Redvelvet Brownie

[Sussan Estela Olaya]

Hi Sahmini.

Welcome to the Scoolinary community!

At the moment, we don’t have a Red Velvet brownie recipe, but you can adapt the brownie recipe by Chef Joanna Artieda here to make it Red Velvet-style. Below, you can follow these steps:

Changes to make:

1. Red food coloring: Adding red food coloring is what will give your brownie the signature red hue of Red Velvet. You can use gel or paste food coloring. Start with a small amount (around 1 to 2 teaspoons) and adjust until you achieve the desired color.

2. Cocoa powder: Reduce the amount of cocoa powder: Red Velvet typically has less cocoa than traditional brownies. You can reduce the cocoa powder from 10g to 5-7g. This will allow the red color to stand out without being overshadowed by the cocoa.

3. Slightly tangy flavor (without changing the texture too much): Red Velvet has a subtle tang from white vinegar. Add 1 teaspoon of white vinegar to the mixture. This will also help the red color stand out more intensely. Be sure not to overdo it to avoid changing the overall flavor too much.

4. Creamy flavor: Red Velvet is known for a hint of sour cream or buttermilk. You can substitute some of the butter or add 100g of sour cream (for a creamier texture) or buttermilk to give it a more authentic flavor and smoother texture.

5. Texture and structure: If you add sour cream or buttermilk, you may need to adjust the amount of flour slightly. In this case, you could increase the flour by about 10-15g to balance the additional moisture.

Recipe adaptation:

Modified ingredients:

162g of butter

355g of white and muscovado sugar (or just muscovado)

152g of eggs

85g of dark couverture (you can reduce cocoa powder to 5-7g)

162g of all-purpose flour (with a pinch of salt)

6g of baking powder

5-7g of cocoa powder

80g of toasted walnuts or pecans (lightly toasted)

1 teaspoon of white vinegar (optional, for the tangy flavor)

Red food coloring (to taste)

100g of sour cream or buttermilk (optional for a creamier flavor)

Preparation:

Follow the original preparation, but add the red food coloring along with the melted butter and couverture mixture.

If using sour cream or buttermilk, add it along with the eggs and sugar to ensure everything blends well.

Add the white vinegar along with the liquid ingredients.

Proceed with the rest of the recipe as written, but be sure not to overbake, as Red Velvet brownies can be more sensitive to drying out due to the extra moisture.

Additional tips:

If you’d like a more elegant touch, you can add a cream cheese frosting on top of the brownie once it has cooled, which is typical for Red Velvet cakes.

As a recommendation, we suggest doing a small test to see if the result is what you’re looking for.

We hope this information is helpful.

Best regards.