Recipe | Red Velvet Brownies

Please say Hello! to my new favorite dessert — Red Velvet Brownies!

I love these brownies because they are not super chocolaty and they are a welcome deviation from my standard vanilla that I usually adore so much. Not to mention, they are soft and chewy and topped with the yummiest of frosting!

Red Velvet Brownies with White Chocolate Buttercream Frosting
source: adapted from How Sweet It Is

For the brownies:
1/2 cup (8 tbsp) unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
3 tbsp unsweetened cocoa powder
2 oz red food coloring or 2 teaspoons if you are using the gel kind
1 1/4 cups all-purpose flour
1/4 tsp salt

For the white chocolate buttercream frosting:

1/2 cup (8 tbsp) unsalted butter, at room temperature
2 1/2 cups powdered sugar
1 tsp pure vanilla extract
4 oz good-quality white chocolate (not chips), melted
1 – 2 tbsp heavy cream
1/2 cup cream cheese

To make the brownies:
Preheat the oven to 350 degrees F.  Butter and flour an 8″x8″ baking pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes (mine looked like puffy snow).  Add eggs one at a time, mixing well after each addition, then stir in 2 teaspoons of vanilla.  With the mixer off, add in the sifted cocoa (to avoid any lumps that sometimes happens with cocoa) and food coloring, then turn the mixer to medium and beat the two mixtures together until they are one uniform color.  Slowly add in the flour and salt and mix on medium-low speed, just until combined.  Do not overmix.

Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl.  You’ll want one uniformly colored (red) batter.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean when inserted into the center of the brownies.  Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.  For prettier brownies, remove the entire batch from the pan to a cutting board, cut into 12 bars, THEN frost, and serve.

To make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, cream butter until soft and fluffy then beat in the vanilla.  With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl.  Add in the melted white chocolate and cream cheese and beat on medium speed until incorporated.  (The original recipe did not include cream cheese, but it just wasn’t red velvet to me without the cream cheese frosting). With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.

{Note: This makes a lot of frosting – I might try halving the frosting recipe next time}

xoxo

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