Description
Delight in these luscious Red Velvet Brownies topped with a rich White Chocolate Buttercream Frosting. These brownies combine the classic red velvet flavor with a fudgy texture, complemented perfectly by the smooth, creamy white chocolate frosting. Perfect for parties, dessert tables, or a special treat any time you crave a decadent sweet bite.
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 chocolate 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 2 inches over the sides to help lift the brownies out later.
- Melt butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by heating in 20-second intervals, stirring in between until fully melted.
- Mix sugars and butter: In a large mixing bowl, combine granulated sugar and brown sugar. Pour in melted butter and whisk until fully combined.
- Add eggs and vanilla: Add the 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar-butter mixture. Mix gently until just combined, taking care not to over-mix and incorporate too much air.
- Add oil and cocoa: Whisk in the vegetable oil and cocoa powder until the batter is smooth and evenly mixed.
- Incorporate red coloring: Take 2 tablespoons of the batter and place it in a small bowl. Mix in the red gel food coloring thoroughly until the color is uniform. Then whisk this red batter back into the main bowl and combine gently.
- Fold in dry ingredients: Switch to a spatula and fold in the all-purpose flour, cornstarch, and salt until no dry lumps remain. Then mix in the white vinegar to activate the red velvet’s characteristic tang.
- Bake brownies: Pour the batter evenly into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool brownies: Remove the brownies carefully from the oven and allow them to cool completely in the pan on a wire rack before frosting.
- Make the frosting – cream butter: In a stand mixer bowl, beat the softened butter on medium-high speed until light and fluffy. Add vanilla extract and mix briefly.
- Add powdered sugar: With the mixer on low, gradually add powdered sugar half a cup at a time, allowing it to incorporate fully before adding the next portion to avoid a powdered sugar cloud.
- Incorporate white chocolate: Pour in the melted white chocolate and beat on medium speed until smooth and fully incorporated into the frosting.
- Adjust frosting consistency: Add heavy whipping cream and beat until the frosting reaches a creamy, spreadable consistency.
- Frost the brownies: Spread the white chocolate buttercream frosting evenly over the cooled brownies. For neat slicing, use a plastic knife to cut into 16 servings.
Notes
- Do not over-mix the batter after adding eggs to avoid a dense texture.
- Ensure brownies are completely cool before frosting to prevent frosting from melting.
- Use a good quality white chocolate for a richer, smoother frosting.
- The white vinegar enhances the classic red velvet tang and helps activate the cocoa powder’s color.
- For easy removal, use parchment paper with overhangs to lift the brownies from the pan.
