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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix the unsalted butter with the sugar, vanilla sugar, and vanilla beans.
Add the eggs and whisk well.
Fold in the plain flour, cocoa powder, and salt.
Add the red food colouring and white vinegar and mix into a smooth red velvet batter.
Save 1/2 cup of the batter, then layer the rest of the batter in the pan.
Whisk the cream cheese, egg, sugar, and vanilla sugar well for the cream cheese mixture.
Add the cream cheese mixture on top of the brownie batter.
Drop the reserved batter on top and use a wooden skewer to create the feathering effect.
Bake for 30 minutes at 170 degrees Celsius.
Refrigerate for 2 hours and serve chilled.
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Refrigerate for 2 hours and serve chilled for the best texture.
Can I use a different type of sugar?
Yes, you can substitute vanilla sugar with regular sugar and a bit of vanilla extract.
How do I know when the brownies are done?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs.
Can I skip the red food colouring?
Yes, but the brownies will not have the traditional red velvet appearance.
What is the purpose of the white vinegar?
The white vinegar helps to enhance the red color and react with the cocoa powder for a tender texture.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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