Decadent delight: The perfect fusion of brownies and red velvet

Chocolate Red Velvet Cake is a classic that combines the best of brownies and Red Velvet cake. Red Velvet Brownies are perfect for those who can’t decide between the classic, chocolatey brownie and the more sophisticated Red Velvet cake.

This version of the cake, known as Red Velvet Brownies, is the ideal mix of moist and dense brownies with the delicate structure of a Red Velvet cake. The main difference is that, instead of classic whipped cream, a thick layer of cream cheese frosting is spread on top. This cream cheese frosting adds a unique flavour to the cake and beautifully contrasts with the deep, intense red of the cake.

Ready to try baking Red Velvet Brownies? This recipe from the Bonni Bakery blog beautifully combines brownies and the unique flavour of Red Velvet cake. The key element in this recipe is not just the chocolate base, but also the distinctive cream cheese frosting that adds unparalleled lightness and velvety texture to the cake.

Ingredients for Red Velvet Brownies:

Cake:

• 85 g butter (1/3 stick)
• 200 g sugar
• 60 g light brown sugar
• 3 eggs
• 1 additional yolk
• 1 teaspoon vanilla extract
• 70 ml vegetable oil (such as canola)
• 30 g cocoa powder
• 85 g all-purpose flour
• 1 tablespoon vinegar (such as white wine vinegar)
• 1 tablespoon potato starch
• ¼ teaspoon salt
• ½ teaspoon red gel food colouring (better than liquid)
• Optional: 125 ml white chocolate (can be added for extra flavour)

Cream Cheese Frosting:

• 115 g cream cheese (should be adequately thick and unsalted)
• 85 g butter (1/3 stick)
• 480 g powdered sugar
• 1 teaspoon vanilla extract

Preparation:

Preparing the Cake:

1. Preheat the oven to 170°C (340°F). Line a 23x23 cm (9x9 inch) baking pan with parchment paper.
2. Melt the butter in the microwave in 30-second intervals until fully melted.
3. Combine the butter with the white sugar and brown sugar in a large bowl. Use a whisk to mix thoroughly.
4. Add the eggs and yolk, then the vanilla extract. Mix gently, avoiding too much aeration to prevent the cake from becoming too fluffy.
5. Add the oil and cocoa powder, mixing thoroughly.
6. Prepare the red colour: In a small bowl, mix a few tablespoons of cake batter with the red food colouring. Then add this mixture back into the rest of the batter.
7. Add dry ingredients: To the cake mixture, add sifted flour, potato starch, salt, and vinegar. Mix until smooth.
8. Optionally: Add white chocolate if desired.
9. Pour the batter into the pan and smooth the top with a spatula.
10. Bake for 20-25 minutes. The top should be dry, but the inside moist. Test with a skewer: it should come out with moist crumbs.
11. Let the cake cool for about an hour, then transfer it to a rack to cool completely.

Preparing the Cream Cheese Frosting:

1. Beat the butter and cream cheese in a mixer until smooth and lump-free.
2. Add the powdered sugar gradually, starting with small amounts, until fully incorporated. Beat on high speed for several minutes until fluffy.
3. Add the vanilla extract and mix.

Finishing Touch:

1. Spread the cream cheese frosting in an even layer over the cooled brownies.
2. Cut into pieces and serve.

Tips:

• You can add more red colouring for a more intense cake colour, but be careful not to overdo it. Experiment with freeze-dried beetroot for natural colouring.
• Cream cheese frosting spreads best when the cake is completely cooled.
• Decorate the brownies with additional crumbled cake crumbs or chocolate shavings for a more decorative appearance.

Enjoy your delicious, chocolate Red Velvet-style brownie with cream cheese frosting. It’s the perfect choice for special occasions or simply with your morning coffee.