Mini gingerbread house mug toppers
Perch these delightful little gingerbread houses on the edge of your mug for a festive treat. Try them with hot chocolate or mulled wine for adults
Red velvet brownies
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Makes 16
Skip to ingredients
- 170g salted buttermelted, plus extra for the tin
- 225g caster sugar
- 2 tsp vanilla extract
- 1 tsp red food colouring gel
- 3 eggs
- 40g cocoa powder
- 110g plain flour
- 1 tsp white wine vinegar
For the cheesecake swirl
- 250g soft cheese
- 1 egg yolk(freeze the white to use in another recipe)
- 3 tbsp caster sugar
Nutrition: Per serving
- kcal243
- fat14g
- saturates9g
- carbs24g
- sugars18g
- fibre1g
- protein4g
- salt0.3g
Method
step 1
Butter a 20cm square brownie tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Whisk the melted butter and sugar with the vanilla extract in a bowl. Once combined, whisk in the food colouring and eggs until the mixture is a vibrant red.
step 2
Sift in the cocoa powder and flour, and add the vinegar. Fold together using a spatula. For the cheesecake swirl, mix the soft cheese, egg yolk and sugar together, and set aside.
step 3
Pour most of the brownie batter into the tin and dollop in the cheesecake mixture. Pour the rest of the brownie batter on top and use a skewer to lightly swirl the two together. Bake for 30 mins until shiny on top. Remove from the oven and cool in the tin for 30 mins, then remove to a wire rack and cool completely. Slice into 16. Will keep in an airtight tin for five days, or frozen for up to a month.
