Comments on: Red Velvet Brownies!

By: Hannah Sacks

Hannah Sacks — Wed, 14 May 2025 20:51:40 +0000

In reply to Zan. I need to make this for a hen do but I'd like to bake in small individual heart cake tins do you think they'll bake the same?

By: Charlotte

Charlotte — Mon, 12 May 2025 07:34:28 +0000

Can you freeze these?

By: Jane's Patisserie

Jane's Patisserie — Mon, 03 Mar 2025 12:48:26 +0000

In reply to Cassandra. Not every recipe works by doubling and changing the tin size, without changing something such as oven temp or timings. I would definitely say this recipe would likely need longer than 35 minutes if you had baked in a larger tin and doubled it

By: Tabitha

Tabitha — Thu, 13 Feb 2025 22:41:07 +0000

I just made these red velvet brownies and they’ve turned out great! I left them in the oven for 34 minutes, took them out with a slight wobble in the middle and left them in the tin for 30 mins. I tried some straight away after that as I couldn’t wait for them the next day after being in the fridge, and they were really lovely. A little spongey but also gooey. So yum 🙂

By: Cassandra

Cassandra — Sat, 01 Feb 2025 14:17:59 +0000

In reply to Sam. I made them yesterday, baked for 35 mins & still underdone, I did double the recipe & use a larger tin so not sure if that's the cause but I make my regular brownies ( not Jane's recipe) in the same tin & they bake perfectly in 25 mins, next time I will bake for 45 mins

By: A

Fri, 06 Dec 2024 07:08:57 +0000

Hello!

Can I skip the Cheesecake bit and add chocolate chunks instead since the person these are for doesn’t like Cheesecake?

By: Jane's Patisserie

Jane's Patisserie — Fri, 20 Sep 2024 09:35:03 +0000

In reply to Paige. This means they are overbaked so they need less baking time! x

By: Paige

Paige — Wed, 18 Sep 2024 18:41:52 +0000

In reply to Zan. I made these and they have come out with more of a cake texture, how can I prevent this next time?

By: Bhavya

Bhavya — Sat, 25 May 2024 08:52:26 +0000

These red velvet brownies with a vanilla cheesecake swirl look absolutely divine! The rich, velvety texture of the brownies paired with the creamy, tangy cheesecake swirl is a match made in dessert heaven. The striking contrast between the deep red and the white swirl makes them as beautiful as they are delicious. Can’t wait to try this recipe—thanks for sharing such a decadent treat!

By: Jane's Patisserie

Jane's Patisserie — Wed, 08 May 2024 10:53:39 +0000

In reply to Sam. If you swirl in the cheesecake mixture too much this can happen, but also if the baking tin size is changed x

By: Sam

Sam — Mon, 15 Apr 2024 14:49:13 +0000

Gutted.
Made them for first time & came out wet & sludgy even after baking for 33 minutes.
Left to cool & refrigerated.
Not sure what went wrong.

By: Nicola

Nicola — Sun, 03 Mar 2024 22:27:29 +0000

In reply to Sophie. I've just made them with GF plain flour. Cooked till they had just a wobble. Cooled and then put in fridge for a couple of hours before sampling a corner! I would say they are rather heavy without the chewy texture of regular brownies. The mixture was incredibly runny and I was concerned. They taste alright but I'd describe as dense. The cream cheese mixture didn't really make the layers as shown in the recipe. I think next time I might try with GF self raising flour.

By: Michelle Jones

Michelle Jones — Sun, 11 Feb 2024 20:13:40 +0000

In reply to Chantelle Bartlett.

Hi there ,
Just wondering do you actually need the white wine vinegar, as I don’t have any to hand and probably wouldn’t use it again….thanks

By: Chantelle Bartlett

Chantelle Bartlett — Tue, 06 Feb 2024 20:56:45 +0000

Made these brownies at the weekend and managed to make 2 batches of them, and wow they were the best brownies I’ve made!!

Took a batch into work and cut them into small brownie bites and my work colleagues were saying how amazing and delicious they were, then went in seconds!!

My tips for people who have struggled to make them –
– I used the recommended red velvet paste
– I used mascarpone cheese as it was more solid and it didn’t leak through the bottom
– I used a cocktail stick to make the swirls with the cream cheese
– The first batch I cooked, I did for 35 mins, however the second I did I cooked for 30 mins and they tasted less dry and were very gooey which was the best part
– I allowed the brownies to cool down fully, then once they were cool I put them in the fridge for 24 hours

I think they key to this recipe is to be patient, I wouldn’t recommend eating them straight after they’ve cooked as I don’t think they’re those type of brownies unfortunately!!

Hope this helps!

Fab recipe I shall be making it again, thankyou!!!