Red Velvet Buttermilk Brownies
- Makes: 36 servings
- Yield: 36 brownies
- Prep 40 mins
- Bake 25 mins
Homemade buttercream frosting tops these moist brownies. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Ingredients
-
2
cups
all-purpose flour
-
2
cups
sugar
-
1
teaspoon
baking soda
-
1/4
teaspoon
salt
-
1
cup
butter
-
1/3
cup
unsweetened cocoa powder
-
2
eggs
-
1/2
cup
buttermilk or sour milk
-
1 1/2
teaspoons
vanilla
-
1
1 -
ounce bottle
red food coloring (2 tablespoons)
-
1
recipe Buttercream Frosting
Directions
- Preheat oven to 350 degrees F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside.
- 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
Tip
- 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.
Buttercream Frosting
Ingredients
- 1 1/2
cups
sugar
- 1 1/2
cups
milk
- 1/3
cup
all-purpose flour
-
Dash salt
- 2
teaspoons
vanilla
- 1 1/2
cups
butter, softened
Directions
- In a medium saucepan whisk together sugar, milk, flour, and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Stir in vanilla. Cover and cool completely at room temperature. Transfer to a large mixing bowl. Gradually beat in softened butter at medium speed of an electric mixer until mixture is smooth, scraping side of bowl occasionally. (Frosting might look curdled until all of the butter is incorporated.)
Nutrition Facts
(Red Velvet Buttermilk Brownies)
Servings Per Recipe 36, Mark as Free Exchange () 0, Other Carb () 3, Fat () 2, vit. A (IU) 437, Riboflavin (mg) 0, Thiamin (mg) 0, sodium (mg) 181, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 232, calcium (mg) 20, Potassium (mg) 58, Niacin (mg) 1, Folate (µg) 16, Pyridoxine (Vit. B6) (mg) 0, vit. C (mg) 0, sat. fat (g) 8, carb. (g) 27, pro. (g) 2, iron (mg) 1, chol. (mg) 45, Fat, total (g) 14, sugar (g) 20, fiber (g) 1, Trans fatty acid (g) 1, Polyunsaturated fat (g) 1, Monounsaturated fat (g) 4