Red Velvet Brownies

Name: Red Velvet Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 24 serving(s)
Ingredients: 1 cup flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon cinnamon, ground; 1/4 teaspoon salt; 3 eggs, lightly beaten; 2 cups granulated sugar; 1/2 cup sour cream; 1 tablespoon red food coloring; 1 teaspoon pure vanilla extract; 1 1/2 cups confectioners' sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup butter, softened; 1 teaspoon pure vanilla extract; milk

Submitted by C00kieM0nster04

"A bar version of the Red Velvet Cake. These red-hued brownies are topped with a delicious Chocolate Buttercream Frosting."

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Ready In:: 45mins
Ingredients:: 15
Serves:: 24

ingredients

1 cup flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon cinnamon, ground
¹⁄₄ teaspoon salt
3 eggs, lightly beaten
2 cups granulated sugar
¹⁄₂ cup sour cream
1 tablespoon red food coloring
1 teaspoon pure vanilla extract
Chocolate Buttercream Frosting
1 ¹⁄₂ cups confectioners' sugar
¹⁄₄ cup unsweetened cocoa powder
¹⁄₄ cup butter, softened
1 teaspoon pure vanilla extract
milk

directions

Preheat oven to 350°F Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares.
Chocolate Buttercream Frosting: Mix 1 1/2 cups confectioners' sugar and 1/4 cup unsweetened cocoa powder in small bowl. Beat 1/4 cup (1/2 stick) butter, softened, in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon pure vanilla extract; mix well. Gradually add cocoa mixture alternately with 1 tablespoon milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time.