin with parchment paper, preheat the oven and get all the ingredients out ready to use. It is easy to get flustered if you feel unprepared!
- This brownie mixture, if the butter cools a lot, can be thicker than expected. No need to be alarmed by this, the brownies will turn out wonderfully once baked!
- Check brownies for "doneness" by wiggling to make sure it does not slosh about under the crust first. Then check using a skewer about an inch from the edge of the brownie, which should come out with just a few damp crumbs and no wet mixture.
- The most important tip to remember: make sure the whole brownie is COMPLETELY COOL before you cut it. And use a sharp knife to help you get through the crust more easily.
- I have drizzled the brownies across the diagonal in this bake. You can get creative with how you drizzle each square, including adding any additional sprinkles on top too, if you wished to theme the bake.
Nutrition
Calories: 217kcal