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Red Velvet Brownie Failure

August 20, 2010

I mentioned in my previous post that I attempted to use a red velvet brownie recipe that was all forms of wrong. The picture in the cookbook looks amazing and shows a chewy brownie-like, but what I ended up with was not even close. I still maintain it is the recipe and not my baking skills! I wanted to go ahead and post it anyways in case someone wants to try it and prove me wrong or if you have any recipe fixing suggestions. I think the idea of a red velvet brownie is great and may try experimenting a little more with it. My first changes will be to add MORE sugar and alter the order of mixing ingredients.

Red Velvet Brownies (from the Good Stuff Eatery cookbook)


  • 2 1/2 c cake flour
  • 2 T unsweetened cocoa powder
  • 1 t baking powder
  • 1/2 t salt
  • 1 c semisweet chocolate chips
  • 3 large eggs
  • 14 T unsalted butter (1 3/4 sticks), softened
  • 1 c confectioner’s sugar
  • 1 c buttermilk
  • 2 T red food coloring
  • 1 t white vinegar
  • 1 t baking soda
  • 1 t vanilla extract


  • Preheat oven to 325. Butter and flour a 9 inch square baking pan. FIRST mistake – this batter was way too much for a 9in pan – I filled a 13×9.
  • Combine the flour, cocoa, baking powder and salt in the top of a double boiler over boiling water (do not let bottom of bowl touch the water). Add chocolate chips and cook, stirring until the chocolate melts and mixture is smooth. Remove and let cool for 10 minutes. Reality: it is impossible to tell if the chocolate melts and I stirred this for a good 20 minutes and never knew if it was “smooth” or not. The mixture got to be a little crumbly. I would not recommend trying to melt chocolate into flour.

  • In a large bowl, combine eggs, butter and 1/2 cup water. Reality – the eggs and butter did not blend to be a creamy mixture and then when you add water (which was not even in the ingredient list) it just makes it even worse.
  • Add the confectioner’s sugar, buttermilk, food coloring, vinegar, baking soda and vanilla. Beat mixture with an electric mixer until smooth. Reality – there is nothing “smooth” about this mixture.

  • Stir in chocolate mixture and then pour into prepared pan. Finally starts to resemble a batter but now I see all of the unmelted chocolate bits (they didn’t show up the best in the close up pic but all the bumps = chocolate).

  • Bake for 40 minutes or until top is set and a knife inserted in center comes out clean.

See…this picture does not look anything like a delicious chewy brownie with a flaky top like the cookbook led me to believe. It was actually a cake and did not taste good. If you have any tips on how to fix this recipe please share!!!

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