This was my first time making homemade brownies and they were delicious. We made them for a Memorial Day party and everyone loved them and asked for the recipe. However, you do have to cook it longer than stated in the instructions. If not, then you will have the collapse as mentioned by a previous reviewer. The first time I cooked it longer and it turned out fine but the second time I did not and the center collapsed.
This is the kind of recipe that makes people think I'm a genius baker. I've taken it to work, potlucks etc and it just disappears. Sometimes I add some espresso ground coffee beans (a teaspoon or so) and I always sprinkle pomegranate seeds over the top - a tart and beautiful accent.
Made in 9 inch square pan using 1/2 cup less sugar in the batter. Baked for 42 minutes. Fab!
These brownies ROCK! My family and friends loved them. I was unable to find bittersweet chocolate so I used German Sweet chocolate and 1/4 cup of Nestlé cocoa. Yes, my brownies had a crusty top too but I trimmed the edges and spread the delicious frosting over them and all was well :) I will definitely make these again.
This recipe was so delicious! I made a batch today, using a different icing though. My only adjustment to this is that I used a 9x13 pan instead of a 9x9! the baking time and temperature was the same. So if anyone else has problems using a 9x9, just switch! It works perfectly!
maded them two days ago, and everyon loved them they are great for a party or just any time.
This recipe never quite works properly for me. I've made various adjustments ( after following it verbatim first attempt) and although my adjustments do make it somewhat better, it still doesn't work for me, and definitely doesn't turn out looking like the picture. Its such a shame because the recipe looks delicious!
What did I do wrong??! I hate to give two stars but I can't call it a good, solid recipe. I followed it exactly, using a 9-inch square pan and it puffed up way above the edges of the pan then collapsed. I'm kind of glad it collapsed because I've never seen brownies four inches thick before! I double checked the baking powder amount and had it right. The only thing I didn't do was use the foil in the pan but surely that wouldn't have made all the difference??? The flavor was okay but the texture was off. If it weren't for my husband who will eat anything and my kids who will eat anything with sugar, I'd have pitched it.
I'll start by saying that the chocolate flavor of this brownie is excellent and it's simple and easy to make. That's where the compliments end. The top of the mixture becomes crusty and brittle during the baking process and these are not nearly as moist as one would expect red velvet to be. I might try to make these again with a few modifications to fix the dryness/crusting issue, but more than likely I'll just scrap the recipe altogether.
I made these brownies for the 4th of July and they were an instant hit!! I added some chopped pecans to the batter and left off the white chocolate curls. They were so good and moist!!!
Delicious! I too use a larger pan (9x13) and it works great - they are still very thick brownies. I cut them using a candy cane cookie cutter at Christmas instead of cutting into traditional squares and then made the stripes by putting thin lines of the cream cheese frosting on each brownie like real candy canes. Very festive!
Love it!!! Soo rich and creamy!!!
This is great!! I only has a stoneware 9x9 pan so I did have to bake it about 10 more than it states but we have really enjoyed them. I even used "Splenda" for 1/2 of the sugar. The brownie are moist & chewy!!
I so enjoyed the rice flavors of the Red Velvet Brownies. However I didn't enjoy the cream cheese frosting recommended. I would choose another cream cheese frosting. I'm rather selective. I enjoyed the white choclate, but my 9 year old DD didn't enjoy the white chocolate. My 83 year old mom thought it was the best....it was exactally what she was craving for the holidays.....
When I made them I added a couple of teaspoons of vinegar in order to help bring out the "true red velvet" taste. Even if you don't do that, you would end up with one of the best brownies I've ever tasted! How can that be a bad thing? :) I've been making Red Velvet Cakes from scratch for more than 30 years (yikes!), so my family are pros on how they should taste. They loved the brownies! Please don't be afraid to make them.
True red velvet or not, these turned out moist and yummy using the 9x9 pan and no extra cooking time. I'm taking these to work for our Christmas lunch.
These are merely chocolate brownies turned red. True Red Velvet has a little cocoa along with buttermilk and vinegar. You'd think Southern Living magazine would know that.
These are a very nice change from cake or cupcakes when you are in the mood for red velvet, and they are quite tasty and easy to boot. The key is to just very slightly underbake them so that they stay moist. As some other reviewers have noted, they do indeed make a thicker brownie, but I like that since they are topped with a rich cream cheese frosting. I will definitely make them again.
I have made this recipe, as directed, atleast 5 times...and it is to die for. I have reused the icing recipe for other cakes because it is so good. Definitely make for others, they are always impressed (and I hate to refer them to Southern Living...wish I could claim as my own recipe!). I'm not sure what the bad reviews are for...they obviously did not follow the recipe as directed. They are very moist and dense. Enjoy!!
very disappointed. cake was dry and has an odd texture. don't waste you ingredients and time on this cake.
I made these for my daughter's 14th birthday. They are the best brownies I have ever tasted! The richness of the chocolate is outstanding and the cream cheese frosting takes it to an even higher level. A keeper for sure!!
I only had an 8x8 pan so decided to take the advice of other people who have posted and made it in a 9x13 pan. It came out pretty flat. If I made it again, I'd double the recipe. Maybe I needed to make high altitude adjustments, too.
February 10, 2011 I followed the recipe EXACTLY. Even bought a Wilton 9x9 pan. At 30minutes the brownie was very wet in the middle. After 50 minutes the wooden pick came out dry with crumbs. It SANK in the middle. Taste is good. This was for my son's 40th birthday on Valentine's Day. I am so disappointed! Even anyone could help me with this I would be ever appreciative. I am a good baker. I will be making a Red Velvet Cake now. May 7, 2010 Okay. I tried this recipe again. Making very carefully. I used a 9x13 pan and had much better success. The baking time was 40 minutes. My advice to anyone is to use the larger pan. This batch did not sink in the middle. My family of seven liked them. Some with cream cheese frosting and some without the frosting. My husband didn't care for them. I think he was expecting CHOCOLATE. Worth making. I would give them 4 stars now.
This recipe was killer. I took them to a teachers workshop after the hoidays this January and had five people ask for the recipe. The entire December issue was full of easy and tasty recipes I didn't plan on cooking all Christmas break but I did! My hat off to Southern Living yaa!
I came across this recipe in a Southern Living magazine. My love for Red Velvet Cake sparked my curosity to try these brownies. They were very easy to make. Although mine were a little drier than I would have liked them, I will definately make them again. The cream cheese icing was outstanding. I did add chopped pecans to mine and it was deliciious . Any suggestions on adding more moisture to these brownies.
These Red Velvet Brownies are wonderful. They are very moist and flavorful. They are also very pretty. I used the white chocolate shavings, but I crumbled the red brownie onto the top of the frosting as well. The deep red color just added to the holiday festive appearance. MAKE THESE!
So easy & so delicious! Turned out a little under-done in the center since I only had an 8" pan but we didn't mind. The frosting is imperative. Just an overall beautiful brownie. Looks elegant & worthy of a special occassion. A definite keeper.
This a a great recipe! I made it for a holiday party. Everyone loved it. I'll probably make these brownies again for Valentines Day.
Very yummy and easy. I actually made them gluten-free with brown rice flour and a tsp of xantham gum. No one knew and everyone loved them!
The brownies were good, but mine turned out a bit dry. They were very thick, and definitely could be made in a regular brownie-sized pan (9x13) instead of 9x9 (or whatever it called for). That would change the baking time...but I think they would be better in a bigger pan. In the smaller one, they were so big, I couldn't even fit one bite in my mouth!
Enjoyed one of these brownies last night at the dessert course of a progressive dinner party. Wow! Am making them tomorrow morning for a holiday dinner party at my house.
I baked these beautiful brownies in the square pan as directed. It took much longer to get the middle done than the instructions indicated. By the time this part was done, the outer edges were hard.
Absolutely delicious! I took them to a holiday dessert/cookie exchange and they were a huge hit!
Great recipe! Very easy and only requires one bowl, which is nice. I made brownie cake pops with this recipe and they turned out nicely. http://www.pindseylou.com/2010/12/garnet-gold.html
I brought this into the office for my coworkers. It was gone within five minutes of my email announcing its arrival. I guess that equates to 5 stars.
Not difficult to make...and so delicious. This is a dessert I will be proud to serve. This will become a staple in our family...and after I share it at the office tomorrow, probably there, too.
I made the brownies for Thanksgiving. They were tasty, chewy and moist. Taste best after refrigeration and then set out for 1/2 hour. Our 4 year old granddauIghter was delighted. Us too! It's a holiday and high tea keeper recipe. I did need to bake for 50 minutes. Oven element is new and calibrated. Thanks!