The next item from my earlier post on Butterbear's Coffee Bun is the Red Velvet Cream Cheese Brownie. I thought this was an interesting flavour as I'd not tried red velvet in brownie form before.
The first thing I noticed that was unusual was the distinct presence of some fruit in the brownie (image below). This is not something that is associated with red velvet. But perhaps some people interpret the "red" part of it to involve some kind of red fruit, even though actually it is just supposed to be colouring with mild cocoa.
I also loved the deep beet colouring - very appealing and pretty.
But first, how did it taste overall? I really liked it. It was very moist like a brownie should be.
It was not really fudgy in texture, but more like a very very moist butter pound cake, which I like. Furthermore, it was not very sweet, especially compared to most brownies. It was more like a natural butter cake level of sweetness. I did not notice any fruity taste in the brownie itself, which was good in my opinion, in sticking to a proper red velvet taste.The brownie pastry itself had a rich red velvet taste, which is a blend of mild cocoa and rich cream taste that you get from putting cream in the dough. There was also a good balance of salt, which rounded out the taste, although I'm not sure if it came from the cream cheese icing or from the brownie itself.
There were also little bits of white chocolate chips (there's a peep of it in the photo with the fruit). This really enhanced the overall richness of the taste, as well as the sweetness, but it wasn't so sweet because the rest of the brownie was moderate.
The cream cheese icing was also good - not too sweet, and more cheese than cream or sugar, which was great. It was like a cream cheese spread with a bit of salt, rather than those most paste-like runny icing you get on some carrot cakes.
The fruit turned out to be cherry! It had a nice jelly-like firm fruit texture, reminiscent of a good black forest cake. So it was a good contribution to the texture. It also tasted sweeter than the brownie itself, but I suppose that cannot be helped. It's just great that the brownie itself moderated the overall sweetness levels.
I also wondered if the red patterns on top of the cream cheese were some kind of fruit syrup such as raspberry, but upon tasting it, it seemed not to have much flavour and tasted like the cream cheese icing itself.
Overall, I thought the red velvet taste was brought out very well, and was very well-balanced and moderate. It was a very nuanced flavour worthy of gourmet food status indeed. It cost THB95, which could be a bit steep for Thailand's cost of living, but it's standard for a good brownie in Singapore.
Discover other red velvet snacks
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