Red Velvet Brownies

https://www.notquitenigella.com/2012/12/23/red-velvet-brownies/

Red Velvet Brownies

An Original Recipe by Not Quite Nigella

  • 90g/3.18 ozs butter

  • 180g/6.36 ozs white chocolate

  • 45g/1.59 ozs dark chocolate

  • 2 eggs

  • 40g/ 1/4 cup plain all purpose flour (or you can use chestnut flour to make it gluten free)

  • 1-2 tablespoons red colouring essence

  • 1 teaspoon vanilla

  • 1/2 cup chopped, toasted macadamia nuts (be sure to toast these first)

  • 1/4 cup white chocolate chips

For cream cheese icing

  • 125g/4ozs cream cheese, softened

  • 1/2 cup icing or powdered sugar

  • 1 teaspoon lemon juice and 1 teaspoon of the lemon zest

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The colour if you choose not to add the red food colouring

Step 1 - Preheat oven to 175C/347F. Line a loaf tin with parchment. In a saucepan, melt the chocolate and first lot of white and dark chocolate. Remove from heat and allow to cool for about 5 minutes. Beat in eggs one at a time incorporating well and then flour, red colouring essence and vanilla.

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Step 2 - Then gently stir in the toasted macadamia nuts and white chocolate chips and pour into the prepared tin. Bake for 25 minutes and then allow to rest in the tin as it is very gooey and needs time to set.

Step 3 - Meanwhile, make the cream cheese icing. In a bowl, beat the cream cheese and butter and add sifted icing sugar gradually. Add lemon juice and mix well. Spread the frosting on top of brownies once cooled.

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Did you make this?

© Lorraine Elliott