Red Velvet Skillet Brownies Recipe
Red Velvet Skillet Brownies Recipe
So last night for our family dinner we had “make-your-own” tacos; there was tequila and lime chicken with adobo chilli sauce, chilli con carne, lime & jalapeno corn salsa, guacamole, sour cream, cheese and coleslaw. I heated up some hard taco shells and grilled a bunch of wraps until they were puffed up and charred and we absolutely Pigged Out.
Then…came these Red Velvet Skillet Brownies. And you don’t need to make them in a skillet and you don’t need to make them red either. But they look cool both red, and in a skillet. Super easy to make, melted butter and chocolate together in a medium saucepan, dump in the rest of the ingredients, plop it in the skillets (or tray) and bake. I made these on Saturday and covered them with foil ready to serve the next day. And while I did the dishes I put the oven on 90C, got out a tub of vanilla ice cream and served the trays straight onto the table with spoons, bowls and the ice cream for everyone to help themselves.
Every though every one was groaning they were full from the tacos they dived into these brownies and declared them the best ones ever. One word in regard to the food colouring – if you want them to be super red, make sure you use the paste or gel which can be found in lots of supermarkets but if your’s doesn’t stock it, Big W has a huge range.
Adapted from Donna Hay
Yum
Ingredients
200g unsalted butter
300g dark chocolate, divided in half
3/4 cups (110g) plain flour
2 tbsp. cocoa powder
1 1/2 cups (265g) brown sugar
3 eggs
1 tbsp. red food colouring
1 tsp vanilla
Method
Pre-heat oven to 180C/160C fan-forced/350F.
Melt the butter and 150g of the chocolate together in a medium saucepan over medium heat. Stir until smooth. Add the flour, cocoa, sugar eggs, food colouring and vanilla and whisk to combine.
Divide the mixture between 2 small oven-proof fry pans (around 15-18cm base width). Top with the remaining chopped chocolate. Bake for 22-24 minutes or until set but still slightly soft in the middle. Cool slightly before serving.
Ingredients
- 200g unsalted butter
- 300g dark chocolate, divided in half
- 3/4 cups (110g) plain flour
- 2 tbsp. cocoa powder
- 1 1/2 cups (265g) brown sugar
- 3 eggs
- 1 tbsp. red food colouring
- 1 tsp vanilla
Instructions
- Pre-heat oven to 180C/160C fan-forced/350F.
- Melt the butter and 150g of the chocolate together in a medium saucepan over medium heat. Stir until smooth. Add the flour, cocoa, sugar eggs, food colouring and vanilla and whisk to combine.
- Divide the mixture between 2 small oven-proof fry pans (around 15-18cm base width). Top with the remaining chopped chocolate. Bake for 22-24 minutes or until set but still slightly soft in the middle. Cool slightly before serving.
Carolyn Murphy
Carolyn Murphy is a married mother of three and regularly provides us with recipes and strange but true stories about her life. When she’s not here, she can also be found on her website pinkpostitnote.com where all her other recipes are located!
