A mini red velvet brownie with a simple cream cheese icing will be the MVP of your next tailgate.
Red Velvet Brownies with cream cheese icing – Hokie style!
1 stick (1/2 cup) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup light brown sugar
1 oz red food coloring, plus more for the icing
1 1/4 cups flour
3 T unsweetened cocoa powder
1/4 t salt
Easy cream cheese icing:
1 cup whipped topping, thawed
6 oz. cream cheese, at room temperature
1/4 c. powdered sugar
Yellow and red food coloring for that Hokie orange!
Preheat oven to 350 degrees. Spray mini-muffin pan with baking cooking spray, covering top of pan and each individual compartment, to ensure your brownies will come out easily.
In mixer, beat together sugar and butter. Add eggs, one at a time.
Slowly add in food coloring. Mix as much as you need to get to a true Hokie maroon, likely an ounce or so.
In a separate bowl, mix flour, cocoa powder, and salt.
Gradually add in flour mixture, starting at a slow speed, and getting faster as powder mixes in.
Beat until smooth.
Using a mini-scoop, add batter to pan.
Bake for 15-20 minutes, or until toothpick entered into one of the center brownies comes out clean.
As soon as the brownies come out of the oven, start making an indentation in each brownie, using the back of a small spoon.
While the brownies are cooling, make the easy cream cheese icing.
In a small bowl, beat the cream cheese until smooth. Add in the whipped topping and the powdered sugar. Beat together and slowly stir in the food coloring. To get a nice deep orange, use 20 drops of yellow and 9 drops of red. Continue stirring until the food coloring is applied evenly and the icing is smooth.
If you’d like, add the icing to a cookie/icing dispenser, or, to a ziploc bag with a snipped corner. Pipe the icing into each cooled cup.
Serve at your next tailgate! Serve immediately or refrigerate until ready to eat.