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Bars & Brownies, Fillings

Red Velvet Brownies with Cream Cheese Frosting

Red_Velvet_Brownies_with_Cream_Cheese_Frosting

Yield: 9 Giant Brownies

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Red_Velvet_Brownies_with_Cream_Cheese_Frosting

Recipe by Isabelle Rose – Made by a Blonde

Ingredients

Red Velvet Brownies

  • ½ C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 3 Tbsp. Dutch Processed cocoa powder (or your favorite cocoa powder)
  • 2 eggs
  • ½ tsp. apple cider vinegar
  • 3 tsp. red food coloring
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ⅔ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • 1 C. white chocolate chips

Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. powdered sugar

Directions

Red Velvet Brownie

  1. Preheat the oven to 325 °F. Prepare an 8” x 8” pan using Baker’s Joy® Spray
  2. In a large mixing bowl, beat sugar, shortening and cocoa powder with an electric mixer for one minute.
  3. Add eggs, apple cider vinegar, vanilla and food coloring. Mix for another minute, scraping down the sides with a spatula.
  4. Fold in flour, baking powder, and salt until just combined. Stir in white chocolate chips.
  5. Bake for 25-30 minutes until toothpick comes out clean. Depending on your oven, you may need more or less time.

Frosting

  1. In a large bowl, use an electric mixer to blend cream cheese, shortening, vanilla and powdered sugar for 2 minutes until whipped and creamy.

Tips

Wait for brownies to cool, cut into equal squares. Add cream cheese frosting to a piping bag with a tip and pipe on frosting to the brownie – use as much or as little as you desire.

Enjoy!

Red Velvet Brownies with Cream Cheese Frosting

Red_Velvet_Brownies_with_Cream_Cheese_Frosting

Yield: 9 Giant Brownies

Ingredients

Red Velvet Brownies

  • ½ C. Crisco® All-Vegetable Shortening
  • 1 C. granulated sugar
  • 3 Tbsp. Dutch Processed cocoa powder (or your favorite cocoa powder)
  • 2 eggs
  • ½ tsp. apple cider vinegar
  • 3 tsp. red food coloring
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • ⅔ C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • 1 C. white chocolate chips

Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • ½ C. Crisco® All-Vegetable Shortening
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. powdered sugar

Directions

Red Velvet Brownie

  1. Preheat the oven to 325 °F. Prepare an 8” x 8” pan using Baker’s Joy® Spray
  2. In a large mixing bowl, beat sugar, shortening and cocoa powder with an electric mixer for one minute.
  3. Add eggs, apple cider vinegar, vanilla and food coloring. Mix for another minute, scraping down the sides with a spatula.
  4. Fold in flour, baking powder, and salt until just combined. Stir in white chocolate chips.
  5. Bake for 25-30 minutes until toothpick comes out clean. Depending on your oven, you may need more or less time.

Frosting

  1. In a large bowl, use an electric mixer to blend cream cheese, shortening, vanilla and powdered sugar for 2 minutes until whipped and creamy.

Tips

Wait for brownies to cool, cut into equal squares. Add cream cheese frosting to a piping bag with a tip and pipe on frosting to the brownie – use as much or as little as you desire.

Enjoy!

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