Christmas styled shoot at Sugar Moo

Recipe: Red Velvet Holiday Brownies

10 Dec 2015

A Christmas present for the palate!


115g bittersweet chocolate baking bar, chopped
¾ cup butter
2 cups sugar
4 large eggs
1 ½ cups all-purpose flour
30ml red liquid food colouring
1 ½ tsp baking powder
1 tsp vanilla extract
⅛ tsp salt


  1. Preheat oven to 175C. Line bottom and sides of a 23cm square pan with aluminium foil, allowing 5 to 6cm to extend over sides. Lightly grease the foil.
  2. Microwave the chocolate and butter in a large microwave-safe bowl on high for 1 ½ to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, one at a time, until just blended after each addition. Gently stir in flour and the next four ingredients. Pour mixture into prepared pan.
  3. Bake at 175C for 44 to 48 minutes or until a wooden pick inserted in centre comes out with a few moist crumbs. Cool completely on a wire rack for about 2 hours.
  4. Lift brownies from pan, using foil sides as handles. Gently remove foil. Spread small-batch cream cheese frosting on top of brownies, and cut into 16 squares. Garnish, if desired.