Red Velvet Brownies with White Chocolate Buttercream Frosting
Ingredients
- 4 ounces bittersweet chocolate baking bar chopped
- 3/4 cup salted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 bottle (1 ounce) liquid red food coloring
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon pure vanilla extract
FOR FROSTING
- 1/2 cup salted butter, softened
- 2 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 4 ounces good quality white chocolate, melted (not chocolate chips)
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Line bottom and sides of a 9-inch square baking pan with parchment paper or foil, allowing 2 to 3 inches to extend over sides. Grease with cooking spray.
- Melt chocolate and butter in a large microwavable-safe bowl. Cook for about 1 ½ minutes or until melted and smooth, stirring at 30 second intervals.
- Whisk in granulated sugar. Add eggs, one at a time, whisking just until blended. (Be sure not to whisk too much) Gently stir in red food coloring, flour, baking powder and vanilla just until combined. Pour mixture into the prepared pan; spread out evenly.
- Bake for 40 to 45 minutes or until tooth pick inserted in center comes out with a few moist crumbs. Cool in pan for 1 hour. Lift brownies from pan, using the parchment or foil sides. Let completely cool before frosting.
- 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.
- For easy cutting, use a plastic knife.
Notes
Adapted from Southern Living