Red Velvet Brownies With White Chocolate Cream Cheese Icing

To continue this month's theme of featuring recipes that use red velvet cake mix, I decided to make red velvet brownies. These brownies are super easy to make, but they do not taste like it.

If you want brownies that taste like they are straight from a bakery, then you have found them. Just a few easy steps, and have some of best brownies ever. Since they are red velvet, they are not overly chocolatey.

The frosting is amazing. Since I am not a huge fan of cream cheese (weird, I know), I love that this frosting uses a combination of butter, cream cheese, and white chocolate. It is silky and smooth, and a little on the softer side. Because of this, I recommend you chill the icing before spreading it, or add extra powdered sugar.

I hope you love these brownies! Happy Upcoming Valentine's Day!

Pre-heat oven to 375 degrees and line a 9x9inch pan with

nonstick foil. Spray with nonstick cooking spray.

Combine: cake mix, brown sugar, and melted butter.

Add eggs one at a time.

Spread into pan, and bake for 25-30 minutes,

or until a toopick comes out clean.

Allow to completely (at least one hour) before frosting.

Cream butter and cream cheese together, until light and fluffy.

Add melted white chocolate in small increments.

Add vanilla extract.

Add sifted powdered sugar.

Mix well

Remove brownies from pan. Spread icing evenly over bars.

Cut into bars, and decorate if desired.

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