As featured in
Red velvet brownies
AS SEEN ON Christmas Kitchen
Helena Busiakiewicz
SERVES 16
• 170g salted butter , melted
• 225g caster sugar , plus 3 tbsp
• 2 tsp vanilla extract
• 1 tsp red food colouring ( use a gel paste for good colour )
• 3 eggs , plus 1 egg yolk
• 40g cocoa powder
• 110g plain flour
• 1 tsp white wine vinegar
• 250g soft cheese
• chopped candy canes ( optional )
1 Line a 20cm square brownie tin with baking parchment . Heat the oven to 180C / 160C fan / gas 4 . Whisk together the melted butter , 225g sugar and vanilla extract . Once mixed well , whisk in the red food colouring and whole eggs until the mixture is totally combined and a vibrant red colour . 2 Sift over the cocoa powder and plain flour and pour in the vinegar . Fold together until silky and combined . Mix the soft cheese , egg yolk and 3 tbsp caster sugar together in a separate small bowl and set aside . 3 Pour most of the brownie mix into the tin and dollop in the soft cheese mix . Pour the rest of the brownie mix on top and lightly swirl together . Sprinkle over the chopped candy canes , if using . Bake for 30 mins until shiny on top with a slight wobble . Remove from the oven and leave to cool in the tin for 30 mins , then remove from the tin and leave to cool completely on a wire rack . Slice into 16 pieces and serve .
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