I found this recipe awhile back on one of my favorite blogs called Chef in Training, found here. I can't believe it has taken me so long to make these! Red velvet brownies with homemade buttercream icing? Yes please!
On top of their deliciousness they are pretty easy to make as well, which is always fantastic.
To make mouthwatering red velvet brownies you will need:
- 6 tbsp unsweetened cocoa powder
- 2 oz red food coloring *We used one bottle of red gel food coloring
- 4 tsp pure vanilla extract, divided
- 1 cup (2 sticks) unsalted butter
- 3 cups granulated sugar
- 4 large eggs
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
For the white chocolate buttercream frosting:
- 1/2 cup (8 tbsp) unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- 1 tsp pure vanilla extract
- 4 oz good-quality white chocolate (not chips), melted (We started out with white chocolate chips, even though I was warned not to, but ended up using Ghirardelli because I burnt the chips, I wouldn't suggest using them)
- 1 – 2 tbsp heavy cream
Preheat the oven to 350 degrees F. Butter and flour a 9″x13″ baking pan.
In a small bowl, slowly stir together the cocoa powder, food coloring, and 2 tsp vanilla into a thick paste until no lumps of cocoa remain. Set aside.
In a large bowl, beat together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition, then stir in the remaining 2 tsp of vanilla. With the mixer off, add in the cocoa mixture, then turn the mixer to medium and beat the two mixtures together until they are one uniform color. Slowly add in the flour and salt and mix on medium-low speed, just until combined. Do not overmix.
Remove the bowl from the mixer and stir up the batter with a rubber spatula once or twice just to ensure all of the flour has incorporated from the sides of the bowl and there isn’t anything stuck on the bottom of the bowl. You’ll want one uniformly colored (red) batter.
Pour the batter into the prepared pan and bake for 26-30 minutes or until a toothpick comes out clean when inserted into the center of the brownies. Allow brownies to completely cool in the pan on a baking rack, about 45-60 minutes.
Your batter will look something like this. It is really thick, you will have to smooth it into the pan with a spatula.
To make the frosting:
In a large bowl, cream butter until soft and fluffy then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time; allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down the sides of the bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 tbsp at a time and beat at medium speed until the frosting has reached your desired consistency.
Frost and devour!
These are also really good with a couple of scoops of ice cream! : )
We hope you enjoy them!
Can you believe tomorrow is Monday already? I can't. Weekends sure do fly by when you bake!
Hope you had a great weekend!!