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We all love brownies and anything red velvet so obviously a red velvet brownie is going to be nothing short of amazing! We have used this recipe numerous times and can vouch for how delicious these brownies are.

Try it out and let us know if you love it as much as we do and don't forget to tag your friends that are baking up a storm as well! 
RED VELVET BROWNIES

INGREDIENTS
2 eggs
115 g butter
200 g granulated white sugar
10 ml vanilla essence
1 g salt
15 ml red food colouring
3.75 ml white vinegar
95 g cake flour
21g cocoa
224 g cream cheese, room temperature
52 g white granulated sugar
1 egg yolk
2.5 ml vanilla essence

METHOD
Preheat the oven to 180C . 
Spray 8″ x 8″ baking pan with nonstick spray. Set aside.

For the brownie: In a small bowl, beat the 2 eggs together and then set aside.
Melt the butter in a large microwave safe bowl in 30 second increments until melted.
Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar.
 Mix each of those ingredients into the batter in that order.
Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix.
Pour the brownie batter into prepared baking pan, leaving about 3-4 tablespoons for the top.

For the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. 
Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern.

Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean.
Allow the brownies to cool completely before cutting them into squares.

Cover the brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days.
The brownies will freeze well, up to 2 months – Thaw overnight in the refrigerator.

Enjoy!

Recipe and image via Sally's Baking Addiction

#bakery#delish #bakinglove #bakingfun#bakefromscratch#bakestagram#bakersofinstagram#brownie#redvelvet#redvelvetbrownie#sugar#lockdown
We all love brownies and anything red velvet so obviously a red velvet brownie is going to be nothing short of amazing! We have used this recipe numerous times and can vouch for how delicious these brownies are. Try it out and let us know if you love it as much as we do and don't forget to tag your friends that are baking up a storm as well! RED VELVET BROWNIES INGREDIENTS 2 eggs 115 g butter 200 g granulated white sugar 10 ml vanilla essence 1 g salt 15 ml red food colouring 3.75 ml white vinegar 95 g cake flour 21g cocoa 224 g cream cheese, room temperature 52 g white granulated sugar 1 egg yolk 2.5 ml vanilla essence METHOD Preheat the oven to 180C . Spray 8″ x 8″ baking pan with nonstick spray. Set aside. For the brownie: In a small bowl, beat the 2 eggs together and then set aside. Melt the butter in a large microwave safe bowl in 30 second increments until melted. Stir in 1 cup sugar, 2 teaspoons vanilla extract, cocoa powder, salt, food coloring, and vinegar. Mix each of those ingredients into the batter in that order. Whisk in the eggs, then fold in the flour until completely incorporated. Do not over mix. Pour the brownie batter into prepared baking pan, leaving about 3-4 tablespoons for the top. For the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla in a medium bowl until completely smooth – about 1 minute. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Bake the brownies for 28-30 minutes or until a toothpick inserted in the middle comes out clean. Allow the brownies to cool completely before cutting them into squares. Cover the brownies and store at room temperature for 3 days or in the refrigerator for up to 6 days. The brownies will freeze well, up to 2 months – Thaw overnight in the refrigerator. Enjoy! Recipe and image via Sally's Baking Addiction #bakery#delish #bakinglove #bakingfun#bakefromscratch#bakestagram#bakersofinstagram#brownie#redvelvet#redvelvetbrownie#sugar#lockdown

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