RED VELVET BROWNIE BITES RECIPES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil, egg whites, food color and cocoa with electric mixer on medium speed 2 minutes. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1 1/2-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
• In microwavable bowl, microwave candy coating and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals, until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted coating and insert stick into 1 cake ball no more than halfway. Repeat. Return cake pops to cookie sheet. Refrigerate 5 minutes. Remove from refrigerator a few at a time. Dip each cake ball into melted coating to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle with red sugar. Let stand until set.

Steps:

• Preheat oven to 325° and line 2 baking sheets with parchment. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.  In another large bowl using a hand mixer, beat Country Crock Baking Sticks and sugar together until light and fluffy. Add eggs, one at a time and beat after each addition, then add vanilla and red food coloring. Add dry ingredients and mix until just combined.  Roll about 1 tablespoon dough into a ball, then roll ball in powdered sugar. Repeat with remaining dough then reroll each ball in powdered sugar again.  Arrange balls about 1" apart on prepared baking sheets and bake until cookies have flattened and set in the middle, 10 to 12 minutes.  Let cool on trays 5 minutes, then transfer to wire rack to let cool completely.