Red velvet brownies
Red Velvet Brownies combine the rich, fudgy texture of brownies with the tangy flavor of red velvet cake, topped with a creamy cream cheese icing. These easy-to-make brownies are visually stunning and perfect for any occasion.
Ingredients
For the Brownies:
- 150 g Unsalted Butter: Adds richness and moisture.
- 100 g 70% Dark Chocolate: Provides deep intense chocolate flavor.
- 220 g White Caster Sugar: Sweetens the batter and helps create the crackly top.
- 2 Large Eggs Room Temperature: Essential for structure and binding.
- 2 tsp Vanilla Extract: Enhances the overall flavor.
- 1 tsp White Wine Vinegar: Contributes to the tangy undertones and helps with the vibrant red color.
- 130 g Self-Raising Flour: Ensures the brownies rise just enough for a dense fudgy texture.
- 20 g Cocoa Powder: For that classic chocolatey base.
- 1 –2 tsp Red Food Coloring Gel or Oil-Based: For a vivid, eye-catching color.
For the Cream Cheese Icing:
- 40 g Full-Fat Cream Cheese Chilled: The tangy star of the topping.
- 50 g Icing Sugar: Sweetens and thickens the icing.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Step 1: Prepare the Baking Tin
- Preheat your oven to 160°C (fan) or 180°C (conventional).
- Line a 20cm square baking tin with parchment paper, ensuring there’s overhang on the sides for easy removal.
Step 2: Melt Butter and Chocolate
- In a microwave-safe bowl, combine butter and dark chocolate.
- Microwave in 30-second bursts, stirring after each, until fully melted. Let cool slightly.
Step 3: Whisk Eggs and Sugar
- In a large mixing bowl, whisk the caster sugar and eggs vigorously until the mixture becomes pale and thick. This step is crucial for achieving a crackly top.
Step 4: Combine Wet Ingredients
- Add the cooled melted chocolate, vanilla extract, vinegar, and red food coloring to the egg mixture. Stir until smooth and evenly colored.
Step 5: Incorporate Dry Ingredients
- Sift the self-raising flour and cocoa powder into the bowl. Gently fold the dry ingredients into the wet mixture until just combined. Overmixing can result in dense brownies.
Step 6: Bake to Perfection
- Pour the batter into the prepared tin, spreading it evenly. Bake for 22–25 minutes, or until the edges are set and the center has a slight wobble.
Step 7: Cool and Decorate
- Allow the brownies to cool completely—ideally overnight for the best texture. Once cooled, mix the cream cheese and icing sugar until smooth. Drizzle or spread the icing over the brownies before slicing.
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