Red Velvet Brownies with White Chocolate Buttercream Frosting

BrowniesChocolateDessertsFrostingHoliday Recipes
 

   These are Red Velvet Brownies with White Chocolate Buttercream Frosting….. and they are amazing!! I won’t be able to justify how heavenly these are by telling you about them, so you’ll just have to trust me and make them immediately. They are easy to prepare, and your house will smell wonderful while they are baking! Also, the frosting makes them all the more delicious. Of course!

 

   *A quick note before you head into your kitchen and whip these up. When your adding in the eggs, be careful not to mix too much. If you mix the batter too much when incorporating the eggs you can get a meringue type crust on the top when they bake. If you like that sort of thing, then mix away my friends : )  If not, then please only mix until the egg is just incorporated, and you should be safe from any crusting! Now go…… go make these!

Red Velvet Brownies with White Chocolate Buttercream Frosting
Write a review
Print
Ingredients
  1. 4 oz Bittersweet Chocolate baking bar, chopped
  2. 3/4 cup Butter
  3. 2 cups Sugar
  4. 4 large Eggs
  5. 1 1/2 cups All-Purpose Flour
  6. 1 (1 oz) bottle liquid Red Food Coloring
  7. 1 1/2 teaspoons Baking Powder
  8. 1 teaspoon Pure Vanilla Extract
  9. 1/8 teaspoon Salt
FOR FROSTING
  1. 1/2 cup (8 tbsp) Unsalted Butter, softened
  2. 2 1/2 cups Powdered Sugar
  3. 1 teaspoon Pure Vanilla Extract
  4. 4 oz good quality White Chocolate (not chips), melted
  5. 2 tablespoons Heavy Whipping Cream
Instructions
  1. Preheat oven to 350 degrees. Line bottom and sides of a 9 inch square baking pan with aluminum foil, allowing 2-3 inches to extend over sides. Grease with cooking spray.
  2. Microwave chocolate and butter in a large microwavable-safe bowl. Cook for about 1 1/2 minutes until melted and smooth, stirring at 30 second intervals.
  3. Whisk in sugar. Add eggs, one at a time, whisking just until blended. (Be sure not to whisk too much) Gently stir in flour and the next 4 ingredients. Pour mixture into prepared pan.
  4. Bake at 350 F° for 42-45 minutes or until wooden tooth pick inserted in center comes out with a few moist crumbs. Cool in pan for 1 hour. Lift brownies from pan, using foil sides. Let completely cool before frosting.
  5. FOR FROSTING: In the bowl of a stand mixer, cream butter until soft and fluffy. Then beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup. Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies.
  6. For easy cutting, use a plastic knife.
Adapted from Southern Living
Adapted from Southern Living
Life In The Lofthouse https://life-in-the-lofthouse.com/

 


Join the Conversation

35 thoughts on “Red Velvet Brownies with White Chocolate Buttercream Frosting

  1. Hi Holly, I’m absolutely loving this recipe and your blog! So glad to be your newest follower and looking forward to future posts! 🙂

  2. Wow Holly these look AMAZING! I attempted to make red velvet cupcakes for the 4th and they turned out Horrible! Literally Horrible! I so wish I would of had this recipe instead!

  3. Wow these look sooo good! Red Velvet is one of my favs. And what a good idea to use that frosting. Mmmmm I want one NOW!

  4. These sound died and gone to heaven good. They look beautiful as well. I’d love to have them for a dessert or snack. Have a great evening. Blessings…Mary

  5. I don’t know why but whenever something is “red velvet” I am the first one to pick it up…I’m very addicted to the sound of it and taste of it!!! This one is no exception. It’s even better with white chocolate… What a superb brownie!

  6. Red Velvet Brownies ingenious! Red Velvet is one of my favorites and yet I have never made brownie like this, I will now. Glad I followed a Twitter suggest to check out your site!

  7. Looks so pretty and delicious! My bottle of red food colour has been siting in my pantry for the past one month or so! I bought it to make red velvet cake! Feeling guilty now! :o) Got to make it soon!

  8. Thanks for the tip on not over beating the eggs! Less is more, right? My sweetie’s alltime fave is Red Velvet!

    Alessa @ Carolina HeartStrings

    1. Danie, I honestly don’t remember the specific brand of white chocolate I used, but i know it was just typical baking white chocolate from Walmart’s baking aisle. I think any white chocolate would work. 🙂 hope this helps!

© Life In The Lofthouse.
Site by
shares