I loveeee red velvet desserts, I know people are always like ‘isn’t red velvet just chocolate’ but me personally, I taste a difference. They don’t taste the same to me.
So I thought it would be fun to make red velvet brownies.
I HAVE FALLEN IN LOVE WITH THESE BROWNIES, they’re so fudgy, they have a good amount of chocolat-iness and they have a nice shiny crinkly top. I think I like these more than regular degular brownies.
The brownie batter
Making these red velvet brownies is super easy, and the batter doesn’t take long to whip up.
Here are the ingredients you are going to need to make the batter:
- White chocolate
- Unsalted butter – I like to use unsalted butter so that I can control the amount of salt in the recipe. But salted butter works too, just make sure not to add any extra salt.
- Granulated sugar – caster sugar also works.
- Vanilla extract
- Rood colouring
- Plain flour – also known as all purpose flour.
- Cocoa powder – unsweetened cocoa powder is always best to use when baking.
- Salt – to help enhance the flavours. If you are using salted butter, don’t add this.
- Plus some extra white chocolate – to fold into the batter, this is optional.
The food colouring
When making anything red velvet, if you want a red colour that is visible without having to use too much food colouring, it’s important to use the right food colouring.
Make sure not to use a liquid food colouring. This will not give you a good colour, or you will have to use A LOT of it to get a visible red colour.
The best kind to use is a gel or paste food colouring.
My go to is a food colouring called ‘Red extra’ from a brand called Sugarflair, I just buy it off Amazon.
It gives you a good colour and it’s not too expensive…I like the brand a lot, I’m always using their food colourings.
How to get a shiny crinkly top on brownies
When looking at brownies, I love when they have a shiny crinkly top.
I think it looks very pretty but I also think that a thin shiny crust on top of brownies tastes very nice.
So I wanted to make sure these brownies had that.
The best way to achieve this is by making sure your sugar gets fully dissolved when making the batter.
There are a few ways to do this, but I like to do it by whipping the eggs and sugar together.
So for these brownies, you’re going to whip the eggs, sugar and vanilla together until the mixture lightens in colour and almost doubles is volume. It will take around 2-3 minutes for this to happen.
This will ensure that your sugar has fully dissolved, giving your brownies a shiny crinkly crust on top!
Baking the brownie
I’ve learnt that whenever I use white chocolate in brownies, they typically take longer to bake. I don’t know why, but in my experience they do.
So these brownies do take a little longer to bake.
It took around 1 hour – 1 hour 20 minutes for me.
But just keep an eye on them.
The best way to check if they are done is by inserting a toothpick or a knife into the centre.
You want the knife to have a few moist crumbs on it, it is done at this point.
If the toothpick comes out with raw batter, the brownie needs to be baked for longer.
If it comes out clean, you have over baked the brownie…but don’t worry too much they will still taste good, just a little less fudgy.
LET THE BROWNIE CHILL
I think it’s so important to leave any kind of brownie to chill in your fridge.
In order to get fudgy brownies, they are slightly underbaked.
So if you try taking the brownie out of the tin and cut into it too early, it will be too soft. You won’t get nice clean slices, and the brownie might also just fall apart.
So after the brownie has baked, I recommend leaving it to cool at room temperature for 20 minutes. Then place it in your fridge and leave it their for about an hour.
Then you can finally cut into it and dig in.