I think this recipe is a little long overdue. I mentioned that I had made them before I had left for the US, but at the time the recipe just didn’t come out properly. Now, I know for a fact that it had nothing to do with the recipe. How do I know this? Well, when I wrote the recipe, I managed to execute it several times with complete success at work.
It’s my oven at home. Seriously, that oven has turned so many things into a disaster. Whilst in AZ, I had my confirmation that it really was truly down to the fault of my oven. If I could make the recipe work half way around the world for Jen, Nate & Jon, there was no way it was my fault. I think making them for that bunch had to have been my favorite by far, they were extra special & we then proceeded to curl up on the couch & laugh to the comedic mastermind of Mr. Eddy Izzard.
Ingredients, red velvet brownies: makes 9
– 24g ( 3tbs ) cocoa powder
– 20 ml ( 1 tbs + 1 tsp ) red food colouring
– 5 ml ( 1 tsp ) vanilla extract
– 345g ( 1.5 cups ) sugar
– 56g ( 0.5 cups ) butter, room temp
– 2 eggs
– 200g ( 1.25 cups ) flour
– 0.25 tsp salt
1. preheat the oven to 175°C
2. combine the cocoa, red colouring & vanilla in a small bowl & mix into a paste
3. in a separate bowl, combine the butter & sugar, beat until light & fluffy. Add in the eggs, and continue to beat until the mixture is again light & fluffy.
4. next, beat in the cocoa paste until evenly combined. Scrape down the edges of the bowl & beat again. Fold in the flour.
5. grease & line a 9inx9in baking tin with parchment & then pour in the brownie batter. Bake for 25 minutes.
6. whilst baking, prepare the cheesecake layer….
– 480g cream cheese
– 120g sugar
– 2 eggs
– 1 tsp vanilla
– 125g ( 0.5 cup ) butter milk
1. in a bowl, beat the sugar & cream cheese together until fluffy & well blended.
2. beat in the eggs until thoroughly combined.
3. pour in the vanilla & buttermilk, scrape down the edges of the bowl & beat until fully mixed.
4. when the timer goes off for the brownie, quickly remove it from the oven. As soon as it has been removed, pour the cream cheese mixture on top. Return the brownie to the oven, lower the temperature to 150ºC & continue to bake for another 25 minutes or until a skewer inserted into the mix comes out almost clean.
5. allow to cool completely before cutting & serving.
*** note, colour of the brownie will depend upon the strength and intensity of both the cocoa & red colouring ***
*** brown sugar can be substituted for regular sugar in either the brownie or cheese cake if you would like a richer flavor. ***
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