Red Velvet Brownie Cake

This is a combination of a brownie layer, red velvet layer, and my favorite fudgy frosting. Probably best served with a giant scoop of vanilla ice cream!

Brownie Layer:
1/2 cup butter, very soft
1 cup sugar
3 eggs
1 tsp vanilla
1/2 cup flour
6 Tbl unsweetened cocoa
1/4 tsp salt

Preheat oven to 350°. In bowl mixing by hand, cream butter and sugar. Add eggs and vanilla, mix well. Add flour, cocoa, and salt; mix just until combined. Spread in sprayed 13″x9″ baking pan.

Red Velvet Layer:
3 Tbl butter, very soft
1 cup sugar
2 eggs
1 Tbl unsweetened cocoa
1 Tbl red food color
1/2 cup milk
1 tsp vanilla
1¾ cup flour
1/4 tsp salt
2 tsp vinegar
1 tsp baking soda

In bowl with electric mixer, cream butter and sugar. Add eggs and mix well. In small bowl, make a paste with the cocoa and red food color; mix into creamed mixture. Add flour, salt, milk, and vanilla; mix well. In small bowl, add baking soda to vinegar; add to batter and mix well. Spoon red velvet batter over brownie batter in baking pan, gently spread evenly to completely cover. Bake 30-35 minutes until center is done. Cool completely.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over cake, a thick layer. Frosting will set up nicely in a wonderful fudge layer!

One Year Ago: Peanut Butter M&M Candied Popcorn

Two Years Ago: Sticky Pecan Cinnamon Roll Bundt

Three Years Ago: Cinnamon Apple Cake w/Caramel Sauce

Peanut Butter Brownie Pie

Go ahead, make a chocolate & peanut butter lover smile! Inspired by and a variation of Triple Peanut Butter Cookie Pie on averiecooks.com.

1/2 cup butter, melted
1 cup brown sugar
1/3 cup creamy peanut butter
1 large egg
1 tsp vanilla
3/4 cup flour
1/4 cup unsweetened dark chocolate cocoa
3/4 cup *Reese’s Mini Pieces, divided
22-24 **Reese’s Peanut Butter Cups Minis

Preheat oven to 350°. Spray a 9″ pie plate.

In large microwave safe bowl, cook butter for 1½-2 minutes on 50% power just until melted. Stir in brown sugar and let sit for a couple minutes to cool a bit. Stir in peanut butter, egg, and vanilla. Stir in flour and cocoa. Mix in 1/2 cup of the Reese’s Mini Pieces. Spread batter in prepared pan. Evenly distribute and gently press the remaining Mini Pieces and Peanut Butter Cups Minis into the batter. Bake 28-30 minutes. Cool. Serve with vanilla ice cream!

*Find Reese’s Mini Pieces in the baking isle with chocolate chips.
**Find Reese’s Peanut Butter Cups Minis in the candy isle.

One Year Ago: Biscoff Cookie Cupcakes

Two Years Ago: Iced Molasses Cookies

Three Years Ago: Pumpkin Sweet Rolls

Brownie Cookies with Chocolate Fudge Frosting

This is a perfect chocolate fix! The problem…one just doesn’t seem to be enough.

Brownie Cookies:
2/3 cup butter, softened
1½ cups brown sugar
1 Tbl water
1 tsp vanilla
2 eggs
1½ cups flour
1/3 cup unsweetened cocoa
1/2 tsp salt
1/4 tsp baking soda
1/2 cup mini chocolate chips
1/2 cup finely chopped walnuts

Preheat oven to 375°. Cream butter and brown sugar with electric mixer. Mix in water, vanilla, and eggs. Stir together flour, cocoa, salt and baking soda. Mix dry ingredients into creamed mixture. Stir in chocolate chips and walnuts. Drop by scoopfuls onto ungreased or silpat lined baking sheet, two inches apart. Bake 8-9 minutes. Cool completely before frosting.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1½ cups powdered sugar
1/4 cup unsweetened cocoa
2-3 Tbl milk

Whip butter with electric mixer. Add powdered sugar, cocoa, and milk one Tbl at a time to make desired spreading consistency. Frost each cookie and sprinkle with colored sprinkles.

One Year Ago:  Birthday Cake Oreo Sprinkle Blondies

Two Years Ago:  Chocolate Cherry Bars

Three Years Ago:  Lemon Crinkle Cookies

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Sprinkle Brownie Layer Cake

A little crazy but kinda fun, pretty delicious!

Brownie Layer:
1/2 cup butter, softened almost melted
1½ cups sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup unsweetened cocoa
1/2 tsp salt

Preheat oven to 350°. By hand, mix butter and sugar. Mix in eggs and vanilla. Add flour, cocoa, and salt; mix well. Spread in sprayed 8″ or 9″ pan. Bake for 20-22 minutes. Cool in pan 5 minutes, remove from pan and cool on wire rack. While brownie layer bakes, make cake batter, leave oven on for cake after removing brownie layer.

Sprinkle Cake:
2¼ cups flour
1 Tbl baking powder
1/2 tsp salt
3/4 cup (12 Tbl) butter, softened
1½ cups sugar
1 cup buttermilk
4 egg whites
2 tsp vanilla
2/3 cup rainbow sprinkles
1/4 cup chocolate sprinkles

Spray and flour two 8″ or 9″ round cake pans (same size as brownie layer). Whisk together flour baking powder, and salt; set aside. In large bowl with electric mixer, cream butter and sugar. In another bowl, stir together buttermilk and egg whites. Add flour mixture and buttermilk mixture alternately to creamed mixture; beat well. Fold in sprinkles. Divide and spread cake batter evenly in prepared pans. Bake 28-30 minutes or until pick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out and cool completely.

Vanilla Buttercream Frosting:
1½ cups butter, softened
7 cups powdered sugar
1 tsp vanilla
5-6 Tbl milk

Whip butter with electric mixer until light and fluffy. Mix in powdered sugar one cup at a time, adding a Tbl of milk here and there to keep consistency smooth. Add vanilla and remaining necessary milk. Whip to desired consistency (add more milk or powdered sugar if desired). Put cake together, layer of cake on plate, frosting, brownie layer, frosting, layer of cake, and frost sides and top. Sprinkles on top.

One Year Ago: Chocolate Cupcakes with Strawberry Buttercream

Two Years Ago: Salted Peanut Marshmallow Bars