I think red velvet cake has to be my favorite cake of them all. I just love how it looks, tastes, and the texture. I am also a major fan of chewy brownies.
Well, I must say that I was quite lucky to have found this recipe for red velvet brownies. Talk about having the best of both worlds. I guess you could say that I got to have my cake and eat it too! LOL!
This recipe is truly something to be admired. It’s very sweet, very yummy, and very easy to make. You will be glad that you stumbled upon this recipe just as I was when I first found it.
Now, I don’t usually get to have red velvet cake because my little allergy-ridden son has an aversion to red dye #40. My poor baby has so many allergies! So, when I made this cake, I whipped up my own mix and used beet root as a colorant. You, however, should follow the instructions as they are so you can taste how truly magnificent these brownies really are.
Recipe courtesy of Group Recipes.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: These brownies are perfect for after school snacks!
I made these the other day, and then covered them in a white chocolate ganache. People were RAVING about them all day.
One caveat about the recipe is that the “brownie” to cheesecake ratio was a little skewed for my taste. About 3/4s brownie to 1/4 cheesecake. On the second batch I adjusted the amounts I filled the tray with, made it more or less 50/50. *Perfection*