Not very many desserts or sweet treats can tempt me – but when I see the words ‘red velvet’ I am in! I always order anything red velvet at cafes or in bakeries and I love baking red velvet-based recipes.
My very favourite colour is red and by my own admission I am somewhat obsessed with red. I wore red dresses to my year 12 formal – prom, for my US friends – to my engagement party, both daughter’s naming day ceremonies, red shoes on my wedding day… red is my signature colour in clothing, homewares, lipstick and baking!
So when it was my birthday recently Miss 10 knew exactly what to make me for my birthday cake – a red velvet skillet brownie. She used a recipe by Donna Hay, another of my obsessions. If only Donna Hay’s signature colour was red, rather than her lovely pale blue, I would but more of her homewares!
Miss 10 is fabulous cook and baker, so competent and confident. She loves borrowing cook books from the library, cruising Pinterest boards for inspiration, and baking up a storm for her classmates #appleDoesntFallFarFromTheTree
This giant red velvet skillet brownie is baked in a frying pan in the oven. It is easy to make and so moist and delish and rich. I could not stop eating t! In fact, I ate the vast majority by myself. Miss 10 reduced the sugar and made one giant brownie, rather than Donna Hay’s 2 x 15cm version.
GATHER:
200g butter, diced
300g dark chocolate, roughly chopped, divided into two lots
¾ cups plain flour
2 tablespoons dutch cocoa
1/2 cup brown sugar
3 eggs
1½ tablespoons red food colouring – the liquid gels are best
1 teaspoon vanilla extract
LET’S GET TO IT:
Preheat oven to 180°C and thoroughly spray an oven-proof skillet/frying pan with non-stick cooking spray.
In a large saucepan over a low heat stir half the chocolate and the butter until glossy and melted.
Remove from heat and stir in flour, cocoa, sugar, eggs, food colouring and vanilla. Mix until everything is combined with a silver spoon.
Pour into prepared pan then scatter remaining chocolate over the top. Bake for 25-ish minutes, depending on the size of your pan. It may require a bit longer. Always err on under done with brownies – you want them moist.
Cool in pan then cut into wedges to serve.
the hungry mum 
The color is just right for a warm birthday!
Ugh, this is my weakness if I have ever seen any 😉 But goodddness- I cannot wait to try!
I hear you sister! Red velvet is my drug of choice 🙂
Haha, yessss
That looks great. Happy Birthday! What a sweet treat to have a child who cooks and bakes.
Thanks Laura 🙂 I am very blessed to have such great gals x
I’m with you on “red velvet”. I’ve been collecting recipes and have yet to make anything – maybe your recipe will inspire me 🙂 How nice for one of your daughters to make this for you!
I did very well in the daughter lucky dip 😉 The HUngry Dad is anti- red velvet, he says it is just chocolate with red food colouring. That’s like saying a rainbow is just colours in a rainy sky 🙂
I’m a big fan of red too and red velvet. We had it as our wedding cake and every year I make it for Halloween. Haven’t tried a brownie skillet though.