Red Velvet Brownies
Rich, fudgy, and indulgent Red Velvet Brownies, combining the flavours of vanilla and chocolate, finished with a drizzle of cream cheese frosting!
Rate this Recipe
Print Pin Rate this RecipeServings:
Ingredients
Red velvet brownies
- 150 grams Unsalted butter roughly chopped
- 120 grams 70% dark chocolate broken into chunks
- 220 grams White caster sugar
- 2 medium Eggs room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon White wine vinegar
- 130 grams Self-raising flour
- 20 grams Cocoa powder
- 1-2 teaspoons Red food colouring (gel or oil-based) I used Sugarflair Red Extra
Cream cheese icing
- 40 grams Full-fat cream cheese use cold from the fridge
- 50 grams Icing sugar
Instructions
To make the red velvet brownies:
- Preheat the oven to 160°C fan / 180°C conventional. Line a 20cm square baking tin with baking paper.
- In a glass bowl or jug, add the dark chocolate and butter. Microwave in 30-second blasts, stirring in between, until smooth and melted. Set aside to cool.120 grams 70% dark chocolate, 150 grams Unsalted butter
- In a separate bowl, whisk the caster sugar and eggs for a couple of minutes until pale in colour, thick and foamy.2 medium Eggs, 220 grams White caster sugar
- Add the vanilla extract, white wine vinegar, melted chocolate and red food colouring to the whisked eggs. Fold everything together until the mixture is smooth and bright red.2 teaspoon Vanilla extract, 1 teaspoon White wine vinegar, 1-2 teaspoons Red food colouring (gel or oil-based)
- Sift in the flour and cocoa powder, then fold together until the brownie mixture is just combined.130 grams Self-raising flour, 20 grams Cocoa powder
- Spoon into the baking tin and spread out evenly. Bake for 22-25 minutes until the brownies are set on top, small cracks appear on the outer edges, and the middle has a slight wobble to it.
- Leave to cool completely for at least 3-4 hours or overnight for best results (this will allow the brownies to set and turn fudgy). You can speed up the cooling time by refrigerating the brownies for 2 hours instead.
To make the cream cheese icing:
- In a small bowl, mix the cream cheese and icing sugar together until smooth and combined. Be careful not to overmix as the icing can become runny very quickly. If it does, just pop it in the fridge to firm up.40 grams Full-fat cream cheese, 50 grams Icing sugar
- Remove the cooled brownies from the baking tin and drizzle the cream cheese icing on top. Slice and enjoy!