Recipes
Recipes

Red velvet brownies

This twist on a classic treat uses white chocolate in the brownie mix to make the red stand out, with extra chocolate swirled over the top

This twist on a classic treat uses white chocolate in the brownie mix to make the red stand out, with extra chocolate swirled over the top

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(21 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 24

Cooking Time

Price: 32p per serving

Nutritional Information

Each 58g serving contains

Energy
1072kj
256kcal
13%
Fat
15.1g
High
22%
Saturates
8.7g
High
44%
Sugars
23.8g
High
26%
Salt
0.10g
Low
2%
of your reference intake.
Typical energy values per 100g:
1849kj/442kcal

Ingredients

250g unsalted butter

400g white chocolate, chopped

250g caster sugar

4 large eggs

100g soft brown sugar

1tsp white wine vinegar

1tsp vanilla extract

100g plain flour

20g cocoa, sifted

3tsp Dr. Oetker Extra Strong Food Colour Gel in Red

Method

1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm x 30cm rectangular cake tin and line with baking paper.
2
Put the butter and 200g of the chopped white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Heat for 5 mins, stirring frequently, until fully melted. Add the caster sugar and stir through. Remove from the heat and set aside to cool for 10 mins.
3
Meanwhile, put the eggs in a clean bowl and whisk for 3 mins until lightened in colour. Sprinkle over the brown sugar and whisk again until fully combined.
4
Add the egg mixture to the cooled white chocolate mixture and stir gently to combine. Stir through the white wine vinegar and vanilla extract.
5
Sprinkle over the plain flour and the cocoa powder, then fold through until combined. Add the red food gel and stir gently until fully incorporated. Pour into the lined tin and level out the surface.
6
Melt the remaining 200g white chocolate in a bowl over simmering water as before, then pour over the top of the brownie mix in a swirling motion. Use a skewer or the tip of a thin knife to marble through.
7
Bake for 35 mins or until almost fully set.
8
Remove from the oven and leave to cool in the tin for 10 mins. Transfer to a wire rack and cut into a grid of 6 x 4 to give 24 brownies. Leave to cool completely before serving.