Chewy red velvet blondies with white chocolate chips are a perfect Valentine’s Day treat! They are chewy, fudgy and delicious.
*This post is sponsored by T-Sugars. All thoughts and opinions are my own.*
Chewy, gooey, red velvety perfection. If you are looking for an easy but ultra delicious recipe to celebrate Valentine’s Day, this is for you. Thanks to being spiked with cocoa powder and red food coloring, I’ve turned your traditional blonde hued dessert into a festive holiday treat.
You might argue that this is no longer a blondie based on its shade, but I beg to differ. That important base of butter and brown sugar is intact. In fact, I used T-Sugars’ Belgium Cassonade Sugar in this recipe and thanks to its ultra soft texture and caramelized flavor, the blondie feel and flavor is not only there, but actually prominent in a very good way. Chewy but crackly, Sweet but flavorful. And while there is cocoa powder in the recipe, the hint of chocolate is like a treat to the palate, not an overbearing forethought.
The blondies have been filled with white chocolate chips which add a nice texture and sweetness to the mix. And that powdered sugar dusting? It’s a special touch for appearance made easy with the Icing Sugar Mill I received in my T-Sugars package. Gourmet finely powdered sugar without the massive mess? Yes!
Wondering what’s so special about T-Sugars? The company specializes in gourmet high-quality sugars and while traditional brown sugar can be used in this recipe, I found that the T-Sugars’ Belgian Cassonade Sugar resulted in a stronger caramel flavor and better chewy texture in this blondie. It wasn’t even a contest.
- 350 grams (~1½ cups firmly packed) T-Sugars' Cassonade Sugar (gourmet brown sugar)
- 113 grams (1/2 cup) unsalted butter
- 130g (1 cup) all-purpose flour
- 20g (¼ cup) unsweetened cocoa powder
- 5 grams (1 teaspoon) salt
- 21/2 grams (1/2 teaspoon) baking powder
- 110 grams (2 large) whole eggs
- 5 milliliters (1 teaspoon) vanilla extract
- 10 milliliters (2 teaspoons) red food coloring
- 170 grams (1 cup) white chocolate chips
- T-Sugars' Icing Sugar
- Pre-heat oven to 350 degrees
- Line a 9×9 pan with parchment paper; set aside
- In a medium saucepan, heat Cassonade Sugar and butter over medium heat and stir constantly until melted into a thick golden brown mixture; set aside
- Whisk flour, cocoa powder, salt and baking powder in a medium bowl; set aside
- In a large bowl, whisk eggs vanilla, and red food coloring until combined
- Whisk in brown sugar butter mixture
- Slowly whisk in flour mixture just until combined
- Stir in chips
- Pour batter into prepared pan and bake for 30-34 minutes or until top begins to crack and a knife or toothpick comes out clean
- Allow to cool; sprinkle with Icing Sugar before serving
Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.
You might also like:
Red Velvet Cupcakes with Blueberry Cream Cheese Icing
Red Velvet Cookies with White Chocolate Buttercream
If it were up to me, most things in life would be red velvet-ed! And I’m sure that you, the queen of blondies, made these taste just as rockstar as I’d imagine they’d be.