For the holidays, bake a bar version of the Red Velvet Cake. These red-hued brownies are topped with a delicious Chocolate Buttercream Frosting.
10m
PREP TIME
35m
COOK TIME
168
CALORIES
15
INGREDIENTS
For the holidays, bake a bar version of the Red Velvet Cake. These red-hued brownies are topped with a delicious Chocolate Buttercream Frosting.
10m
PREP TIME
35m
COOK TIME
168
CALORIES
15
INGREDIENTS
Ingredients 24 Servings
- Red Velvet Brownies
- 1 cup flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon McCormick® Ground Cinnamon
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 2 cups granulated sugar
- 1/2 cup sour cream
- 1 tablespoon McCormick® Red Food Color
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- Chocolate Buttercream Frosting
- 1 1/2 cups confectioners' sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 cup (1/2 stick) butter, softened
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1 tablespoon milk
INSTRUCTIONS
- 1 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.
- 2 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.
- 3 Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack.
- 4 For the Frosting, mix confectioners' sugar and cocoa powder in small bowl. Beat butter in medium bowl with electric mixer on medium speed until light and fluffy. Add vanilla; mix well. Gradually add cocoa mixture alternately with milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time. Spread Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares.
NUTRITION INFORMATION
(per Serving)
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