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; 45 mg cholesterol; 181 mg sodium. 27 g carbohydrates; 2 g protein;

Buttercream Frosting

Ingredients

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.)

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