This post has been a long time coming, but I got there eventually. May I present, red velvet brownies. I love red velvet cake, I love brownies, why not combine them? Turns out it’s a lot harder than I originally thought, so when my own attempts turned out to be quite spectacular failures, I eventually turned to the latest Hummingbird Bakery cookbook for help. (If only I got a penny for each time I’ve mention them on my blog!)
These brownies aren’t quite so rich as standard chocolate brownies and they carry the distinct red velvet flavour, helped along massively with the cream cheese topping. I took these into work and they went down a treat! I cut them into small bitesize pieces and they were still fairly generous portions.
I had a little trouble with getting the red velvet batter to cook. I think this was partly down to a new oven in a new flat with an inaccurate temperature dial (oven thermometer already on it’s way, thank you Amazon Prime!) and partly down to a pan that was slightly too small. The cream cheese frosting will cook the fastest, it’s supposed to remain fairly white but as I baked mine for so long, it ended up going fairly brown! I also didn’t use too much food colouring in the end, but it doesn’t affect on the taste. It’s not quite the same with gel food colouring as it was with the Dr Oetker liquid red food colouring which has sadly been discontinued.
You can have a lot of fun with swirling the leftover batter on top of the cream cheese layer. You can definitely tell I did..
All in all, a success (finally), even though I caved and followed a recipe after convincing myself I’d be able to figure it out on my own!