Perhaps it’s the colour red, perhaps it’s the cream cheese or perhaps it’s the flavours of vanilla and cocoa all in one, but this Red Velvet Brownie ticks all of those boxes and demands a slice right now!
With the colour and flavours of red velvet being popular over the Christmas period, and even more increasingly popular during Valentines Day, it’s obvious these celebratory days know what tastes and looks good.
For this recipe I’ve combined the qualities of the ‘Red Velvet’ and brownie together to create a delicious red fudgey slice with a swirled cream cheese layer which pairs perfectly and looks beautiful. So, don’t wait until Christmas or Valentines to make this Red Velvet Brownie, enjoy a slice any time of the year. Enjoy!
- 220g Plain Flour
- 1 Teaspoon Baking Powder
- 20g Cocoa Powder
- ½ Teaspoon Salt
- 200g Caster Sugar
- 170g White Chocolate
- 170g Butter
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 2 Teaspoons White Vinegar
- 1 Teaspoon Red Colour Gel
- 250g Cream Cheese – Room Temperature
- 30g Caster Sugar
- 1 Egg
- ½ Teaspoon Vanilla Extract
Flick the oven onto 200°c bake and line a 20cm square tin with baking paper and set aside.
Melt together the butter and white chocolate in a medium saucepan, then allow to cool slightly.
In a medium sized bowl, beat together the cream cheese ingredients with a hand-held mixer then set aside while you continue with the brownie batter.
When butter and chocolate mixture have cooled, beat through the sugar and eggs, vinegar and red colour gel until glossy. Sift in the flour, baking powder, cocoa and salt and fold through until smooth and incorporated. Don't over mix.
Pour 3/4 of the brownie mixture into the prepared baking tin. Gently spread the cream cheese mixture over top before dolloping the remaining brownie mixture over top of the cream cheese layer. Using a skewer or tip of a knife, swirl the brownie mixture to create a pattern.
Bake brownie for around 23-25 minutes or until the top has set. From the oven, place the baking tin straight in the fridge to stop further baking.
When cooled, slice and enjoy!
This Red Velvet Brownie was a recipe I shared on Facebook, back in February 2018 to welcome in the Valentine’s Day celebrations. There was one problem with my recipe, I baked it a few minutes too long. So when It came to photographing the recipe, the brownie in fact looked a little over baked in the photos, so this is why it was only shared as a post on Facebook rather than a recipe here on the website.
It only took 4 years to give the existing recipe a couple tweaks and then most importantly, re-photograph the slice without it being over baked (which brownies should NEVER be). If you’d like to see the original Red Velvet Brownie photo I shared on Facebook back in 2018, I’ll share the delicious over baked slice below.