How to bake red velvet brownies

Bake Red Velvet Brownies

10
STEPS
INGREDIENTS
Gather ingredients

Gather ingredients

Melt the butter in a bowl (bain marie) where the bowl should not be touching the boiling water

Melt the butter in a bowl (bain marie) where the bowl should not be touching the boiling water

Stir in the caster sugar and 2 tsp vanilla extract and mix with a wooden spoon until they are all incorporated

Stir in the caster sugar and 2 tsp vanilla extract and mix with a wooden spoon until they are all incorporated

Add the cocoa, red food coloring and vinegar and mix with a mixer until everything is incorporated

Add the cocoa, red food coloring and vinegar and mix with a mixer until everything is incorporated

Like this

Like this

Add 4 eggs and beat until you get a smooth texture

Add 4 eggs and beat until you get a smooth texture

Add the flour and salt and mix gently

Add the flour and salt and mix gently

Get a tray (medium size) and line it with non stick baking parchment

Get a tray (medium size) and line it with non stick baking parchment

Pour in the batter, leaving about 5 tbs behind

Pour in the batter, leaving about 5 tbs behind

Meanwhile, preheat your oven to 175C (350F)

Put the cream cheese, icing sugar, 2 remaining eggs and 1/2 tbsp vanilla extract in a bowl and beat on medium speed in a mixer until you get a smooth texture

Put the cream cheese, icing sugar, 2 remaining eggs and 1/2 tbsp vanilla extract in a bowl and beat on medium speed in a mixer until you get a smooth texture

Gently pour the cream cheese mixture on the red velvet

Gently pour the cream cheese mixture on the red velvet

Put the remaining red velvet in drops on top creating uneven draws

Put the remaining red velvet in drops on top creating uneven draws

Ok, mine was not very artistic...

Ok, mine was not very artistic...

Place it in the over and bake it for about 35 minutes. Remove it and leave it to cool for about 30', then place it in the refrigerator for 1 hour

Cut it to the shape you like and enjoy!

  • 55.0g Cocoa powder
  • 1/2tsp Vanilla extract
  • 1/2tsp Red powder colouring
  • 200.0g Unsalted butter
  • 360.0g Caster sugar
  • 2.0tsp White vinegar
  • 6.0 Eggs
  • 180.0g Plain flour
  • 1/2tsp Salt
  • 390.0g Cream cheese
  • 100.0g Icing sugar