I am sooo in the mood for a slice of red velvet cake.
Too bad I’m still exhausted (read: lazy) from doing nothing yesterday so baking a cake is out of the question. Besides, every time I bake one, I end up eating a tablespoon and keep a slice for Mifa and give the rest away to his colleagues. I mean, I am all about sharing but lately it feels like such a waste of time and energy if a tablespoon is all I’m gonna need to satisfy my sweet tooth. I thought about just buying a slice but trust me, if you ever had the chance to indulge in a freshly baked cake, you’re not gonna want store bought anymore. It just won’t do. Nah-uh.
So I started searching on the internet for any red velvet varieties – cookies, whoopie pies, cheesecake and *drum roll please* brownies!!! Yep, yep…a red velvet brownies sounds easy enough to bake. In fact, I will always prefer a ‘bar dessert’ over a slice of cake. Not only that, from my experience, baking a brownie requires the least amount of dishes (read: less clean up!)- so yeahh, I guess red velvet brownies it is!
Thanks to Google, this recipe by Sunny Anderson was the first link to appear on my search result. I used salted butter and reduced the sugar. I also left out the walnuts. Still, it turns out amazing! If you go ahead and read on the original recipe, you’ll notice I’ve done things slightly different – just to keep things simpler for myself. By all means, you can choose to follow her methods if you wish. Just a word of advice, when working with cream cheese, you should ALWAYS, ALWAYS, ALWAYS make sure that it is softened before use. I mean, really soft! Then, despite what the recipe says, ALWAYS, ALWAYS, ALWAYS beat your cream cheese first into a smooth consistency before adding other ingredients in. If you don’t, you’ll end up with a lumpy cream cheese mixture – I learn this the hard way when I was making my Russian Spartak Cake.
Amazing Red Velvet BrowniesPrint Recipe
- Brownie layer
- 115g salted butter, melted
- 150g sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1 tbs red food colouring, or as much as needed
- 1 tsp white vinegar
- 2 eggs
- 25g cocoa powder
- 98g all purpose flour
- Cream cheese layer
- 250g cream cheese, softened
- 50g sugar
- 1 egg
- 1/8 tsp vanilla extract
Preheat the oven at 180ºC. Line an 8" square baking pan with a baking paper. Let about an inch or so of baking paper over hangs to make it easier to take the brownie out later.
Combine and sift cocoa powder and all purpose flour into a bowl, set aside.
In another bowl, whisk melted butter and sugar until well combined.
Add eggs, vanilla extract, salt, red food colouring and vinegar. Continue whisking until well combined. Scrape the bowl with a spatula when necessary to ensure all ingredients are mixed together.
Fold the cocoa powder and flour into the mixture. Continue folding until just combined and there's no traces of dry ingredients.
Reserve one to two tablespoon of the batter. Set it aside.
Pour and spread the remaining batter into the baking pan.
Cream cheese layer
Beat the cream cheese until smooth. Add sugar. Continue mixing until combined.
Add egg and vanilla extract. Mix until well incorporated.
Pour and spread the cream cheese mixture on top of the brownie batter.
Add some dollops of the reserved brownie batter on top of the cream cheese layer.
With a skewer or the tip of a knife, start swirling the dollops into the cream cheese layer to create red swirls.
Bake for 30 minutes. Let cool completely in the pan before taking it out.
Cut into desired serving size.
You can make this a day ahead and keep it at room temperature. I baked mine and let it cool completely in the pan. I then cover the pan with some cling wrap and let it sit on the kitchen counter overnight. Cut it into serving pieces the next day, still very moist! Love this recipe!!!!