Red Velvet Brownies

The most decadent and rich Red Velvet Brownies drizzled with melted white chocolate! An easy one-bowl recipe!

5 from 1 vote

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Course: Dessert, Snack

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 215kcal

Cost: $5

Preheat oven to 170 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl. Heat for 1 minute.
If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
Add the caster sugar and sifted cocoa powder and stir. Heat in the microwave on 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined - stirring each time.
If using a Thermomix - Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Allow to cool slightly.
Add the vanilla extract, eggs, red food colouring, pinch of salt and white vinegar and whisk until combined.
If using a Thermomix - Add the vanilla extract, eggs, red food colouring, pinch of salt and white vinegar and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour into the bowl and gently fold through.
If using a Thermomix - Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
Pour the red velvet brownie mixture into the prepared baking tin.
Bake for 25 minutes or until cooked through.
TIP: If the brownie is over-browning, add a sheet of foil loosely over the top and continue cooking.
Leave in the tin to cool completely.
Drizzle with melted white chocolate (optional).

RECIPE NOTES & TIPS:

Red food colouring gel - you will need a strong red food colouring to get that classic red velvet colour. I used the Colour Mill brand (purchased from Big W).
If the brownie is over-browning - add a sheet of foil loosely over the top and continue cooking.
Don't overcook the red velvet brownies - otherwise they will become dry.
For fudgy/moist brownies - cook for 20-25 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
The red velvet brownies will continue to cook as they cool.
Topping ideas - drizzle with melted white chocolate or, for an extra decadent option, spread cream cheese frosting over the top instead!
For an extra indulgent dessert - serve the brownies warm with a scoop of vanilla ice cream!
Storage - store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.