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RED VELVET BROWNIES WITH ORANGE CREAM CHEESE FROSTING plus Variation

Shelly's
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:

1 1/4 cups flour
1 teaspoon baking soda
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1/2 cup unsalted butter, melted
1/2 cup buttermilk
3 eggs, room temperature
1 teaspoon vanilla
1 tablespoon red food coloring

Frosting:
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
2 teaspoons freshly grated orange peel
1 teaspoon vanilla
2 tablespoons fresh orange juice
2 cups powdered sugar
2 tablespoons chopped walnuts (optional)

Preheat oven to 350 degrees. Line a 9X13 inch pan with parchment paper, leaving an overhang on each side of the pan.

Place the flour, baking soda, sugar, cocoa and salt in a large mixing bowl and whisk together until well-combined; set aside.

In a separate, medium sized bowl, beat together the melted butter, buttermilk, and eggs until smooth. Stir in the vanilla and the food coloring.

Quickly bring eggs to room temperature by placing them in hot water for a few minutes.

Add the wet ingredients to the flour mixture and mix well with a wooden spoon. Spread the batter evenly in the prepared pan and bake for 30-35 minutes, or until the top of the brownies are dry to the touch. Cool in the pan for 10 minutes before carefully removing the brownies using the paper overhang. Cool completely before frosting.

For the frosting, beat the cream cheese and the butter in a medium bowl. Add the orange peel, vanilla, and the orange juice, blending until smooth. Slowly add the powdered sugar and beat to desired consistency. Frost cooled brownies; sprinkle walnuts evenly over the top, if desired.

Red Velvet Brownies with Orange Cream Cheese Frosting (from a mix)

1 box (18.4-19.5 oz) milk chocolate brownie mix
1/2 cup vegetable oil
1/4 cup buttermilk
3 eggs
1 teaspoon vanilla
1 teaspoon white vinegar
1 tablespoon red food coloring

Preheat oven to 350 degrees F; line a 13x9 inch pan with parchment paper, leaving an overhang on each end of the pan.

Place the contents of the brownie mix in a large mixing bowl. in a separate, medium bowl, whisk the oil, buttermilk, eggs, vanilla, vinegar and food coloring until combined. Add the liquid mixture to the brownie mix and beat with a wooden spoon until combined.

Spread the batter evenly in the prepared pan and bake for 25-28 minutes, or until the tip springs back when lightly touched. Cool in the pan for 10 minutes before removing the brownies using the parchment paper overhang. Cool completely before frosting.

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

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