Red Velvet Brownies

Red Velvet Brownies

Red Velvet Brownies

If you like Brownies, you will LOVE Red Velvet Brownies.

This is my classic fudge brownies recipe loaded up with Red Velvet Oreo Cookies and topped with Buttercream!

I mean, how much better can it get?

If you love everything Red Velvet you will want to add this one to your list of Must Makes!

Now I know there will be folks who say “that’s not red velvet! that’s just food color!”

Well, yeah. I hate to break it to ya, but ever since the Red Velvet craze hit the scene many many years ago, people started making just about everything Red Velvet by adding red food color!

A true red velvet cake was caused by the reaction of the baking soda with the cocoa powder in the recipe causing a reddish tinge to the final cake.

But let’s get back to the recipe at hand! Sometimes the power of suggestion is all we need to get our mind right, and let me tell ya these brownies are right!

They are RED, loaded with RED VELVET OREOS, dense and fudgy so to me they are as Red Velvet as Red Velvet gets!

Leave out the food color if you wish, it will still make an outstanding new addition to your brownies repertoire!

5.0 from 2 reviews
Red Velvet Brownie Recipe
Prep time
Cook time
Total time
Prepare a 9" X 13" baking pan with pan grease and parchment paper lining
Preheat oven to 350°F
For those who prefer to use Cream Cheese Icing for a more authentic "red velvet combination" just be sure to refrigerate the brownies
Serves: 15 Brownies
  • Semi Sweet Baking Chocolate scant 1 cup (170g)
  • Unsalted Butter 6 Tablespoons (85g)
  • Eggs large 3 (150g)
  • Granulated Sugar 1 cup (200g)
  • All Purpose Flour 1¼ cup (157g)
  • Baking Powder ¾ teaspoon (5g)
  • Red Gel Paste Food Color2 teaspoons *optional
  • Vanilla Extract 1 teaspoon (5ml)
  • Salt ½ teaspoon (3g)
  • Red Velvet Oreos 1 package (345g)
  • Buttercream2 cups *optional
  1. In a small saucepot melt the baking chocolate with the butter over a low heat stirring constantly.
  2. In a large mixing bowl combine the sugar, eggs, vanilla extract and salt whisk smooth
  3. Add the melted butter & chocolate mixture to the egg mixture and continue to whisk smooth.
  4. Add the sifted flour, salt and baking powder all at once, and whisk smooth.
  5. Add the optional red food color
  6. Rough chop half of the package of oreos then add to the brownie batter
  7. Pour the batter into the prepared pan and bake immediately for approximately 20-25 minutes until a toothpick inserted in the center comes out with moist crumbs Click here for more about how to know when your brownies are done (skip to 3:55 in the video for the brownies visual)
  8. As the brownie is near finished, it will bake with a sort of "glossy crust" on top. This is normal and a good sign that your brownie is almost ready.
  9. Remove from the oven and cool completely.
  10. Spread with buttercream and then cut into portions.
  11. Top with the remaining package of oreos crushed up
Store at room temperature for up to 5 days in an airtight container, or refrigerate for 10 days.

Freeze wrapped well with plastic for up to 2 months
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Fudge Brownies Recipe

Fudge Brownies

Fudge Brownies are no doubt my choice in the brownie world hands down!

No cake style here!

If I wanted a cake-y brownie I would eat a piece of chocolate cake!

These are so chewy and gooey with the addition of Fudge Icing you can’t go wrong!

Or for those of you prefer a less sweet, more “adult style” icing I urge you to try them with Ganache!

I will admit I was caught off guard at just how AMAZING these brownies really are; and you may see my surprise at the end of this video when I  took the first bite!

I almost changed the name to better than sex brownies! Woops!

Don’t tell Chris! LOL

I then proceeded to eat the entire brownie, and then another 4 over the next 3 days!

I had to give them away PRONTO since those 15 brownies started to dwindle quite fast in my presence.

I should include a warning with this recipe ~ to be sitting down when you do try them!

For more brownie options click here for my complete list of brownies! You will seriously not know where to start! Warning Dangerous!

5.0 from 2 reviews
Fudge Brownies
Prep time
Cook time
Total time
Prepare a 9" X 13" pan Greased and lined with parchment paper
Preheat Oven to 350° F
Have your ingredients at room temperature before beginning
Serves: 15 Brownies
  • All Purpose Flour 1 cup (125g)
  • Baking Powder 1½ teaspoon (7g)
  • Salt ¾ teaspoon (5g)
  • Semi Sweet Baking Chocolate Chopped 12oz (335g) (2 cups)
  • Butter unsalted 2 sticks (1 cup) (226g)
  • Granulated Sugar 2 cups (400g)
  • Eggs 6 Large (300g)
  • Vanilla Extract 1 Tablespoon
  • Toasted Walnuts Optional 1½ cup (262g)

  • ½ RecipeFudge Icing
  1. Combine the sugar and the eggs and vanilla in a large bowl and whisk together vigorously to incorporate evenly.
  2. Meanwhile in a microwave safe bowl or over a double boiler melt the butter and the chocolate ]together, slowly to not scorch.
  3. In the microwave on med power 15-25 Seconds at a time and stirring between each interval.
  4. Sift all the dry ingredients together, set aside.
  5. Add the melted chocolate & butter mixture to the egg/sugar mixture and whisk to incorporate
  6. Add all of the dry ingredients at once and mix just until incorporated.
  7. Add Nuts if desired, then pour entire batter in prepared pan and bake in preheated 350° F oven for 30-40 minutes or until a toothpick inserted into center produces a moist crumb.
  9. When completely cooled Ice with Fudge Icing or Ganache- it is your preference
Store brownies at room temperature in an airtight container for up to a week.
Some of you have asked if you can substitute the chocolate in this recipe for cocoa powder.

To make the equivalent of  1 ounce (28g) Semi Sweet Baking Chocolate:

Mix 3 tablespoons of cocoa powder + 4 teaspoons sugar + 1 tablespoon softened butter, shortening or vegetable oil

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Gluten Free Blueberry Cobbler Bars

Gluten Free Blueberry Cobbler Bars

gluten-free-blueberry-cobbler-barsGluten free never tasted so good!

Blueberry Cobbler Bars!

These bars are great for breakfast a snack or even dessert!

Serve warm with a scoop of vanilla ice cream?

Yeah! Now we’re talking!

You do not have to go gluten free on these if you prefer to use all purpose flour here.

I do like the Gluten Free bisquick mix, because well….it’s QUICK! get it? Bis-Quick?? LOL

But for those who want to make their own gluten free mix, read all the way to the bottom.

You can also make these a bit more “health friendly” by substituting “sugar free” preserves and stevia rather than the granulated sugar.

I do find the substitute sugars to be sweeter, so I recommend half the amount as listed for the granulated sugar in the cobbler dough part of the recipe below if you decide to go that route.

Gluten Free Blueberry Cobbler Bars
Prep time
Cook time
Total time
Prepare a 9" X 13" pan with pan grease and parchment paper
If you have a gluten intolerance be sure to use a pan grease that has NO FLOUR IT! For those just following a gluten free diet for diet purposes not allergies, you can use my pan grease recipe at your discretion
I added oatmeal to my topping in the video not realizing that it would now NOT BE GLUTEN FREE! Woops! Im new to this GF stuff! LOL
Serves: 15 -20 bars
  • Gluten Free Bisquick 2¾ cup (entire contents of a 1lb box approx 454g)
  • Granulated Sugar 1½ cup (300g)
  • Salt 1 teaspoon (6g)
  • Cinnamon 1½ teaspoons
  • Cold Unsalted Butter 1 cup (226g)
  • Eggs Large 2 (100g)
  • Blueberry Preserves 1 cup (300g)
  • Orange Zest 1 orange (approx 2 teaspoons) *I know on the video I had 2 Oranges, but I only used 1
  • Orange Juice from 1 orange (approx 2 tablespoons)
  • 1 Tablespoon Cornstarch (7g)
  • 2½ cups Fresh Blueberries (or frozen will work just fine here)
  1. In a large mixing bowl combine the gluten free mix with the granulated sugar, salt and cinnamon.
  2. Grate in the cold butter with a box cheese grater.
  3. Work the butter through the flour with your finger until it resembles coarse meal, be sure not to melt the butter.
  4. Add the eggs and work it all to a sticky crumble dough that resembles streusel topping
  5. Take out 1 cup of that dough and add ½ cup oats (quick cooking or rolled is your choice and it will no loner be gluten free if you use oats! WOOPS!) and ⅓ cup of chopped (untoasted) nuts of your choice. Reserve this for the topping for later.
  6. Press the remaining dough into the bottom of the prepared 9" X 13" pan
  7. Prepare the blueberry preserve layer by combining the orange zest with the juice of 1 orange and the cornstarch and whisk smooth
  8. Add that to a heavy bottom sauce pot with the blueberry preserves and bring to a boil over medium heat stirring often.
  9. Remove from the heat and add the fresh blueberries (if using frozen you can keep the heat on and stir to defrost the berries for about 1 minute)
  10. Pour the entire blueberry preserve mixture over the cobbler base and then sprinkle the reserved cobbler, nut, oat mixture over the blueberries
  11. Bake in a preheated 375°F oven for 25 minutes then turn the oven down to 325°F and bake for another 10-15minutes or until golden brown and the fruit layer is bubbly and thickened.
  12. Cool completely before slicing into desired portions
Blueberry Cobbler bars can be stored for up to 5 days at room temperature in an airtight container or for longer (10 days) in the refrigerator.

You can freeze bars wrapped well for up to 1 month

Makes 2¼ cups, most gluten free bakers will prepare a larger batch of this mixture to have on hand for fast measuring of “Gluten Free All Purpose Flour”

Gluten Free Flour mix
The above recipe calls for 2¾ cups gluten free baking mix (or the entire box of Bisquick) this recipe below makes only 2¼ cups so in the interest of NOT making math mistakes, I would just double the recipe here and save the remaining GF mix for another recipe
Serves: 2¼ cup
  • 1½ cup rice flour
  • ½ cup potato starch
  • ¼ cup tapioca Starch
  • 1 teaspoon Xanthan Gum
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Peanut Butter Fudge Brownies

Peanut Butter Fudge Brownies


Look at that picture! Just look at it!

Do I really need to say anything about these Peanut Butter Fudge Brownies??

Ok, fine ~ I will.

Super fudge-y.

You cannot eat just one and that is a promise.

They do not need icing, but a little ganache never hurt anyone!

I love these warm, cold, for breakfast or a late night snack.

This brownie is the perfect treat to satisfy any sweet tooth.

I recommend to make them and hide some in the freezer so no one else can get to them, since this entire batch may be gone in less than the time it takes to bake them!

Now Get Going!!

Oh, and PS~ those who cannot do (or do not like Peanut Butter) you can substitute Nutella! Same quantities! No adjustments!

Peanut Butter Fudge Brownies
Prep time
Cook time
Total time
Prepare a 9" X 13" pan with pan grease & parchment paper
In the video tutorial you may notice that the ingredient amounts for the peanut butter mixture looked larger than what is listed here and that is true. I made a double recipe in the video but did not use it all~ all you will need for a 9"x13" brownie is the recipe listed below.
Preheat oven to 350°F
Serves: 15 brownies
  • Semi Sweet Baking Chocolate 6 ounces (170g)
  • Unsalted Butter 10 Tablespoons (140g)
  • Granulated Sugar 1¼ cups (250g)
  • Large Eggs 4 (200g)
  • Vanilla Extract 2 teaspoons (10ml)
  • All Purpose Flour 1 cups (125g)
  • Salt ½ teaspoon
  • ____________________________
  • For the Peanut Butter Swirl:
  • Cream Cheese ⅓ cup (90g)
  • Peanut Butter ½ cup (130g)
  • Granulated Sugar 2 Tablespoons (28g)
  • Large Eggs 1 (50g)
  • Whole Milk 1½ Tablespoons (21g)
  1. First prepare the Brownie Batter:
  2. Combine the butter and chocolate together and melt on med-high power in the microwave in 25 second intervals, and stir very well between each interval until completely melted OR combine the butter & chocolate together in a small sauce pot and melt over low heat while stirring constantly
  3. In a larger mixing bowl combine the sugar, salt, eggs and vanilla extract and whisk together very well
  4. Add the melted chocolate/butter mixture to the egg & sugar mixture, whisk to incorporate everything together.
  5. Add the sifted flour all at once and blend just until incorporated.
  6. Immediately pour the batter into the prepared pan and spread evenly.
  7. [b]Next prepare the Peanut Butter Mixture:[/b]
  8. Cream the cream cheese smooth
  9. Add the sugar and mix until incorporated.
  10. Add the peanut butter and mix until combined well.
  11. Add the egg
  12. Add the milk last
  13. Drop spoons of peanut butter batter in random spots all around the top of the brownie.
  14. With a small spatula or a butter knife, swirl the peanut butter batter through the entire surface of the brownie.
  15. Bake in a preheated 350° F oven on the center rack for approximately 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs on it. If the toothpick comes out dry, your brownie will also be dry. If the toothpick still has gooey batter on it, then your brownie will also be gooey in the center. CLICK HERE FOR MORE ON HOW TO KNOW WHEN YOUR BROWNIE IS BAKED
  16. Cool completely and then cut into desired portion size.
Store at room temperature in an airtight container for up to 5 days

Refrigerate for longer storage - up to 2 weeks in an airtight container

You may freeze brownies for up to 2 months wrapped well
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Key Lime Cheesecake Bars

Key Lime Cheesecake Bars


Key Lime Cheesecake Bars with a Graham Cookie base.

If that doesn’t sound amazing to you, then you got somethin’ wrong wit’ ya!

Creamy Cheesecake meets Luscious Key Lime Pie meets Graham Cookies.


These bars are so good you may not want to share!

Be sure not to tell anyone you are making them just in case they never make it out of the kitchen!

This recipe originated as a cake style way back when I owned my bakery and I couldn’t decide what to eat one day: Cheesecake or Key Lime Pie?

Why not both!?

This recipe converts easily into an 10″ Cake pan if that is how you prefer to roll.

The great thing about making the bars though is that the entire recipe is mixed and baked in just under an hour since the depth of the batter here is way thinner than a regular cheesecake would be.

That basically just means you are eating Key Lime Cheesecake bars way faster than Key Lime CheeseCAKE.

That is also why I am not using a water bath to bake these even though it is a cheesecake the bake time is far less so you don’t have as much risk of over baking as you would with a regular cheesecake.

5.0 from 1 reviews
Key Lime Cheesecake Bars
Prep time
Cook time
Total time
Prepare a 9" X 13" pan with Pan Grease and line the bottom with parchment paper
Serves: 15- 20 servings
  • For the Graham Cookie Base:
  • Unsalted Butter 12 Tablespoons (170g)
  • Granulated Sugar ⅓ cup (70g)
  • Light Brown Sugar ⅓ cup (80g)
  • Honey 3 Tablespoons (70g)
  • Molasses 3 tablespoons (55g)
  • All Purpose Flour 1½ cup (188g)
  • Graham Cracker Crumbs ¾ cup (86g)
  • Salt ½ teaspoon (3g)
  • For the Cheesecake Batter:
  • Cream Cheese bars 3- 8ounce packages (677g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 4 (200g)
  • Egg Yolks 4 (72g)
  • Sweetened Condensed Milk ¾ cup (246g)
  • Lime Juice ¾ cup (180ml)
  • Lime Zest from 1 lime (approx 1½ teaspoons)
  1. First prepare the graham cookie dough.
  2. Cream the butter and both sugars together until light and fluffy, about 3- 5 minutes.
  3. Add the Honey and the Molasses all at once, and mix well to combine, scraping the sides of the bowl to incorporate
  4. Sift together the flour, graham cracker crumbs and salt and add to the creaming butter mixture all at once, mix on low speed to incorporate, mix well.
  5. Press the dough into the bottom of the prepared pan and bake in a preheated 350°F oven for 18-22 minutes of until golden browned and baked throughout.
  6. Meanwhile prepare the cheesecake batter by creaming the cream cheese smooth
  7. Add the granulated sugar & lime zest while mixing on medium speed to smooth.
  8. Combine the egg yolks & eggs together and then add to the cream cheese batter one at a time, be sure to stop the mixer to scrape the bottom & sides of the bowl for an even mix.
  9. Add the sweetened condensed mil all at once and mix smooth
  10. Add the lime juice slowly while mixing on low speed.
  11. Take out ½ cup of the batter and mix it with 2 drops of green food color.
  12. Pour the remaining u- colored batter into the cooled graham cookie base
  13. Swirl the green batter into the colorless batter
  14. Bake in preheated 350°F oven for 25 minutes.
  15. Turn oven off after 25 minutes (as long as the cheesecake seems set click here) and allow it to cool down with the oven for another 15 minutes.
  16. Remove from oven, cool to room temperature then refrigerate overnight
  17. Cut into desired portions
Cheesecake bars must be kept refrigerated at all times

Store in an airtight container for up to 9 days
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