A delightful twist on classic red velvet brownies, these blondies are topped with a luscious white chocolate glaze.
Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking pan by greasing it lightly or lining it with parchment paper.
Lining the pan with parchment paper makes it easier to remove the blondies after baking.
In a small bowl, combine the cocoa powder, red food coloring, and 1 teaspoon of vanilla extract to form a smooth paste.
Mixing the cocoa powder with the food coloring ensures an even distribution of color.
In a larger bowl, cream the butter and sugar together until light and fluffy using an electric mixer.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the remaining vanilla extract.
Adding eggs one at a time helps maintain the mixture's consistency.
Blend the cocoa paste into the butter mixture until fully incorporated.
Scrape down the sides of the bowl to ensure even mixing.
Gradually add the flour and salt to the mixture, stirring just until combined.
Avoid overmixing to keep the blondies tender.
Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Check the blondies a few minutes before the minimum baking time to prevent overbaking.
Allow the blondies to cool completely in the pan before frosting.
Cooling completely ensures the glaze sets properly.
For the glaze, cream the butter until fluffy, then gradually mix in the powdered sugar and melted white chocolate. Add milk to achieve the desired consistency.
Use a whisk attachment for a smoother glaze.
Spread the glaze evenly over the cooled blondies, then slice and serve.
For clean slices, use a sharp knife and wipe it clean between cuts.
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