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Red Velvet Brownies

Decadent Red Velvet Brownies to Delight Your Taste Buds

Indulge in these fudgy Red Velvet Brownies, blending chocolate and vanilla, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 3 hours
Total Time 3 hours 40 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 150 g Unsalted Butter Substitution: Can use salted butter, but reduce additional salt in the recipe.
  • 200 g 70% Dark Chocolate Substitution: Semi-sweet chocolate can be used for a sweeter result.
  • 300 g White Caster Sugar Substitution: Granulated sugar can be used, but texture may vary slightly.
  • 3 Large Eggs Note: Room temperature eggs incorporate better into the batter.
  • 1 tsp Vanilla Extract Substitution: Almond extract can be used for a different flavor profile.
  • 1 tsp White Wine Vinegar Substitution: Apple cider vinegar may be used.
  • 200 g Self-Raising Flour Substitution: Can use all-purpose flour plus baking powder (about 1 tsp per cup).
  • 30 g Cocoa Powder Substitution: Dutch-process cocoa for a different taste.
  • 1 tbsp Red Food Coloring (gel or oil-based) Note: Can adjust to reach desired shade.
For the Cream Cheese Icing
  • 250 g Full-Fat Cream Cheese Note: Must be refrigerated before use.
  • 150 g Icing Sugar Substitution: Powdered sugar works well.

Equipment

  • Oven
  • Mixing Bowls
  • spatula
  • 20cm Square Baking Tin
  • microwave
  • Sifter

Method
 

Step-by-Step Instructions for Fudgy Red Velvet Brownies with Cream Cheese Icing
  1. Preheat your oven to 160°C fan or 180°C conventional. Line a 20cm square baking tin with baking paper.
  2. Combine the dark chocolate and unsalted butter in a glass bowl, then microwave for 60-90 seconds. Stir until smooth.
  3. Whisk together the white caster sugar and large eggs until thick and pale, about 2 minutes of vigorous mixing.
  4. Gently mix in the vanilla extract, white wine vinegar, melted chocolate-butter mixture, and red food coloring until smooth.
  5. Sift the self-raising flour and cocoa powder into the wet mixture and fold until just combined.
  6. Spoon the brownie batter into the prepared baking tin and smooth the top to promote even baking.
  7. Bake for 22-25 minutes until set with cracks around the edges but still slightly wobbly in the center.
  8. Allow the brownies to cool for 3-4 hours at room temperature or refrigerate for about 2 hours.
  9. Mix the full-fat cream cheese and icing sugar in a bowl until smooth.
  10. Drizzle the cream cheese icing over the cooled brownies, cut into squares, and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Store brownies in an airtight container in the fridge for up to 3 days or freeze individual ones for up to 3 months. Thaw at room temperature before serving.

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