My husband is crazy about brownies, so I knew I wanted to make him some for Valentine’s Day. While searching for red velvet brownies, I kept finding recipes that used mixes. I’m not big on mixes because it forces me to buy something while I probably have all the ingredients to make them at home plus I like being exactly aware of how much fat, sodium and sugar I’m about to ingest or feed my family. So when I found this recipe I knew the search was over.
A word of warning, the chocolate swirl may be too intense for some people. I know it was for me. Next time I’ll probably use Nutella instead of semi-sweet chocolate.
These would be equally appropriate for Christmas, maybe using white chocolate for the swirling would make the squares look a bit like candy cane?
Note that I doubled the original recipe because I only have a 10-inch square pan, not a 8-inch one (plus from the pictures the brownies looked thin and I wanted thicker ones).
Red Velvet Brownie Bars
- 1 cup butter, melted
- 2 large egg
- 2 cups brown sugar, packed
- 2 tbsps vanilla
- heaping ½ cup cocoa powder, sifted
- 4 vials red food colouring
- 1 ½ cup all-purpose flour, sifted
- 1 cup semi-sweet chocolate chips, melted
- Preheat oven to 350°F . Butter and flour a 10-inch square baking pan.
- Melt the butter in a microwave for about 60 seconds. Cool for a few minutes.
- In a large bowl, mix the eggs, brown sugar and vanilla, and whisk-in the tempered butter until smooth.
- Add the sifted cocoa and continue to whisk until smooth. Incorporate the red colouring. Add the sifted flour and stir until just combined.
- Pour the thick batter into prepared pan, smoothing the top with a spatula.
- Melt the chocolate in a microwave, about 1 minute. Stop to check and stir. Heat in 10-second bursts until chocolate can be stirred smooth. Cool for a minute or two. Transfer the chocolate to a piping bag or zipper bag, cut the tip to make a 1cm hole.
- To create the pattern shown, pipe chocolate over batter in 5 wide, evenly spaced, parallel lines, each spanning the length of the pan. Rotate pan 90-degrees. With a chopstick or knife, starting at the top of the pan, “draw” 5 evenly spaced lines through the chocolate. You’re dragging the toothpick perpendicularly through the first set of lines to create the swirling.
- Bake for about 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow bars to cool in pan for at least an hour (ideally overnight for the chocolate to set) before slicing and serving.