Comments on: Red Velvet Brownies

By: Lynn

Lynn — Fri, 11 Feb 2022 21:06:44 +0000

In reply to Gail. For brownies, yes! Enjoy!

By: Gail

Gail — Fri, 11 Feb 2022 20:56:14 +0000

For the 8oz of semisweet chocolate, can chocolate chips be used? Thank you

By: Lynn

Lynn — Tue, 21 Dec 2021 23:12:54 +0000

In reply to Vanessa. Interesting... I use this same base for ALL of my brownie recipes, which I've made dozens of times (you can see the same brownie base recipe in all of my brownie posts). I can assure you the inside is dense and fudgy. I can only guess you used too much butter or didn't use the correct amount of flour (as in too little). I wish I could be more helpful, but it's impossible to know what went wrong without having been there. As you can see, they have gotten great reviews in the past!

By: Vanessa

Vanessa — Tue, 21 Dec 2021 22:09:24 +0000

I am rating these Red Velvet Brownies a one star because of the components it had. Once I baked them they looked completely fine. I had followed the instructions very precisely but once I cut into them the center was very gooey and oily. At this point, I had tried to let them sit for 30 minutes so that they can cool down although they were already cooled but I just noticed the same oily mess. I then tried to put the brownies back into the pan to bake for 5 more minutes at 350 to see what would happen but nothing did. At this point I still didn’t know what was wrong. I had followed the recipe super carefully! Nothing could have prevented me from this oily sticky goop!

By: Lynn

Lynn — Mon, 11 Oct 2021 10:51:54 +0000

In reply to Rachel Joseph. Thanks so much, Rachel!

By: Rachel Joseph

Rachel Joseph — Sun, 10 Oct 2021 20:00:59 +0000

Absolutely fantastic! Easy to make and loved by so many. Have made this for several people now and they love it. Thank you!

By: Samantha

Samantha — Mon, 10 May 2021 01:12:06 +0000

Hi I’m 14 and I made these for my family for Mother’s Day desert 🙂 WE ALL LOVE THEM! The only thing is, when I mixed the food colouring in, it turned purple. But later on when I mixed it all together it a “dark nude pink” and it doesn’t taste like red velvet. But the outcome of the brownie is soooo good! DELICIOUS WE ALL ABSOLUTELY LOVE IT THANK YOU 🙂

By: Lynn

Lynn — Tue, 09 Feb 2021 12:16:39 +0000

In reply to Ro. How did it turn out, Ro?

By: Ro

Ro — Sun, 07 Feb 2021 22:39:46 +0000

In reply to Lynn. Darn I wish I saw this comment before I put it in the oven in my glass pyrex! Guess next time I'll have to buy a metal pan.. mine grew legs and has disappeared

By: Lynn

Lynn — Thu, 08 Oct 2020 10:30:57 +0000

In reply to Carol. Hey, Carol! I always use a metal pan for my brownies, same size. If you must use glass, reduce the oven temp by 25º and bake for the same amount of time!

By: Carol

Carol — Wed, 07 Oct 2020 14:25:19 +0000

I made these brownies yesterday for my adult son’s birthday — his request. They were absolutely delicious — but I could not get the middle of the brownies to cook to a solid brownie (too gooey and uncooked). I baked them in an 8 x 8 pyrex dish lined with aluminum foil for 40 minutes. I was afraid to cook them longer because of your suggested time frame — didn’t want a dry brownie. Wondering if you have a suggestion because I would like to bake them again. Larger pan? Metal pan instead of glass? Cook longer? Thanks in advance for responding. I an anxious to cook them again!

By: Lynn

Lynn — Wed, 16 Sep 2020 11:12:14 +0000

In reply to Pattira.

Hi, Pattira– I’ve not made these as cupcakes, so I’m not sure how to advise. Brownies shrink a bit once they cool, though, so I’m inclined to say it’s normal.