‘So what is red velvet cake?’ – B
‘Its actually a yellow cake lightly flavored with cocoa’ – Me
‘Oh. That’s why I like it. How does it turn red?’ – B
‘Good ol’ fashioned food coloring’ – Me
‘Really? I thought it was a chemical reaction between ingredients.’ – B
‘Nope – just a bottle o’ red…dye.’ -Me
There you have it, dear readers – the mystery of red velvet cake revealed. And its pretty delicious, no matter the form (REVISION: except pants. No one should ever attempt to wear red velvet pants – PERIOD. Just sayin’).
There were so many options for this challenge that I read about: traditional cake, fudge, cookies, cake-pops – all in the form of that which is velvety and red. However I settled on red velvet brownies, and I’m so glad I did. These were a keeper – moistness for days, gorgeous ruby-red color (and ya’ll know I love me some rubies). Total brownie perfection.
Make these. You won’t be disappointed.
Ruby-Red Velvet Brownies with White-Chocolate, Cream Cheese Glaze (adapted from “Pass The Sushi”)
- 3.5 tablespoons cocoa powder
- 2.5 tablespoons red food coloring
- 1 tablespoon vanilla sugar
- 1/2 cup butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs
- 1/2 tablespoon kosher salt
- 1 1/4 cups flour
- 1/2 cup (8 tbsp) unsalted butter, at room temperature
- 4 oz white chocolate, melted
- 4 oz cream cheese
- 1 1/2 cups powdered sugar
- 2 tbsp milk
- Preheat the oven to 350 degrees F and prepare an 8″x8″ baking pan by lining with foil
- In a small bowl, slowly stir together the cocoa powder, RED, and vanilla sugar into a thick paste.
- Beat together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add in the cocoa mixture, then beat the two mixtures together until combined.
- Slowly add in the flour and salt and mix, just until combined.
- Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean (but red) when inserted into the center of the brownies.
- Allow brownies to completely cool before frosting.
- Cream butter, cream cheese, and white chocolate until soft and fluffy.
- Slowly add in powdered sugar 1/2 cup at a time Once all of the sugar has been added, beat until completely combined.
- Add milk 1 tbsp at a time until the icing/glaze has reached your desired consistency.