Red Velvet Brownies

My sister loves Red Velvet Cake. I never really took too much of an interest in it, I don’t even think I tasted it for years but I made a Red Velvet Cake recently and I can definitely see what all the hype is about.

You get that chocolate cake hit but it’s not too rich or heavy, it still has that vanilla cake lightness, not that it’s not bold as it gets!! Let’s not forget, my favourite thing about it too, it’s Red!! I didn’t want to post another cake recipe so I thought I would switch it up a bit. I think it worked, let me know what you think!!

Red Velvet Brownies are the official name for these ridiculous decadent treats but unofficially they’re ‘Liverpool Brownies’. You might think you don’t/won’t like them but a little taste of their sweetness will change all that, even if it’s just a soft spot! 

With a biscuit (cookie) base, red velvet brownie center and cream cheese frosting top, these fudgey brownies boast a cheesecake edge, sounds like a winner right? 

Red Velvet Brownies Recipe

⏲ Prep Time: 20 minutes

⏲ Bake Time: 30 minutes

⏲ Rest Time: 25- 30 minutes

🍰 Servings: 20 squares

equipment

• 9x13 baking tin

• weighing scale/measuring cups + spoons

• spatula

• whisk

• 2 mixing bowls

• microwave safe bowl

Ingredients

Bisciut Base

• 15 digestive biscuits (graham crackers)

• 12 biscoff biscuits

• 1/2 cup/112g unsalted butter

• 1/4 cup/50g light brown sugar

  Red Velvet Brownie

• 1 1/2 cups/180g all purpose flour

• 3 tbsp/15g unsweetened cocoa powder

• 1 tsp/5g salt

• 1 cup/225g unsalted butter

• 25g chocolate bar of choice

• 1 cup/200g granulated sugar

• 1 cup/200g light brown sugar

• 4 large eggs

• 1 tbsp/15g vanilla extract

• 1tbsp/15g white wine vinegar

• 1oz red food colouring

Cream cheese frosting

• 8oz/225g cream cheese

• 4tbsp/56g unsalted butter

• 250g icing sugar

• 1/2 tbsp/7.5g vanilla extract

• 1tbsp/15ml heavy cream

• 1/8 tsp/pinch or salt

Instructions

Biscuit base

1.

Preheat oven to 350°F, 180°C.
Line a 8x13 baking tin. Put your biscuits in a ziplock back and bang the hell out of them until you get a crumb you’re happy with.

2.
Add your biscuit crumb, light brown sugar and microwave melted butter to your tin. Use a spatula to mix it through, making sure the crumbs are all wet, like wet sand.

Then, use the back of a tablespoon to smooth it out completely.

3.
Bake for 10 minutes. Make your brownie batter while your base bakes.

Red Velvet Brownie

1.

Weigh and sieve your flour, unsweetened cocoa powder and salt and set aside.

2.
Weigh your sugars and mix through in a separate large bowl. Run your fingers through to make sure there are no lumps in the brown sugar.

3.
Melt your butter and chocolate bar in a microwave safe bowl and then add them to your sugar mix and combine well.

4.
Add your eggs and vanilla extract and mix through with a whisk.

5.

Fold your flour mix into the batter with a spatula and then mix in your red food colouring and vinegar.

6.
Pour the brownie batter over your biscuit base and tap it on the counter a few times to get out any air bubbles.

7.
Bake for 30 minutes until a tooth pick comes out clean with a few crumbs but not wet.

It’s better to underbake brownies a little, they’ll continue to bake in the tin and will he nice and gooey in the middle.

Cream Cheese Frosting

1.

Beat your room temperature cream cheese and butter until nice and creamy.

2.
Sieve and add your confectioner sugar a cup at a time, beating through completely every time. Add your vanilla extract and whip until thick and creamy.

3.
Once your brownies have completely cooled add your cream cheese frosting in a nice even layer. Let the icing set before slicing, if you can wait!!