Red Velvet Tuxedo Brownies
Roll out the Red Carpet for these fun and decadent Red Velvet Tuxedo Brownies for any celebration! All dressed up with a luscious white and chocolate frosting, these easy, red velvet brownies will impress and make a statement!
Servings: 16 Servings
Calories:
Ingredients
Red Velvet Brownies
- 1 box red velvet cake mix
- ½ cup canola oil or melted butter
- 1 large egg
- 2 Tablespoons Water if needed
- optional 1 cup white or chocolate chips
Tuxedo White Satin Frosting
- 2 ½ cups confectioners' sugar more if needed
- ½ cup unsalted butter room temperature, if using salted butter, you can omit salt for this
- 2-3 tablespoons almond milk or milk more if needed
- 1 teaspoon pure vanilla extract
- 1/8-1/4 teaspoon salt
Tuxedo Chocolate Frosting (divide vanilla frosting and add cocoa powder to that batch)
- ¼ cup unsweetened cocoa powder
Chocolate Sprinkles
- ¼ cup good quality dark chocolate I used Ghirardelli Dark Chocolate, chopped for sprinkling
Instructions
- Preheat oven to 350 degrees. Spray an 8x8 inch pan with non-stick spray or line with parchment paper.
Red Velvet Brownies
- Add cake mix, oil/butter, and egg into a bowl and mix well until smooth. Fold in chocolate chips if desired.
- Pour cake mix brownies into pan and smooth out so it is even across the pan and cooks evenly. Bake for about 20-23 minutes or until edges are just slightly browned and middle is barely firm. Be sure not to overcook or they will be dry, we want gooey!
- Leave brownies in pan until they are completely cooled, before cutting or frosting.
Tuxedo White & Chocolate Frostings
- Using a mixer, beat butter, confectioners' sugar and vanilla until mixed well. Add some milk to make it creamy. We will add cocoa powder later.
- Divide frosting in half and frost one of half of brownies with vanilla frosting, as thick or as thin as you want.
- To the remaining vanilla frosting, add cocoa powder and whip together, adding milk if you need.
- Frost other half of brownies.
- For a modern twist make some chocolate hearts by melting white chocolate and dark chocolate separately. Place in ziplok bag and snip corner and pipe some hearts on some parchment paper until firm in fridge or freezer. Place the chocolate hearts on top of cut brownies. White chocolate hearts on chocolate frosting, dark chocolate hearts on vanilla frosting. Can also add chocolate sprinkles or chopped chocolate on top.
- Store remaining brownies in airtight container in refrigerator.