Variety Red Velvet Brownies
13-025 to 13-027
Group Batter
Ingredient
KG
%
BAKELS RED VELVET CAKE MIX
0.250
100.00
All Purpose Flour
0.050
20.00
BAKELS BUTTA BUTTEROIL SUBSTITUTE
0.100
40.00
Eggs
0.080
32.00
Corn syrup
0.080
32.00
Total Weight: 0.560
Group Add-ons (1)
Ingredient
KG
%
Walnuts (incorporated in the batter) (chopped)
0.010
-
Walnuts (topping) (chopped)
0.015
-
Total Weight: 0.025
Group Add-ons (2)
Ingredient
KG
%
Mini marshmallows
0.015
-
BAKELS CHOCOLATE TRUFFLE (Heat & Pour)
0.030
-
BAKELS WHITE CHOCOLATE TRUFFLE (Heat & Pour)
0.027
-
Total Weight: 0.072
Group Add-ons (3)
Ingredient
KG
%
BAKELS LES FRUITS 50% STRAWBERRY
0.075
-
Walnuts (incorporated in the batter) (chopped)
0.010
-
Walnuts (topping) (chopped)
0.015
-
BAKELS UNIFIL STRAWBERRY
0.070
-
Total Weight: 0.170
How to do it:
Batter:
1. Melt Butta Butteroils Substitue.
2. Combine Bakels Red Velvet Cake Mix, all purpose flour, melted Butta Butteroils Substitute, eggs, and corn syrup in a mixing bowl. Mix on low speed for 1 minute.
3. Fold in the desired add-ons.
Options include:
a. Walnuts (for variant 1)
b. Walnuts and Les Fruits Strawberry (for variant 3)
4. Deposit in a greased and lined 9” x 9” pan. Sprinkle walnuts on top (for variant 1 and variant 3).
5. Bake at 180°C for 30 minutes. Do not overbake. Put the other toppings.
Options include:
a. Mini marshmallows, Bakels Heat & Pour Chocolate Truffle, and Bakels Heat & Pour White Chocolate Truffle (for variant 2)
b. Unifil Strawberry (for variant 3)
Yield: 20 slices
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