Recipes and Cooking Red Velvet Buttermilk Brownies Be the first to rate & review! These red velvet brownies will become your new favorite brownie recipe! Top the pan with a rich buttercream frosting. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 15, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 40 mins Bake Time: 25 mins Total Time: 40 mins Servings: 36 Yield: 36 brownies Jump to Nutrition Facts Ingredients 2 cup all-purpose flour 2 cup sugar 1 teaspoon baking soda ¼ teaspoon salt 1 cup butter ⅓ cup unsweetened cocoa powder 2 eggs ½ cup buttermilk or sour milk 1 ½ teaspoon vanilla 1 1 ounce bottle red food coloring (2 tablespoons) 1 recipe Buttercream Frosting Buttercream Frosting 1 ½ cup sugar 1 ½ cup milk ⅓ cup all-purpose flour Dash salt 2 teaspoon vanilla 1 ½ cup butter, softened Directions Preheat oven to 350°F. Grease a 15x10x1-inch baking pan; set aside. In a large bowl stir together the flour, sugar, baking soda, and salt; set aside. In a medium saucepan combine butter, cocoa powder, and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to flour mixture; beat with an electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk, vanilla, and red food coloring. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake about 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Frost with Buttercream Frosting Buttercream Frosting In a medium saucepan whisk together sugar, milk, flour, and salt. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Stir in vanilla. Cover and cool completely at room temperature. Transfer to a large mixing bowl. Gradually beat in softened butter at medium speed of an electric mixer until mixture is smooth, scraping side of bowl occasionally. (Frosting might look curdled until all of the butter is incorporated.) To Store: Place frosted brownies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 232 Calories 14g Fat 27g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 232 % Daily Value * Total Fat 14g 18% Saturated Fat 8g 40% Cholesterol 45mg 15% Sodium 181mg 8% Total Carbohydrate 27g 10% Total Sugars 20g Protein 2g Calcium 20.2mg 2% Iron 0.5mg 3% Potassium 58mg 1% Fatty acids, total trans 1g Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.