Today we're inviting you to make red velvet brownies, a classic treat of love that many people know and recognise. These red brownies decorated with hearts make a lovely gift for someone special on any occasion, and they're seriously tempting.
For any festival, and especially a day as special as Valentine's Day, how could we make plain-looking brownies or chocolate treats? So let's transform them into red velvet brownies that are anything but boring. Today we'll show you how to make red velvet brownies decorated with a chewy heart-patterned cheesecake topping that's sweet, fragrant and delicious.
Red Velvet Brownie Ingredients (7×7-inch, 3-pound square tin)
- 125 g butter
- 160 g sugar
- 2 eggs
- Red food colouring
- 1 tsp vanilla extract
- 1 tsp vinegar
- 125 g all-purpose flour
- 15 g cocoa powder
- 1/4 tsp fine salt
Cheesecake Topping Ingredients
- 250 g cream cheese
- 50 g sugar
- 40 g egg whites
- 1 tsp vanilla extract
How to Make Red Velvet Brownies
- Beat the butter with the sugar (this recipe uses a blender) until creamy and paler in colour.
- Add the eggs one at a time, beating until combined, then add the red food colouring, vanilla and vinegar and beat until well mixed.
- Combine the flour, cocoa powder and salt, sift into the mixing bowl and beat until combined. Set aside a small amount of batter for decorating the top.
- Pour the rest of the red velvet batter into the tin and bake at 170°C with top and bottom heat for 30 minutes.
- Make the cheesecake mixture: beat the cream cheese with the sugar until creamy, then add the egg whites and vanilla and beat until smooth.
- After the brownies have baked for 30 minutes, pour over the cheesecake mixture and spread it evenly.
- Decorate with the reserved brownie batter however you like, then bake for another 20 minutes at 170°C with top and bottom heat.
- Let cool completely, then refrigerate for 1–2 hours. Once set, cut into pieces of any size you like.
If you try this red velvet brownie recipe, don't forget to share your results! And if you think the hearts on top are too small, feel free to draw big ones however you like.
Recipe credit: Krua Pa Mariah.
