Valentines Day, another excuse for presents, wine, wallowing in self-pity and, in the world of baking at least, red velvet. This isn’t just any old red velvet though, these brownies take it to a whole new level. A layer of pillar-box red brownie topped with Oreo frosting and finished with a chocolate ganache. Whether you’re wallowing in self-pity or sharing with people you love these are most definitely worth the effort.
Red velvet brownies:
- 115g butter
- 200g sugar (I used half caster sugar, half brown sugar)
- 2 tsp vanilla essence
- 40g cocoa powder
- 1 tbsp red food colouring
- ¾ tsp white wine vinegar
- 2 eggs
- 95g plain flour
Preheat the oven to 175C
Melt the butter gently over a low heat
Add the sugar and stir to dissolve
Add the ingredients up to the white wine vinegar in the order listed, mixing to combine.
Beat the eggs and mix into the batter.
Finally fold in the flour, don’t overmix.
Pour the batter into a prepared tin and bake for 20 – 24 mins
A couple of moist crumbs should stick to a toothpick inserted into the middle, but you don’t want the brownies wet.
Leave to cool at room temperature for at least 30 minutes before transferring to the fridge.
*1 tube of Dr Oeteker red gel will not be enough, use at least two. I wouldn’t recommend standard supermarket food colouring either. I used a tub of gel I got from the cake shop at my local market.
*The white wine vinegar won’t make your brownies taste weird, apparently it’s what brings out the vivid red colour.
*Take the butter out of the fridge for the frosting and ganache while you prepare the brownies, to allow it to come to room temperature.
I added a little bit extra cocoa powder because I was concerned the food colouring I used had given the batter a funny flavour, it didn’t but I taste tested enough to make absolutely certain. The evidence was all over my tongue and around my mouth. Red food colouring does not make for sneaky scoffing.
- 60 – 80g butter
- 210g icing sugar
- 2 – 3 tbsp (30 – 45 ml) double cream
- 9 crushed oreos
(6 just didn’t seem enough to me)
Beat the butter until creamy
Add the sugar, I did it a bit at a time to avoid a powder explosion all over the adding the two tbsp. of cream to smooth out the icing.
If necessary add the final tbsp. of cream but be aware you want the frosting quite thick, thicker than what you’d use on a cupcake or to frost a cake.
Fold in the crushed oreos.
Spread the frosting over the cold brownie and place back in the fridge while you prepare the ganache.
- 120g dark chocolate
- 120ml double cream
- 30g butter
Chop up the chocolate and place in a bowl
Bring the cream to the boil and then pour over the chocolate, stirring until smooth.
Cut the butter into the mixture a bit at a time, mixing until smooth.
Wallow, scoff, share, you can thank me later for finding you true love.