Description
Delight in these decadent Red Velvet Brownies topped with a luscious White Chocolate Buttercream Frosting. Combining the classic rich, moist texture of red velvet with the indulgent sweetness of white chocolate buttercream, this recipe yields 16 deliciously rich squares perfect for parties or a special treat.
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
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, extending the paper 2 inches over the edges for easy removal later.
- Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by heating in 20-second intervals, stirring each time until fully melted.
- 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 combined evenly.
- Add Eggs and Vanilla: Add three whole eggs, one yolk, and 1 teaspoon vanilla extract or paste to the sugar mixture. Mix gently to combine without over-mixing to avoid incorporating air.
- Add Oil and Cocoa: Whisk in the vegetable oil and cocoa powder until a smooth batter forms.
- Incorporate Red Food Coloring: Take 2 tablespoons of the batter into a small bowl, mix in the red gel food coloring thoroughly, then whisk this red batter back into the main batter gently until combined.
- Fold in Dry Ingredients: Switch to a spatula and fold in the all-purpose flour, cornstarch, and salt until there are no lumps. Stir in the white vinegar just until incorporated.
- Bake the Brownies: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool the Brownies: Remove the brownies from the oven and allow them to cool completely in the pan before frosting.
- Cream Butter for Frosting: In the bowl of a stand mixer, beat the softened butter until light and fluffy. Add vanilla extract and beat to combine.
- Add Sugar to Frosting: Slowly add powdered sugar, half a cup at a time, on low mixer speed. Allow each addition to fully incorporate before adding the next.
- Add White Chocolate and Cream: Pour in melted white chocolate and beat at medium speed until well mixed. Then add heavy whipping cream and continue beating until the frosting reaches your desired spreadable consistency.
- Frost the Brownies: Spread the white chocolate buttercream evenly over the cooled brownies. For cleaner cuts, use a plastic knife when slicing.
Notes
- Do not overmix the batter once eggs are added; avoid incorporating air to keep brownies dense and fudgy.
- Use a high-quality white chocolate for the best flavor and smooth frosting texture.
- Allow brownies to cool completely before frosting to prevent melting and sliding of the buttercream.
- To store, keep brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Use red gel food coloring for the most vibrant color without adding extra liquid that could affect texture.
