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Red Velvet Brownies with White Chocolate Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 55 reviews
  • Author: Aiko
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these luscious Red Velvet Brownies topped with a creamy White Chocolate Buttercream Frosting. Combining the rich, moist texture of classic red velvet with the decadent sweetness of white chocolate frosting, this dessert is perfect for any occasion requiring a special treat. With a smooth cocoa undertone and a vibrant red hue, these brownies are as visually stunning as they are delicious.

Ingredients

Scale

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

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 (not chips)
  • 2 Tablespoons heavy whipping cream

Instructions

  1. Prepare the Pan: Preheat your oven to 350 degrees F (175 degrees C). Line an 8-inch square baking pan with parchment paper on the bottom and sides, allowing an overhang of about 2 inches for easy removal.
  2. Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by microwaving in 20-second intervals, stirring in between, until completely melted.
  3. Combine Sugars and Butter: In a large mixing bowl, add granulated sugar and light brown sugar. Pour in the melted butter and whisk together until well combined.
  4. Add Eggs and Vanilla: Add 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar-butter mixture. Mix gently until integrated, being careful not to over-mix to avoid incorporating air.
  5. Add Oil and Cocoa: Pour in 80 ml vegetable oil and 25 grams cocoa powder, then whisk until the batter is smooth and uniform in color.
  6. Incorporate Red Dye: Scoop 2 tablespoons of batter into a small bowl. Mix in 1/2 teaspoon red gel food coloring thoroughly, then whisk this red batter back into the main mixture, gently combining until even in color.
  7. Add Dry Ingredients: Switch to a spatula and fold in 90 grams all-purpose flour, 1 tablespoon cornstarch, and 1/8 teaspoon salt. Fold until no flour lumps remain. Stir in 1 tablespoon white vinegar to activate the leavening effect.
  8. Bake the Brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
  9. Cool Completely: Remove brownies carefully from the oven and let them cool completely in the pan before frosting to ensure the frosting sets beautifully.
  10. Prepare Frosting: In a stand mixer bowl, cream 1/2 cup softened salted butter until light and fluffy. Beat in 1 teaspoon vanilla extract.
  11. Add Powdered Sugar: With the mixer on low, gradually add 3 ½ cups powdered sugar, about half a cup at a time. Allow each addition to incorporate fully before adding more to prevent powdered sugar clouds and ensure smooth frosting.
  12. Incorporate White Chocolate: Pour in the melted white chocolate (4 ounces) and beat on medium speed until fully combined, creating a luxurious and creamy texture.
  13. Adjust Consistency: Add 2 tablespoons heavy whipping cream and continue to beat until the frosting reaches your desired spreadable consistency.
  14. Frost the Brownies: Spread the white chocolate buttercream evenly over the cooled brownies, using a spatula or knife. For neat cutting, use a plastic knife.

Notes

  • Ensure the brownies are completely cool before frosting to prevent the buttercream from melting.
  • If you prefer a more intense red color, increase the red gel food coloring slightly but do so incrementally to avoid bitterness.
  • Use parchment paper with an overhang to lift the brownies easily from the pan without damage.
  • For a cleaner cut, chill the brownies briefly after frosting or use a warm plastic knife to slice.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

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Find it online: https://mydelicioushome.com/red-velvet-brownies-with-white-chocolate-buttercream-frosting-recipe/