This Red Velvet Brownies Recipe is the best because of its perfect combination of moist and bright red colors. In addition, the cream cheese frosting is used for the perfect topping.

Are you ready for a dessert adventure unlike any other? Presenting my delicious red velvet brownies! These decadent, fudgy brownies are infused with chocolate and a splash of red food coloring, resulting in a gorgeous marbled effect that’s almost too pretty to eat. But trust me, once you get a taste of these heavenly treats, you won’t be able to oppose their irresistible flavor.

With their soft, chewy texture and creamy cream cheese frosting, these red velvet brownies are sure to become a new favorite in your household. So why wait? Preheat your oven and prepare to whip up a batch of these mouthwatering treats!

Red Velvet Brownies

Although I’ve decided to go on a diet after the holidays when I saw these Red Velvet Brownies, I had to make them. I made a small but important change to this recipe by adding cream cheese frosting for the topping. The result is incredible; these brownies and frosting are meant to be together.

Ingredients

• 4 ounces of bittersweet chocolate
• ¾ cup of butter
• 2 cups of sugar
• 4 whole eggs
• 1½ cup of flour
• 1 ounce of red food coloring, liquid
• 1½ teaspoons of baking powder
• 1 teaspoon of vanilla extract

For the Cream Cheese Frosting :

• 8 ounces of softened cream cheese
• 3 tablespoons of softened butter
• 1½ cups of powdered sugar
• 1 teaspoon of vanilla extract

Instructions

• Heat the oven to 350 degrees F. Line the baking pan with aluminum foil and grease it lightly.
• Melt the chocolate and butter in a microwave-safe bowl, and stir it all the time, so you don’t burn the chocolate. Stir for about 30 seconds. Whisk in the eggs and sugar until they are blended. Add them one at a time.
• Add the red food coloring, flour, vanilla, and baking powder and stir until it’s well mixed and blended nicely.
• Pour it evenly into the prepared baking pan and bake until the toothpick comes out clean from the center of the cake. It should take about 40-45 minutes. Take the red velvet brownies out of the oven and cool them completely.

For the cream cheese frosting

• Whisk together butter and the cream cheese until they’re smooth enough. Add the vanilla and powdered sugar and continue to mix until it’s nice and creamy.
• Frost the cooled red velvet brownies and serve.

Baked Lemon Pancake with Berry Sauce is a delicious breakfast and it’s so easy to make. It is perfect for serving to crowd and ideal for holidays.

Berries and citrus come naturally with springtime. Pancakes are one of my favorite meals, because they’re so easy to make and there’s no stress. Everyone loves hot pancakes. While the pancake is baking, you can prepare the berry sauce easy. Also we love adding some whipped cream to pancake always.

Ingredients

• For Berry Sauce
• 40 ounces of frozen or fresh berries
• 4 ounces of water
• Half cup of maple syrup
• 2 tablespoons of corn starch
• For Pancake
• 12 ounces of flour, all purpose
• 1 whole egg
• Full cup of milk
• Teaspoon of vanilla
• Teaspoon of baking powder
• Half teaspoon of baking soda
• Juice from one lemon
• Zest from two lemons

How to make Baked Lemon Pancake with Berry Sauce?

For Berry Sauce

• Add half cup water, berries and maple syrup to a large pot. Cook on a medium heat until the sauce is bubbly and berries are heated through.
• Mix and stir 2 tablespoons of corn starch and water slowly into the berry sauce to thicken. Do this while cooking.
• Remove the pot, and set aside. Or you can refrigerate for later.

For the Pancake

• Heat the oven to 350 F. Grease the 9 inch pie plate, or you can use the cake pan, round.
• Mix eggs, flour, baking powder, milk, vanilla, baking soda, zest and a lemon juice in a large bowl and whisk together.
• Pour in the pan and bake for 20-25 minutes, or you can use a toothpick to check by inserting it in the center, if baked it should come out clean.
• Take out of oven and slice into wedges. Serve with berry sauce and whipped cream.

If you have any comments about this Pancake recipe, please leave it below.

Southwestern Egg Muffins Recipe is a mix of flavors of a Southwestern omelet made in a muffin tin. These Avocado Egg Muffins are so simple and easy to make that you will make them at least once a week.

Even if you don’t like southwestern flavors, you can make them to your taste just by swapping the ingredients. Our favorites are bacon, crispy hash-browns and cheddar baked in a cup.

Ingredients

• 8 large eggs

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp ground cumin

• Pinch of cayenne pepper (adjust for spice level)

• 1 (15 oz) can black beans, drained and rinsed

• 1 avocado, diced (plus extra for garnish)

• 1 tomato, chopped

• 4 oz pepper jack cheese, diced or shredded

• Fresh cilantro, chopped (optional for garnish)

• Non-stick cooking spray

Instructions

1. Preheat the Oven

• Preheat your oven to 350°F (175°C).

2. Prepare the Egg Mixture

• In a large measuring cup or bowl, whisk together the eggs, salt, black pepper, cumin, and cayenne until smooth and well combined.

3. Prep the Muffin Tin

• Lightly spray a 12-cup muffin tin with non-stick cooking spray to prevent sticking.

4. Assemble the Muffins

• Evenly distribute the black beans, diced avocado, chopped tomato, and pepper jack cheese among the muffin cups.

• Pour the egg mixture into each cup, filling just below the top — the muffins will puff up while baking but will deflate slightly as they cool.

5. Bake

• Place the muffin tin in the oven and bake for 20–24 minutes, or until the eggs are fully set and the tops are lightly golden.

6. Cool and Serve

• Allow the muffins to cool for a few minutes before removing them from the tin.

• Garnish with extra avocado slices and fresh cilantro, if desired.

• Serve warm or refrigerate for later.

Tips for Success

• Use a silicone muffin pan or parchment liners for easy release.

• Add extras like cooked bacon, chorizo, or bell peppers for variation.

• These muffins are perfect for meal prep — store in the fridge and reheat in the microwave for 30–40 seconds.

Make Ahead & Storage

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Wrap individually and freeze for up to 2 months. Reheat from frozen in the microwave for 1–2 minutes.

Timing

• Prep Time: 10 minutes

• Cook Time: 20–24 minutes

• Total Time: ~35 minutes

You can also experiment and be creative because once you make these egg muffins you can make them according to your taste. If you have any ideas, please feel free to write down in the comment section.