Red Velvet Brownies with Mascarpone

Recipe by
Simon Johnson




  • Brownie

  • 2 Kangaroo Island Eggs
  • 200 g Valrhona Guanaja Chocolate 70%
  • 200 g Lescure Butter
  • 200 g La Perruche Brown Sugar
  • 30 g VALRHONA cocoa powder
  • 2 tbsp Nielsen Massey vanilla bean paste
  • pinch Tasman Sea Salt
  • 80 g Plain Flour
  • 80 g Self Raising Flour
  • 1 tsp Simon Johnson White Vinegar
  • Red Food Gel Colour
  • Mascarpone Swirl

  • 2 Kangaroo Island Egg Yolks
  • 250 g Mauri Formaggi Mascarpone
  • 1 tsp Nielsen Massey vanilla bean paste
  • 30 g caster sugar


  1. Preheat the oven to 170C and line a tray with baking parchment
  2. Melt the chocolate & butter over a low, stirring until combined, (or alternatively, melt in microwave in 20 second bursts.) Set aside
  3. Stir brown sugar & vanilla into cool mixture
  4. Whisk both flours, salt & cocoa, into chocolate mixture, folding gently. Stir in the vinegar and a drop of colouring, set aside
  5. Whisk together the yolks & sugar until pale and fluffy. Add the mascarpone and vanilla to the egg yolk mixture
  6. Pour cake batter into tray, spreading evenly over the base. Dollop large amounts of the egg yolk mixture over the surface. Use the tip of a knife to swirl the two mixtures together
  7. Bake for about 5 mins and rotate the tray. Continue to bake for another 15 minutes for a fudge like texture & consistency. Remove pan whilst mixture is still wobbly
  8. Set aside to cool, slice and serve with extra mascarpone on the side

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