Рет қаралды 135
#Valentinesdaydessertcollab2020 if you click on the link it will take you directly to the page with all the videos on it
The 12 channels that are participating are listed below
The Baking Diva : • How To Make BRIGADEIRO...
Ellens Homemade Delights : • Ep. 341: Strawberry Br...
Catherines Plates ; • EASY CAKE POP RECIPE |...
The Kitchen Queers : • Chocolate Egg Rolls - ...
Take Control Beauty: • Valentines Day Desert ...
Pam Over 50 Beauty and Lifestyle : • Video
The Five Foot Test Kitchen : • Valentine's Day Desser...
Sara's Bites : • Delicious Red Velvet C...
The Sweet Spot : • How to Make Red Velvet...
The Recipe Therapist : • Best Brownie Pie Ever!...
Baking With Elliott : • Strawberry Cupcakes
Jeanette Pickering
I do not own the rights to this recipe you can find it here at :kitchenmason.com/red-velvet-c...
(Recipe adapted from Averie Cooks.)
110g Unsalted Butter, Cubed
1 Large Egg, Room Temp
170g Light Brown Sugar
1 tbsp Vanilla Extract (Good Quality)
40g Cocoa Powder
Red Food Colouring Gel *
105g Plain Flour
Pinch of Salt
100g Milk Chocolate (Chips or Block)
Preheat your oven to 180°C/Fan 170°C and lightly grease and line the base & 2 sides of the baking tin.
In a large, microwavable bowl, melt the butter in 20 second intervals stirring between each time.
Add in the egg, brown sugar & vanilla extract and beat until blended together.
Add the cocoa powder and beat again until it’s all mixed in.
Now for the food colouring. Depending on which colouring you are using, the amount you will need will vary. Add gradually so you don’t overdo it and use your judgement. Remember, once baked, the mixture will become a little lighter in colour.
Lastly, add in the flour & a pinch of salt. Give it a good mix until it’s nice & smooth and no lumps remain.
Tip the batter into the prepared tin & smooth out roughly with the back of a spoon.
In a microwavable jug or small bowl, melt the chocolate in the microwave in 20 second intervals. Stir well between each blast & make sure you don’t overheat it. As Mary Berry would say, chocolate melts in a child’s pocket!
Pour the chocolate over the brownie batter in lines. Don’t worry if it’s not neat. (Or if the baking paper falls on the chocolate!)
Take a skewer, cocktail stick or knife and drag lines in the opposite direction to create a feathered effect.
Place into the oven to bake for 15 - 20 minutes
, allow the brownie to cool completely in the tin before removing and slicing into 9 pieces.
Store in an airtight container at room temperature for up to 1 week