Bars & Brownies, Fillings

Red Velvet Brownies with Cream Cheese Frosting

Red_Velvet_Brownies_with_Cream_Cheese_Frosting

Yield: 9 Giant Brownies

Red_Velvet_Brownies_with_Cream_Cheese_Frosting

Recipe by Isabelle Rose – Made by a Blonde

Ingredients

Red Velvet Brownies

  • ½ cup Crisco® All-Vegetable Shortening
  • 1 cup white sugar
  • 3 Tablespoons Dutch Processed cocoa powder (or your favorite cocoa powder)
  • 2 eggs
  • ½ teaspoon apple cider vinegar
  • 3 teaspoons red food coloring
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • ⅔ cup flour
  • 1 teaspoon Clabber Girl® Baking Powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips

Cream Cheese Frosting

  • 8 oz cream cheese
  • ½ cup Crisco® All-Vegetable Shortening
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • 1 cup 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, Crisco® All Vegetable 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, Clabber Girl® 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, Crisco® All Vegetable 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 cup Crisco® All-Vegetable Shortening
  • 1 cup white sugar
  • 3 Tablespoons Dutch Processed cocoa powder (or your favorite cocoa powder)
  • 2 eggs
  • ½ teaspoon apple cider vinegar
  • 3 teaspoons red food coloring
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • ⅔ cup flour
  • 1 teaspoon Clabber Girl® Baking Powder
  • ½ teaspoon salt
  • 1 cup white chocolate chips

Cream Cheese Frosting

  • 8 oz cream cheese
  • ½ cup Crisco® All-Vegetable Shortening
  • 1 teaspoon Spice Islands Pure Vanilla Extract
  • 1 cup 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, Crisco® All Vegetable 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, Clabber Girl® 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, Crisco® All Vegetable 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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