Red Velvet Cake is a favorite in my household, almost as much as brownies. Red Velvet Cake is the dessert my mother always made for special occasions — especially birthdays, Valentine’s Day, Independence Day, or Christmas. And it’s the dessert that, when served, made any occasion special. It’s rich, dense, sweet, buttery, and very, very pretty! So its namesake brownie had to be equally special. Here’s my simplified, “box mix” approach to this lovely recipe.

Drink it in with your eyeballs, my friends. The Red Velvet Brownie is a visual stunner!

INGREDIENTS

• 1 and 1/2 cups milk (any percent is fine)
• 1/2 cup flour
• 1 box red velvet cake mix (I used Duncan Hines)
• 1/4 cup vegetable oil
• 1 egg
• 1 package cream cheese
• 1 cup water
• 1 and 1/2 cups butter (do *NOT* use margarine, as it will not fluff up properly)
• 1 and 1/2 cups sugar
• 1 and 1/2 teaspoons vanilla

DIRECTIONS – FROSTING, STEP 1

Put milk and flour into a microwave-safe dish and mix completely. (I like to use a fork, but that’s just me.)

Do this:

• Microwave for 60 seconds on 20% power; remove from oven and stir.
• Repeat.
• Repeat.
• Repeat.

(Use 20% power, not 100%. You want to avoid scalding your milk.)

At this point, you’ll have cooked your mixture for a total of 4 minutes and you’re ALMOST done. Your goal is a smooth, thick consistency, like a gravy you might pour over biscuits. It should take a total of about 6 minutes of cooking time — but you don’t want to cook it any longer than you have to.

So now, do this, but ONLY until it gets thick:

• Microwave for 30 seconds on 20% power.
• Repeat.
• Repeat.
• Repeat.

Here's a rule of thumb to see if your goo is properly thick. Scoop up some goo with your fork; if it clings to the fork for a second before running through the tines, you're done cooking!

Do not overcook. After about 6 minutes total, you should be done. Stir well until smooth. Cover and set aside, so it can cool completely before step 2 of frosting, later.

Adding plastic wrap on top of your cooked flour/milk mixture will keep it from making a tough skin as it cools.

DIRECTIONS – BATTER

In a large bowl, add cream cheese and egg. With electric mixer, beat until smooth, about 1 minute.

Add cake mix, water, and oil. Mix on slow speed until blended, then on medium for 2 minutes.

Oh, pretty. Pretty, pretty, pretty. (Sigh.)

Pour into a greased 9×13 pan.

Keep yer dang fingers outta the batter!

Bake at 350 F for about 20-25 minutes or until a center-placed toothpick comes out crumbly but nearly clean.

One of the keys to success is to avoid overbaking. Use a toothpick test for the last few minutes of baking and remove as soon as it's done.

DIRECTIONS – FROSTING, STEP 2

Before this next step, check the temperature of your “cooked flour/milk” mixture. If it is **completely cooled to room temperature**, you may proceed. (Also, if you chose to cool your flour/milk in the refrigerator, let it return to room temperature before moving forward.)

Allow your butter to soften outside of the refrigerator for about 5 or 10 minutes. With an electric mixer on medium-high, beat sugar, butter, and vanilla together in a large bowl until it turns snowy white, about 3 minutes. Next, add the flour mixture.

Add your cooked and cooled flour/milk mixture.

Start the mixer slowly. Don’t be afraid that your frosting will look entirely HIDEOUS at this stage. Consider it a baby swan that will soon grow into an elegant, angelic creature.

I've always felt that this "ugly duckling" stage looks a little like half-cooked scrambled eggs. Eww.

Mix on highest speed until you notice a beautiful, magical change in texture–causing it to look and act like real whipped cream–about 2-3 minutes.

Oh. Yes. Fluffy, sparkly, and TOTALLY HOMEMADE! This just might ruin you for tub frosting for the rest of your life. Sorry 'bout that.

Only after your brownies are completely cooled should you add the frosting. Pile it on. Make big fluffy swirls. Remember, this will spread a lot differently than pre-made “tub” frosting. That’s. Cuz. It’s. Homemade.

This recipe will give you the luxury of a big ol’ thick layer. Oh my goo’ness–I’m getting lightheaded as I type this.

With this frosting, you must refrigerate this dessert. A small price to pay for the absolute decadence of it all. Serve your Red Velvet Brownies while wearing red lipstick and a mischievous smile.

Much easier than making a 2-layer cake: It's the Red Velvet Brownie!

Kahlua is a coffee liqueur.  Kahlua is a vodka-based spirit.  Kahlua is thick and sweet and dark.  Kahlua is, as the commercial says, DELICIOSO.  And Kahlua is friends forever with brownies.

I have a simple box-brownie recipe to help you celebrate this lovely friendship. I promise to get you out of the kitchen FAST, giving you more time with your delicioso dessert.  This 3-layered recipe of  brownie + pudding + mousse is called The Kahlua Mousse Brownie and you can find it right here:  http://outoftheboxbrownies.com/2011/11/14/frozen-kahlua-mousse-brownies/‎

The Kahlua Mousse Brownie looks so pretty IN THE PAN. It made me sad to think there's one less brownie left to eat. Then I remembered the one I had on the plate. And I ate it with great joy.

Usually, when I photograph a finished brownie, I show one serving. With this brownie, it looked so pretty IN THE PAN after I cut out a piece. It almost made me sad to think there's one less brownie left to eat. But then I remembered the one I just ate, and I felt much better.

I have 2 words for you: Sit down. Or maybe 2 better words might be: Starve yourself. Because you’re going to want to fill your belly with this new scrimpity-scrumptious brownie. I am beside myself with joy right now because I’ve brought this brownie into the world. And soon I hope it will be in your world, too: The Kahlua Mousse Brownie.

8 ingredients. 1 perfect dessert that will be sure to impress.

INGREDIENTS
1 box brownie mix
Oil, hot tap water, and egg — in the amounts called for on box (I like the 2-egg version for a taller brownie)
2 tsp instant coffee
1 box Jell-O Temptations (get the “chocolate mousse decadence” flavor)

Filling Mix (from inside the Jell-O Temptations box)
1 – 1/3 cup whole milk, very cold
1 ounce Kahlua coffee liqueur

Mousse Mix (from inside the Jell-O Temptations box)
1 cup whole milk, very cold
1 ounce Bailey’s Irish Cream liqueur (you may omit or substitute more Kahlua if you like)

DIRECTIONS

Put instant coffee into hot tap water and mix thoroughly until dissolved. Mix the coffee water, eggs, and oil into the brownie mix. Pour into greased pan and bake as box directs. When done, allow the brownies to cool completely until cold.

Empty packet labelled “filling mix” into a medium-sized bowl, preferably chilled.

Brownies are done; that's layer #1. Layer #2 starts with the filling mix, super-cold milk, and an ounce of Kahlua.

Add Kahlua and 1-1/3 cups of whole milk and beat on medium to high for about 2-3 minutes until pudding gets thick.

My "pudding" was just perfect for spreading on the cooled brownies. It had little flecks of chocolate in it; this didn't bother me and certainly didn't "show" in the final product.

Spread pudding onto cooled brownies then put the whole pan into the refrigerator or freezer while you do the next step.

In a medium-sized chilled bowl, empty packet labelled “mousse mix.” Add 1 cup of whole milk and Bailey’s.

By the time you start on layer #3, you'll be getting excited, because you know how soon your mouth will be stuffed with brownie goodness.

Mix on low for 30 seconds; then beat on high for 4 minutes until fluffy and light.

Hey! Don't put yer fingers in there! At least wait until the beaters have stopped.

Gently spoon the fluffy mousse on top of the pudding layer and spread evenly.

Manners, manners. Please try to wait until you actually cut and serve it on a plate.

Cover with plastic wrap and put in refrigerator until just before serving. If you choose to freeze it, allow at least 30 minutes to thaw before slicing and serving. It’s so refreshing, you will think that a drunken chocolate penguin exploded in your mouth. (Actually, that doesn’t sound very refreshing. But you get the idea.)  

Three layers of decadence: coffee brownie, Kahlua pudding, and Bailey's mousse. Yum!

Enjoy!!

There's only one thing more super than the super-fluffy caramel-whip layer: And that's how super-easy this recipe is to make!

 INGREDIENTS
1 box mix brownies plus egg(s), oil, and water as box directs
1 cup of walnuts (or pecans or hazelnuts)
6 Jello Mousse Temptation cups, caramel creme flavor (ready-made cups, in the refrigerated aisle)
Your choice of garnish — I suggest finely chopped dark chocolate (3-4 ounces) or half an 8-ounce bag of Heath toffee bits or a little of both!

DIRECTIONS
This one is soooo easy!

Mix brownie batter, adding egg(s), oil, and water according to the box directions. Stir in the nuts and pour into a greased pan. Bake as box directs. Cool completely.

Gently spoon all 6 caramel mousse cups onto the crust of the completely cooled brownies. Spread the mousse carefully until the brownie crust is covered. The fluffy caramel mousse is full of air (and angels, wishes, and unicorns), so don’t agitate it too much or it will go flat, and all the angels will fly out.

Top with your choice of garnish. Make it something pretty and decadent, and you’ll be glad you did. I like chopping up or shaving bits from a big ol’ bar of dark chocolate. About a 3- or 4-ounce bar should be a good amount.

Keep refrigerated until ready to cut and serve. This is such a special-looking dessert. Your guests will flip.

Step closer and gasp at the glory of this frozen treat. Drool at the salty, butterscotchy ribbon running through the frozen fudge layer. Marvel at its mouth-watering status as a "fork brownie." Drop your jaw when you learn that it is low in fat.

INGREDIENTS

1 box low-fat brownie mix

Egg, oil, and water called for on the box

1 box (of 6) Weight Watchers Giant Fudge Bars, frozen

1/2 cup butterscotch topping (fat free)

3/4 tsp salt, flaked (like margarita salt)

DIRECTIONS

Do not attempt this recipe unless you’re willing to believe in reduced-fat recipes that are actually awesome. Your disbelief will only create a disturbance in the space-time continuum. And who needs that? So, first, believe.

Next, use a “low-fat” brownie mix. Mix it as directed on the box — the instructions usually call for less oil and egg than a “regular” mix.

If your store doesn’t carry a low-fat mix, call the store manager and use your sweet-talkin’ voice. Or grab a regular mix and follow the directions, except: 1) substitute plain low-fat yogurt for the oil and 2) substitute 3 egg whites for the 2 eggs.

I like to add 1 tsp vanilla for a little more flavor. I mean, ’cause vanilla is, like, three shades of awesome. Pour into greased pan and bake according to box instructions.

Two ways to get your low-fat brownie... Either get a low-fat box mix and follow the directions. Or, if your store doesn't have that, get a regular mix and make a few substitutions. (See written recipe.)

When your low-fat brownies are baked, let them cool until they are room temperature. You’ll be working with frozen stuff in your next layer, so don’t try to move on while the pan is still hot. You’ll just end up with a gooey mess and you’ll be messing with universal karma. Try to be patient.

When brownies are completely cooled, it’s time to put the Weight Watchers fudge bars on top. Using a knife dipped in hot water, pry the frozen fudge bars from their wooden sticks and place them side by side on the crust. Let stand for a few minutes until they soften.

Using a knife dipped in hot water, slide the fudge bars from their sticks. Then set the pan aside so they can soften.

Meanwhile, mix 3/4 teaspoon of flaked salt into 1/2 cup butterscotch topping. Set aside.

Flaked margarita salt helps balance the seductive sweetness of the butterscotch.

When the ice creamy fudge bars are soft, use a spatula to smoosh them together. Spread them into one smooth layer. Place pan in freezer for 10 minutes or until top layer is stiff.

Those softened fudge bars don't stand a chance. Soon they will be part of a delectable low-fat frozen treat that will make your summer sweeter.

Pull from freezer. Using a spoon, artfully create deep pockets and seams into the stiff ice cream layer. Stir the salty-scotch topping once more so the salt is evenly distributed; then pour your topping into the pockets and seams to create a ribbon of salty butterscotch.

Pour your topping into the little channels you've artfully made in the surface of the ice cream. Freeze until it's solid, and then serve with a fork!

Freeze for at least 30 minutes before serving.

If you can possibly wait that long.