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Red velvet brownies

 


Method 1

Ingredients

170g salted butter

melted, plus extra for the tin

225g caster sugar

2 tsp vanilla extract

1 tsp red food colouring gel

3 eggs

40g cocoa powder

110g plain flour

1 tsp white wine vinegar

For the cheesecake swirl

250g soft cheese

1 egg yolk

(freeze the white to use in another recipe)

3 tbsp caster sugar

step 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.

step 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.

step 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.

Method 2

❤️ Red Velvet Brownies with Cream Cheese Swirl (Optional)

⏱️ Ready in: 45–50 minutes

🍽️ Makes: 16 squares (from an 8x8-inch pan)

🧾 Ingredients

For the red velvet brownie base:

115g (½ cup) unsalted butter, melted

200g (1 cup) granulated sugar

2 large eggs

1 tbsp red food coloring (liquid or gel)

1 tsp vanilla extract

1 tbsp white vinegar or lemon juice (helps the red color pop)

95g (¾ cup) plain flour (all-purpose)

2 tbsp unsweetened cocoa powder (not Dutch-processed)

¼ tsp salt

Optional cream cheese swirl:

100g (3.5 oz) full-fat cream cheese, softened

2 tbsp granulated sugar or icing sugar

1 egg yolk

½ tsp vanilla extract

🥣 Method

1. Preheat & Prep:

Preheat oven to 180°C (160°C fan) / 350°F / Gas 4.

Grease and line an 8x8 inch (20x20 cm) square baking tin with parchment.

2. Make the brownie batter:

In a mixing bowl, whisk together melted butter and sugar until combined.

Add eggs, vanilla, vinegar, and red food coloring. Mix until smooth.

Sift in the flour, cocoa powder, and salt. Fold gently until just combined.

3. Make the cream cheese swirl (if using):

In a separate bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.

4. Assemble:

Pour most of the red velvet batter into the prepared pan, reserving a few tablespoons for swirling.

Spread the cream cheese mixture over the top in dollops.

Add the reserved red velvet batter in blobs.

Use a skewer or knife to gently swirl the two mixtures together — don’t overmix.

5. Bake:

Bake for 30–35 minutes, or until a toothpick inserted comes out with a few moist crumbs (not wet batter).

Let cool completely in the tin before slicing.

✅ Tips:

For a firmer texture, chill the brownies before cutting.

If skipping the cream cheese swirl, top with white chocolate chips for contrast.

Use gel food coloring for a deeper red without thinning the batter.



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