I’ve been in baking mood lately, but I just haven’t had the time. Well, today I had the time. So I made Red Velvet Brownies! Red velvet is one of my favorite kinds of cake. I even made a red velvet cake for my birthday this year. I have a Halloween party coming up, and I thought blood red brownies might be a pretty cool addition to the food table. So, I decided to give them a test run.

I found this recipe on Pintrest, where I find most of my recipes. Here’s the link to the original blog: http://www.newlyweds-blog.com/2012/02/21/red-velvet-brownies/

Preheat your over to 350 degrees F and prepare a 9×13 baking pan.

Cream two sticks of room-temperature butter, and 1 1/2 C each granulated sugar and brown sugar until light and fluffy.

Add 4 eggs, one at a time, being sure to scrape the sides of the bowl after each addition.

Stir in 2 oz red food coloring and 4 teaspoons pure vanilla extract.

In a separate bowl, combine 2 1/2 cups flour, 6 tablespoons cocoa powder, and 1/2 teaspoon salt.

Slowly add the flour mixture to the red batter until just incorporated. Be sure not to over mix! The batter will turn a bit darker, and start to get that velvety look.

Pour the batter into your prepared baking pan. Bake for 30-40 minutes. I baked mine for 35 minutes.

Let the brownies cool on a rack completely. Then cut into bars and serve. I think these would be delicious with a cream cheese frosting on top, or maybe a scoop of vanilla ice cream!

Here’s the recipe:

Red Velvet Brownies


1 cup  unsalted butter, at room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
4 large eggs, at room temperature
2 oz red food coloring (optional)
4 tsp pure vanilla extract
2 1/2 cups all-purpose flour
6 tbsp unsweetened cocoa powder
1/2 tsp salt

Preheat the oven to 350 degrees F.
Butter and flour a 9 X 13 baking pan.
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. Stir in food coloring (if not using food coloring add 4 T of water or milk) and vanilla, mix until the color is fully incorporated.
Mix flour, cocoa and salt in a separate bowl.
Slowly add in the flour mixture being very careful not to over mix. Do not over mix. The batter will be very thick.
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 and bake for 30-40 minutes. 35 minutes for a thin crust on top and gooey underneath.
Set aside to cool, cut into bars and serve.