What could be a more scrumptious way to seduce your loved one this Valentines Day than with these decadent Red Velvet Brownies?

At this point, I have to say that red velvet cake has never been a real favourite of mine, to me it is never quite ‘chocolatey’ enough to be a chocolate cake, not enough vanilla to qualify as a traditional sponge and too much red colouring can quite often be, well, just off putting!  A true red velvet creation should be the perfect marriage of a dense buttery cake with a mild hint of chocolate flavour.

I am however a huge chocolate brownie fan and this recipe is no exception. These fudgy chocolate brownies have lots of buttery vanilla flavour; They are finished off with luscious cream cheese swirls and as per any traditional brownie have delicious squidgy centres.

This ‘Food Network’ recipe is easy to make and is perfect for brownie making beginners.

red-velvet-brownie

 

Ingredients:  2 large eggs;  115g Butter;  200g Sugar;  95g Plain flour; 2 teaspoons vanilla extract;  21g unsweetened cocoa powder; A pinch of salt;  Red food colouring in liquid or gel form;  1 teaspoon white vinegar.

For the Cheesecake Swirl topping:  225g cream cheese; softened  50g granulated sugar;   1 egg yolk;   1/2 teaspoon vanilla extract.

Make the brownie layer first.

  • Preheat the oven to 200/ fan180 degrees. Line a baking tin approx 25cm x 15 cm with greaseproof paper.
  • In a small bowl, whisk the 2 eggs together until thick and creamy. Set aside.
  • Melt the butter in the microwave.
  • Add in the sugar, cocoa powder, vanilla extract, a pinch of salt, red food colouring ( add enough to turn the mixture quite red), white vinegar, and 2 eggs.  Stir everything together by hand.
  • Add in the whisked eggs.
  • Fold in the flour to the brownie batter and mix taking care not to over mix.
  • Pour the brownie batter into the prepared baking pan, leaving about 3-4 tablespoons on one side for the top.

Create the cheesecake swirl.

  • Beat the softened cream cheese, sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth.
  • Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.
  • Bake the brownies for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting into squares. Cover brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. Brownies will also freeze well for up to 2 months.
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