Until this year, I’d never realised how perfect red velvet desserts are for Christmas. I mean just look at these red velvet brownies. These deliciously ooey-gooey, delicately crisp on the outside and indulgently soft and almost melty on the inside brownies.
Excuse me, I got a bit carried away in the moment. But anyway, just look at these brownies. Even if they weren’t cut into triangles and decorated like Santa hats, they simply scream Christmas even before you’ve scooped the batter out of the mixing bowl and into the baking tray.
Red velvet cake is my favourite cake in the world. I think. Maybe it’s chocolate fudge. Or maybe it’s cheesecake. I’ll have to get back to you on that one. But I can definitely say that red velvet cake is one of my favourite cakes, so when I came across this recipe for red velvet brownies, I couldn’t help running into the kitchen and whipping them up immediately. After clearing up the drool on my keyboard, of course. They looked so incredibly rich and gooey in the pictures and that’s exactly how they came out when I tried the recipe.
I (unintentionally) under-baked the brownies and they were absolutely amazing. The recipe said bake for 25-30 minutes and since I’m always worried about over-baking stuff, I pulled them out after 25. The molten red lava that oozed from the crack in the middle when I switched them to the cooling rack should have been a giveaway, but I left them how they were.
When it came to dessert time, My Official Treat Taster and I gorged on what was one of the most delicious desserts we’ve ever had. Imagine the most decadent brownie you’ve ever eaten mixed with a chocolate lava cake and a delicious red velvet cupcake, all topped with whipped cream from a can (yes, a can) because I hate frosting. Pure heaven, trust me.
If you want to slather your bownies with frosting, that’s totally your call. Instead of the traditional cream cheese frosting that I’ve never really been a fan of, I totally recommend white chocolate whipped cream frosting. Go on, give it a go – I swear you’ll be hooked!
- 1/2 cup butter at room temperature
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 tablespoons cocoa powder
- red food colouring
- 1 1/4 cups white flour
- pinch salt
- 1/3 cup milk/dark/white chocolate chunks
- frosting or whipped cream to decorate
- Preheat the oven to 350F/180C and line an 8x8" pan with grease-proof paper.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs in one at a time with the vanilla extract and continue beating until combined.
- Mix in the cocoa powder and red food colouring until your brownie batter is completely red. How much colouring you add is completely down to the brand and type of colouring you use.
- Stir in the flour and salt until just combined then fold in the chocolate chips.
- Spread the brownie batter into the lined pan and bake for around 30 minutes.
- Leave to cool slightly on a wire rack if you're going to eat them 'naked', or leave them to cool completely if you're planning on frosting them.
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