Red Velvet Brownies
User Reviews
5
Red Velvet Brownies
Description
The Red Velvet Brownies recipe starts with a box of red velvet cake mix blended with melted butter, egg, water, and sour cream to create a thick brownie batter enriched with mini chocolate chips. Baking in a 9x13 pan ensures even cooking with a tender crumb. After cooling, a cream cheese frosting made by creaming softened cream cheese and butter with powdered sugar and vanilla provides a creamy, tangy layer. Finally, a raspberry glaze made by warming raspberry preserves, water, and vanilla lends a bright, fruity drizzle that complements the richness. These brownies deliver both creamy and fruity notes with a moist, cakey texture.
The cream cheese frosting balances the dense red velvet base, while the raspberry glaze adds an additional layer of flavor without overpowering. Mini chocolate chips embedded in the batter contribute bursts of chocolate within each bite. This multidimensional dessert works well for gatherings or as a treat to make ahead and store.
According to notes, these brownies keep well when stored in airtight containers either in the refrigerator for up to a week or frozen for up to three months. Separating layers with parchment paper prevents sticking. Thaw frozen brownies to room temperature before serving to retain the intended texture and flavor.
Ingredients
- 1 box red velvet cake mix dry/unprepared
- 1/2 cup butter melted
- 1 egg
- 1/4 cup water
- 1/4 cup sour cream
- 1/2 package mini chocolate chips
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For the Raspberry Glaze:
- 1/2 cup raspberry preserves or jam if you don't like the seeds
- 2 tablespoons water
- 1/4 teaspoon vanilla
Instructions
- Combine all the brownie ingredients in a medium size bowl until everything is mixed together but do not over mix.
- Line a 9x13 inch pan with cooking spray or parchment paper and evenly spread the brownie mixture into the baking pan.
- Bake at 350 degrees for 25 to 30 minutes, or when a toothpick in the center comes out clean.
For the Cream Cheese Frosting:
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 1 cup then keep adding more until it is nice and thick).
- Cool brownies completely then spread cream cheese frosting over the top.
For the Raspberry Glaze
- Combine and warm all ingredients in a small saucepan on low heat.
- Drizzle with raspberry sauce and sprinkle with extra mini chocolate chips.
Notes
- Store brownies in an airtight container with parchment layers for up to a week refrigerated.
- Freeze brownies individually wrapped or on a tray for up to 3 months.
- Thaw frozen brownies at room temperature before eating for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 2g | 4% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 243mg | 10% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 353IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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