Description
This recipe features rich and fudgy Red Velvet Brownies topped with a creamy, decadent White Chocolate Buttercream Frosting. The brownies combine the classic red velvet flavor with a moist, chocolatey texture, while the smooth white chocolate buttercream adds the perfect sweet finish. Ideal for parties or a special treat, these brownies are sure to impress with their vibrant color and luscious taste.
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, not chips)
- 2 Tablespoons heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and line an 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides for easy removal.
- Melt Butter: Melt 6 tablespoons of salted butter in a microwave-safe bowl by cooking in 20-second intervals, stirring until completely melted.
- Combine Sugars and Butter: In a large mixing bowl, whisk together granulated sugar, light brown sugar, and the melted butter until well combined.
- Add Eggs and Vanilla: Add 3 large eggs, 1 egg yolk, and 1 teaspoon vanilla extract to the sugar mixture; mix gently until combined, taking care not to over-mix to avoid incorporating excess air.
- Add Oil and Cocoa: Whisk in 80 ml vegetable oil and 25 grams cocoa powder into the batter until fully mixed.
- Add Red Food Coloring: Take 2 tablespoons of batter into a small bowl, mix with 1/2 teaspoon red gel food coloring until fully combined, then whisk this colored batter back into the main batter gently until evenly mixed.
- Fold in Dry Ingredients: Switch to a spatula and fold in 90 grams all-purpose flour, 1 tablespoon cornstarch, and 1/8 teaspoon salt until there are no lumps. Then gently fold in 1 tablespoon white vinegar.
- Bake Brownies: Pour batter into the prepared pan, spreading evenly. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Cool: Remove the pan from the oven carefully and allow the brownies to cool completely before frosting.
- Cream Butter for Frosting: In a stand mixer bowl, beat 1/2 cup softened salted butter until light and fluffy. Beat in 1 teaspoon vanilla extract.
- Add Powdered Sugar: On low speed, gradually add 3 ½ cups powdered sugar in half-cup increments, allowing it to incorporate fully before adding more.
- Add White Chocolate: Pour in 4 ounces melted white chocolate and beat on medium speed until fully blended.
- Adjust Consistency: Add 2 tablespoons heavy whipping cream and beat until the frosting reaches your desired spreading consistency.
- Frost Brownies: Spread the white chocolate buttercream generously over the cooled brownies. For clean cuts, use a plastic knife.
Notes
- Do not over-mix the batter to keep brownies tender and fudgy.
- Allow brownies to cool completely before frosting to avoid melting the buttercream.
- Use parchment paper with overhang to lift brownies easily from the pan.
- Melt white chocolate gently to prevent it from seizing.
- Red gel food coloring gives a vibrant color without watering down the batter like liquid colorings might.
