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 3 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
Read More →

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
Read More →

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
Read More →

How to Make Ice Cream Sandwiches

how-to-make-ice-cream -sandwiches

Ah yes, this recipe is a tell tale sign that Summer is on the way!

I actually heard an ice cream truck on my street last week! (But of course I’m in Florida so that is not too uncommon)

However it got me thinking that I really needed to show you all How to Make Ice Cream Sandwiches!

This is one of my FAV recipes and I’ve been making these for years.

You can use any kind of ice cream you like for these, OR make your own with my recipe!

Either way it is super easy and I know you will love making your own rather than buying them from now on!

Ice Cream Sandwiches
Prep time
Cook time
Total time
Use Natural Cocoa Powder here NOT DUTCHED PROCESS
This recipe can be made VEGAN by using Earth Balance Buttery Sticks (or shortening) in place of the butter and also use almond milk rather than whole milk (this is an egg free recipe)
¼ Sheet Pan is the size I used for this recipe
Serves: 10 Sandwiches
  • All Purpose Flour 336g (2½ cups)
  • Unsweetened Cocoa Powder 72g (¾ cup)
  • Baking Soda 5g (1 teaspoon)
  • Salt 3g (½ teaspoon)
  • Unsalted Butter 168g (12 Tablespoons)
  • Granulated Sugar 336g (1¾ cup)
  • Vanilla Extract 1 teaspoon
  • Whole Milk or Almond Milk ½ cup plus 2 Tablespoons
  1. Cream the butter and sugar together on medium to high speed for about 5 minutes until light and fluffy. Be sure to scrape the sides of the bowl for even mixing.
  2. Meanwhile sift the flour with the cocoa powder, salt and baking soda and reserve.
  3. Add the vanilla extract to the creamed butter mixture, then add ⅓ of the dry ingredients to the and mix just until combined
  4. Add half of the milk, mix just until combined
  5. Repeat these steps with the next addition of flour, the remaining half of milk and then again with the last addition of flour.
  6. Mix well until all ingredients are incorporated
  7. Turn the entire mixture out onto the prepared 9" X 12" pan and spread as evenly as possible to all edges.
  8. Bake in preheated 300° f oven for approximately 12- 15 minutes.
  9. The cake will puff up and have a dry looking top.
  10. Remove from oven and cool completely.
  11. Assemble as shown in the video
Ice cream sandwiches must be stored in the freezer at all times, for up to 2 months wrapped well







Read More →

Twix Cookie Bars


Homemade Twix Cookie Bars are the BOMB!

I’ll be honest, I wasn’t quite sure if I could pull it off, I mean c’mon~ it’s hard to beat that awesome little candy bar!

Well, I hate to break it to ya Twix ~ But move over Gretchen’s Bakery can take it from here!

Totally flaky, crispy and buttery shortbread cookie base, loaded with creamy vanilla bean soft caramel and chocolate.

Also known as the Millionaire Shortbread to my friends across the pond….. just to give those outside of the USA an idea of what we are dealing with here….

This is no joke, TWIX is serious business……

Now here’s one thing I found interesting.

I started dipping the twix cookie bars in tempered chocolate since~ that’s what a Twix IS right?

Fully dipped and covered in chocolate. But upon eating several (and by several I mean about 11) I decided that I preferred the taste of the lightly coated Twix bar better than the fully dipped in chocolate Twix bar!!!!???

Weird right?! I know! Especially me! The chocolate lover extraordinaire!

The fully dipped chocolate one was just too much and it overpowered the delicate shortbread and the creamy soft caramel that make up the entire EVERYTHING about TWIX.

So of course, you should try it both ways and decide for yourself, but whatever you do~  I KNOW you are going to love this recipe!

*PS- Gluten Free folks~ this works perfectly with Gluten Free Flour Mix

Twix Cookie Bars
Grease a 9" X 12" pan with pan grease and line with parchment paper Preheat oven to 350°F
Serves: 4dz cookie bars
  • For the shortbread
  • All Purpose Flour 1½ cup (190g)
  • Unsalted Butter ¾ cup (170g)
  • Granulated Sugar ⅓ cup (67g)
  • Salt ¼ teaspoon
  • For the Caramel Layer
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  • Vanilla Bean 1
  1. First prepare the shortbread cookie base by creaming the sugar with the butter and salt just until combined, not light and fluffy.
  2. Add the flour all at once and mix just until combined.
  3. Turn the dough out into the prepared pan, the dough with be very crumbly and not very sticky, this is good.
  4. Press it into all the edges and roll it evenly. As you roll and press the dough together it will come together more than what it started out as (see video)
  5. Bake in preheated 350°F oven for approximately 20 minutes or until golden brown.
  6. Cool while you prepare the caramel as follows
  7. Combine the sugar, water, condensed milk and vanilla bean scraped of its seeds and include the pod in a large heavy bottom sauce pot and bring to a boil over high heat stirring constantly
  8. Once it boils add the corn syrup and attach the candy thermometer and bring to 230°F stirring constantly
  9. Once it reaches 230°F add the butter and then bring to 243°F while stirring constantly
  10. When it gets to 243°F add the salt, remove the vanilla bean and then pour into the cooled shortbread cookie pan, spread to the edges.
  11. Allow to cool at room temperature for at least 4 hours or preferably overnight (at room temperature) uncovered until it is completely cooled, then you can wrap it loosely with some plastic wrap
  12. Spread the top of the cooled and set caramel with tempered chocolate, once it sets turn the entire bar out onto a cutting board (gently to avoid cracking the cookie base) then cut into desired portions.
Twix Cookie Bars are to be stored at room temperature for up to 2 weeks in an airtight container.

You can freeze them wrapped well for up to 2 months


Read More →

Samoa Brownies


With Girl Scout season upon us it is time to roll out everything “mock GS”

Samoa Brownies are quite possibly better than Girl Scout cookies!

Because after all brownies are superior to cookies and the Samoa Girl Scout cookie is the all time favorite (in my book anyway!)

What can be better than this!

So forget those cookies this year and make yourself some ooey, gooey, coco-nutty, chewy, fudgy brownies!

It is a building on recipes project of course, but a simple one really.

Just get the brownie recipe made in advance and once you get the hang of the soft caramel filling from my Salted Caramel Chocolates recipe you should be a pro by now!

Samoa Brownies
Prep time
Total time
A candy thermometer is necessary since we have to cook this to an exact temperature
If you decide to use another brownie recipe (and not mine, which is baked into a 9X13 pan) be sure to bake them in a 9X13" pan so the caramel samoa topping here is in thickness equal to the brownie
Serves: 20 Brownies
  • 1 Recipe Fudge Brownies
  • 3 Cups Sweetened Flaked Coconut
  • Granulated Sugar 1¼ cup (250g)
  • Sweetened Condensed Milk ⅔ cup (180g)
  • Water 7 Tablespoons (105ml)
  • Corn Syrup ½ cup + 3 Tablespoons (215g)
  • Unsalted Butter 7 Tablespoons (100g)
  • Salt ½ teaspoon (3g)
  1. Combine the water, sugar, sweetened condensed milk, corn syrup and vanilla bean (if you are using one) into a heavy bottom sauce pan and cook to 230°F while stirring constantly
  2. Once it gets to 230°F add the butter and continue cooking to 245°F stirring constantly
  3. Once it reaches 245°F remove the vanilla bean or if you are using extract you will add it now along with the salt.
  4. Cool slightly in the pot and then add the coconut.
  5. Spread over cooled brownie to the edges and drizzle with chocolate.
Brownies can be stored at room temperature in an airtight container for up to 1 week

You can freeze them for up to 2 months wrapped well

Read More →