These are dense, moist, fudge like and delicious!
Red Velvet Espresso Brownies
- 1/2 cup Butter salted or unsalted, if you use salted, omit the salt called for in recipe
- 120 g Chocolate used semi-sweet, if unsweetened add 1/4 cup sugar to the 1 cup to make 1+1/4 cups for the sugar the brownie part asks for.
- 1 cup White Sugar
- 1 teaspoon Vanilla
- 1 tablespoon Red Food Colour 15 ml
- 2 tablespoons Instant Espresso Powder for milder flavour add only 1 tablespoon.
- 2 Eggs
- 3/4 cup Flour
- 1/4 teaspoon Salt omit this if using salted butter.
Melt butter and chocolate together and stir until smooth and place in large bowl, let cool slightly.
Add white sugar and vanilla and stir.
Add red food colour and espresso powder and stir it in.
Add flour and salt (if using) and mix until smooth.
Reserve one cup of the batter and set it aside.
Line an 20 x 26 cm baking dish with aluminium foil and grease that.
Pour in the batter and spread out evenly.
Spoon the cream cheese over the batter in the pan, making as uniform a layer as you can.
Drizzle reserved red batter over top.
Run a spoon or spatula through the layers to swirl them together slightly.
Bake in a moderate oven 180° C - 350° F - gas 4 for about 30 minutes or until a toothpick inserted in the centre comes out with only a few moist crumbs.
The top of the brownie will look dry and will have some cracking in it.
Check brownies every 5 minutes or so at the 25 to 30 minute mark.
Cool completely on wire rack, remove from pan using the al-foil and cut into squares. Make small squares as these are very rich.
Cream cheese layer:
Cream the sugar, cream cheese and vanilla together.
Blend in the egg and then add the flour beating until smooth, light and fluffy.
The demo took closer to 40 minutes because a glass pan was used, metal pans are faster.
Can use instant regular coffee
If you leave out the red food colour, reduce the flour to 1/2 cup.