Red velvet brownie bliss: A dessert lover's dream cake

Chocolate Red Velvet Cake is a true classic that merges the best of two distinct worlds: brownies and Red Velvet cake. Red Velvet Brownies are an excellent alternative for those who can't decide between a traditional, chocolatey brownie and the more sophisticated Red Velvet cake.

This version of the cake, known as Red Velvet Brownies, perfectly blends the moist and dense qualities of brownies with the delicate structure of a Red Velvet cake. The main difference lies in the topping, where a thick layer of cream cheese frosting is applied instead of classic whipped cream. This cream cheese frosting not only imparts a unique flavour but also creates a striking contrast with the deep, intense red of the cake.

Fancy trying your hand at baking Red Velvet Brownies? This recipe, from the Bonni Bakery blog, seamlessly combines brownies with the distinctive flavour of Red Velvet cake. It's crucial to acknowledge that the recipe’s highlight is the chocolate base and the distinctive cream cheese frosting, which provides an unparalleled lightness and velvety texture to the cake.

Ingredients for Red Velvet Brownies:

Cake:

• 85g butter (1/3 stick),
• 200g sugar,
• 57g light brown sugar,
• 3 eggs,
• 1 additional yolk,
• 1 teaspoon vanilla extract,
• 70ml vegetable oil (such as rapeseed),
• 28g cocoa powder,
• 85g plain flour,
• 1 tablespoon vinegar (such as white wine vinegar),
• 1 tablespoon potato flour,
• ¼ teaspoon salt,
• ½ teaspoon red gel food colouring (preferable to liquid),
• Optional: 133g white chocolate (for additional flavour).

Cream Cheese Frosting:

• 115g cream cheese (ideally thick and unsalted),
• 85g butter (1/3 stick),
• 480g icing sugar,
• 1 teaspoon vanilla extract.

Preparation:

Preparing the Cake:

1. Preheat the oven to 170°C. Line a 23cm x 23cm baking tin with baking paper.
2. Melt the butter in the microwave in 30-second intervals until completely melted.
3. Combine the butter with the caster sugar and brown sugar in a large bowl. Use a whisk to mix the ingredients thoroughly.
4. Add the eggs and yolk, then the vanilla extract. Mix, but avoid aerating the mixture—you don’t want the cake to be too fluffy.
5. Add the oil and the cocoa powder, mixing thoroughly to combine the ingredients.
6. Prepare the red colour: In a small bowl, mix a few tablespoons of cake batter with the red food colouring. Then incorporate this mixture back into the rest of the batter.
7. Add dry ingredients: To the cake mixture, add sifted flour, potato flour, salt, and vinegar. Mix everything until the batter becomes smooth.
8. Optionally: Add white chocolate if desired.
9. Pour the batter into the tin and smooth the top with a spatula.
10. Bake the cake 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 icing sugar gradually, starting with small amounts, until fully incorporated. Beat on high speed for several minutes until the mixture becomes 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:

• If a more intense cake colour is desired, additional red colouring can be added, but take care not to overdo it. You can also experiment with freeze-dried beetroot.
• Cream cheese frosting spreads best when the cake is completely cooled.
• You may decorate the brownies with extra crumbled cake crumbs or chocolate shavings for an enhanced appearance.

Enjoy your scrumptious, chocolate Red Velvet-style brownie with cream cheese frosting. It’s a splendid choice for special occasions or simply with a cuppa.