WHITE CHOCOLATE FUDGE RED VELVET BROWNIES

These White Chocolate Fudge Red Velvet Brownies are an easy and delicious alternative to the classic cake. The red velvet brownie is perfectly dense, chewy and fudgy and the same could be said for the white chocolate fudge topping. Oh, and the sweet and tangy cream cheese drizzle ties everything together perfectly! 

The red velvet brownie is the perfect balance of chocolate AND vanilla flavour. It has all the moistness and fudgy-ness of a brownie along with the classic flavour and red appearance of red velvet cake! What more could you ask for? Other than a chewy white chocolate fudge topping and a silky cream cheese drizzle.

The recipe for the red velvet brownies is pretty much the same as my regular fudgy brownie recipe. The only difference is that I added less chocolate (since this isn’t purely a chocolate brownie), removed the cocoa powder, then added about 1-2 tablespoons of red food colouring for a gorgeous red velvet appearance!

INGREDIENTS :

RED VELVET BROWNIES:

• 4 oz. bittersweet chocolate, chopped
• 3/4 cup unsalted butter, cubed
• 1 and 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk
• 1 and 1/2 teaspoons pure vanilla extract
• 1-2 Tbsp red liquid or gel food colouring
• 3/4 cup all-purpose flour
• 1/8 tsp salt

WHITE CHOCOLATE FUDGE:

• 1 and 1/4 cup (14 oz) sweetened condensed milk
• 4 cups white chocolate chips

CREAM CHEESE DRIZZLE:

• 1/4 cup unsalted butter, softened
• 4 oz. cream cheese, softened
• 1 cup powdered sugar
• 1/2 tsp pure vanilla extract
• 1-2 Tbsp milk

ADDITIONAL:

• Chocolate Hearts (optional)
• Get Ingredients Powered by Chicory

INSTRUCTIONS :

FOR THE RED VELVET BROWNIES:

1. Preheat the oven to 350F (325F for dark pans) (180C). Line a 9x9-inch square baking pan with aluminum foil or parchment paper, leaving about 2-inches hanging over the sides and spray with non-stick spray. Set aside.
2. Place chopped chocolate and cubed butter in a large bowl over a saucepan of simmering water. Stir constantly until the butter and chocolate are both melted and combined, about 3-4 minutes.
3. Remove bowl from heat and immediately add sugar, whisk until sugar is dissolved and mixture is smooth. Use your fingertip to check the temperature of the batter to make sure it's not too hot--it should be warm. If it is too hot, let it cool for a few minutes before proceeding. This is so the eggs don't curdle when added.
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for full instruction please see : www.queensleeappetit.com

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