Red Velvet Cake has become quite trendy over the last few years; recipes abound for red velvet everything: red velvet cake, red velvet cookies, red velvet brownies, red velvet whoopee pies – the sky’s the limit. The cake’s origin has been disputed – some believing that it originated at the Waldorf-Astoria Hotel in New York City, and also claims by the Adams Extract Company that they developed it in the 1920s. Originally, beet juice made the red color, but in more modern times, it is made with red food coloring. There are even red velvet cake mixes available today, which eliminate the need for red food coloring. A red velvet cake mix makes the following Red Velvet Brownies very quick and easy.

Modern cooks are fairly lazy, and they have replaced the more time-consuming French Cream Icing which iced the original cakes with easier cream cheese icing. Since the French Cream Icing is much better, it is the frosting of choice for this recipe. It really doesn’t take very long, especially if you put the milk/flour mixture in the freezer.

32 Brownies

1 15.25 ounce red velvet cake mix
1 egg
1/2 cup softened butter
4 ounces cream cheese
1 teaspoon vanilla extract

French Cream Frosting:
5 tablespoons flour
1 cup milk

1 cup butter
1 cup sugar
1 teaspoon vanilla
Red Sprinkles

1. Preheat oven to 350°.
2. Spray a 9" x 13" baking dish with non-stick spray.
3. Mix the cake mix, egg, butter, cream cheese, and vanilla until smooth.
4. Press evenly into the prepared pan.
5. Bake 15-20 minutes or until set.
6. Remove from the oven to cool thoroughly.
7. When cool, frost with the French Cream Frosting and sprinkle with red sprinkles before cutting into 32 squares.
8. French Cream Frosting: Mix the flour and milk in a microwaveable container and use a hand blender to make it smooth.
9. Microwave 3 minutes; stir, then microwave until boiling and thick.
10. Stir to smooth, then place a piece of plastic wrap on the surface and let cool. (I put it in the freezer for a few minutes if I'm in a hurry.)
11. While the milk mixture is cooling, whip the butter until fluffy; add the sugar and vanilla and beat at high speed until smooth and the sugar is dissolved.
12. Add the cooled milk mixture to the creamed mixture and beat until it is smooth and stands in peaks.

Amount Per Serving
Calories 183 Calories from Fat 104
Percent Total Calories From: Fat 57% Protein 2% Carb. 41%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 35 mg
Sodium 189 mg
Total Carbohydrate 19 g
Dietary Fiber 0 g
Sugars 13 g
Protein 1 g

Vitamin A 8% Vitamin C 0% Calcium 0% Iron 1%