January 21st, 2013

Red Velvet Buttermilk Brownies with Cream Cheese Frosting

There is something about red velvet that turns any occasion into something special.  This red velvet buttermilk brownie is no exception – the brownie is incredibly moist, and anything with cream cheese frosting is amazing!  Whether its Valentine’s Day, a party, shower, or dinner with friends you can’t go wrong with this dessert.

As a matter of fact, I made a huge impression with these brownies.  My city is replacing the water lines on our street {ugh}.  It seems to be taking forever, and some of the neighbors have not been happy with the street closures, no parking, etc. The day I made these brownies, the city crew was cutting concrete in front of my house . . .  hmm, there were more brownies than we needed, so I decided to surprise them.  They were so thrilled!  They said they are used to people complaining, but they had never received brownies ;).  I’m anxious to see the result . . . will they finish faster for the favor, or will they slow down in front my house hoping for more brownies????

 

Red Velvet Buttermilk Brownies with Cream Cheese Frosting

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
1 1/2 teaspoons vanilla
1 1-ounce bottle red food coloring (2 tablespoons)
1 recipe Cream Cheese Frosting (below)

Directions

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

2. 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.

3. 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 Cream Cheese Frosting.

Note:  Store the brownies in an airtight container in the refrigerator.

Cream Cheese Frosting:

½ cup of butter, softened
8 oz. cream cheese, softened
2 ½ powdered sugar

Mix butter and cream cheese until light and fluffy.  Add powdered sugar and  until smooth.

recipe adapted from Better Homes and Gardens

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7 Responses to “Red Velvet Buttermilk Brownies with Cream Cheese Frosting”

  1. YUM. YUM. YUM.

  2. mmmmm…. looks so good, going to have to make these! 🙂 Have a great day!!

  3. OMG – can’t wait to try these!

  4. I just made this today. It’s definitely more of a sheet cake than brownie, but it’s SO good. I’m saving the recipe to use again and again!

  5. Yum! I cannot wait to try them. Thanks for sharing….the recipe! Lucky construction guys! 🙂

  6. Can I make this in a 13″x9″ pan? and how will this affect baking temp and time? thank you! 🙂

  7. Christine – I’ve never made it in a 13×9. They will be thick like a cake. You’ll have do just give it a little more time and keep checking until the center is set. Check it with a toothpick.

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