Red Velvet Buttermilk Brownies
Homemade buttercream frosting tops these moist brownies. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Red Velvet Buttermilk Brownies
Ingredients
Directions
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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.
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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.