Red Velvet Brownies

🧂 Ingredients

• 225 g butter
• 330 g (1½ cups) caster sugar
• 20 g (¼ cup) cocoa powder
• 2 tsp vanilla extract

  or vanilla bean paste
• 2 eggs

  large, room temperature
• 1 tbs red food colouring gel

  see notes
• pinch of salt
• 2 tsp white vinegar

  or white wine vinegar
• 200 g (1⅓ cups) plain flour
• 100 g white chocolate

  melted, optional

Instructions

• 1 Preheat oven to 170 degrees celsius (fan-forced) and line a 20cm square tin with
  baking paper. Set aside.
• 2 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.
• 3 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.
• 4 Allow to cool slightly.
• 5 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.
• 6 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.
• 7 Pour the red velvet brownie mixture into the prepared baking tin.
• 8 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.
• 9 Drizzle with melted white chocolate (optional).

Nutrition Info