Sunday, February 1, 2015

Red Velvet Brownie

Red Velvet Brownie's are gorgeous looking  brownies with a rich fudgy texture. 

"Red Velvet Browine"
This one which I am sharing is basically a chocolate brownie which gets the bright red colour from food colouring. These brownies are very easy to make and can be put together in just 15 minutes apart from the baking time. 
Here is a simple and easy recipe for Red Velvet Brownie.


All purpose flour - 1 cup
Sugar - 1 cup
Chocolate Chips (Dark, semi sweet) - 1/2 cup +1/4th cup
Cocoa Powder(unsweetened) - 3 tablespoon 
Unsalted Butter, at room temperature - 1/2 cup
Eggs, at room temperature - 2
Vanilla Essence - 2 teaspoons
Ref food colour - 2 1/2 tablespoon
Salt - 1/4th cup
Butter Milk - 3-4 tablespoons (Optional)

For Serving (Optional)

Extra sugar for dusting

Vanilla Ice Cream 


Preheat the oven to 180° C or 350°F. Line 8 x 8 baking pan with foil, grease and dust it with flour.

In a small bowl stir together cocoa powder, vanilla essence, and red food coloring to form a paste. Keep Aside.

Place 1/2 cup of chocolate chips along with butter and microwave at high for 45 seconds (first for 30 seconds and again for 15 seconds). 

This is how it will look after 30 seconds, Stir well and microwave on high for another 15 seconds.

This is how it will look after 45 seconds. By any chance if there are small chunks of chocolate don't worry as it will melt in the process of mixing as the butter and chocolate mixture is quite hot. 

Add granulated sugar to the chocolate and butter mixture and mix well, until well incorporated. Add the cocoa paste and mix well.

Add one egg, mix well. Add half the quantity of flour along with salt, gently fold the flour into the chocolate egg mixture, ensuring that the eggs and flour are well incorporated. (Please note while we are adding the flour we just need to fold in the flour). Repeat process with the second egg and remaining flour, at this stage if you feel that the brownie mixture is getting too thick then add 2-3 tablespoon of butter milk (one tablespoon at a time).

Once all the flour is completely incorporated fold in 1/4th cup of chocolate chips. Spread evenly in your baking pan. Bake in pre- heated oven for 35-40 minutes, or until a cake tester comes out clean with few crumbs attached to it. (I use a toothpick to check)

Remove from oven and let it cool for 10 - 15 minutes.

Cut into 2X2 inches squares and serve.

Serving Suggestion - 

You could serve it as is or dust some powdered sugar. I made a stencil heart and dusted some powdered sugar. 

Or enjoy it with a scoop of Vanilla Ice Cream....


Please ensure that all the ingredients are at room temperature before you start making the browine.

Red Velvet Brownies not only look gorgeous but also taste great. The red colour of the brownie is achieved with the use of red food colouring. I have used approximately 2 1/2 tablespoon of colouring but this may vary from brand to brand. You could also use gel colour but I prefer to use liquid for this recipe as we need to make a paste.

While making the cocoa powder paste if it is a bit dry don't worry as eventually it has to be mixed in the cake batter. there is no need to add water or milk to liquefy it.

I have used a spatula for mixing and preparing the brownie batter as it doesn't  require a lot of beating, but is important that all the ingredients blend well. You could always use a hand held mixer or stand mixer.

I have baked the browine for almost 38 minutes but would suggest that you first check it after 30 minutes
with a toothpick and if required bake further. The brownie should be well done and the toothpick should come out clean with a few crumbs attached to it.

In case if you don't have a microwave you could also melt the chocolate in a double boiler over the stove top. For this we need to boil water in a pot or saucepan, Take another pot or mixing bowl, wipe it clean ensuring there is absolutely no moisture. Now first add the butter and one it starts to melt add the chocolate. Keep mixing with a spatula until it well incorporated and get a smooth texture.
Its very most important to have at least half an inch gap between the level of water and the pot in which the chocolate is placed for melting. 

Also never melt chocolate over direct heat, not even in a nonstick pan.