This is the story of my adventures with red velvet brownies. A few weeks ago I saw a recipe for the brownies on How Sweet It Is. (I should preface all of this by saying that I don’t really like red velvet.) For some reason I couldn’t stop thinking about the red velvet brownies and, since I had all the ingredients on-hand, I made them.
(The weekend before I made them I had made my roommate (a pack rat) throw away everything from our kitchen that we don’t use. Included in that was about 3 things of red food coloring. Which sucked when I had to go spend $4 on red food coloring when I made the brownies a second time.)
I followed the recipe exactly (except I only used one tablespoon of red food coloring and then a tablespoon of water to achieve the right consistency for the paste), but I didn’t make the white chocolate frosting because I don’t like frosting on brownies. And because I think red velvet should have cream cheese frosting.
They were delicious. But they were missing something.
And that something was cream cheese.
(Ugh, that picture is ugly, stupid nighttime lighting. Another reason turning the clocks ahead is annoying: no early morning sun to take pictures.)
Having never made cream cheese brownies before I consulted about a million recipes and eventually made the cream cheese filling from this one.
They turned out very well. Although, be warned, they are more “cakey” than “fudgey.” It was a little hard to get the swirl right since the brownie batter is very thick. So the brownies aren’t the prettiest, but they still taste great.