Have you ever wondered what it is about re-velvet that makes it a special occasion dessert? The obvious answer is probably it’s colour. It does stand out among the browns. Then there’s the texture which is where it gets it’s name from. A festive treat in any form. This my favourite recipe because unlike the cake version of it, I could master this quite quickly!
Brownies or Blondies?
I go with Blondies because these don’t taste like chocolate at all. Neither does it have the quintessential brownie colour. What it does have though is the perfect texture! A velvet-y base and a creamy indulgent topping. This combination of red-velvet and cheesecake is sure to win over both chocolate and non-chocolate lovers.
For the Red Velvet Blondies / Brownies
Salted Butter: 125 gms
Caster Sugar: 175gms
Cocoa Powder: 30 gms
Flour: 100 gms
Vinegar: 1 tsp
Red food colour: 1-2 rsp depending on the intensity of colour
Vanilla Essence: 4 drops or Vanilla Extract: 1 tsp
For the Cheesecake Topping
Cream Cheese: 200 gms
Castor Sugar: 50 gms
Whisk together the softened butter and sugar till pale and light. Add in the red food colouring and mix it well.
Sift in the flour and cocoa powder. Add the eggs and vanilla in parts and combine. Do not over whisk.
Mix in the vinegar and keep the batter aside.
Make sure that the cream cheese is at room temperature. Whisk together the egg, sugar and cream cheese until soft and well combined.
In a 9×9″ pan, greased/lined with butter paper pour 90% of the red-velvet blondie batter and keep the rest aside. Pour the cream cheese batter over the red-velvet batter. Now drop the rest of the red-velvet batter on top of the cream cheese batter in dollops. Use a toothpick to make swirl patterns on top.
Bake at 180°C for 25-30 mins and until toothpick comes out clean.
Let it cool at room temperature before cutting into pieces.
If you try out this recipe, please write to us in the comments or share your pictures with us!