Red Velvet Blondies by Blondery

Red Velvet Blondies
Photography and Recipe Submitted by Blondery, Brooklyn, NY. Third row from the top: Red Velvet Blondies with gold leaf

Bite into one of Auzerais Bellamy’s gourmet blondies and you’ll wonder how something so simple and comforting could also be so exquisite and refined. This pastry chef’s Brooklyn-based bakery, Blondery, serves up one particularly famous treat: Red Velvet Blondies filled with Cream Cheese Filling and topped with edible gold leaf. Don’t miss an exclusive look into Auzerais’s kitchen, as she bakes her famous garnet-hued bites and shares the exclusive recipe* with the Bake from Scratch community. Follow along with the IGTV video here.

Blondery carries flavors ranging from their original sweet and salty Pecan and Salted Caramel to irresistibly chocolatey Brooklyn Blackout. Order blondies, variety packs, cake jars, and trim directly from the Blondery at www.blondery.com!

Red Velvet Blondies by Blondery
 
Makes about 24 bite-size blondies
Ingredients
  • ¼ cup plus 2 tablespoons (85 grams) unsalted butter, melted
  • ¾ cup (168 grams) firmly packed light brown sugar
  • 2 small eggs (85 grams), room temperature
  • 2 tablespoons plus 2 teaspoons (15 grams) unsweetened cocoa powder**, sifted
  • 2 tablespoons (27 grams) all-natural beet root powder***
  • ¾ teaspoon (3 grams) bourbon vanilla extract
  • 1 cup plus 5 teaspoons (156 grams) all-purpose flour
  • ¾ teaspoon (2.25 grams) kosher salt
  • Cream Cheese Filling (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a quarter sheet pan with cooking spray.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine melted butter and brown sugar beating at low speed until just combined.
  3. In a small bowl, whisk eggs and vanilla extract until incorporated. With mixer on low speed, gradually add egg mixture to butter mixture in 3 additions, stopping to scrape sides of bowl.
  4. Beat until just combined.
  5. In a large bowl, whisk together the flour, cocoa powder, beet powder, baking powder and salt. With mixer on low speed, add flour mixture, beating until just combined. Spread batter in prepared pan.
  6. Bake for 10 minutes. Rotate sheet pan and bake until set, about 5 minutes more.
  7. Remove blondies from the oven and place a sheet of parchment on top of the warm blondies. Place an empty sheet tray on top and press down to get the blondies flat and even.
  8. Allow blondies to cool completely before filling with Cream Cheese Filling.

 

 

Cream Cheese Filling
 
Ingredients
  • 12 ounces (340 grams) cream cheese, room temperature
  • ¼ cup plus 2 tablespoons (85 grams) unsalted butter, room temperature
  • 4 teaspoons (16 grams) vanilla extract
  • ¾ teaspoon (2 grams) kosher salt
  • 9⅓ cups (1125 grams) confectioners’ sugar
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium-low speed until smooth and creamy, about 1 minute.
  2. With mixer on low speed, slowly add confectioners’ sugar to cream cheese mixture, beating until combined after each addition and stopping to scrape sides of bowl. Beat in vanilla and salt until combined.
  3. Increase mixer speed to medium, and beat until light in color and fluffy, about 2 to 3 minutes, stopping to scrape sides of bowl.
  4. Transfer to a piping bag fitted with a round #803 tip. Set aside until ready to use.

 
Assembly
 
Instructions
  1. Cut blondie in half lengthwise
  2. Fit a piping bag with a medium size plain round tip (we use #803)
  3. Fill the piping bag with the cream cheese filling
  4. Begin to pipe straight lines (as seen in video) on one half of the blondie
  5. Place the other half of the blondie directly on top
  6. Let chill for 15-30 minutes
  7. Cut into 1x1 inch pieces
  8. Top with edible gold leaf
  9. Enjoy!
Notes
*This recipe was submitted by the Blondery and has not been tested in the Bake from Scratch test kitchen
**Blondery uses Valrhona Cocoa Powder
***Beet root powder can be purchased online and at many health food grocers
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