Red Velvet Espresso & Cream Brownies
1 Hour
55 Minutes Total
16 Servings
Sumptuously moist and decadently chocolatey, these little charmers are as tasty as they are beautiful and will bring a touch of class to any occasion!
Ingredient List
Brownies
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- 40 ml vegetable oil (3 tbsp)
- 75 ml water (5 tbsp)
- 1 medium free range egg
- 20 g instant espresso coffee powder (4 tsp)
- 30 ml red food colouring (2 tbsp)
Icing
- 225 g cream cheese, softened
- 1 medium free range egg
- 110 g caster sugar
- 15 g plain flour
- 5 ml vanilla essence (1 tsp)
Preparation
- Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
- Mix the cream cheese, egg, icing sugar, flour and vanilla essence gently together and then whisk (by hand or electric mixer) for 2-3 minutes until smooth.Then mix the brownie mix, egg, water, oil, expresso powder and the red food colouring together (until the mixture turns a deep red) until well blended.
- Spread the mixture evenly into the well-greased rectangular tin. Drop tablespoons of the cream mixture on top of the brownie mix. Using a rounded knife, gently swirl through the cream mixture a few times to create a marble effect.
- Bake in the centre of the oven for around 20-25 minutes or until a rounded knife, inserted 5cm (2”) from the edge of the tin comes out almost clean. Allow to cool on your cooling rack before cutting into delicious slices…So decadent!
