Red velvet brownies
Prep
10 mins
Cook
30 mins
Servings
16
Difficulty
Medium
These red velvet brownies are my go to when I want something that looks fancy but doesn't require much fussing about. The whole thing comes together in under 45 minutes, which is perfect for unexpected guests or when a chocolate craving strikes. I love that they combine that classic red velvet flavor with rich, fudgy brownies, and the creamy cheese topping adds such a luxurious touch. Plus, the cocoa powder in these brownies is packed with antioxidants, so you can almost convince yourself it's good for you. The best part? It's genuinely simple to make with just basic pantry ingredients you probably already have at home.
Ella x
Ingredients
- 170 gsalted butter melted(plus extra for the tin)
- 225 gcaster sugar
- 2 tspvanilla extract
- 1 tspred food colouring gel
- 13 eggs
- 40 gcocoa powder
- 110 gplain flour
- 1 tspwhite wine vinegar
- 250 gsoft cheese
- 11 egg yolk(freeze the white to use in another recipe)
Detail level
Instructions
- 1
Butter a 20cm square brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Whisk the melted butter and sugar with the vanilla extract in a bowl. Once combined, whisk in the food colouring and eggs until the mixture is a vibrant red.
- 2
Sift in the cocoa powder and flour, and add the vinegar. Fold together using a spatula. For the cheesecake swirl, mix the soft cheese, egg yolk and sugar together, and set aside.
- 3
Pour most of the brownie batter into the tin and dollop in the cheesecake mixture. Pour the rest of the brownie batter on top and use a skewer to lightly swirl the two together. Bake for 30 mins until shiny on top. Remove from the oven and cool in the tin for 30 mins, then remove to a wire rack and cool completely. Slice into 16. Will keep in an airtight tin for five days, or frozen for up to a month.
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