Red Velvet Brownies

• Preheat a fan forced oven to 170C / 350F (190C / 375F for no fan). Spray the bottom of a 20cm x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Set aside.
• Add the chocolate and butter to a heatproof bowl and gently melt. Microwave: 20 seconds at a time, stirring each time. Double boiler: place on top of a pot of water that’s gently boiling making sure the bottom of the bowl isn’t touching the water. Once melted and combined, allow to cool until warm. Do not use while hot.
• Add the flour, cocoa powder, salt and baking powder to a large mixing bowl. Use a whisk to combine. Add most of the chocolate chips (set some aside for the topping) and use a spatula or spoon to coat. Set aside.
• To the bowl of a stand mixer fitted with the whisk attachment, add the egg, egg yolks, sugar and vanilla extract and whisk to combine, about 3 minutes. It will triple in size and become pale and fluffy. You can also do this using an electric hand mixer.
• Add the slightly cooled chocolate and butter mixture and whisk though until well combined. Add the red liquid food dye and mix through. Then add the dry ingredients and fold through using a spatula until a dough forms.
• Pour the mixture into the baking tin and spread evenly until flat. Bake for 16 minutes in the middle rack of your oven.
• As soon as it comes out of the oven, sprinkle with remining chocolate chips and some sea salt flakes. Allow to cool completely at room temperature before placing in the fridge for at least an hour. Use a large, sharp knife to slice up into 9 bars.