Red Velvet Brownies Recipes

RED VELVET CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan.
• Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined.
• Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish.
• Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes.
• Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls.
• Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

RED VELVET BROWNIES

Steps:

• Pre-heat oven to 350 Degrees F. Line the 9x9 inch square pan with parchment paper and set aside.
• In a large bowl, cream butter and brown sugar.
• Add one egg at a time to the brown sugar butter mixture. Now add vanilla extract. Add all-purpose flour, cocoa powder, and baking powder, combine until well mixed.
• Add red gel food coloring to the batter and mix until the color mixed well.
• Finally add white chocolate chips and give a quick mix. Do not overmix the batter.
• Pour the batter into the prepared pan and bake for 20-25 minutes. Check the brownies to test for doneness using a toothpick. (The toothpick inserted comes out clean.)
• Let the brownies cool. Cut into squares & enjoy!

RED VELVET BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Whisk flour, cocoa powder, baking powder, ground red pepper, and salt together in a bowl.
• Beat sugar, sour cream, butter, eggs, red food coloring, and vanilla together in a bowl. Add flour mixture to sour cream mixture and stir to combine. Pour batter into prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out with fudgy crumbs, 30 to 35 minutes. Cool in the pan before slicing.

RED VELVET MILLIONAIRE BROWNIES - PRINTABLE RECIPE

Steps:

• Line your tin and preheat the oven to 180ºC/Fan 170ºC/356ºF.
• Melt the butter in a large bowl in the microwave in 10 second intervals (stirring between).
• Beat in the sugar and cocoa powder with a spatula, stirring vigorously for at least 60 seconds.
• Add the egg, egg yolk, vanilla and food colouring gel and mix thoroughly.
• Fold in the flour and salt until you can't see anymore streaks.
• Gently mix in the vinegar.
• Pour into your prepared tin, smooth out and bake for 18-20 mins on the top shelf.
• Leave to cool completely at room temperature before moving on to the next step.
• Add all of the caramel ingredients into a medium saucepan and place over a low/medium heat.
• Stir continuously with a wooden spoon until everything is melted.
• Bring to the boil then keep simmering, stirring constantly, until it reaches 107ºC/225ºF on a thermometer and looks a golden brown colour.
• Remove from the heat and continue stirring for a few minutes, then pour over the red velvet brownie layer and smooth out.
• Break the chocolate into a microwavable bowl.
• Heat in 10 second intervals, stirring after every time, until two thirds melted. When at this stage, don't microwave again - simply stir until it's completely melted.
• Pour over the caramel layer and smooth out with your spatula. Allow to set completely at room temperature, then remove from the tin and cut into 16 bars.

RED VELVET SWIRL BROWNIES

Steps:

• Preheat the oven to 350 degrees F.
• Butter an 8 by 8-inch baking pan, and set aside.
• Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add the sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions. Whisk the eggs in a small bowl and stir it into the cocoa mix. Fold in the flour until lightly combined. Stir in the walnuts and pour the batter into the prepared baking pan, saving 1/4 cup of the batter for the top.
• Cream cheese layer: Blend together the cream cheese, sugar, egg, and vanilla in a medium bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan. Dollop the remaining brownie batter over the cream cheese layer. Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

EASY RED VELVET BROWNIES

Steps:

• Preheat oven to 325°F; grease 9x13" baking pan.
• Combine egg, butter, water in a large bowl.
• Add box mix, stir until the ingredients are combined and lumps are gone.
• Stir in chips and 1 cup of nuts.
• Pour mixture into prepared pan.
• Bake for 30-35 minutes.
• Let cool for 15 minutes and place the cake on wire cooling rack.