“A basic rule of baking is that, in general, it‘s almost impossible to make an inedible batch of brownies.” -Linda Sunshine
I love Red Velvet everything! Since the Red Velvet cookies I baked recently were such a success, I decided to try another variation of a Red Velvet cake … who knows what will be next! Adapted from a recipe on SouthernBite.com, these brownies are moist and gooey. This evening we are going to serve them to friends after re-warming them and topped off with a scoop of ice cream.
Preheat oven to 325 degrees.
Add the first seven ingredients into a large bowl and mix well until smooth.
Fold in the chocolate chips and pecans.
Spay a 9" x 13" baking dish with non stick spray. Pour the brownie mixture into the baking dish and smooth it out level so that it cooks even.
Bake at 325 degrees for 33 minutes (or 30 mins if using a metal baking pan).
Leave in the dish until slightly cooled and cut with a plastic knife which shouldn't tear up the gooey brownie.
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