These brownies are kind of the best of all the brownie worlds. If you eat them when they’re very warm, they’re like a cakey brownie, but if you eat them when they’re a bit on the cooler side (either straight from the refrigerator or after being out for less time) they’re more of a chewy/fudgy brownie. Either way, they’re red velvetlicious. As noted below, it’s important to use a 9″ pan (which the recipe I took these from said…but I put them in an 8″ before realizing it. Baking them in an 8″ was terrifying, because they threatened to overflow (even without using all of the brownie batter). I kept looking through the glass door of the oven to make sure they hadn’t gone over. Luckily they hadn’t, but I think if I had used any more batter at all they would have. So definitely use a 9″ to spare yourself the trauma.
The only other issue I had when making these was that they started to burn on top. I think this would have been an issue even if they had been done in the 9″ pan, due to how long they bake, so I noted below to cover them after the 15 minute mark with some aluminum foil. I covered mine, but not until around the 35 minute mark when I first checked on them (since there was nothing noted in the recipe I went off of to indicate this might be a problem). This made most pieces end up with the cheesecake swirl looking dark brown (even with adding the foil). The piece I used in the photo was from the center, and it was 1 of only about 3 that had any part of the cheesecake swirl that wasn’t browned. Now just to be clear…the pieces that did brown a bit were still eaten happily by my husband. He did not feel the taste was compromised in any way, but obviously if you’re making them to take somewhere or serve to people, it’s not just about taste but about appearance as well. So as long as you stick the foil on after the 15 minute mark, they should end up looking beautiful.
Those were the only issues I had, though, so that’s not too bad. The brownies tasted amazing and there was no danger of any going to waste. They’re definitely up at the top on my list of favorite red velvet recipes and will be absolutely be made again.