Red Velvet Brownies

Red Velvet cake has got to be my number one guilty pleasure. Not sure what it is, but it’s the one dessert I will no pass up – even if that means sacrificing the main course just to make sure there’s room. I know its chocolate cake with food coloring (lots and lots of food coloring) but something magic takes place when the red dye is added and the cake is baked to perfection. I’m 99% sure that something may have a lot to do with red velvets traditional frosting or that magical cream cheese frosting that no one is immune to.

Needless to say, when I spotted these on Runs with Spatulas they went in the file to be made and at the next family get together (the one where daddy wanted red white and blue cupcakes with sparklers and sprinkles. Yeah, no pressure.) these little babies were made. And just in case Danielle was right and they were irresistible, two batches were made.

She was right.


Be weary that these can go from just right to dry in a split second if overcooked and it’s hard to tell for proper doneness with all those gooey chocolate chips hanging out in the brownie pool. In other words, don’t murder the brownies by letting them cook to long.

These brownies were great. They don’t taste like a traditional brownie, so that will throw those brownie purist into a fit, but its not traditional – it’s red velvet. They can stick to plain Jane brownies and we can sit here and eat every last crumb of any variation we can think of… Not that I would do that… Ever… 😉

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  1. says

    Red Velvet filled with red dye #40 is probably one of the most unhealthy desserts on the planet. However, it’s one of the most delicious desserts on the planet.

  2. says

    I totally hear you re: red velvet. I think it’s the cream cheese frosting. So good! These brownies look awesome. But I wonder if they should be called “reddies,” since they’re red, not brown? Somehow “reddies” doesn’t sound quite as cute, though… 😉

  3. Misty Henderson says

    I made these today for my husband’s birthday!!! These were delicious, thank you for such a great recipe.

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