February is going to be a very red and white month for me. Between the Olympics (and my need to reassert how Canadian I am) and Valentine’s Day, I’ll be making a lot of these white chocolate-stuffed red velvet brownies cakes!
Around the time of the last winter Olympics, some of my Canadian relatives gave me the most quintessentially Canadian accessories. I can’t quite put my finger on what makes them so Canadian except that they say ‘Canada’ in giant block letters. I don’t often wear my giant red mittens with maple leaves on them but when the olympics come around, you can bet that I’m whipping those out! It’s funny how that happens. I moved away from Canada over 13 years ago but I still root for the Canadian athletes above any others.
I did a poll on my Instagram stories this past weekend to see whether y’all love brownie bites as much as I do. It turns out that brownies are the fan favorite. By far. I wasn’t convinced that one was better than the other so I decided on red velvet brownie cakes – the perfect mix of both brownies and brownie bites!
I’m going to start out by saying that these red velvet brownie cakes are ooey. And gooey. Because they are baked in the muffin tin, the outside gets nice and crisp while the inside stays nice and moist. I know people hate that word but I’m not sure there’s an alternative in this context. Plus you cut into the middle and find a white chocolate surprise. Is there any better kind? No. There is not.
Want to top your brownie cakes with something pretty and delicious? I went with a simple meringue from Zoe Bakes. Don’t have a kitchen torch or a ton of egg whites laying around? First of all, invest in a kitchen torch. While you wait for that to arrive, some delicious but less intensive options are a drizzle of white chocolate or a dollop of vanilla ice cream!
- 1 ½ cup (300g) granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- ½ teaspoon white vinegar
- 1 ½ cup (180g) flour
- ¼ cup (31g) cocoa powder
- ¼ teaspoon salt
- ½ cup white chocolate chips, cold
- Preheat the oven to 350 degrees. Grease an 8×8 glass pan and set aside.
- Cream the butter and sugar together until it becomes thick and glossy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla, the food coloring and the vinegar.
- In a medium bowl, whisk together the flour, cocoa powder and salt. Gently mix the dry ingredients into the wet in two parts until just combined.
- Divide half the batter between four jumbo muffin tins. Divide the chocolate chips among the four muffin tins, placing them in the middle of the batter. Top with the rest of the red velvet batter.
- Bake for 28-30 minutes, or until the sides of the red velvet brownies pull away from the side of the pan.