"I agree with the reviewers who said the cream cheese layer is great but the brownie layer is disappointing. I prefer my brownies a tad on the gooey side and this recipe gears itself towards a cakey brownie. And since others mentioned having to cook them longer than the recipe calls for, I cooked them 5 minutes longer and ended up regretting it. The cream cheese was the best part but still felt over-cooked.

The brownie part lacks moisture and would probably benefit from the addition of a square or two of melted baking chocolate–or substituting it for the cocoa powder altogether–as well as the use of buttermilk rather than vinegar for more moisture. It also needs about 1/4-1/2 cup more of sugar. They weren't really sweet at all. I will definitely try these again but will make some alterations since I love red velvet and want these to be good!

"I agree with the reviewers who said the cream cheese layer is great but the brownie layer is disappointing. I prefer my brownies a tad on the gooey side and this recipe gears itself towards a cakey brownie. And since others mentioned having to cook them longer than the recipe calls for, I cooked them 5 minutes longer and ended up regretting it. The cream cheese was the best part but still felt over-cooked.

The brownie part lacks moisture and would probably benefit from the addition of a square or two of melted baking chocolate (or substituting it for the cocoa powder altogether) as well as the use of buttermilk rather than vinegar for more moisture. It also needs about 1/4-1/2 cup more of sugar. They weren't really sweet at all. I will definitely try these again but will make some alterations since I love red velvet and want these to be good!

"I just made these for my annual Christmas 'cookies' and they turned out wonderfully.

Things you need to take into consideration:
1. Sift the flour so it can better absorb the liquids. I sifted it at least 8 times.

2. Follow the instructions and do everything in order. Taking shortcuts (i.e. throwing everything together in one bowl to save time means your pies may not turn out as expected).

3. Consider using food coloring gel instead of liquid...it's highly concentrated and doesn't taste as metallic as the grocery store stuff.

4. Let your eggs get to room temperature before using...it creates a well emulsified cake batter so you have nice fluffy, well formed 'pies.'

5. If storing in the refrigerator use an air-tight container like Tupperware so you don't dry out the cakes.

Enjoy! These really are fantastic.

"I just made these for my annual Christmas 'cookies' and they turned out wonderfully.

Things you need to take into consideration:
1. Sift the flour so it can better absorb the liquids. I sifted it at least 8 times.

2. Follow the instructions and do everything in order. Taking shortcuts (i.e. throwing everything together in one bowl to save time means your pies may not turn out as expected).

3. Consider using food coloring gel instead of liquid...it's highly concentrated and doesn't taste as metallic as the grocery store stuff.

4. Let your eggs get to room temperature before using...it creates a well emulsified cake batter so you have nice fluffy and well formed 'pies.'

5. If storing in the refrigerator use an air-tight container like Tupperware so you don't dry out the cakes.

Enjoy! These really are fantastic.

"I just made these for my annual Christmas 'cookies' and they turned out wonderfully.

Things you need to take into consideration:
1. Sift the flour so it can better absorb the liquids. I sifted it at least 8 times.

2. Follow the instructions and do everything in order. Taking shortcuts (i.e. throwing everything together in one bowl to save time means your pies may not turn out as expected.

3. Consider using food coloring gel instead of liquid...it's highly concentrated and doesn't taste as metallic as the grocery store stuff.

4. Let your eggs get to room temperature before using...it creates a well emulsified cake batter so you have nice fluffy and well formed 'pies.'

5. If storing in the refrigerator use an air-tight container like Tupperware so you don't dry out the cakes.

Enjoy! These really are fantastic.

"I just made these for my annual Christmas 'cookies' and they turned out wonderfully.

Things you need to take into consideration: 1) Sift the flour so it can better absorb the liquids. I sifted it at least 8 times. 2) Follow the instructions and do everything in order. Taking shortcuts (i.e. throwing everything together in one bowl to save time) means your pies may not turn out as expected. 3) Consider using food coloring gel instead of liquid...it's highly concentrated and doesn't taste as metallic as the grocery store stuff. 4) Let your eggs get to room temperature before using...it creates a well emulsified cake batter so you have nice fluffy and well formed 'pies.' 5) If storing in the refrigerator use an air-tight container like Tupperware so you don't dry out the cakes.

Enjoy! These really are fantastic.