Red Velvet Brownies with White Chocolate Buttercream Frosting
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Looking for a red velvet brownies recipe? Make these homemade red velvet brownies with delicious white chocolate buttercream frosting. Rich, chewy chocolate fudge brownies with an amazing taste.
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Red velvet brownies with white chocolate buttercream frosting!
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!
I’ve always been a fan of red velvet flavored desserts. From the classic layer cake, cheesecake brownies, cookies, whoopie pies to Red Velvet 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!
Tips for Making Red Velvet Desserts
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
Can I freeze these chocolate fudge brownies with the icing?
I love making desserts that I can freeze. These rich chocolate fudge brownies with icing are a great freezer choice. I like to freeze the brownies on a plate or on a cookie sheet first. This freezes the icing so that it does not stick and come off onto the plastic or freezer bags. After the icing has frozen, wrap it well with plastic and then place it inside a freezer bag. When you are ready to thaw the brownies to eat, remove the plastic first and then thaw it in the refrigerator.
Make sure you have the brownies in an airtight container, whether before or after it has been frozen. This will keep the brownies from getting stale and spoiling. The brownies will last about 3 days before starting to get stale and going bad.
How do I keep my icing from getting lumpy?
When you are making icing there are two very important steps to ensure that the frosting doesn’t have lumps. Start with soft butter. If the butter isn’t softened, it will not whip up well and the butter will cause lumps. The other way to make sure there are no lumps in the icing is to sift the sugar. Sifting the sugar breaks up lumps that will not always come out as you are whipping the frosting.
Ingredients for red velvet cheesecake brownies
- all purpose flour
- salt
- unsweetened cocoa powder
- vanilla extract
- red food coloring
- unsalted butter
- granulated sugar
- eggs
- chocolate chips
- powdered sugar
- white chocolate
- heavy cream
How to make red velvet brownies
Preheat oven to 350F. Butter the bottom and sides of a 8×8 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.
In a medium bowl, whisk together the flour and salt; set aside.
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.
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.
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.
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.
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Red Velvet Brownies with White Chocolate Buttercream Frosting
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
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Instructions
- 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.
- In a medium bowl, whisk together the flour and salt; set aside.
- 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.
- 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.
- 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.
- 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.
Notes
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