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The Ultimate 5-Ingredient Red Velvet Recipes 3 Ways

RED VELVET CHEESECAKE BROWNIES

Makes 16 Hand-on time: 10 minutes

Hands-off time: 30 minutes

INGREDIENTS

For the brownies:

1½ cups SASKO Red Velvet Bake Mix

⅔ tin (230ml) ideal milk

For the cheesecake:

1 tub (250g) full fat cream cheese, softened

¼ cup castor sugar, plus extra for dusting

2 eggs

½ tsp vanilla essence (optional)

METHOD


1. Preheat the oven to 180°C. Grease a medium-sized (20x20cm) oven-proof dish with non-stick spray and dust the bottom lightly with castor sugar.

For the brownies:


1. Sieve the SASKO Red Velvet Bake Mix in a large bowl and pour in the deal milk. Mix until combined.

2. Scoop out 2 tablespoons of the brownie batter into a small bowl and set aside. Pour the remaining batter into the prepared dish and set aside while preparing the cheesecake batter.

For the cheesecake:


1. In a large bowl, add in the softened cream cheese and sugar and use an electric beater to beat until smooth, about 1-2 minutes. Beat in the eggs, one at a time, and vanilla if using.

2. Using a large spoon or an ice-cream scoop, gently scoop and smooth the cheesecake mixture over the brownie batter.

3. Add 1-2 teaspoons of hot water to the reserved brownie batter and mix until smooth. Add dollops of the thinned-out brownie batter over the cheesecake mix. Use a knife to swirl the brownie batter lightly through the cheesecake.

4. Bake the cheesecake brownie for 30 minutes, until the sides of the cheesecake have come away from the oven dish and the centre is still slightly wobbly.

5. Remove from the oven and place on a cooling rack. Allow to cool completely in the dish.

6. Slice into equal squares with a hot and sharp edged knife.

7. Garnish with fresh berries, serve and ENJOY! *Chef’s Tip: Store leftover brownies in the fridge in an airtight dish for up to 5 days.

INSIDE-OUT RED VELVET COOKIES

Makes 12 Hands-on time: 10 minutes

Hands-off time: 15 minutes

INGREDIENTS

½ cup (120g) butter, melted and slightly cooled

2 eggs

2½ cups SASKO Red Velvet Bake Mix

⅓ tub (80g) full fat cream cheese

1½ tbsp icing sugar, plus extra for dusting

METHOD

1. Preheat the oven to 170°C and line a baking tray with baking paper.

2. In a large bowl, add in the butter and beat the eggs in, one at a time, until combined.

3. Sieve the SASKO Red Velvet Bake Mix into the butter mixture and stir until combined and a dough is formed. Scoop a heaped tablespoon of cookie dough onto a baking tray and flatten to spread, leaving adequate space in between.

4. To make the cream cheese icing, beat together the cream cheese and icing sugar until smooth.

5. Add about 1 heaped teaspoon of the cream cheese icing in the centre of the flattened cookie dough, leaving the edges empty. Bring the edges to the centre over the filling and pinch to close. Gently roll and place back on the tray, seam-side down. Ensure to leave space between the dough balls.

6. Bake in the oven for 15 minutes. Slightly cool before serving.

7. Garnish with a light dusting of icing sugar. Serve and ENJOY!

RED VELVET LAVA CUPS

Makes 12 Hands-on time: 10 minutes

Hands-off time: 50 minutes

INGREDIENTS

½ cup chopped dark chocolate

¼ cup cream

2 cups SASKO Red Velvet Bake Mix

1 cup milk

3 medium eggs

Serving suggestion: Icing sugar

METHOD

1. Preheat the oven to 180°C and line a 12-hole muffin tray with greased paper liners.

2. Heat the cream in the microwave for a minute and a half, or until just scalded, and stir in the chopped dark chocolate. Stir until melted, then place in the freezer for 30 minutes to harden. Using a heaped teaspoon sized amount, portion the ganache into small balls and set aside.

3. In a large bowl, sift the SASKO Red Velvet Bake Mix. Add the milk and eggs and beat until combined.

4. Pour the batter into the lined muffin tray, filling each cup halfway. Insert the ganache ball in the middle of each filled muffin cup and using the back of a clean spoon, gently cover the ganache with some of the cake batter.

5. Bake for 15-18 minutes, or until the cake plumps back up after being pressed lightly. Cool for 30 seconds.

6. To serve, remove a cupcake from the muffin tray, carefully peel-off the paper liner and place upside down on a dessert plate.

7. Dust with icing sugar, serve and ENJOY! *Chef’s Tip: Use a paper cut out of a heart to dust a heart shaped design on the cakes.


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