Red Velvet Brownies

Name: Red Velvet Brownies
Prep time: 10 min
Cook time: 35 min
Yield: 24
Cuisine: Deep South,
Ingredients: 1 cup flour; 1 cup unsweetened cocoa powder; 1 tsp baking powder; 1 tsp McCormick® Cinnamon, Ground; 1/4 tsp salt; 3 eggs lightly beaten; 2 cups granulated sugar; 1/2 cup sour cream; 1 tbsp McCormick® Red Food Color; 1 tsp McCormick® Pure Vanilla Extract; 1 1/2 cups confectioners' sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup (1/2 stick) butter softened; 1 tsp McCormick® Pure Vanilla Extract; 1 tbsp milk

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

Servings: 24

Ingredients

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

KEY PRODUCTS

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.