RED VELVET ISN’T A THING. – OITNB quote for anyone who doesn’t get the reference!
I absolutely love anything red velvet, it seemed to come out of nowhere along with salted caramel and pulled pork. If you go to a shop now most new flavours of anything will either be salted caramel or red velvet, it’s just the way it is.
I haven’t really baked anything red velvet before so brownies seemed to be a safe first bet. I found a couple of recipes around which I then decided to change a little, the main factor being more chocolate!
- 1 stick unsalted butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- Pinch salt
- 1 tablespoon red food coloring
- 1 teaspoon vinegar
- 2 eggs
- ¾ cup all-purpose flour
- ¼ cup chopped toasted walnuts
- Cream Cheese:
- 8 ounces cream cheese, softened
- ¼ cup sugar
- 1 egg
- ⅛ teaspoon vanilla extract
- Pre heat the oven to 175C
- Butter an 8x8 inch baking tray
- For the brownie:
- Melt the butter
- remove butter and place in a large bowl, adding the sugar, vanilla and cocoa powder, salt, red food colouring and vinegar: All in that order making sure you mix properly in between each new ingredient.
- Whisk the eggs in a small bowl and add this into the rest of the brownie mix.
- Add in the flour until combined, followed by the walnuts.
- Pour the brownie mix into your buttered tray, make sure you save around a quarter of the mix for the top layer.
- Cream cheese:
- Mix together the cream cheese, egg, sugar and vanilla in a bowl.
- Add the mix on top of the brownie mix in the tray.
- Add the remaining brownie mix on top of this, using a knife or sharp tipped object such as a skewer drag it through the mix to give it a swirl effect.
- Bake the brownies for 30 minutes before removing them onto a cooling rack.
I decided to cut the brownies up into smaller chunks after the photo’s were taken so everyone at work could try them. Bite sized pieces yielded around 30 separate bites! A nice little 4pm pick me up.
The photos surprisingly came out okay for my first post, me and Tami have a camera we share so now it’s time to make use of it. I really need to work out lighting and camera settings, so much to learn!
I hope you’ve enjoyed the first proper post on the blog! Let me know if you have any feedback or ideas on what recipes I should try.