Red Velvet Cake Batter Brownies | Girl Meets Life | a lifestyle blog by Gracie Gordon

Second only to my Original Cake Batter Blondies, this recipe has been my most popular post. It’s been a while since I shared it, so I thought it would be a good time to do a little re-post. You know, since it includes those Christmas colors and all 😉

Red Velvet Cake Batter Brownies || girlmeetslife.com

brownie ingredients:

1 box red velvet cake mix
1/4 cup canola oil
1 egg, beaten
1/4 cup milk

frosting ingredients:

8 oz cream cheese, softened
1/4 cup butter, softened
1 + 3/4 cup powdered sugar
1/2 teaspoon pure vanilla extract

directions:

Preheat oven to 350 degrees. Put cake mix in a large bowl and mix in the oil and egg. Then add the milk slowly JUST until the batter is combined – you want it to remain as dense as possible. Place batter in a greased 8×8 pan or 8-inch cake pan and bake for 22-25 minutes.

While the brownies are is in the oven, get started on the frosting. Beat the cream cheese and butter until fully combined. Add vanilla and sugar, and continue beating until creamy.

Let brownies cool for at least 30 minutes before cutting/frosting because the gooey center needs to set. The result will be a decadent, brownie-batter texture.

Red Velvet Cake Batter Brownies || girlmeetslife.com

These babies - especially combined with the cream cheese frosting - are pretty much guaranteed to be a crowd pleasing dessert for the holidays.

(Check out all of my Cake Batter recipes here)

Happy Valentine’s Day!!! For those of you really looking to get in the romantic spirit today, you should listen to the Valentine’s Day Playlist I posted a few days ago. Whipping up some Red Velvet Cake Batter Brownies isn’t a terrible idea either 😉

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If there’s anything I’ve learned from reading blogs and browsing Pinterest, it’s that:

1) we love our pancakes
2) the less ingredients, the better
3) lower carb and grain free are like, really in right now

And honestly, I’m on board with all of those! I’ll always be partial to portion control as the best way (for me) when it comes to getting Lean in 2014, but I also fall into the camp that tries to cut back on grains/carbs when I can, but most importantly when it still tastes good.

I’ve tried other 2 ingredient pancake concoctions out there, and this is one of my favorites. Combining fruit or veggies with eggs always kind of weirded me out, but this combination is very reminiscent of crepes, which I just love.

(original recipe found here)

ingredients:

2 eggs
2 ounces cream cheese

Optional add-ins: cinnamon, sweetener of choice (I use Stevia)

directions:

Combine eggs and cream cheese in a blender (I use my NutriBullet, and it works great). Cook on a greased nonstick pan on medium heat for 1-2 minutes per side. The batter is very thin, so it doesn’t take long to cook.

Yields 3 large panCREPES. These are great for filling with your favorite fruit, yogurt, cottage cheese, etc.

I’ve been eating them like regular pancakes with butter and peanut butter.