Red Velvet Brownie Stack: A decadent stack of fudgy brownie and red velvet cake, layered together and covered in a glossy chocolate ganache. An indulgent dessert and perfect for the upcoming Mother’s Day!
This recipe is one that looks and seems complicated but really its not. Lets break it down:
First we need brownie. Fudgy, melt-in-the-mouth brownie. I created this recipe as it turns out the perfect brownie for our needs. Fudge and gooey while holding its shape. Now we need to bake this a larger two trays as we want a thinner brownie. Around about an inch thick so I used two 9×13 trays.
For the red velvet, I used the Red Velvet Truffle Bar recipe. We bake this in a 9×9 tin as we only need one thick layer.
Once both the brownie and the red velvet layers are baked and cooled completely, we then need to get a 5cm round cookie cutter and stamp out 16 of the brownie and 8 of the red velvet. (Now is the perfect time to eat the off cuts. Go on…. You deserve it!)
Once you have your round disks, use the ganache as a glue. Starting with a brownie disk, place a bit of ganache on top and stick the red velvet disk on the ganache. Place ganache on the red velvet and top with another brownies disk.
Congratulations! You have your layers. Now we cover them in a chocolate ganache and I have a hint on how to achieve this without the mess.
Place a 9×13 baking tin on the bench and cover with a wire rack. Put the stacks in the middle in a little cluster together. Then take your ganache and pour over the stacks. Lift the rack off the baking tin and scrap the excess ganache back into the bowl and repeat until you have covered all your stacks. Top with a few of the leftover red velvet crumbs (if there are any left) and you’re finished.
Check out the video below to see how it’s done and remember to subscribe to my YouTube channel.
Red Velvet Brownie Stack
Red Velvet Bars;
- 110 g Butter, Softened (1/2 Cup)
- 1 Cup Brown Sugar
- 1/2 Cup Sugar
- 1 Tbsp. Vanilla Extract
- 2 Large Eggs
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- 1 Tbsp. Cocoa
- 2 Tbsp. Red Food Colouring
- 200 g Dark Chocolate
- 200 g Butter (1 Cup)
- 1 Cup Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1/3 Cup Cocoa
- 3/4 Cup All Purpose Flour
- 3/4 Cup Cream
- 350 g Dark Chocolate
- First make the red velvet bars and brownie.
- Preheat the oven to 180°C (350°F) and line a 9"x9" and 2x 9"x13" baking pans with baking paper and set aside.
- Red velvet: Beat the butter, brown sugar and sugar together.
- Beat in the eggs and vanilla extract.
- Beat in the flour, baking powder, cocoa and red food colouring.
- Pour into the prepared 9x9 baking tin and bake for 20 to 25 minutes. The top and sides will be set and a skewer inserted should come out clean.
- Allow the slice to cool completely.
- Brownies: Melt the butter and chocolate together leave leave to cool slightly.
- Beat the egg, sugar and vanilla together for 2 minutes until light and fluffy.
- Add the chocolate mixture and stir in.
- Stir in the cocoa until nearly combined and then finally add the flour and stir until just combined.
- Pour into the prepared 9x13 tins and place in the oven for 20 minutes.
- Check it at 15 mins as crumbs should still be attached when a skewer is inserted.
- Allow to cool completely.
- To make the ganache, heat up the cream until it nearly comes to the boil.
- Pour over the chocolate and mix together until the mixture is nice and thick and glossy.
- Using a round cookie cutter, stamp out 8 in the red velvet cake and 16 in the brownies.
- Once you have your round disks, use the ganache as a glue. Starting with a brownie disk as the base, put a bit of ganache on top and place a red velvet disk on the ganache.
- Place ganache on the red velvet disk and top with another brownie disk.
- Repeat until you have 8 stacks.
- Place a 9x13 baking tin on the bench and cover with a wire rack. Put the stacks in the middle in a little cluster together. You want them as close as possible without touching.
- Take your ganache and pour over the stacks. It's alright if you don't cover them all at once.
- Lift the rack off the baking tin and scrap the excess ganache back into the bowl and repeat until you have covered all your stacks. Top with a few of the leftover red velvet crumbs (if there are any left) and you're finished.