Flower and Sugar

Red Velvet Brownies With White Chocolate Buttercream

A couple weeks ago I made red velvet cupcakes with cream cheese frosting for a family member’s birthday. Nice and traditional. Well, Matt decided he hadn’t had enough red velvet at that point but I didn’t want to make more of the same old (Matt always wants more red velvet – I was surprised he didn’t have two cupcakes a day with the leftovers). So, when I came across these brownies I decided to try them out. They went into work with Matt and didn’t come back.

When I was telling my sister about them, she decided they would be a good addition to her graduation picnic. I thought the original batch was pretty sweet, so when I made a double of the brownies for the picnic, I didn’t double the frosting and cut back a bit on the powdered sugar in the frosting. They were at a much better sweetness level for me and were a huge hit at her party!

Recipe (Adapted from How Sweet it is)

This is baked in an 9x13 pan and I got 40 brownies out of this batch

For the Brownies:

  • 6 Tbsp cocoa powder
  • 2 oz red food coloring (one small bottle)
  • 4 tsp vanilla extract
  • 1 cup room temperature butter
  • 3 cups sugar
  • 4 eggs
  • 2 ½ cup flour
  • ½ tsp salt

Pre-heat the oven to 350F. Line and trim a 9x13 pan with parchment paper. (I always do this with baked goods, even bars. It makes it much easier to get out of the pan.) In a small bowl mix the sifted cocoa powder, red food coloring, and vanilla extract to make a paste. All of the cocoa should be incorporated. This is nice as it helps to prevent splashing of the food coloring when it is added. Shift the flour and salt together in a separate bowl.

I used my stand mixer and creamed the butter and sugar together. Then I added the eggs one at a time and added them as they were incorporated into the batter. Use a spatula to scrape down the sides of the bowl as needed. Once all the eggs are incorporated add the cocoa paste and mix until incorporated. Then add in the flour (I added it in a couple additions) and mix until incorporated. Transfer batter to pan and bake for 30-35 minutes; I would start at 30 minutes and continue to bake until the toothpick test works. It will still be a little red with the food dye. Let the brownies cool before trying to remove them from the pan.

For the Frosting:

  • ½ cup butter at room temperature
  • 2 ¼ cup powdered sugar
  • 1 tsp vanilla extract
  • 3.5 oz nice white chocolate (I used a lindt bar, do not use white chocolate chips, wrong texture)
  • Appx 1-2 Tbsp milk

I started the frosting once the brownies were cooled. I start with melting the white chocolate. I break up the bar in a microwave safe container and microwave in 10 second increments stirring to check the consistency. After 40-50 seconds you should be able to stir it and the chocolate will be melted. At that point I let it sit while I get the frosting ready for it so it is not super-hot when I add it to the frosting.

Cream the butter in the stand mixer. With the mixer off add powdered sugar in ½ cup increments and incorporate fully before adding the next ½ cup. Scrape down the bowl as needed. Once the sugar is incorporated add the melted chocolate. Add the milk in 1-1/2 Tbsp amounts until the frosting consistency is to your liking.

I transfer the brownies to a large cutting board and frost them all at once with an offset spatula and them mark the sides where I would like to cut (I’ve made mistakes and had very large and very small bars in the past) and cut the brownies with a long slicing knife. Then Enjoy!

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