Red Velvet Blondies

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Would you call them red velvet blondies or red velvet brownies? I’m calling them blondies because (1) they’re not brownies, these are brownies and (2) I used my blondie base.

It’s settled: they’re red velvet blondies.

Red Velvet Blondies

Last week Jordan was home sick for a few days. This made me appreciate several things:

1. Zicam. (Mine wasn’t as bad as hers. Seriously, buy a vat of the stuff.)

2. Headphones. (Because after 8 hours of Disney Channel all I want to do is say GO TURN ON NETFLIX WHERE I DON’T HAVE TO HEAR IT.)

3. Dance Moms. (See #2. And yes, #horribleparenting)

4. Mom’s who homeschool. (We did school work one day, so she wouldn’t get behind. OMG, am I supposed to know what an ecosystem is? Why, exactly?)

5. A work-at-home dad. (So I could still exercise. It’s the only thing that kept me sane.)

6. Red Velvet Blondies. (Isn’t the saying feed a cold? Or…something?)

Red Velvet Blondies - turn the best blondie recipe into red velvet!

Red Velvet is new box of chocolates for Valentine’s Day. I’m not sure why; as far as I know red velvet has always traditionally been a southern holiday treat. But I like it for this time of year. January is bleak, dreary, and full of skinny this and low-fat that.

February? Is about dip and hearts. And all things red velvet.

Like blondies.

Red Velvet Blondies

I just love how rich and fudgy these look. That’s what I love about my blondie recipe: how it’s moist in the center and crisp around the edges…just like a blond brownie should be. I think that has something to do with 2 cups of brown sugar… 🙂

Who knew it would be so easy to turn them into red velvet?

So what makes something red velvet? Well, it kind of depends on what you’re making. The hallmark of anything “velvet” is the addition of some cocoa, but not enough to make it chocolate. The entire pan of these blondies only have 1 tablespoon.

Often you’ll see vinegar or buttermilk added to red velvet recipes, but I didn’t add any to this one. I didn’t want to undermine the way the recipe normally bakes: fudgy and perfect.

And, well, obviously you need red food coloring to make red velvet. I used 2 tablespoons of dye for these. Don’t bother buying the little 4-pack of squeeze bottles; there isn’t enough red in that bottle. Buy the actual bottles of red food coloring instead. Then measure out 2 tablespoons. Carefully. Otherwise your kitchen will look like a crime scene. Ahem.

These red velvet blondies are the perfect anytime cookie bar. Don’t just eat these on Valentine’s Day…I’d eat them any day!

Red Velvet Blondies

Now, if only they taught “history of red velvet” in 4th grade. Then I wouldn’t have had to frantically search up what a predicate was. What’s the point???

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Red Velvet Blondies

It's the marriage of red velvet cake and blondies! These are like cookies but thick and rich, almost fudgy. And they' are purely red velvet!
Servings 24 bars
Author Dorothy Kern

Ingredients

  • 2 cups packed brown sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 2 tablespoons red food coloring
  • 1/2 cup white chocolate candy melts or white chocolate chips, optional

Instructions

  1. Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray.
  2. Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add cocoa, baking powder, salt, and flour and mix. Carefully mix in red food coloring.
  3. Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
  4. Bake or about 23-25 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
  5. Optional garnish: melt white chocolate almond bark or white chocolate chips according to package directions. Drizzle over bars. Note: I’ve had trouble melting white chocolate chips lately, so I highly recommend using almond bark, Candiquik, or candy melts for this step.

Click here for my complete list of Valentine’s Day Recipes!

Red Velvet Brownie Bites

Red Velvet Brownie Cups (9 of 11)

Red Velvet Cookie Cake

Red Velvet Cookie Cake (4 of 8)

Red Velvet Molten Lava Cupcakes

red velvet molten lava cake 2 words

Caramel Crunch Blondies

Caramel Crunch Blondies (3 of 4)w

Sweets from friends:
Red Velvet Oreo Truffle Brownie Bars by Pizzazzerie
Red Velvet Peanut Butter Blossoms by i am baker
Red Velvet Oreos by Something Swanky
Red Velvet Chocolate Swirled Brownies by Averie Cooks

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45 comments

  1. I hope Jordan is feeling better! These look divine; so dense and rich. Perfect for Valentine’s Day with that gorgeous colour but when ever I use food colouring, especially red, the kitchen  is always splattered with colour! 

  2. Zicam is a miracle. And I am in awe of moms who stay home with their kids every day. They are warriors!
    These look incredible, Dorothy. They have that perfect chewiness that I love in bar. So Valentine-worthy!

  3. These are absolutely beautiful! I might have to take a sick day just so I can make these and eat them! 🙂

  4. Red velvet ROUGIES ofc! 🙂

  5. I’m in love!  That rich red velvet color gets me everytime 🙂

  6. Brownies/blondies either way they look amazing. I need a plate full right now.  Didn’t you say they were breakfast food? 😉   pinned 

  7. Oh wow, these looks amazing, Dorothy! Definitely satisfies my red velvet cravings. 

  8. These look amazing! The texture on these, absolutely insane. They are the perfect balance between chewy and crisp. I can’t wait to give these a try for Valentines Day. They would be adorable with little heart sprinkles.

  9. These are gorgeous!! And so RED!! I love how intense the color is and I love blondies… and would go to tow on these babies!  Just perfect!

  10. I am all about the red velvet sweets right now. These look perfectly moist and fudgy!

  11. oooh these look delicious, I’ll definately be trying these out! I have a similar recipe for salted pretzel caramel bars and they came out wonderfully too. Here’s the link if anyone’s interested:

    http://shehlagrr.blogspot.com/2015/01/magic-bars-recipe-original-pretzel-bars.html 

  12. YUM! I am soo excited to try these. I usually avoid red velvet because most recipes are made with vinegar and I SWEAR you can taste it. But these look crazy good!

  13. God, they look good. Probably partly due to its beautiful vivid red color. So elegant and gorgeous!

  14. These are beautiful!!! The red color is so lovely. Would be a perfect Valentine’s Day treat…or in my case…an any day treat!

  15. Super pretty and I’m sure they’re totally delicious!

  16. These look totally divine….definitely going to try 🙂

  17. Oh yes, yes, yes! Pass the whole pan, please!

  18. Red velvet is a major weakness for me..these would not last 5 minutes in my house 🙂 Hope J is feeling better!

  19. I love red velvet and especially love how popular it is this time of year. These blondies look dee–vine!

  20. You always have the most unique and creative recipes Dorothy! Loving your spin on a classic blondie.. wish I had one of these red velvet ones to devour now!

  21. I love how pretty and red these blondies are…and how fudge-y they look.  Definitely the perfect treat for this time of year.  Bring on the hearts and red velvet goodness of February 🙂  I’m ready!!!

  22. Wow, the texture on these looks amazing. I’d love to try them. Great shots! Also, sick kids are the worst, but when I’m sick, I still miss my mom.

  23. These are so cute! I think that they would be great for a party. 

  24. Only in America – a grown woman doesn’t know what ecosystem is and wonders why she should know it hahaand admits to it publically!!!

    • Obviously, that statement was sarcasm. Knowing what something is and being able to teach it to a kid who has no idea what it is are two different things. Kind of like how someone without a math background wouldn’t know what a logarithm is without looking it up.

  25. Would I be able to make these with out the coco? My husband can’t have any caffeine but he loves red velvet cake or really anything sweet lol

  26. Could I split this recipe in half for 12 blondies? What would the baking time/pan size be?

  27. I made the Red Velvet Blondies for Canada Day. Though visually they were very pretty, the taste was uninsipiring – just sweet with no particular depth or flavor.

  28. Just made these for an award ceremony for my graduating college students. Our colors are red, black, and white, so I also added crushed oreos to the white chocolate chips. Perfect colors! I cut them into bite sized squares, and drizzled melted white and black melted chocolate over the top. Perfect! I will upload a picture of the completed plate. 🙂

  29. What kind of flour?

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