White chocolate red velvet brownies from 100 Cookies: The Baking Book for Every Kitchen, with Classic Cookies, Novel Treats, Brownies, Bars, and More (page 92) by Sarah Kieffer

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red food coloring for red velvet bakery emulsion.

  • jimandtammyfaye on December 20, 2023

    This would be loved by the red velvet enthusiast. The white chocolate gave the brownie a nice flavor. It needed to bake a few extra minutes but still was plenty soft. I used red velvet bakery emulsion as called for.

  • sydlikestocook on December 18, 2023

    have found that recipe needs a little more time for baking

  • anya_sf on February 18, 2023

    Made 1/2 recipe in an 8"x8" pan. The white chocolate did not melt smoothly (maybe started to sieze?) but the graininess wasn't apparent in the baked bars. After baking 26 min, the toothpick still came out wet. However, at 27 min, it was nearly dry and I worried the bars were overbaked, but the texture was perfect. My husband thought these were great, much better than red velvet cake as the flavor was more concentrated in brownie form. My son and I thought they were good but too sweet; I would have liked more cocoa (I always want red velvet to be more chocolatey) to balance the sugar, and would use more cream cheese/less butter in the frosting for greater tang.

  • senzler on March 26, 2022

    These were such a big hit. Made for Valentine’s Day.

  • theBlackbird on February 28, 2021

    Fantastic - better than any red velvet cupcake I've ever had. Have made it twice - used the red velvet emulsion as recommend and had a perfect red color and moistness. Can leave it out and just as good if serving to people who may have the red dye allergy.

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