Description
Delight in these rich and moist Red Velvet Brownies topped with a decadent White Chocolate Buttercream Frosting. This recipe combines the classic flavors of red velvet with the fudgy texture of brownies, complemented perfectly by a creamy, melt-in-your-mouth white chocolate frosting. Ideal for parties, celebrations, or simply treating yourself to a luxurious dessert.
Ingredients
Scale
For the Red Velvet Brownies
- 6 Tablespoons salted butter
- 200 grams granulated sugar (1 cup)
- 55 grams light brown sugar (packed 1/4 cup)
- 3 large eggs
- 1 large egg yolk
- 1 teaspoon vanilla extract or paste
- 80 ml vegetable oil (1/3 cup)
- 25 grams cocoa powder (3 ½ Tablespoons)
- 1/2 teaspoon red gel food coloring
- 90 grams all-purpose flour (3/4 cup)
- 1 Tablespoon cornstarch
- 1/8 teaspoon salt
- 1 Tablespoon white vinegar
For the White Chocolate Buttercream Frosting
- 1/2 cup salted butter (softened)
- 3 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract or paste
- 4 ounces good quality white chocolate (melted)
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper, making sure to leave about 2 inches of overhang on all sides for easy removal.
- Melt Butter: Melt the 6 tablespoons of salted butter in a microwave-safe bowl by cooking in 20-second intervals and stirring in between until fully melted.
- Mix Sugars and Butter: In a large mixing bowl, combine granulated sugar and light brown sugar. Pour in the melted butter and whisk to combine thoroughly.
- Add Eggs and Vanilla: Add the 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar mixture. Mix gently until combined, being careful not to over-mix to avoid adding air.
- Add Oil and Cocoa: Pour in the vegetable oil and sift in the cocoa powder. Whisk until the mixture is evenly combined.
- Add Food Coloring: Take 2 tablespoons of batter into a small bowl and mix in the red gel food coloring thoroughly. Then fold this red batter back into the main bowl until just combined to create the signature red velvet color.
- Incorporate Dry Ingredients: Using a spatula, fold in the all-purpose flour, cornstarch, and salt until no lumps remain. Gently stir in the white vinegar.
- Bake the Brownies: Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool Completely: Remove brownies from the oven and let them cool completely in the pan to ensure firm and set brownies before frosting.
- Prepare Buttercream: In a stand mixer bowl, beat the softened butter until light and fluffy. Add the vanilla extract and mix.
- Add Powdered Sugar: With the mixer on low, gradually add powdered sugar, about half a cup at a time, allowing each addition to incorporate fully before adding more.
- Incorporate White Chocolate: Pour in the melted white chocolate and beat on medium speed until completely combined.
- Finish Frosting: Add heavy whipping cream and beat until the frosting reaches a smooth and spreadable consistency.
- Frost the Brownies: Spread the white chocolate buttercream evenly over the cooled brownies. For clean cuts, use a plastic knife when slicing.
Notes
- Do not overmix the batter to keep brownies dense and fudgy.
- Use good quality white chocolate for a richer frosting flavor.
- Allow brownies to cool completely before frosting to prevent the buttercream from melting.
- A plastic knife helps achieve cleaner cuts in frosted brownies.
- Substitute red gel food coloring with natural alternatives like beet powder if preferred.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
