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.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/red-velvet-blondies-blondery/