Homemade buttercream frosting tops these moist brownies. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

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Red Velvet Buttermilk Brownies

Ingredients

Directions

  • Preheat oven to 350°F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside.

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  • In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

  • Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Frost with Buttercream Frosting

To Store:

Place frosted brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Red Velvet Buttermilk Brownies)

232 calories; 14 g total fat; 8 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 45 mg cholesterol; 181 mg sodium. 58 mg potassium; 27 g carbohydrates; 1 g fiber; 20 g sugar; 2 g protein; 1 g trans fatty acid; 437 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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