4th of July Red Velvet Brownies
The Perfectly Patriotic Dessert for Independence Day! You can't go wrong with these Red Velvet Brownies.
Ingredients
- 1 box of red velvet cake mix Duncan Hines
- 1 egg
- 1 stick unsalted butter melted
- 4 tbsp vegetable oil
For the Lemon Cream Cheese Frosting
- 1 (8) oz block full-fat cream cheese VERY soft but not melted
- 1/4 cup unsalted butter VERY soft but not melted
- 1/4 tsp pure lemon extract
- 2 cups confectioners sugar sifted
Toppings
- 1 cup blueberries
- 1 cup strawberries
Instructions
- Line a baking pan with parchment paper and preheat oven to 350°F.
- Mix cake mix, egg, and melted butter, and oil until batter is smooth. The batter will be quite thick. If the batter is too dry, try adding a tad more oil or water, 1 tbsp at a time.
- Pour batter into pan. Bake for approximately 25 minutes, until toothpick inserted comes out clean.
- After brownies are completely cooled off, cut circles using a round cookie-cutter.
For the Lemon Cream Cheese Frosting:
- In a medium bowl beat the cream cheese, butter, and lemon extract on medium-high speed until completely smooth; about 2 minutes.
- Add the sifted confectioners sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes. If the frosting appears too thin, add a little more confectioners' sugar, 1/4 cup at a time. Frosting should be light and creamy.
- Once the red velvet brownies have completely cooled, spread the frosting in between two brownies and over the top. Decorate with blueberries, and strawberries if desired.
Notes
For classic brownies, we like to use a metal baking pans instead of a glass or ceramic one. Metal will cook evenly, prevent over-browning, and yield straight edges. Since you're going to butter your baking dish, nonstick isn't necessary, either.
You can use a (9 x 9 inches) for thicker brownies or a rectangular (9 x 13 inches) for thinner brownies.