Red Velvet Brownie Stack

5 from 1 vote

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!

Prep Time1

Cook Time25

Total Time1 25

Course: Dessert, Snack

Cuisine: American

Servings: Cakes

Calories: 1172kcal

Author: Emma Burton

Ingredients

Red Velvet Bars;

½ Cup Butter, Softened (110g)
1 Cup Brown Sugar (200g)
½ Cup Sugar (100g)
1 Tbsp. Vanilla Extract
2 Large Eggs
2 Cups All Purpose Flour (250g)
1 teaspoon Baking Powder
1 Tbsp. Cocoa (6g)
2 Tbsp. Red Food Colouring

Brownies;

1 and ¼ Cups Dark Chocolate Chips (220g)
¾ Cup Butter (170g)
1 Cup Sugar (200g)
2 Large Eggs
1 teaspoon Vanilla Extract
⅓ Cup Cocoa (31g)
¾ Cup All Purpose Flour (95g)

Chocolate Ganache;

¾ Cup Cream
2 Cups Dark Chocolate Chips (350g)

Metric - US Conventional

Instructions

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.

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