Red Velvet Brownies

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READY IN: 45mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
  • Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
  • Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares.
  • Chocolate Buttercream Frosting: Mix 1 1/2 cups confectioners' sugar and 1/4 cup unsweetened cocoa powder in small bowl. Beat 1/4 cup (1/2 stick) butter, softened, in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon pure vanilla extract; mix well. Gradually add cocoa mixture alternately with 1 tablespoon milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time.
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