A swirled chocolate and red velvet brownie is an awesome different twist to the regular brownie. As some of you know, I’m generally vegan (99% of the time) and have been for almost 9 months now so I had to resist the urge to gobble a piece, however I did try a small smidgen just to see how it came out, and boy I did have to hold myself back not to finish the piece! This is a big self control challenge, and I do struggle sometimes.
The combination of the red velvet and chocolate fudgy brownie is perfect! Then to top it off, the little white and milk chocolate chunks on the top just make them incredibly indulgent.
Now as the uber delicious, I needed to get them out of the house, so took them into work, they didn’t last long but that’s not a bad thing! At least the temptation was not around for long.
I’ve found the new Dr. Oetkar Red Food gels which are surprisingly good. The gel works better in my opinion than the liquid based food colouring, as a little of the gel goes a lot further.
This is such an easy recipe and way to make brownies with a little extra special touch, even the kids can help you. They will almost definitely be happy to lick the spoon and bowl clean 🙂
100g Dark Chocolate
225g Caster Sugar
1 1/2 Tsp Vanilla
140g Plain Flour
100g Light Brown Sugar
1/2 Tsp Vanilla
1 Tbsp Milk
100g Plain Flour
Red Food Colour
Milk & White Chocolate Buttons
Start with the chocolate brownie with melting together the chocolate and butter.
Beat in the sugar, vanilla and eggs
Add the flour to the chocolate brownie batter
Mix well until the flour is stirred in, the batter with have a shiny sheen to it.
Pour the chocolate brownie batter to a greased baking tin
For the red velvet brownie, melt the butter and add in brown sugar, milk and vanilla
Add in the egg and mix.
Add the flour, cocoa powder and red food colouring.
Stir to create a smooth lump free red velvet batter.
Spoon on the red velvet batter, over the chocolate brownie batter.
Using a skewer swirl the batter in the figure eight around the tin.
Sprinkle on some white and milk chocolate buttons quartered over the batter.
Bake in the oven at 170c for about 35-40 minutes, then allow to cool completely.
Slice into smaller pieces and enjoy.[yumprint-recipe id=’45’]