Red Velvet, what is the reason behind this craze, anybody
have an idea? Is it because the cake is red? Is it the buttercream frosting or
the cream cheese frosting? Is it the slight hint of chocolate?
After some research on red velvet cakes I came to learn
the following:
Red Velvet cake has been around for quite some time, it
is said that it most likely originated in South America. The exact
origin of the red velvet cake is not known. According to research it is said
that the reddish-brown colour of the cake was from a reaction of the cocoa
powder with an acidic ingredient such as buttermilk. Red Velvet cake is a cake
with either a dark red, bright red or red-brown colour. The cake is usually
prepared with a chocolate or vanilla flavour topped with a creamy white
frosting, usually either made from cream cheese or buttercream.
Common ingredients are buttermilk, butter, flour, cocoa
and beetroot or red food colouring.
So now, after having some background on red velvet, lets
try these brownies!
For the brownies:
2 table spoons cocoa powder
4 table spoons red food colouring
2 teaspoons pure vanilla extract
125g unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups flour
1/4 teaspoon salt
For the White Chocolate Buttercream Frosting:
125g unsalted butter, at room temperature
2 1/2 cups icing sugar
1 teaspoon pure vanilla extract
100g good quality white chocolate, melted
60 ml double cream
125g cream cheese
To make the brownies:
- Preheat the oven to 180'C.
- Grease a 20 x 20cm baking pan
- Beat together the butter and sugar on a medium speed
until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing well after each, then
stir in 2 teaspoons vanilla.
- With the mixer off, add the cocoa and the food
colouring, then turn the mixer to medium and mix until one uniform colour.
- Slowly add in the flour and salt and mix on a
medium-low speed, just until combined. Do not over mix
- Stir the batter with a rubber spatula once or twice
just to ensure that all of the flour is incorporated from the sides of the
bowl. You'll want one uniform coloured batter.
- Pour the batter into the prepared pan and bake for
30-35 minutes or until a toothpick comes out clean when inserted into the center
of the brownies.
- Allow brownies to completely cool in the pan for about
45-60 minutes.
-In the
mean time make the frosting:
- Cream butter until soft and fluffy, then beat in the
vanilla.
- With the mixer on a low speed, slowly add the icing
sugar 1/2 a cup at a time; allow the sugar to mix in before adding the next 1/2
cup. Once all the sugar has been added, beat on a medium speed for 30 seconds
and scrape down the sides of the bowl.
- Add in the melted white chocolate and cream cheese and
mix on a medium speed until incorporated.
- With the mixer on low, add the double cream 1
tablespoon at a time and beat on a medium speed until the frosting reaches your
desired consistency.
** Please note,
this makes a lot of frosting, you can half the recipe.**
- Remove the brownies from the pan onto a cutting board,
cut into 12 bars, then frost and serve.
Check back next week for another Frikkie Awesome treat!
