Red Velvet Santa Hat Brownies
Easy Red Velvet Santa Hat Brownies with white chocolate buttercream frosting and mini chocolate chips. The best holiday and Christmas dessert!
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Servings: 20 brownies
Ingredients
Red Velvet Santa Hat Brownies
- 1 box (15 ounces) Red Velvet Cake mix (I prefer Duncan Hines brand)
- 1 large egg
- ¾ cup salted butter melted
- ½ cup milk
- 1 cup mini chocolate chips
White Chocolate Buttercream Frosting
- 4 Tablespoons salted butter softened
- 1 ½ cups powdered sugar
- ½ teaspoon vanilla extract
- 2 ounces good-quality white chocolate (not chocolate chips) melted
- 1 Tablespoon heavy whipping cream or milk
Instructions
For The Red Velvet Santa Hat Brownies
- Preheat oven to 350 degrees F. Grease a 9×13-inch baking pan with butter. Set aside.
- In a large bowl, combine cake mix, egg, melted butter, and milk. Stir until mixture is thoroughly combined. Fold in chocolate chips. Pour batter into the pan and spread it out evenly. Bake for 22 to 25 minutes.
- Cool completely before cutting. (After my brownies were cooled, I placed them covered in the fridge for 30 minutes for easier cutting)
For The White Chocolate Buttercream Frosting
- In a medium bowl, beat the butter until fluffy. Gradually add in the powdered sugar until combined. Add the vanilla, melted white chocolate, and whipping cream. Continue to beat until very smooth. Pour frosting into a decorating bag fitted with any tip you like.
- Cut brownies into triangles to mimic hats. Take one triangle (hat) and pipe frosting on the top and bottom of the ‘hat’. Serve and enjoy!
Tried this recipe?Mention @lifeinthelofthouse or tag #lifeinthelofthouse!
