Collection

Red Velvet Espresso Brownies

Print Recipe
Red Velvet Espresso Brownies
These are dense, moist, fudge like and delicious!
Red Velvet Espresso Brownies
Course Snacks
Servings
Brownies
Ingredients
  • 1/2 cup Butter salted or unsalted, if you use salted, omit the salt called for in recipe
  • 120 g Chocolate use semi-sweet, if unsweetened add 1/4 cup sugar to the 1 cup to make 1+1/4 cups for sugar in brownie mix
  • 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.
Cream cheese layer:
Course Snacks
Servings
Brownies
Ingredients
  • 1/2 cup Butter salted or unsalted, if you use salted, omit the salt called for in recipe
  • 120 g Chocolate use semi-sweet, if unsweetened add 1/4 cup sugar to the 1 cup to make 1+1/4 cups for sugar in brownie mix
  • 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.
Cream cheese layer:
Red Velvet Espresso Brownies
Instructions
  1. Melt butter and chocolate together and stir until smooth and place in large bowl, let cool slightly.
  2. Add white sugar and vanilla and stir.
  3. Add eggs and blend.
  4. Add red food colour and espresso powder and stir it in.
  5. Add flour and salt (if using) and mix until smooth.
  6. Reserve one cup of the batter and set it aside.
  7. Line an 20 x 26 cm baking dish with aluminium foil and grease that.
  8. Pour in the batter and spread out evenly.
  9. Spoon the cream cheese over the batter in the pan, making as uniform a layer as you can.
  10. Drizzle reserved red batter over top.
  11. Run a spoon or spatula through the layers to swirl them together slightly.
  12. 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.
  13. The top of the brownie will look dry and will have some cracking in it.
  14. Check brownies every 5 minutes or so at the 25 to 30 minute mark.
  15. Cool completely on wire rack, remove from pan using the alfoil and cut into squares. Make small squares as these are very rich.
Cream cheese layer:
  1. Cream the sugar, cream cheese and vanilla together.
  2. Blend in the egg and then add the flour beating until smooth, light and fluffy.
Recipe Notes

It takes closer to 40 minutes if a glass pan is used, metal pans are faster.
Can use instant regular coffee.
If omitting red food colour, reduce flour to 1/2 cup.

*