These festive Red, White, & Blue Patriotic Brownies are a must have for any summer party!
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I took my two favorite recipes and turned them into one firecracker of a dessert that’s perfect for Memorial Day, 4th of July, or Labor Day. Really, they are perfect all summer long!
The colors are so festive and really turns ordinary brownies into beautiful party-worthy brownies.
I almost always make almond buttercream frosting when making chocolate cake (I just think the flavors are divine together), so it was a no-brainer to make up my almond buttercream for these brownies.
My brownies call for coconut oil, but you can certainly swap for a canola oil if you’d like. The coconut oil is my attempt at making these brownies a tad healthier.
Seriously, in my head that works so I’m gonna go with it. Coconut oil equals healthy brownies! Don’t let anyone tell you otherwise. Ha!
I’m totally digging my new Epicurean Pastry stands. I was sent two to try out and I love them. I wasn’t sure what to expect since they store flat and are very light weight, but I think they are my new favorite pieces. One of the best parts…they are dishwasher safe!
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Red, White, & Blue Patriotic Brownies
- 2/3 cup coconut oil (canola and vegetable oil work too)
- 1 1/4 cups sugar
- 1/4 cup water
- 4 cups semi-sweet chocolate chips, divided (24 ounces)
- 2 tsps vanilla
- 4 eggs
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup Shortening
- 2 tbls warm water (2-3)
- 1 tsp almond extract
- 1 lb confectioners sugar
- red & blue dye
- white edible pearls
- Preheat oven to 325 degrees F. Spray a 13 x 9-inch baking pan with nonstick cooking spray.
- In a heavy saucepan, bring coconut oil, sugar and water to a boil, stirring constantly until the sugar is dissolved (about 2-3 minutes). Remove from the heat, stir in 2 cups of chocolate chips until melted; cool slightly then beat in vanilla.
- In a mixing bowl, whisk eggs, gradually add in the chocolate mixture, beating with a wooden spoon until completely mixed. In a separate bowl, mix together flour, baking soda, and salt; add to the chocolate mixture and mix well to combine. Stir in the remaining chocolate chips.
- Spread into prepared baking pan. Bake for 35-40 minutes (don’t overbake).
- While the brownies cool, prepare the frosting. Beat together butter, shortening, 1 tbsp of warm water, and almond until smooth and creamy. Beat in the sugar gradually on a low setting. Scrape sides of bowl as needed.
- Mixture will be very thick. After all sugar is incorporated, add 1-2 more tbsp. of warm water and beat at medium/medium-high speed for 1-2 more minutes. Adding more warm water will continue to thin the frosting consistency and bring down the sweetness even more. Add as much as you like to get the appropriate flavor and consistency. Be careful because a little goes a long way, frosting should be able to hold it's shape, but not be too thick.
- The frosting can also be made several days in advance and stored in an airtight container in the refrigerator. Bring to room temperature, then mix well before using. Leftovers should be refrigerated.
- Get the look by diving frosting into three bowls and adding a few drops of red color to one bowl and a few drops of blue color to another bowl. Stir each well to combine. Place a 1M Decorating Tube 1M into a large piping bag. Add blue frosting to two sides of the bag, then add red frosting in between each of the blue stripes. Finally, add the while frosting to the center of the bag and gently press all the frosting evenly down toward the tip.
- Decorate brownies with red, white, and blue stars. Top with white pearls.
|Amount Per Serving||As Served|
|Calories 9935kcal Calories from fat 5060|
|% Daily Value|
|Total Fat 562g||865%|
|Saturated Fat 336g||1680%|
|Dietary Fiber 45g||180%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
Disclaimer: This post is in collaboration with Epicurean.
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