Red velvet brownies

Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm x 30cm rectangular cake tin and line with baking paper.

Put the butter and 200g of the chopped white chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Heat for 5 mins, stirring frequently, until fully melted. Add the caster sugar and stir through. Remove from the heat and set aside to cool for 10 mins.

Meanwhile, put the eggs in a clean bowl and whisk for 3 mins until lightened in colour. Sprinkle over the brown sugar and whisk again until fully combined.

Add the egg mixture to the cooled white chocolate mixture and stir gently to combine. Stir through the white wine vinegar and vanilla extract.

Sprinkle over the plain flour and the cocoa powder, then fold through until combined. Add the red food gel and stir gently until fully incorporated. Pour into the lined tin and level out the surface.

Melt the remaining 200g white chocolate in a bowl over simmering water as before, then pour over the top of the brownie mix in a swirling motion. Use a skewer or the tip of a thin knife to marble through.

Bake for 35 mins or until almost fully set.

Remove from the oven and leave to cool in the tin for 10 mins. Transfer to a wire rack and cut into a grid of 6 x 4 to give 24 brownies. Leave to cool completely before serving.