Red Velvet Brownies

Ingredients 

• Base
• 120 g unsalted butter, diced
• 60 g dark chocolate melts
• 200 g castor sugar, pre-milled from raw
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 tsp natural red food colouring
• 1/4 tsp salt
• 100 g plain flour (or Baker's Flour)          
• Cheesecake topping
• 250 g cream cheese
• 70 g castor sugar, pre-milled from raw
• 1 egg
• 1/2 tsp vanilla extract

Directions

Preparation: 10min › Cook: 30min › Ready in: 40min

Base

1.    Preheat oven to 170-180°c.

2.    Prepare a lamington tin with baking paper in the base and extending up the sides (this will make it easier to lift out the brownie when it cools).  

3.    Place dark chocolate buttons and butter into mixing bowl and melt 5 min/50°C/speed 1 until melted and smooth.  

4.    Add 200g sugar, vanilla, colouring and eggs and mix 5 sec/speed 4.  

5.    Add flour and salt and mix 5 sec/speed 4 until flour is just incorporated.  

6.    Pour into prepared lamington tin and spread across base.   

7.    Then lick spatula, hiding in pantry to do so if you have small children watching who may want to share.

Cheesecake topping

1.    Place cream cheese, remaining sugar, egg and vanilla inot mixing bowl and mix 1 min/speed 4.  

2.    Spoon mixture onto top of base in 6 or so big dollops.  

3.    Swirl cheesecake topping across the base with a knife or your spatula tip.  

4.    Cook for 30 minutes or until cheesecake topping is set.  

5.    Allow to cool in tin completely before removing.

Utensils List

• Oven
• Lamington Tin
• Baking Paper
• 2 Bowl
• Spatula
• Spoon
• Knife

Ingredients List

• Unsalted Butter
• Dark Chocolate
• Castor Sugar
• Vanilla Extract
• Egg
• Natural Red Food Colouring
• Salt
• Plain Flour
• Cream Cheese