Red Velvet Brownies with Cream Cheese Frosting
Inspired by techniques from Serious Eats.
White chocolate and cocoa brownies coloured red, topped with tangy cream cheese frosting.
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Method
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Equipment
- 20 cm square metal baking tin, lined with baking paper
- heatproof bowl and small pan (or a microwave)
- mixing bowls and whisk
- silicone spatula
- cocktail stick or skewer
- electric hand whisk
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 317 kcal |
| Protein | 3.1 g |
| Carbohydrate | 39.3 g |
| of which sugars | 33.4 g |
| of which free sugars | 33.1 g |
| Fat | 17.3 g |
| of which saturates | 10.4 g |
| Fibre | 0.8 g |
| Salt | 0.2 g |
Protein per 100 kcal
1 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 16 servings
Brownie
- 170 g unsalted butter
- 110 g white chocolate, chopped
- 200 g caster sugar
- 50 g light brown soft sugar
- 3 large eggs, at room temperature
- 1½ tsp vanilla
- 1 tsp red gel food colouring optional
- 95 g plain flour
- 25 g natural (non-alkalised) cocoa powder
- 1.5 g fine sea salt or table salt about ¼ tsp
- 1 tsp white vinegar
Frosting
- 115 g full-fat cream cheese, softened
- 55 g unsalted butter, softened
- 220 g icing sugar, sifted
- ½ tsp vanilla
- 1
Prepare. Heat the oven to 180 °C (160 °C fan) and line the tin.
- 2
Melt. Warm the butter and white chocolate together in short bursts, stirring, until just melted.
- 3
Batter. Whisk in both sugars, then the eggs, vanilla and colouring until smooth. Fold in the flour, cocoa and salt, then fold in the vinegar last. Spread in the tin.
- 4
Bake. Bake 25-30 min, until the edges are set, the middle no longer looks wet and a cocktail stick comes out with a few crumbs. Cool completely, about 2 h.
- 5
Frosting. Beat the cream cheese and butter until smooth, then beat in the icing sugar and vanilla until fluffy.
- 6
Finish. Spread the frosting over the cold slab, chill 30 min so it firms, then cut into 16 with a clean, warm knife.
Storage
Keep covered in the fridge for up to 4 days; let them stand 15 min before serving.
