Red Velvet Brownies with White Chocolate Buttercream Frosting

For the past three weeks I’ve been craving a yellow butter cake with vanilla Swiss meringue buttercream frosting.  This post obviously isn’t about that cake.  It’s about these Red Velvet Brownies with White Chocolate Frosting that I nearly had to wipe the drool off of my keyboard from when I came across the recipe.  A chewy, dense, bright red (and in my opinion, all red velvet should be) brownie topped with a fluffy white chocolate buttercream frosting that actually tastes like the white chocolate I fell in love with as a child.  These are the type of brownies that will make your old Aunt Rhonda kick herself for not thinking to bring to the church picnic before her old rival, Harriett, did just that.  They’ll make people swoon and clamor over each other for seconds.  You’ll watch these babies disappear and will beam with delight.

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I’ve only made one other red velvet recipe in my lifetime and I had forgotten about the destructive power of red food coloring so be prepared to go slowly when it comes time to add it in.  Fortunately, the recipe seems to compress the mess because you’ll stir together the cocoa powder, food coloring, and some vanilla into a paste that you’ll add to the batter rather than pouring all of the food coloring into a whirling mixer.  That’s a disaster waiting to happen.  The white chocolate frosting is insanely sweet and I almost thought it was too sweet but by the next day, the white chocolate flavor seemed to blossom and the sweetness had diminished just a tad.  Because of this, I highly recommend making the frosting a day or two in advance and sticking it in the fridge until you’re ready to bake the brownies; it will need to come to room temperature and will likely need a good stir before you’ll be able to frost.  Whatever you do though, don’t wait another millisecond to make these.   You’ll be kicking yourself when they show up at your next party and someone else will be doing all the beaming.

[9.2.11 Update] Note: I’ve edited the bake time of the recipe below to better reflect the comments people have left about the brownies being undercooked at 30 minutes.  All ovens vary so use your best judgement and the toothpick test to ensure doneness.

Red Velvet Brownies with White Chocolate Buttercream Frosting

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 65 minutes

Yield: 12 brownies

Ingredients

    For the brownies:
  • 3 tbsp unsweetened cocoa powder
  • 1 oz red food coloring (or a scant 2 tbsp)
  • 2 tsp pure vanilla extract, divided
  • 1/2 cup (8 tbsp) unsalted butter, at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • For the white chocolate buttercream frosting:
  • 1/2 cup (8 tbsp) unsalted butter, at room temperature
  • 2 1/2 cups powdered sugar
  • 1 tsp pure vanilla extract
  • 4 oz good-quality white chocolate (not chips), melted - I recommend Callebaut
  • 1 - 2 tbsp heavy cream

Instructions

  1. To make the brownies: Preheat the oven to 350 degrees F. Butter and flour an 8"x8" baking pan.
  2. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
  4. Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn't anything stuck on the bottom of the bowl. You'll want one uniformly colored (red) batter.
  5. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes. Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.
  6. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

Source

source: adapted from How Sweet It Is

http://www.smells-like-home.com/2011/06/red-velvet-brownies-with-white-chocolate-buttercream-frosting/

Red Velvet Brownies with White Chocolate Buttercream Frosting

  • Prep Time: 15min (brownies) + 20min (frosting)
  • Cook Time: 30-40min
  • Yield: 12 servings

Ingredients

For the brownies:
3 tbsp unsweetened cocoa powder
1 oz red food coloring (or a scant 2 tbsp)
2 tsp pure vanilla extract, divided
½ cup (8 tbsp) unsalted butter, at room temperature
1 ½ cups granulated sugar
2 large eggs, at room temperature
1 ¼ cups all-purpose flour
¼ tsp salt

For the white chocolate buttercream frosting:
½ cup (8 tbsp) unsalted butter, at room temperature
2 ½ cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted – I recommend Callebaut
1 – 2 tbsp heavy cream

Instructions

  • 01

    To make the brownies: Preheat the oven to 350 degrees F.  Butter and flour an 8×8-inch baking pan. In a small bowl, slowly stir together the cocoa powder, food coloring, and 1 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.

  • 02

    In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes.  Add eggs one at a time, mixing well after each addition, then stir in the remaining 1 tsp of vanilla.  With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.

  • 03

    Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter. Pour the batter into the prepared pan.

  • 04

    Bake for 30-40 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.  Frost brownies in the pan, cut into 12 bars, and serve, or remove the entire batch from the pan to a cutting board, cut into 12 bars, frost, and serve.

  • 05

    To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.  Add in the melted white chocolate and beat on medium speed until incorporated.  With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

adapted from How Sweet Eats

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  • June 17, 2011 at 7:36 AM

    Looks like they came out perfect, gorgeous brownies!

  • June 17, 2011 at 8:20 AM

    These look scrumptious!

  • June 17, 2011 at 9:31 AM

    Wow! This has been added to my want to try list. Thank you!

  • June 17, 2011 at 9:40 AM

    I’ve made red velvet cream cheese swirl brownies, but there are never too many red velvet recipes out there. Gotta try this.

  • June 17, 2011 at 10:10 AM

    I love the various takes on red velvet cake – these look wonnnderful!

  • June 17, 2011 at 1:12 PM

    I love the pictures you took— the colors really pop out at you and make you want to lick the screen… I’m definitely going to be putting this on my list of things to try soon! Thanks for sharing!

  • June 17, 2011 at 3:36 PM

    This looks really delicious 🙂 love that you used a white chocolate icing instead of the typical cream cheese icing…
    Love your pictures as well 🙂

  • June 17, 2011 at 8:43 PM

    LOVE the idea of a white chocolate buttercream rather than the conventional cream cheese frosting! MMMMMMMM 😀

  • June 18, 2011 at 12:20 PM

    I’ll have to change my mind about brownies! I love these ones!

  • sara
    June 19, 2011 at 12:23 AM

    these look delicious! Frosting is in the frig, making the brownies tomorrow!

  • June 19, 2011 at 12:49 AM

    I too think red velvet things should be bright red!! I love how these brownies turned out. They sound divine and I better get to making them, before someone else beats me to it!

  • June 19, 2011 at 9:51 AM

    I’ve never tried white chocolate buttercream before but if it’s as good as it sounds then it’d be hard not to lick the bowl clean

  • June 19, 2011 at 11:15 AM

    These look to die for!

  • June 19, 2011 at 6:30 PM

    I am a lover of red velvet in any form I can get it; these brownies look amazing.

  • June 19, 2011 at 8:07 PM

    Red Velvet Brownies?!? I love this idea! And I am so bringing these to one of the thousands of summer BBQ’s we have in store for us.

  • Claire
    June 19, 2011 at 9:38 PM

    Thank you for sharing! For the frosting, I swapped out half of the butter for low-fat cream cheese. DIVINE!

  • June 20, 2011 at 12:13 PM

    OMG those looks amazing! This is such a great idea! Thanks for sharing!

  • June 20, 2011 at 2:00 PM

    Super Nice! Bravo

  • June 21, 2011 at 1:03 PM

    Gorgeous color! I love these.

  • June 21, 2011 at 2:26 PM

    GORGEOUS photos, Tara! Love them. These brownies look so fantastic. I’ve seen red velvet brownies before but haven’t been all that impressed until now. Can’t wait to try them!

  • June 21, 2011 at 6:09 PM

    I made these a couple days ago and they were awesome! I found a different buttercream recipe to use, if you want to try one with less powdered sugar. It tasted very much like white chocolate and not too sweet at all. I made a third of a batch and it was perfect for the brownies. http://www.foodandwine.com/recipes/white-chocolate-buttercream

  • June 21, 2011 at 11:41 PM

    These look and sound amazing! Definitely going to make this soon! I might throw some blueberries on the plate next to them for a 4th of July looking presentation! Thanks for sharing!

    Also, I just wanted you to know that I found this exact same recipe right underneath yours in a google search… word for word… even with the same picture. I don’t know if you knew this other blogger or knew about her post but I wanted to let you know just in case. Here is the link
    http://monyabonboncookbook.blogspot.com/2011/06/red-velvet-brownies-with-buttercream.html

    • smellslikehome
      June 22, 2011 at 5:57 AM

      Mandi: Thanks for the head’s up!

  • chloe
    June 22, 2011 at 3:05 AM

    Hello! Just wondering for any of you who have baked this, did the frosting stand at room temperature or was it runny? I wanna try it but i’m afraid it would turn out runny. any advice? thanks

    • smellslikehome
      June 22, 2011 at 5:30 AM

      Chloe: The frosting remains perfect at room temperature, even for at least 2 days (that’s as long as they lasted in my house lol). As the white chocolate cools, it helps to firm up the frosting but it doesn’t turn the frosting into a blog of chocolate, so no worries there. Hope that helps!

  • June 23, 2011 at 8:48 PM

    OH MY LORD =) I’m sooooooo making this =)
    great job!!!!

  • Jazzy
    June 26, 2011 at 7:03 PM

    Before I make this recipe (making it for a friend’s birthday this week) I had a question in regards to the frosting; Do you sift the powdered sugar for this recipe or do without? I’ll be putting this on a cake and I don’t want to mess it up!
    Thanks,
    Jazzy

    • smellslikehome
      June 27, 2011 at 5:39 AM

      Jazzy: I did not sift the powdered sugar and didn’t have any issues with lumps.

  • June 27, 2011 at 4:09 PM

    Wow. How much better could Red Velvet Cake get? Red Velvet Brownies. These look totally decadent and delicious.

    Your photos are beautiful!

  • Grace
    June 29, 2011 at 12:30 AM

    I made this and it was soo good. Only thing is the frosting was a little too sweet. Next time I’ll make it with unsweetened white chocolate. Or just the cream cheese frosting.

    • smellslikehome
      June 29, 2011 at 7:37 AM

      Grace: As I noted in the post, the frosting is very sweet and I recommend making it a day in advance to allow the sweetness to mellow a little.

  • Alli
    July 2, 2011 at 5:57 PM

    So I made these today- and they were a disaster. Followed the recipe exactly, ended up with a wonderfully crunchy top, which collapsed, and a raw middle. (Curiously undetected when I tested for done-ness with a wooden skewer. Maybe the top was scraping off the crumbs/raw goo?) I checked my oven temp, expecting it to be off…bang on 350. Any suggestions? Maybe if it had cooled longer (minus the collapsing top) it would have been just fine…

    No worries, though- these will be brownie pops! Coat them in white candy bark, put some sprinkles on them…no one will know.

    • smellslikehome
      July 6, 2011 at 8:15 PM

      Alli: Bummer that they didn’t turn out for you but good for you for being resourceful and turning them into brownie pops! I can’t explain why they didn’t bake properly for you but it sounds like they needed some extra time in the oven. Next time, try the “jiggle test” – if the center is at all jiggly, they are not done yet.

  • Tgifmom1
    July 4, 2011 at 1:32 PM

    Happy Birthday to me on the 4th of July! What a perfect treat! I’m making these as I type. Waiting for them to cool off to cover them in the creamy frosting. Thanks!

  • July 4, 2011 at 10:49 PM

    These look great. I am the queen of red velvet cakes in my family so these would be a perfect new take on this great Southern dessert! Thanks for sharing.

  • July 4, 2011 at 11:22 PM

    Wow, these are some sexy lookin’ brownies! Love the white chocolate buttercream twist. 🙂

  • lea
    July 8, 2011 at 6:57 PM

    i’d like to make these for my brother who is deployed overseas….he loves all things red velvet and white chocolate…do you think they can hold up with the shipping? he gets packages fairly quickly from here – about 3-4 days or so. Any thoughts? Thanks!

    • smellslikehome
      July 9, 2011 at 8:16 AM

      Lea: Because the frosting has white chocolate in it, I wouldn’t recommend mailing these brownies anywhere during the summer months for fear the frosting would melt and/or separate.

  • Janne
    July 9, 2011 at 4:17 AM

    Wow, are these gorgeous. Your photos are to die for! I added this page to my bookmark long ago and FINALLY got the chance to try them out. They’re cooling on the rack, but I’m too lazy to start on the frosting yet, hehe. It’s my first time making anything red velvet, and I think this must be the perfect recipe! ♥ Mine turned out a lot darker red-brown, because of the cocoa I used, but that’s okay, the colour is still so beautiful. Can’t wait to take a bite! Will make another batch in a few days to show off to my friends at school 😉 Many thanks!

  • Cakestress
    July 13, 2011 at 1:27 AM

    These look really yummy! What a fresh & clever twist to red velvet! *However, I must point out that the buttercream in this recipe is technically not of the swiss meringue kind. Swiss meringue requires one to cook egg whites & sugar together, whip it into a light & airy meringue, then slowly add the butter. The one listed on here is a traditional American buttercream…which I’m sure is just as tasty!

    • smellslikehome
      July 13, 2011 at 5:32 AM

      Cakestress: Thanks for pointing this out but nowhere in my post or in the recipe do I mention that this recipe is a SMBC.

  • July 13, 2011 at 1:57 AM

    Definitely adding to our to-do list! Cheers!

  • July 13, 2011 at 4:14 PM

    yum…..new follower & just added you to my side bar!

  • July 17, 2011 at 9:25 PM

    I just came across your recipe last night and knew that I had to make them immediately! We had them for desert tonight and they were amazing! I will admit though, that I left out the white chocolate- I intended to use it, but when I was melting it, I accidentally burned it, so, it was jsut buttercream icing, but was still so good! I plan to blog about this, and will link back to you!

    Thanks much for a great treat!

  • Nina Pepin
    July 20, 2011 at 8:03 PM

    These look AMAZING. I shall pass this on to my sister-in-law who partners with all things red-velvet. I might just make them for her as a surprise. Thanks. 🙂

  • Kayla
    August 21, 2011 at 12:51 AM

    So I accidentally read the 45-60 minute part and baked them for 45 minutes. But they turned out the same way Alli’s did.. crunchy and collapsed on top and still gooey in the middle. I did use convection on my oven settings, but I always bake on convection. I’m sure they will taste just the same, though. And my house smells amazing!!

  • Megan
    August 28, 2011 at 9:28 PM

    I don’t mean to be Debbie Downer, but I just made these for my mother and myself; they were less than satisfactory. The frosting/icing would be good on a chocolate cookie or cake. The brownie itself was blah and flavorless. The color of the red velvet was picture perfect though, i will consider the ratio and pre-mixing strategy in the future. All in all, picture perfect dessert with unsatisfying flavor.

    • smellslikehome
      August 29, 2011 at 5:24 AM

      Megan: Wow, that’s too bad. Everyone who has made them has raved about the flavor. Just a difference of opinion, I guess! 🙂

  • Amy
    September 1, 2011 at 10:13 PM

    I just finished making these (haven’t got to the frosting yet & not sure I will) I have gone over & over the recipe & I’m sure I did everything correct but my cocoa powder/food coloring/vanilla mixture did not make a paste, it was very runny. Now after baking them at 350* for atleast 40 minutes the top is very crunchy & the toothpick is still not coming out clean…

    • smellslikehome
      September 2, 2011 at 11:55 AM

      Amy: Thanks for your comment. I just adjusted the baking time of the recipe based on a few comments I had received. Mine baked in 30 minutes so all ovens are going to be different.

  • Camelle
    September 2, 2011 at 8:19 PM

    Looks AWESOME! I’m making these tomorrow to take to a Husker Tailgate Party… PERFECTION!!! THANKS!!!

  • Angie
    September 9, 2011 at 2:02 PM

    These are SO GOOD!!! I made them last week and am making them again today!! YUMM!!

  • Jessica
    September 9, 2011 at 9:57 PM

    Just made these tonight for my man. . .big hit, they were so delicious and Im usually not a fan of red velvet!

  • Candace
    September 13, 2011 at 4:25 PM

    I made these yesterday and thought they were really good, but mine didn’t really have a texture of a brownie. Someone in a earlier comment said their top layer was crunchy and mine came out the same way. Is this the way they are supposed to be, or is it supposed to be more like the texture of a brownie?

    • September 14, 2011 at 11:00 PM

      Candace: It depends on how you view “the texture of a brownie” as all brownie recipes yield different textures. As you can see from my first photo, the insides are soft and almost gooey. I wouldn’t have called the top of my brownies “crunchy” but it wasn’t soft either – did you bake them long enough (note my recent change to the baking time)?

  • September 28, 2011 at 6:35 PM

    Thank you for sharing this recipe!!!

  • October 1, 2011 at 1:01 AM

    Hi, I’ve come here via Pinterest. I am sooooo going to make these for our 15th wedding anniversary on Wednesday…. maybe cut into heart shapes. Thanks for sharing!

  • Brittany
    October 3, 2011 at 12:15 AM

    I made these for my friends and they turned out great!! I am a burgeoning baker so instead of risking a frosting failure I just used the traditional cream cheese frosting and they still taste amazing! Next time I’ll try to make the white chocolate buttercream frosting. Thanks for the recipe!!

  • October 4, 2011 at 12:44 PM

    I love this recipe and blog…I posted it on my community foodie blog. Hope you can come check it out http://www.facebook.com/thefrenchiefoodie

    Also, feel free to post you’re recipes or you’re favourite foodie tips on it whenever you like!

  • Jamie
    October 4, 2011 at 11:08 PM

    Trying it right now! It’s in the oven– batter is a lot thicker than I would have imagined but it looks tasty! I’m making it in a round cake pan because I don’t have a square one so it’s kind of going to be like a cake. Will let you know how it turns out 🙂

  • Jamie
    October 5, 2011 at 12:38 AM

    It turned out BEAUTIFUL! ……..until I dropped it. YES. I dropped my perfectly cooked cake. It took so long and it looked so damn good! Very defeated 🙁

    • October 5, 2011 at 5:31 AM

      Jamie: Oh NO!! I’m so sorry. I hope you were able to salvage some of it. 🙁

    • roondog
      April 18, 2012 at 10:16 PM

      OMG!! you dropped it? WOW…thought that only happened to me!! I dropped a beautiful birthday cake one time that I made for my dad !!

  • Joy
    October 11, 2011 at 7:37 PM

    These look amazing! Has anyone tried to double the recipe?

    • Kristi Mann
      October 13, 2011 at 2:40 PM

      I was wondering about doubling the recipe too. It looks like this makes a small batch. But looks delicious. Can’t wait to try it.

      • Brandi
        November 20, 2011 at 8:29 PM

        I doubled the brownie portion and baked in in a 13×9 pan. The frosting doesn’t need to be doubled. I had a ton left over.

        • stellabystarlite
          October 19, 2013 at 1:02 PM

          I had a feeling the frosting amount is far too high. If you’re going with the 8×8 pan, you should halve the amounts of frosting ingredients.

  • Jane
    October 15, 2011 at 1:39 PM

    Can I cheat and use a box mix and put food coloring in it???

    • October 15, 2011 at 2:18 PM

      Jane: I don’t know – I’ve never tried it and I don’t “doctor-up” box mixes so I can’t say for sure. It will take you all of 5 minutes to mix up the batter from scratch so I really encourage this method.

  • October 16, 2011 at 8:30 PM

    DELISH, DELISH, D.E.L.I.S.H.!!!

  • October 22, 2011 at 11:11 PM

    These look heavenly!

  • kelli
    October 29, 2011 at 3:40 PM

    i just made these here where i live in norway, and it was SO delicious, especially the frosting. however, they didnt come out red! they were more like maroonish brown, mostly brown. i used the correct amount of die and followed the instructions directly, but i was wondering if maybe here in norway the food coloring dye isnt as strong or something because of the restrictions they put on lots of things (in terms of heath reasons)….or maybe did i just use too much cocoa??

    • March 15, 2012 at 4:41 PM

      Kelli,
      My Mother lives in Sweden and I have used her Fazer cocoa to make numerous recipes. It is much, much darker than what we have in the U.S., that said, I am sure it is the reason for your deep maroon color. When I have used it in recipes that I have made before, there is a noticeable difference in the color.

  • November 1, 2011 at 4:59 AM

    You dropped it? 3 second rule doesn’t apply for sweets….it’s all good 😉

  • November 6, 2011 at 7:58 PM

    Wow those Look SOOOOOOOOOO yummy.

  • Venessa
    November 11, 2011 at 9:51 PM

    These are so good!! Just made them with the kids and they were a BIG hit! Thank you!

  • Katie
    November 14, 2011 at 1:39 AM

    These look amazing, but when I saw the list of ingredients, I got a little concerned. Don’t most red velvet recipes call for a little vinegar and buttermilk? That’s what gives it that unique flavor, isn’t it? These sound like regular chocolate brownies with red food coloring. Do they come out tasting like red velvet anyway?

    • November 14, 2011 at 5:28 AM

      Katie: Yes, in fact they do taste like red velvet but I didn’t develop the recipe so I can’t speak to the reason behind not using vinegar and/or buttermilk. You can always hop over to How Sweet Eats via the link I provided and ask her your question.

      • Katie
        November 15, 2011 at 1:26 AM

        Ooh, great. Thanks!

  • November 16, 2011 at 10:04 AM

    I made these for my Birthday today; this recipe is a keeper!

  • Shannon
    November 16, 2011 at 10:32 AM

    I made the frosting last night, its delicious! I’ll be making the brownies tonight. The family can’t wait! We love red velvet!

  • November 17, 2011 at 8:26 PM

    I AM IN LOVE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Can’t wait to try this out ! 🙂

    Great reads x x

  • Lizz
    November 19, 2011 at 11:50 PM

    These are amazing. I doubled the recipe and baked it it a 9×13 pan and they turned out great. I absolutely love the frosting. Since it was commented they were really sweet and did not taste much like white chocolate until they day after I decided to add a little more white chocolate and i could taste it in the frosting right away. I agree with it being sweet though. I was thinking about next time I make it and think maybe adding more white chocolate and less powdered sugar would work.

  • Amy
    November 22, 2011 at 2:19 AM

    I was thinking of making these but with cream cheese frosting. Thoughts?

    • November 22, 2011 at 10:17 AM

      Amy: Yes, cream cheese frosting would be good on these brownies as well.

  • November 23, 2011 at 7:56 AM

    I think that a cream cheese frosting would be much better with the red velvet brownies! it is a better combination! try it!

  • Kate
    November 23, 2011 at 8:35 PM

    Question regarding the food coloring amount:
    2 ounces is 4 tablespoons, not 2 tablespoons.
    My “small” bottle of red food coloring (from a multi-pack) is about .25 ounces; my decent-sized bottle is 1 ounce.
    Misplaced decimal or doubling gone wrong?

    • November 23, 2011 at 10:31 PM

      Kate: I would add 2 ounces and more if you feel like the batter should be a brighter red.

    • Andrea
      February 1, 2012 at 11:33 PM

      I usually just buy a 1oz. Container of the red food coloring in the cake aisle or wedding aisle of walmart. Works perfect and i get the right color of red food coloring which makes it alot less messy.

      • stellabystarlite
        October 19, 2013 at 12:58 PM

        * a lot

  • Lynsey
    November 23, 2011 at 9:42 PM

    My brownies collapsed! What happened? I followed everything to the tee.

    • November 23, 2011 at 10:17 PM

      Lynsey: As you can see from my 2nd photo, the brownies do collapse a little. As long as the toothpick comes out clean, they will be fine.

  • tanya1234
    November 28, 2011 at 5:31 PM

    yum yum yummmyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy 🙂

  • Olivia
    November 30, 2011 at 3:37 PM

    The recipe suggest Callebaut white chocolate – where can I buy that?

  • Rebecca
    December 3, 2011 at 4:01 PM

    These were good but did not taste anything like red velvet. BTW 1 oz = 2 tablespoons and that was enough coloring the batch I made.

  • December 4, 2011 at 9:51 PM

    All I have is a hand-mixer…do you think I can still make these brownies successfully? I’m not much of a baker, but I love red velvet!

    • December 5, 2011 at 5:35 AM

      Jennifer: I can’t say for sure because I haven’t used one for these brownies but it should be fine to use.

  • Megan
    December 6, 2011 at 9:51 PM

    Is there a non-dairy alternative for the frosting?

    • December 7, 2011 at 11:33 AM

      Megan: I don’t have one but you could try Google for a non-dairy version.

  • December 7, 2011 at 12:26 PM

    Wow… it really looks amazing and so delicious!!! I have to try makeing it!!!!

  • Susan
    December 9, 2011 at 12:10 PM

    Saw your link on Pinterest.

    Wilton makes a food colouring “gel” that is much more potent than the liquids. You get more “pow” with less red; because adding too much red sometimes makes baked goods taste really yucky. ;c) They also have a “no taste” version of the red available so you can go wild! I’ve used the gels before and they are fabulous.

    I will DEFINITELY be trying this recipe when we have family over for Christmas.

  • December 12, 2011 at 12:24 AM

    Just made these! They were DELICIOUS!! Great Secret Santa gift! 🙂

  • AccountingNerd
    December 13, 2011 at 5:14 PM

    The brownies are cooling on the counter. Here’s my thoughts so far:

    1) Used a little less than 4 T. food coloring, and the color is perfect: a bright red.

    2) A little annoyed because, as directed, I buttered and floured the pan. I completely forgot that I always line the pan with tin foil. They always come out perfect, ready to be cut and placed on a serving platter. But, since I forgot to use tin foil, those brownies ain’t going nowhere. I hope that they will be easier to cut after they cool.

    3) I also prefer to use a pan larger than the 8″x8″ recommended. The 8×8 pan makes only about 9 super-thick brownies. I’d rather have 20 medium-thick brownies, especially since they are going to be frosted.

    4) Red dye causes thyroid tumors in rats, and may cause tumors in humans. (http://www.sixwise.com/newsletters/06/04/05/12-dangerous-food-additives-the-dirty-dozen-food-additives-you-really-need-to-be-aware-of.htm) I wonder if it’s possible to make these with a natural coloring? Maybe beet juice?

    • peah
      December 16, 2011 at 6:46 PM

      So glad I’m not the only one with super thick brownies. I mean, more than twice the size of the pics above. When you change the size of the pan how do you adjust the bake time? (fellow accountingnerd here 🙂 )

      • December 16, 2011 at 7:02 PM

        Peah: What size pan did you use? A smaller pan would yield thicker brownies but the recipe already calls for an 8″x8″ pan.

    • Taylor
      January 27, 2012 at 6:46 PM

      Mine also came out really thick. I was hoping they would be dense and brownie-like, but they turned out more like cake. :/ I was making mine for a bakesale at school, so I did two recipes, and made 18 brownies. One recipe of icing was enough for both batches. I might try the recipe again in a 9 x 13 pan for a shorter cooking time and see if they’ll turn out more like the picture. I didn’t actually get to eat them, but they were the first to sell out at the bakesale. 🙂 I did get to taste the icing, though, and it was AMAZING! 🙂

    • February 8, 2012 at 3:46 PM

      Hi! just a comment to your question about the dye, true southern red velvet cake is made with beet juice so it’s totally possible to use that instead 🙂

  • Keira
    December 16, 2011 at 11:26 AM

    I have a Wilton pan that makes 12 mini-cakes (I don’t have the pan on me to remember exactly what it’s called) and I was thinking of making individual sizes for my co-workers for Christmas. Does anyone tell me if the frosting sets up, so that I could potentially put them into plastic gift bags, or should I find another method of individually packaging them?

  • Jennifer Jordan
    December 26, 2011 at 7:31 AM

    I doubled the recipe and baked them in my 9×13 pan, baked them for 40 minutes. (I only had one ounce of red food coloring, but they were plenty red.) I frosted with cream cheese frosting and they were FABULOUS! This recipe will be a keeper~Thanks!

  • tiffany
    December 27, 2011 at 10:40 AM

    I am not sure what I am doing wrong, but I have tried to make these twice and every time the center does not seem to cook. I can leave them in longer and it will but then the sides get too cooked.

    • December 27, 2011 at 5:20 PM

      Tiffany: I’m sorry the recipe hasn’t worked out for you. Have you thought about tenting the baking dish with tin foil to prevent browning?

  • Brent McKibben
    December 27, 2011 at 10:53 AM

    Absolutely excellent! My girlfriend prepared a dinner for me on Christmas Eve, and the star were the Red Velvet Brownie! She didn’t bother to make the icing, as this was a last minute dish and she was pressed for time, and it was her first time trying this recipe. OMG, and the brownies were still delicious!

  • Lainey
    January 1, 2012 at 6:32 PM

    My brownies are cooling on the counter, they smell amazing. I did exactly what you said not to do and used chocolate chips for my frosting. I didnt have much of a choice I had everything in the house to make these and I just couldnt wait! In my defense, they were Giradelli so at least they were good quality. The frosting tastes amazing!!!!

    I didnt have enough red food coloring so I ended up using 1 tablespoon red, 1/2 tablespoon pink and 1/2 tablespoon neon purple. They actually came out a really pretty color. lol.

    Fantastic recipe cant wait to eat them!

  • January 16, 2012 at 12:34 PM

    I used gel color bc it takes less food coloring, but the cocoa mixture was very dry and crumbly. I ignored that and continued, but the top of the brownies got very hard/crusty, so took them out of the oven 4 minutes early. Then when I cut into them, they were like a lava cake inside!

    My family & guests loved them that way, but I sure would like to know, is the top supposed to be so crusty and hard? If so I will ignore it next time and let it cook. Or maybe I’ll put some tinfoil over the top so it won’t burn on top.

    • January 16, 2012 at 1:49 PM

      Renee: I wouldn’t recommend taking them out early as they will need the full time to bake. So yes, next time, tent the pan with some tin foil about halfway through and then test with a toothpick before you take them out of the oven. You may still need to break through the top a little to get an accurate toothpick test.

  • Savannah
    January 20, 2012 at 4:10 PM

    I made these today but forgot I was out of red food coloring. So I used green instead lol
    And it turned out great!! I’m suppose to be on a diet but I’m in trouble now!! The icing is to die for!! 🙂 thanks for sharing this recipe!!

  • Jessica H. A
    January 28, 2012 at 3:18 AM

    wow the picks are to die for! i wanna prepare and make some for valentines day, its okay to put the brownie mixture in little heart shaped pans? so when it comes out its little heart shaped will that be okay to use for this? im kinda new to be baking im just doing for fun and sharing to my friends and families so help please with tips
    and if this might be possible how will i be able to wrap it and give it to someone without messing up the cream in a nicely wrapped way?

    thanks reply please(:

    • January 31, 2012 at 6:14 AM

      Jessica: Individual pans will likely work but you’ll have to reduce the baking time depending on how big the pans are. I wouldn’t recommend wrapping them individually though since you’ll risk messing up the frosting…but there’s nothing saying you can’t try it first!

  • sofia
    January 31, 2012 at 10:25 AM

    Do you the measurements I can use in England? We dont use ‘cups’ here, its usually ounces or grams!!

    • January 31, 2012 at 10:36 AM

      Sofia: Check Google for instructions about how to convert volume to weight. I’m sorry but I’m no help with that.

  • Melissa
    January 31, 2012 at 10:42 AM

    I found these on the Lauren Conrad website as a Valentines Day gift idea and after reading, I definately can’t wait to try them out!!! 😀

  • February 8, 2012 at 8:06 PM

    I think I will try these wit hhe4art shaped cookie cutters for Valentines day!

  • Melissa Barbacow
    February 9, 2012 at 7:25 PM

    I made these tonight. They are wonderful. I found the recipe on pinterest as well. May take a few to work tomorrow and share. I will be making them again.

  • Sara
    February 11, 2012 at 7:12 AM

    Wow what a great recipe. I will be sure to try this next time I bake.

    Thanks for sharing 🙂
    Sara

  • February 12, 2012 at 1:30 PM

    omg, made a trial run batch of these (gonna make more for valentine’s day) tasted delish plain, but EVEN MORE AMAZING with the frosting, yumyumyum! gonna share with housemates or else i’ll become obese aha. thanks for the recipe!!

    • February 13, 2012 at 6:34 PM

      Minny: Yay! So great to hear how much you loved them! And I agree – the frosting IS to die for!

  • Bernadette Latchum
    February 12, 2012 at 6:47 PM

    Ok I cannot figure out what I am doing wrong!! I followed the recipe precisely and both times the brownies tasted deliscious but they stuck to the pan so bad that they were massacred when trying to remove them from the pan:0( what is my problem I buttered and floured the pan any suggestions?

    • February 12, 2012 at 7:46 PM

      Bernadette: I really don’t know what the problem is – I haven’t experienced this with this recipe. Next time try lining the pan with foil and butter/flour or grease the foil with cooking spray. Once the brownies are cooled, you can lift them straight out of the pan, remove the foil, and cut. Hope that helps.

  • Vicky
    February 13, 2012 at 5:21 PM

    Love this recipe!!

    The brownie mixture turned out really nice – looked great and tasted lovely.

    Would definitely recommend this recipe!

  • lindsay
    February 14, 2012 at 9:52 AM

    I made these for my boyfriend and family. There were absolutely amazing. Only change I made was using cream cheese frosting 🙂 nom!

  • February 17, 2012 at 11:44 AM

    Just made the white chocolate buttercream for my mini red velvet cupcakes it is wonderful! Thanks so much. They will be the hit of the birthday party.

  • March 13, 2012 at 3:53 PM

    Hi There!
    I’m on the hunt for a perfect red velvet cake – well, red velvet anything – and have a ‘search party’ going on over at my blog and wanted to invite you to link up this and any other red velvet recipes you have! It ends at the end of the month.
    Hope to see you there.
    Cupcake Apothecary
    http://cupcakeapothecary.blogspot.com/2012/03/my-search-for-perfect-red-velvet-cake.html

  • Niqui
    March 18, 2012 at 8:13 PM

    I followed the recipe, but I didn’t have a stand up mixer with a paddle….so I used a mixer….it came out more like cake and very dry. Was the mixer what did it?

    • March 19, 2012 at 11:42 AM

      Niqui: Yes, you likely over-mixed the batter with the hand mixer.

  • Tabatha
    March 21, 2012 at 9:36 AM

    Made this for a co-workers birthday–AMAZING! The frosting was great and the brownies came out perfect! AND–it’s easier to make that it looks! 🙂

  • WENDY
    April 11, 2012 at 2:25 AM

    These brownies turned out perfect!!!! My husband loved them and the frosting.

  • June 7, 2012 at 4:27 PM

    These are soooo pretty and they look so yummy!! When BROWNies just won’t do…go red!! Going to be trying these soon!

  • Shanna
    June 9, 2012 at 8:02 PM

    These look amazing, I can’t wait to try these. Just a quick little question, once they’re prepared do you need to keep them refrigerated (because of the buttercream)?

    • June 10, 2012 at 9:26 AM

      Shanna: No, you can keep them at room temperature unless they get really soft from the heat.

  • Janet
    June 17, 2012 at 6:56 PM

    These taste wonderful!! But I noticed that when I baked mine, they had a “crust” on top- kinda like a crispy sugary layer. Just wondering if that was normal- perhaps dude to the food color?

    Still yummy!!!!!

    • June 17, 2012 at 9:09 PM

      Janet: Yes, that’s normal. I don’t know what causes it but I figured since the frosting covers it up, the light crust didn’t bother me. 🙂

  • Andrea B
    June 25, 2012 at 1:02 PM

    These look amazing!! I want to make them for a bridal shower, so how do you suggest adjusting the quantities and cook time for a 9×13 pan?

    • June 25, 2012 at 10:35 PM

      Andrea B: I haven’t made them in a 9×13-inch pan so I don’t wan to give you advice on quantities and bake time without having tried it before. Typically, recipes are doubled for a 9×13-inch pan but I can’t ensure that’s correct for this recipe. Sorry.

  • Mayela
    June 30, 2012 at 6:30 PM

    Made theSe yesterday and turned out great. But they were not
    Soft at all, still tasted great. How can I make them softer?

    • July 1, 2012 at 8:23 PM

      Mayela: I have no idea what could have gone wrong but I suspect you either overmixed the batter or overbaked them.

  • Lizzie
    July 23, 2012 at 2:41 AM

    These looked amazing and my boyfriend LOVES red velvet, but they’ve been in the oven for an hour now and it’s the same as the others — VERY crunchy on top and the middle is far from done.
    I’m sure its just differences in ovens or something, but still kind of a bummer 🙁 yours look great though 🙂

  • Amanda
    July 26, 2012 at 10:07 PM

    Made these! Absolutely fab. Love love love! Icing defiantly tastes better the next day.

  • Elle
    August 20, 2012 at 12:09 AM

    Making these at the moment just put the brownie mixture in the oven, pretty excited!! 🙂 Never made red velvet anything before! Yummmmm!

    The only thing I found was the cocoa, vanilla, and red colour mixture was really hard to get to a paste. I had to add lots more red colouring to get it moist. I think it might be because I had Vanilla Paste rather than normal runny vanilla essence. Though even after I added lots more liquid it was still lumpy when I put it in with the rest of the recipe, not pasty enough 🙁 Hopefully it will still taste yummy!

    • August 20, 2012 at 10:03 PM

      Elle: Yes, there is definitely a difference between vanilla pasta and vanilla extract. Hope they turned out for you anyway!

  • Elle
    August 20, 2012 at 4:28 AM

    These came out amaze balls though I could’ve eaten them without the frosting to be honest. But it didn’t come out of my tin even though I buttered and floured it 🙁 still tasted fantastic though and was yummy and chewy

  • dkla_diann
    August 25, 2012 at 11:34 AM

    I can’t wait to make these!!! How about for Christmas adding a small bit of candy cane bits into the frosting??

  • dkla_diann
    August 26, 2012 at 4:32 PM

    I made these today and am very disappointed. I had to cook them 42 minutes because the middle stayed wet, and then they ended up being very sticky-chewy and not moist.

    • stellabystarlite
      October 19, 2013 at 2:16 AM

      Everyone’s oven is different. You just have to know how to test for doneness.

  • Kat
    September 6, 2012 at 2:42 AM

    These were a HUGE hit at our church choir Christmas music preview party tonight!! I had people asking for more and for the recipe! Thanks so much!

  • October 1, 2012 at 2:57 PM

    Great Recipe! I tried it but made mine teal instead of red. Just a easy blue vs. red food coloring substitute: http://mandyandconner.com/2012/10/01/getting-busy-in-the-kitchen-101-in-1001-red-velvet-recipe/

  • Deanna
    October 22, 2012 at 12:18 AM

    I just made these and like many people had said it had a very crispy too and went I went to ice them it collapsed. The brownie did taste really good but the icing is too sweet.

    • October 22, 2012 at 9:40 AM

      As I mentioned, the icing will mellow out the following day.

  • Mollie
    November 7, 2012 at 8:02 AM

    Okay, so I really wanna try these but can I not be fancy and butter/flour my pan? Cooking spray won’t get me yelled at by my parents. Also, can’t you use any mixer? I feel like you’re making it way harder than it has to be, thanknothank.

    • November 7, 2012 at 9:17 AM

      Cooking spray alone won’t keep the brownies from sticking to the pan unless it’s baking spray, like Pam for baking. I don’t make any baking hard – I use a stand mixer and include it in my recipes because that’s what I have. Use whatever you have.

      • Hillary
        November 14, 2012 at 10:52 PM

        The instructions are easy to follow and a seasoned baker knows where they can make adjustments. Two things to always follow are: when it says grease and flour make sue you grease and flour! The other one is not to over-mix.

        There are two things I did: reduced the amount of icing sugar in the frosting and I lined my pan with cut-to-fit parchment paper, and then greased/floured it just so that the brownies would come out of the pan easily.

  • November 14, 2012 at 9:59 PM

    I just made these! They turned out well thought I should really hold my feedback until the reviews are in from my friends and colleagues!

    I did modify this slightly: I used less icing sugar for the frosting (just under 2 cups).

    I think, if I make these again, I’ll reduce the cooking time to 25 minutes. I baked them for 30 minutes but they’re just moderately chewy and I was hoping for them to be a little more moist.

    Anyway, I’m glad I tried these. They were super easy to execute and I’m sure they’ll be a hit tomorrow.

    Since I can’t post photos here, I did place one on my instagram account: http://instagr-am.appspot.com/p/324863675986237693_179851429/

  • Jennie
    November 27, 2012 at 12:25 AM

    Hey there! I am quite the novice baker so I have a question regarding the frosting. Once Iv’e melted the Chocolate should I let it cool to a certain point or add while its still at melting temp? I’m aware it doesn’t take too much heat to melt the Chocolate, A heating pad under the bowl and a watchful eye will do the trick, but do I need to worry about melting the Butter/Sugar mixture or ruining the frosting by adding it while still warm? Help!

    Thanks so much!!

    • November 27, 2012 at 9:18 AM

      The chocolate should be melted and at room temperature, and you should be able to easily stir it.

  • Kailene
    November 27, 2012 at 4:23 PM

    Hi! I would love to take these to my first Christmas party of the season, coming up this Saturday!!!!! I was just wondering if you use gel or liquid food coloring. It sounds like a lot of coloring, but I guess that’s how you get the rich red color. :0) Lovely pics, btw!!

    • November 28, 2012 at 1:49 PM

      Thanks! Yes, it’s liquid food coloring and yes, you’ll use quite a bit to get that deep red color.

  • Tara S
    December 4, 2012 at 4:47 PM

    I don’t know what I did but these brownies did not cook up right! They were very oily. However, the frosting is GREAT!!! I have used this frosting recipe several times since trying the recipe. Thanks for sharing!

  • Ann
    December 11, 2012 at 9:53 AM

    This sounds really good and yummy….but I have one request. For those of us with food issues such as diabetes, it would be so very much appreciated if the nutritional values were included with recipes posted. It is very discouraging to read recipe after recipe I would love to be able to at least try, but find it too risky without that information. I need to know carbs in particular. Thanks!

    • December 11, 2012 at 10:00 AM

      I’m sorry but it hasn’t my practice as a blogger for the past 5 1/2 years to include nutritional information with my recipes, nor will it be in the future as I do not want to be held responsible for providing this type of information. There are lots of free and reliable websites available where you can enter the ingredients of a recipe and obtain nutritional information.

  • January 15, 2013 at 11:19 AM

    I bet these would go over really well as a Valentine’s Day treat for a classroom 🙂

  • Ashley
    January 29, 2013 at 10:21 PM

    How do you think these would do if I froze the icing and then shipped it. I have no doubt the brownies would be fine because they would be shipped over night, but I am worried about the white chocolate part.

    • January 30, 2013 at 8:40 AM

      Do you mean will the frosting be ok at room temperature overnight? Yes, it will. It could be a little messy shipping frosted brownies but maybe you can ship the brownies with the frosting in a little container included in the package. Hope that helps!

  • Rachel
    February 5, 2013 at 3:23 PM

    I am very excited to make these but my concern is I don’t have a stand mixer. Can this work with just the hand mixer. I don’t want to waste, as I am making these for my sister.

    • February 5, 2013 at 8:08 PM

      Sure – that will work fine. I don’t have a hand mixer so I typically only use my stand mixer for recipes. You can also make them by hand in a bowl old-school style too. 🙂

  • Alli
    February 12, 2013 at 6:28 PM

    I made a few changes, some to make a bit healthier and some for convenience. I didn’t have enough food coloring so I did 1 t food coloring and 2 T borscht liquid(it’s basically beet juice so I tried it out). I did 4T applesauce and 4 T veggie oil instead of butter. I cut the sugar to 1 cup. I also added white chocolate chips so I didn’t need to frost. They came out AMAZING! I would reccomend these healthy fixes for anyone trying to cut calories!

    • February 12, 2013 at 11:00 PM

      Great to hear you loved them and thanks for letting us know about your substitutions!

  • Kristin
    February 13, 2013 at 4:35 PM

    Made these today in anticipation of Valentine’s day tomorrow!

    A few alterations for us: We try to eat clean, and so we skipped the food coloring and substituted cream instead. It baked up nice and firm after 45 minutes, and after letting it cool for an hour, we used a heart-shaped cookie cutter to cut the brownies (we got 9 by using a 2″ cutter). They cut extremely easily and held together perfectly.

    Instead of the white chocolate icing, we made a simple cream cheese icing (because really, what is red velvet without cream cheese?!). From the brownies, we got gorgeous, THICK whoopie pies.

    The flavor was phenomenal for how simple the recipe is – an upside was that all of the ingredients were pantry items for us.

  • Versace
    March 4, 2013 at 10:25 AM

    I do not have a stand up mixer with a paddle attachment… I DO have a hand mixer. Can I use that and still get the same delicious brownies? THANKS!!

    • stellabystarlite
      October 18, 2013 at 6:06 PM

      Of course.

  • Melissa S
    March 19, 2013 at 9:31 PM

    Like others have commented, my brownies were crusty on top and gooey in the middle after leaving them in oven for 50 minutes. Could this have anything to do with the recipe not including baking soda or baking powder? My batter was very thick, actually unusually thick. So I was thinking it could also have something to do with that. Thoughts? Would love to try again…if anyone has suggestions.

    • March 20, 2013 at 6:20 AM

      It probably has more to do with the pan you use or maybe your oven temperature is off. Brownies don’t usually contain baking powder or baking soda.

  • Kainaz
    April 12, 2013 at 6:44 AM

    I’m making these brownies for school on Sunday, but does anyone have any ideas as to what would make a good substitution for eggs? I don’t want to change the taste of the brownies, so I can’t use bananas or applesauce. Would flax seeds work?

    • Solara Davis
      June 28, 2013 at 4:56 PM

      I would advise you to use eggs they’re very important in baking, especially cake products for 3 reasons:
      1. It’s a binder. It brings everything together and keeps it all together.
      2. It prevents the cake from drying out
      And 3. It helps the cake rise. When you whip eggs you’re adding air pockets in it. When it’s baking you’re heating those pockets and they expand making the cake rise.

  • Jenn K
    July 30, 2013 at 12:01 PM

    Made these over the weekend for a birthday party and they were a huge hit! I followed all the directions and recipe exactly. Taste was amazing, but like others I also came out with a raised hard layer on the top that cracked and collapsed when I went to frost them. Not a big deal as the frosting covered it up for the most part! A little googling suggested that I could have overmixed the batter. For the second 8×8 pan, I tried mixing just until things were combined, but still got the same crispy layer. So, as soon as they came out of the oven, I pushed it down while it was still warm in hopes that it would re-adhere to the rest of the brownie! It sort of worked, but I think next time (and there WILL be a next time), I might try checking it at 3/4 of the way through the baking time and cracking the top before they completely finish. Also, I used a glass pan – could possibly try a metal pan next time too. Overall, these brownies were phenomenal: amazing taste, super easy to make, and beautiful! Thanks for the recipe 🙂

    • Erin
      November 5, 2013 at 2:38 PM

      I also got the crispy layer, and in the past, with other cakes and brownies, it has been attributed to too much sugar in the recipe. So, next time I’m going to cut back by a couple tablespoons to see if that helps. 🙂 such a delicious recipe!

  • Janette
    August 3, 2013 at 7:08 PM

    I made these today and altered the receipe a lil bit after reading the comments. OI was pleasantly surprised! Yummy!

  • Hayley
    September 20, 2013 at 5:15 AM

    How many eggs do you need to make the brownies?

    • stellabystarlite
      October 18, 2013 at 6:03 PM

      Read the ingredients list. Sixth item down.

  • Blaire
    November 19, 2013 at 5:44 PM

    How many does this receipe feed

  • Blaire
    November 19, 2013 at 5:45 PM

    Nevermind I see!!!

  • Eve Hallows
    December 1, 2013 at 6:26 PM

    I read somewhere that shaking the pan as soon as you take it out, or shake it a couple minutes before taking the brownies out of the oven and they will compact and lose all the air bubbles. Only for brownies though

  • taraliptak
    December 6, 2013 at 5:51 AM

    That’s so great to hear! You’re welcome!

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    December 24, 2013 at 2:54 PM

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  • samantha poston
    February 9, 2014 at 8:57 AM

    This is one of the best recipes I’ve got off line!

    • taraliptak
      February 9, 2014 at 4:11 PM

      So great to hear!

  • Jeana
    February 28, 2014 at 9:50 AM

    Wow so I’ve been planning to use this recipe for forever and I found the time to do it just today. Literally went out shopping for the ingredients half an hour before I began baking this~ It was a really fun process, but I don’t have any electric beater so everything was done by hand, chopsticks, and spoons. Still turned out fantastic, just a little bit extra work~

    Also used cream cheese frosting instead and it was amazing, plus it LOOKS fabulous too! Thanks so much for sharing this recipe with us, will probably make it again, maybe this time with chocolate buttercream frosting haha!

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