RED VELVET BROWNIES #cake #desserts

RED VELVET BROWNIES #cake #desserts

Red Velvet Brownies - fast hand crafted red velvet brownies bested with a custom made cream cheddar icing. These brownies are AMAZING! SO natural to make and significantly simpler to eat! Make an extraordinary blessing at the special seasons as well!

I saw this formula in the December issue of Southern Living and realized I needed to attempt it. I had never known about red velvet brownies - red velvet cake however not red velvet brownies. I was interested.

I took last Friday off and got an opportunity to try these out. OMG! These are staggering!! This is my new most loved Christmas treat. I've made it so often this Christmas season that I have the formula remembered! These are overly simple to make (perhaps excessively simple), and I adore that it just utilizes one bowl! (less cleanup for Chicken Legs) This is the sort of sweet that calls to me in the night. I needed to get up a weekend ago and have one for breakfast. I gave these away to companions and associates rather than a pound cake this year. These will be another occasion convention in our home.

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RED VELVET BROWNIES #cake #desserts


  • 1 (4-oz) bittersweet chocolate baking bar, chopped
  • 3/4 cup butter
  • 2 cups sugar
  • 4 large eggs
  • 1-1/2 cups all-purpose flour
  • 1 (1-oz) bottle red liquid food coloring
  • 1-1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt

Cream Cheese Frosting

  • 1 (8-oz.) package cream cheese, softened
  • 3 Tbsp butter, softened
  • 1 1/2 cups powdered sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract


  1. Preheat oven to 350°. Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
  2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar. Add eggs, 1 at a time, whisking just until blended after each addition. Gently stir in flour and next 4 ingredients. Pour mixture into prepared pan.
  3. Bake for 44 to 48 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours).
  4. For frosting: Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and salt, beating until blended. Stir in vanilla.
  5. Lift brownies from pan, using foil sides as handles; gently remove foil. Spread Cream Cheese Frosting on top of brownies, and cut into 16 squares. Garnish, if desired.

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