Red Velvet Brownies with White Chocolate Buttercream Frosting

Homemade red velvet brownies topped with white chocolate buttercream frosting!

Red Velvet Brownies with White Chocolate Buttercream Frosting  | From: sweetpeaskitchen.com

If you’re still looking for that perfect baked treat to make your sweetie for Valentine’s Day, look no further! These Red Velvet Brownies with White Chocolate Buttercream Frosting are to die for. They’re chewy, dense, and bright red-perfect for Valentine’s Day! :)

Red Velvet Brownies with White Chocolate Buttercream Frosting  | From: sweetpeaskitchen.com

I’ve always been a fan of red velvet flavored desserts. From the classic layer cakecheesecake browniescookieswhoopie pies to ice cream-I haven’t found a red velvet dessert I haven’t liked. So when I found this recipe on Pinterest a few months ago, I couldn’t wait to try them for Valentine’s Day!

Red Velvet Brownies with White Chocolate Buttercream Frosting  | From: sweetpeaskitchen.com

These brownies are a cinch to make. You’ll be ready to throw the brownie batter into the oven before the oven has even had a chance to preheat. The hardest part to making these brownies is melting the white chocolate (not really hard, right?) Just make sure you use high quality white chocolate and that you melt the chocolate in a bowl over a saucepan of warm water, rather than in a microwave. It’s much easier to control the temperature this way and the chocolate is less likely to become lumpy or grainy. Choose a bowl that fits snugly over your saucepan. The bowl with the chocolate should not come into contact with the water, it should just sit just above it. Bring your water to just barely a simmer over the lowest heat possible and stir until smooth.

Red Velvet Brownies with White Chocolate Buttercream Frosting  | From: sweetpeaskitchen.com

Happy Valentine’s Day everyone! :)

Red Velvet Brownies with White Chocolate Buttercream Frosting

Homemade red velvet brownies topped with white chocolate buttercream frosting

Yield: 16 brownies

Ingredients:

For the Brownies:
1 1/4 cup all purpose flour
1/4 teaspoon salt
3 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract, divided
1 tablespoon + 2 teaspoons red food coloring
1/2 cup unsalted butter, room temperature
1 1/2 cup granulated sugar
2 large eggs
2/3 cups chocolate chips (optional)

For the White Chocolate Buttercream Frosting:
1/2 cup unsalted butter, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup white chocolate, melted
1-2 tablespoons heavy cream (or more if needed)

Directions:

1. Preheat oven to 350F. Butter the bottom and sides of a 8x8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.

2. In a medium bowl, whisk together the flour and salt; set aside.

3. In a small bowl, mix the cocoa powder, 1 teaspoon vanilla extract and red food coloring together until it becomes a smooth paste; Set aside.

4. In the bowl of a stand mixer with the paddle attachment, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the remaining 1 tsp vanilla extract and beat until combined. Add in the cocoa powder mixture and beat until batter is uniformly red. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Do not over mix! Fold in chocolate chips if using.

5. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 25 to 30 minutes. Cool on wire rack to room temperature, about 2 hours.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter in until light and fluffy, about 3 minutes. Add the vanilla and mix well. Decrease the speed to low and slowly beat in the powdered sugar, 1/2 cup at a time. Add in the melted white chocolate and beat until well incorporated. To reach desired consistency, add in heavy cream 1 teaspoon at a time with mixer on low speed. If frosting becomes too liquidy, simple add additional sugar. Using parchment overhang, lift brownies from pan. Cut into 2-inch squares and frost.

Red Velvet Brownies with White Chocolate Buttercream Frosting  | From: sweetpeaskitchen.com

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3 Responses to “Red Velvet Brownies with White Chocolate Buttercream Frosting”

  1. #
    1
    Carol at Wild Goose Tea — February 13, 2015 @ 3:33 pm

    They look magnificently fudgy. Red is perfect of course. And anything with cream cheese frosting has to be good.

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    2
    Stephanie — February 14, 2015 @ 2:57 am

    Wow, I could totally go for one…or all 16, of these right now!!! Thanks for sharing this delicious looking recipe

  3. #
    3
    Thalia @ butter and brioche — February 14, 2015 @ 3:13 pm

    How delicious are these red velvet brownies. Love their height and perfect layers – craving one now!

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