Preheat your oven to 180ºC/Fan 170ºC/356ºF and grease and line your tin. Melt the butter in a mixing bowl in the microwave in 10 second intervals. Beat in the sugar and cocoa powder with a spatula until it’s no longer grainy on the bottom of the bowl. Add the eggs, vanilla and food colouring and beat until smooth and evenly coloured. Gently fold in the flour and salt, just until you can’t see any more streaks of flour. Lastly, carefully stir through the white wine vinegar until evenly blended. Smooth the batter out into your prepared tin and bake for 23-25 mins until crisp on top. Allow to cool completely in the tin before removing and slicing.

Decorating your red velvet brownies (optional): Melt white chocolate in the microwave in 10 second intervals. Once two thirds melted, stir until completely melted. Pour into a piping bag, snip the end and drizzle zig zags over each brownie. Allow to set on a cooling rack.

PREP TIME & NUTRITION:
Prep Time: 15 minutes, Cook Time: 25 minutes, Total Time: 40 minutes, Servings: 16, Calories: 250, Net Carbs: 30g, Fats: 12g, Protein: 3g