Red Velvet Blondies

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Red Velvet Blondies

Yes, there are a million red velvet brownie/blondie recipes floating around there on the internet but unlike most red velvet blondie/brownie recipes, these blondies let that red velvet flavor shine through. No cloying sweet white chocolate, no dark/milk chocolate chunks to interfere with that lovely subtle red velvet flavor and no cream cheese stuffing or frosting, because quite honestly these blondies don’t need it. Just pure red velvet. These blondies are super easy to whip up and are insanely chewy and delicious. Make yourself a tray and don’t worry about sharing them because you will eat them all on your own.

These red velvet blondies can be in your hand in less than 30 minutes!

Red Velvet Blondies

Serving: 16 squares or 32 wedges

Ingredients:

  • 1 stick unsalted butter, melted (113 grams)

  • 3/4 cup white sugar (150 grams)

  • 1/4 cup light brown sugar (50 grams)

  • 1 large egg

  • 1 egg yolk

  • 2 teaspoon vanilla extract

  • 1 teaspoon white vinegar

  • 1-2 drop of red gel food coloring, optional

  • ½ cup of bread flour (60g)

  • 1/4 cup + 1 tablespoon all purpose flour (38 grams)

  • 3 tablespoons Dutch cocoa powder (23 grams)

  • 1/2 teaspoon salt

Method:

  1. Preheat your oven to 350 degrees.

  2. Melt your stick of butter until fully liquid, let it cool.

    • 1 stick unsalted butter, melted (113 grams)

  3. Once butter is cooled slightly, add the white sugar and light brown sugar. Whisk until fully combined.

    • 3/4 cup white sugar (150 grams)

    • 1/4 cup light brown sugar (50 grams)

  4. Add in the egg, egg yolk, vanilla extract, white vinegar and food coloring. Whisk until fully combined and smooth.

    • 1 large egg

    • 1 egg yolk

    • 2 teaspoon vanilla extract

    • 1 teaspoon white vinegar

    • 1-2 drop of red gel food coloring, optional

  5. Add in bread flour, all purpose flour, Dutch cocoa powder and salt and fold in until combined and no dry pockets remain. 

    • ½ cup of bread flour (60g)

    • 1/4 cup + 1 tablespoon all purpose flour (38 grams)

    • 3 tablespoons Dutch cocoa powder (23 grams)

    • 1/2 teaspoon salt

  6. Spray an 8x8 pan with baking spray and then line it vertically and horizontally with parchment paper so you have an easy hang to pull on once its baked.

  7. Bake the blondies for about 20-25 minutes or just until the top looks dry and the edges are lightly golden brown. Use a toothpick to see if it is cooked through. Don’t over bake, take it out as soon as you no longer see wet batter.

  8. Pull out the the blondies from the pan and let them cool on a wire rack for about an hour.

  9. For the chewiest blondies, cut the edges as they tend to be crunchy and hard. Slice the blondies into squares or wedges and enjoy!