Red Velvet Brownies with White Chocolate Buttercream Frosting
I pinned this recipe forever ago on Pinterest and finally made it! It was absolutely delightful!It was very similar to My All-Time Favorite Brownie Recipe, with a few minor tweaks.The White Chocolate Buttercream Frosting was divine!It was seriously a slice of heaven in my book and I will definitely be making these beauties again real soon!The original recipe makes it for a 8×8, but I adapted it for a 9×13, because really, who doesn’t want a few more of these brownies?! haha!
RED VELVET BROWNIES with WHITE CHOCOLATE BUTTERCREAM FROSTING
recipe adapted from: Smells Like Home
For the brownies:
6 tbsp unsweetened cocoa powder
2 oz red food coloring (this is two small bottles)
4 tsp pure vanilla extract, divided
1 cup (2 sticks) unsalted butter, at room temperature
3 cups granulated sugar
4 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 tsp saltFor 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
1 – 2 tbsp heavy cream
Preheat the oven to 350 degrees F. Butter and flour an 9″x13″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 2 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
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. Add eggs one at a time, mixing well after each addition, then stir in the remaining 2 tsp of vanilla. With the mixer off, add in the cocoa mixture, 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 26-30 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. Frost brownies and
Enjoy!
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 beat on medium speed until incorporated. 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.
Enjoy! They are really delicious!
Jennifer
These brownies look so good! I love the deep red velvet color...they would be perfect for Christmastime.
Lynn
After the barrage of pumpkin recipes in the food blogosphere of late, red velvet brownies sounds divine. I bet my kids would love these. They may get added to my list of weekend cooking projects!
over40productqueen
Music to my taste buds! Thanks for sharing. This non-baker just may have to tackle these.
Macaroni and Cheesecake
I just love these brownies too! Seriously maybe my all time favorite dessert! Yours look great!
Lisa
yum o la. Will be trying this one for sure!Lisa
Pamela
Are these legal? They look divine. I'm all for the 9x13 pan!
a tasty morsel
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Ambreen
Feel like grabbing these ... So irresistible!
Mandy
These look so good! I'd love it if you shared them at my party www.projectqueen.orgI'm all linked up!Thank you for hosting.
Stephanie
These look yummy!! Can't wait to try them!
Stephanie
chocolatecoveredbuttons.blogspot.com
Natasha in Oz
I love that you pinned the recipe and then made it-good on you! I'm glad it worked out so well.
I have posted a pink Pinterest post to honour a very dear friend of mine who passed away this week from breast cancer. This October's pink ribbon campaign is now even more important and poignant than ever before for me. I sure do hope you will come visit and perhaps link up this post to my weekly Pinning party.
Best wishes,
Natasha @ 5 Minutes Just for Me
Jenny @ Simcoe Street
Yum! This looks great!
Jenny
www.simcoestreet.blogspot.com
Gayle Page-Robak
This looks so good..I must try it! Thank you so much for sharing. I look forward to many return visits. I have joined your followers list and invite you to join my followers list; as well,I hope you will grab a blog button. Hugs, Gayle
http://atastefultouch.blogspot.com
best personal training certification
I think every kid loves brownies! So much cheaper to make your own and I love the smell too! Fun colors!
Bridget
I've eyed these a few times I need to just make them already but my love for the chocolate chip cookies has overcome my decision to make anything else...one of these days I suppose :)
Monnie
As an old lady, to try and read the recipe in one long paragraph is almost impossible,. It looks really good but I'm not going to fight it. Why can't it be printed out like most recipes?
Thank you.
Georgina
RED VELVET BROWNIES with WHITE CHOCOLATE BUTTERCREAM FROSTING
Brownies:
6 tbsp unsweetened cocoa powder
2 oz red food coloring (this is two small bottles)
4 tsp pure vanilla extract, divided
1 cup (2 sticks) unsalted butter, at room temperature
3 cups granulated sugar
4 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 tsp salt
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 – I recommend Callebaut1 –
2 tbsp heavy cream
Preheat the oven to 350 degrees F. Butter and flour an 9″x13″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 2 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
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. Add eggs one at a time, mixing well after each addition, then stir in the remaining 2 tsp of vanilla. With the mixer off, add in the cocoa mixture, 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 26-30 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. Frost brownies and Enjoy!
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 beat on medium speed until incorporated. 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.Enjoy!
Georgina
The original recipe is missing spaces, so it looks like Nikki wrote it properly (traditionally), but then the site/program formatted it into a single paragraph. I do agree, the segmented recipes are easier for everyone to read, Monnie. :)
Ladylawson
My daughters favorite dessert. Looks so thick and rich.